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Thursday, 20 January 2011

Peas Kachoori with Natun Alur Dom!


  • Green Peas : shelled and mashed in a mixie without adding water
  • Ginger and Green Chilly Paste
  • Salt & Sugar
  • Hing (Asafoetida)
  • Kalonjee (Kalojeera)
  • Flour (Maida)
  • Ajwain
  • Refined oil

Heat a nonstick pan and grease it with 1/2 tsp oil. Pour the greenpeas paste, salt, sugar a pinch of asafoetida and dry the mixture on high flame till it does not stick to your finger. Finally add the ginger-greenchilly paste. Flatten the mixture on a large serving dish and put inside the refrigerator. Take out the mixture after 2 hrs and make small balls from it. This is the kachuri-stuffing.
Mean while knead the flour with ajwain, salt, a pinch of asafoetida and refined oil along with water to make a
soft dough. Make small balls from the dough. Put the small green stuff inside the flour ball and roll it like a puri. Deep fry the kachuris.

Serve hot with alurdom.


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1 comment:

Roshmi Sinha said...

Yum! Yum!

Thanks for sharing...