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