- All purpose flour/maida - 2 cups
- Semolina/sooji - 2 tsp
- vegetable Oil - 7 tbsp
- Green peas - 1 cup
- Dry Mango Powder/amchur powder - 1 tsp
- Dry coriander powder/dhaniya powder - 1/2 tsp
- Red chilli Powder - 1 tsp
- Turmeric Powder - 1/4 tsp
- Fennel Seeds/Saunf - 1 tsp
- Cumin Seeds - 1 tsp
- grated ginger - 1 tbsp
- Salt as per taste
- Vegetable oil for deep frying
Sift all purpose flour and add semolina, 6 tbsp oil and salt to taste in a mixing bowl. Mix it well. You will get bread crumb like mixture.
Add water little by little and form a soft dough and cover it with a damp muslin cloth and keep it aside for 20 minutes.
Boil the peas in some water till they are soft and cooked. Strain the water and mash them coarsely.
Add 1 tbsp oil and cumin seeds in a frying pan and when cumin seeds crackle, add ginger and fennel seeds and saute for few seconds. Add the boiled peas, turmeric powder, amchur powder, coriander powder, red chili powder, salt, and mix it well for few minutes on low flame. Transfer the content in a bowl and keep it aside.
Make equal sized balls from the dough. Roll it in a round shape using rolling pin and add some of the stuffing in the center. Bring all the edges together and close it. Roll it carefully again to flatten it without breaking it and press on the center.
Heat oil in a pan and drop a small piece of dough to the oil. If it comes immediately to the surface, then oil is ready for frying. Fry the kachoris on medium flame till they become golden on both sides and crispy.
Deep fry the kachoris in low to medium flame so that it gets cooked well.