Who knows where and when inspiration can comes. Inspiration is like scattered dust, it can be found everywhere and in everything. It also the biggest mysteries of life, it can come in any moment and in any form. Perhaps it can come when you’re happy, but it can also arises from desperation.
Inspiration often come to me in unexpected moment. Who would have thought it will come to me on a long and tiring day, who would thought it will come on a stormy day. It comes like a sun that shining after a rainy day.
Green Peas Kachori
- 1 cup all purpose flour
- 1/4 cup warm water
- 1/4 teaspoon salt
- 1 tbsp oil or ghee
- 1 cup green peas, frozen or fresh
- 2 green chillies, finely chopped
- 1/2 teaspoon coriander powder
- 1/4 teaspoon grated ginger
- 1/4 teaspoon chaat masala
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin seeds
- Sift the flour, salt and baking powder
- Add oil or ghee and form a bread crumb mixture. Add water little by little and knead until you form a smooth and pliable dough. Keep it covered for half an hour.
- Boil the green peas with a little salt and sugar until soft or about 5 minutes, drain and coarsely grind the peas, set aside.
- Heat a little oil in a pan and fry the cumin seeds until they start to pop. Reduce the heat and add grated ginger, coriander powder, and turmeric powder and fry for a minute. Add chopped green chillies and fry for another 1 minute. Add mashed peas, chaat masala, garam masala and salt, mix well. Keep stirring mixture in medium low heat until the mixture become dry or about 8-10 minutes. Turn off the heat and let the mixture to cool to room temperature.
- Divide the dough into 6 equal size ball. Roll it into a small disc, fill it with 2 tbsp peas mixture and cover it to form a ball and it is completely covered. Flatten it slightly and roll it gently.
- Heat oil in a deep frying pan and fry the kachori till they are golden brown on both sides. Remove from oil and drain the excess oil.
- 15 baby potatoes
- 1 teaspoon fennel seeds
- 3-4 cloves
- 1 cinnamon stick
- 2 green chillies
- 2 large tomatoes
- 2 teaspoon grated ginger
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 2 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 cup yogurt
- 1 tablespoon chopped cilantro
- Wash potatoes and par boil in a salt water, rinse potatoes and peel the skin. Fry potatoes until slightly golden brown, set aside.
- Fry the fennel seeds,cloves, cinnamon stick, bay leaf with a little oil over low heat to release their fragrance. Then add tomatoes, grated ginger, green chillies and cook for another 2-3 minutes.
- Add Potatoes, mix well and cook for a further 5 minutes. Finally add in yogurt, with the water to get the required consistency. Bring to boil, then reduce the heat to a low simmer and cook for few minutes.
- Stir in chopped cilantro before serve and check the seasoning. Serve it with green peas kachori.