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Preshana's Peas and Potato Kachori

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300g plain flour
1/2 tsp Salt
2 Tbspns oil
1/4 cup + 2Tbspn water
Knead the ingredients to make a soft dough, cover and allow to rest
For 30 minutes

For potato stuffing
300g Potato cut into small cubes
1/2 cup frozen peas
1 clove garlic minced
1 tablespoon oil
1 small onion finely chopped
½ tsp cumin seeds
1 tsp coriander powder
1/4 tsp chilli powder
1 Green chilli finely chopped
1/4 tsp mango powder
¼ tea spoon garam masala
Salt to taste
5-6 stems coriander finely chopped
Oil – for frying
1.Heat the oil add cumin seeds, allow to splutter, add garlic and onion and sauté unti translusent.
2.Add the potato, peas, spices and salt and cook on low until the potato is soft
3.Add finely chopped green chilli and coriander.Allow mixture to cool
Make small balls from dough. Place one ball on your palm, flatten with fingers. Gently press the centre of the kachori with your thumb, add 1 to 1 ½ teaspoon of potato filling and seal the ends in shape of a Kachori. Press between palms. Roll gently with a rolling pin. Make all kachoris in this fashion.
Heat oil.
Deep fry kachoris on medium Heat.Turn while frying till they turn brown on both sides.
Place kachoris on napkin on a plate. Fry all kachoris. Serve hot kachoris with green and sweet chutney.
Prepared, tried and tested by: Preshana Singh‎

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