Green Peas Baked Kachori

Kachori is one of the famous indian spicy snack loved by all. Generally kachoris are deep fried breads made with varitey of stuffing filled into a cover of all purpose flour (maida).  But here i have tried to make this recipe healthier so will bake the kachoris with the stuffing of fresh green peas wheat flour cover. 

Ingredients

For Dough:

1. 1 cup wheat flour

2. 2 tbs semolina (Sooji)

3. 1 tbs oil

4.  3 tbs curd

5. water

6. 1/2  tsp baking powder

7. 1/4 tsp backing soda
8. salt 

For stuffing:

1. 2 cup coarsely crushed green peas

2. 1 medium size boiled potato

3. 1 inch Ginger

4. 4-5 cloves garlic

5. 2 Green chillies

6. 1 finely chopped Onion

7. 1/2 tsp asafoetida (hing)

8. 1 tsp cumin seeds

9. 2 cloves

10. 1/2 inch Cinnamon stick

11. salt

12. 2 tbs oil

13. 1 tsp garam masala

14. 1 tsp lemon juice

Method

Step 1:-

To prepare Dough

Combine all the mentioned dough ingredients and form a soft dough using water and then give it a rest for 1 hour.

Step 2:-

For stuffing

1. Heat the oil in a broad pan and add cumin seeds, asafoetida, cloves and cinnamon stick.

2. Once the seeds crackle, add finely chopped onion and saute it for a min.

3. Make a paste of garlic, ginger, green chillies in a mixture jar and add to the pan.

4. Add coarsely crushed green peas, salt to taste, garam masala and smashed boiled potato. Mix them well and cook it for 4-5 mins while stirring occasionally. Once it is cooked colour of mixture changes from light green to dark green. It is an indication that stuffing is ready so turn off the flame. Lastly add lemon juice and mix it well. Allow it to cool down to room temperature.

Step 3:-

Making kachori

1. Divide stuffing and dough into small equal portion.

2. Take a portion of dough and roll it out into small puris.

3. Put a portion of stuffing in the centre and bring the sides together to seal the edges on the top.

4. Repeat these  steps to make more kachoris and keep a side.

Step 4:-

Pre heat oven at 200* C. Bake the prepared kachoris for 18- 20 mins. Enjoy hot and spicy green peas kachoris with green chutney or tomato ketchup.

Hare pyaaz ki sabji

Today again I am back with another winter recipe. It is very easy and delicious recipe. It is a combination of spring onion and besan sev. So let's start with it.

Ingredients:-

1. Spring onion 500 gm

2. 1/2 cup besan sev

3. 2 tbs oil

4. Asafetida (Hing)

5. Salt

6. 1/2 tsp Turmeric powder

7. 1/2 tsp red chilli powder

8. 1/2 tsp cumin seeds

Method

Step 1:-

Take a kadhai put it on a medium flame, add oil and cumin seeds. Once they start cracking,  add hing, turmeric powder, chilli powder and finely chopped spring onion. 

Step 2:-

After 1 min add salt and give it a mix.  Allow it to cook for 5 mins.

Step 3:-

Once it is cooked add besan sev and give it final mix. Switch off the flame. Enjoy hot and spicy hare pyaaz ki sabji with roti or bajra roti.

Gujarati Undhiyu

Undhiyu very famous and  it is the hallmark of Gujarati cuisine. It is a one pot vegetable casserole dish and healthy too. It is generally made during winters in Gujarat. Because some of the veggies added in it are only available in the winter season. Undhiyu is a combination of root veggies like purple yam, regular yam, sweet potatoes, baby potatoes and green veggies like  small brinjals, raw or ripe bananas, fenugreek leaves, indian flat beans, fresh pigeon peas (tuvar lilva), you can also add fresh green peas or fresh chickpeas. It needs lot of time and patience. Basically the veggies are cooked or fried in batches. So lets start with its recipe.

Method:-

Step 1:-

Cook root veggies

Take all the root veggies ( purple yam, regular yam, sweet potatoes, baby potatoes) peel them and cut it into medium size pieces. (quantity is not fix it  depends on your personal choices)

Step 2:-

Cook green beans 

Take all green beans you have (indian flat beans 1 cup , fresh pigeon peas 1/2 cup and fresh green peas 1/2 cup). After stringing and halving them, cook them in a pressure cooker with 3 whistle. Then with the help of strainer remove the excess water from veggies and keep it aside.

Step 3:-

Making Methi Muthiya

Take 1 cup of finely chopped fenugreek leaves or methi leaves in a mixing bowl. Add 1/4 cup of wheat flour and 1/4 cup of gram flour (besan). Then for seasoning add 2 pinch of hing, 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1 tsp coriander and cummin powder, 2 pinch of soda, 1 tsp of lime juice and salt to taste. Finally add 1 tbs of oil and knead a dove with help of water. 

Make small balls of the prepared dove. Either you can deep fry the muthiya or you can steam them.

Step 4:-

Preparing coriander leaves mixture

Take a mixer jar add 4 tbs of desiccated coconut powder, 1 tbs ground nut, 1 tbs sesame seeds, 2 inch fresh ginger, 2 green chilies and grind it properly. Take it out in a mixing bowl, add 3tbs of gram flour (besan), 1 cup of coriander leaves. Now its time to do seasoning for entire undhiyu so add red chilly powder, turmeric powder, hing, salt, sugar and lime juice. Mix well and keep it aside.

Step 5:-

Mixing all the elements for final undhiyu

Take a large kadhai and put it on the stove. Add 4 tbp of oil,  1tsp of mustard seeds, 1/2 tsp of hing and cook the cutted brinjal. Then make a layer cooked roots veggies (step 1). Third make a layer of cooked green veggies (step 2). Then make a layer methi muthiya (step 3) and also add here raw or riped banana. Lastly make a layer of coriander leaves mixture and cover the kadai with lid. Leave it on a slow flame of 5 - mins and then lastly give it a gentle mix without breaking veggies and muthiya. Finally enjoy hot and spicy undhiyu with poori or roti.