Later I saw the professional cooks making it and learnt how they make the green peas stuffing perfect every time even when they have to make huge quantities. And then me being me, I altered the cooking process of the peas paste a bit to my convenience, preserving the taste absolutely. Although when I tried making these kachoris with whole wheat flour, the delicate soft texture changed completely and the character of the kachoris changed with it. So now I cook it with all purpose flour (maida), thinking there is so little maida going to be used in the kachoris anyways as we never eat more than two for a meal.
The aloo dum that goes with these kachoris is something to die for. Some of bong friends have been reminded of their mothers when they had it at my place and I realised Mrs. Sinha's recipes was actually a winner. So no change in the recipe . Just the cooking technique of the green peas paste tweaked to make it a little low fat and a little time saving. All those who have been fearing to try this classic and for those who are seeing it for the first time this is the way to start cooking it for yourself.
ingredients and procedure .....
For the kachoris...
green chillies 3-4 or to taste
chopped ginger 1 tbsp
coriander, cumin and black pepper powders 1 tsp each
dash of garam masala powder(optional)
roasted chickpea flour (sattu) 1 tbsp or a bit more if required
salt to taste
maida(all purpose flour) for the pastry and oil or ghee to deep fry
Microwave for 2 minutes and mix well again.
Actually this is the tip I learnt from the professional cooks. They add this chickpea flour to make the stuffing bind well without altering the taste. Also the stuffing is fried (bhunoed) in a pan to cook and thicken traditionally, I do it in MW to shorten the process and shave off the oil content.
The stuffing has to be like as much as you can stuff inside each of the kachoris. Making sure you do not puncture the kachoris while rolling them... Use ghee or oil instead of dusting flour to roll the kachoris thin and smooth. This is the part where your stuffing skills will play a role....otherwise too you get the taste but miss the perfect texture the perfect thin soft kachori brings.
Fry them in hot ghee or oil til pinkish but not browned. This helps them stay softer again. A nice crisp surface and soft interiors. Much like puran poli but deep fried. And these are large sized kachoris unlike the small khasta kachoris of UP or Rajasthan...more the size and texture of bhatooras.
ingredients and procedure for the aloo dum...
baby potatoes 500 gm (boiled and peeled)
cumin seeds 2 tsp
turmeric powder 1 tsp
mustard oil 2 tbsp
to make a paste..
chopped ginger 2 tbsp
red chilly powder 2 tsp or to taste
curry powder (I use my every day curry powder) 1 tbsp
green cardamom crushed 1
chopped tomatoes 250 gm
salt to taste and chopped coriander leaves to garnish.
Control your portion size with this meal or else you will be swallowing some antacids after a couple of hours, even if you do not worry about your clogged arteries.
Having said that, this is a meal you would look forward to be made every few days. It can be made with frozen peas too but the green peas in season and the new baby potatoes work best for this recipe. So It is essentially a winter food....a season to indulge in heavier food anyways.
I will be posting that recipe for UP style matar ki kachri very soon and that would make the difference between these two very very clear. Both use almost the same ingredients but are poles apart in taste and texture both , actually the whole experience of the meal. The only common thing is, Kachoris make a heavy meal...so we never serve any more side dishes with it...just the kachoris to be enjoyed fully...
What are your favorite winter foods?