Saturday, 11 January 2014

MATAR BATATA KACHORI / GREEN PEAS AND POTATO BALLS




MATAR BATATA KACHORI / PEAS AND POTATO BALLS

INGREDIENTS

FILLING
Green peas (boiled and mashed)
1 cup
Onion (chopped)
1 no.
Green chillies
2 nos.
Ginger grated
1 tsp
Garlic
3 – 4 cloves
Jeera pdr / cumin pdr
½ tsp
Dhania pdr / coriander pdr
½ tsp
Amchoor pdr / dry mango pdr
½ tsp
Sugar
½ tsp
Salt
T.T.
Haldi / turmeric pdr
¼ tsp
Jeera / cumin seeds
½ tsp
Coriander leaves
3 – 4 sprigs
Oil
1 tbsp
COVERING
Boiled potato
1 – 2 nos
Salt
T.T.
Arrowroot pdr
1 tsp + as needed for rolling
Oil
For deep frying


METHOD:

FILLING

1.       Heat 1 tbsp oil, add in the jeera, haldi and chopped onion.

2.       When the onion starts to become soft add in the paste of ginger garlic and green chilli ground together. Sauté for a minute.

3.       Add in the mashed peas and also the jeera pdr, dhania pdr, salt, sugar and amchoor pdr.

4.       Finally add in chopped coriander leaves. Make sure this filling is dry i.e. It must be moist but it should not ooze out and moisture.  Allow to cool.

COVERING

5.       Boil and mash the potatoes. Add to it salt and 1 tsp arrowroot pdr, just enough for the potatoes to not break when you deep fry them.

6.       Stuff 1 tsp of the filling in the potato covering and make a lemon sized ball such that the filling is completely covered with the potato mixture.

7.       Slide one ball / kachori in hot oil. If it does not break then deep fry till golden brown. Roll the balls into a little arrowroot if they do break in oil before deep frying.

8.       Serve piping hot with ketchup.



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