Recipe – Khasta Kachori
* Maida – 300 gms
* Fresh green peas- 250 gms
* Cummin seed- 1/2 tea spoon
* Whole red chilly – 4
* Pure ghee – 1 table spoon
* Garam masala powder – 1 tea spoon
* Pepper powder – 1/2 tea spoon
* Salt – According to taste
* Oil for deep frying – 1/2 ltr.
* Kala jeera- 1/2 tea spoon
* Baking soda- 1/2 tea spoon.
Take a heavy bottom pan for preparing stuffing masala. Heat the pan put ghee, as it melts add cummin seed and red chilly as it starts spluttering add green peas and fry on midium heat for about 5 mins, add salt and fry for another 5 mins.by covering a lid.Open the lid, put garam masala and pepper powder fry for another 2-3 mins.Cool it and dry grind in mixie.
Take maida in a kneeding bowl add 4 table spoon of refine oil, salt, a pinch of baking soda, 1/2 tea spoon of kala jeera.Mix everything very nicely and kneed with luke warm water adding water very slowly. The dough should be not be very tight nor loose like rotis. Kneed it for 5 mins so that it becomes soft. cover it with a lid for 10 mins. Make 10 to 15 bowls of it .Roll each bowl a little to fill the stuffing masala in it.
Cover it very carefully and roll each slowly by 3 inch size. Now heat oil in a wok on midium flame and fry 1 at a time on slow flame very carefully for 3 to 5 mins.Take out kachauris and keep on kitchen paper to take out exta oil.Serve with green chutney or alloo ki sabzi.This kachauri can be preserve for a week also in a air tight container.