I need to thank Shipra Mishra for this recipe. Had it not been for a discussion on the preparation she would be sending to school as part of a project about teaching kids about foods made out of wheat, my palate would have been deprived of this delectable snack. Here goes.... Ingredients Whole wheat flour 250gms Ajwain 1/2 tsp Pinch of sugar Salt to taste.
Knead all these ing using water into a fine smooth dough.
For the filling... 250 gms peas, shred them into a smooth paste with little water to aid grinding Turmeric powder Coriander powder Jeera powder Chilli powder
Method Take a tbsp of oil and added the pea paste and all the masalas meant for the filling. Cook on slow flame till done. Now for the grand finale.... Use the atta, make them into tiny balls, roll out each ball, add the filling, seal the balls and roll them into puris. Deep fry them. Caution ....knead atta previous day to prevent kachori from breaking when frying. Add salt to the filling at the very end, just before stuffing
Close to a year back, I had some super yummy Rajma cooked by a dear friend at a farewell dinner. Try this and tell me if you agree... Ingredients Rajma 1 katori, soaked overnight, boiled with pinch of turmeric. Rajma being hard beans need at least 30 mins pressure Onion 2 large , first boil them in water n then purée them Tomatoes 3 large, first boil them in water then purée them Garlic n ginger paste Green chilli 2 if less spicy variants! You can purée this with the onion Asafoetida Pepper corns 3 Clove 2 Cinnamon 1/2 inch piece Jeera 1/2 tsp Garam masala powder 1/2 tsp Coriander leaves finely chopped Method Take 2 tbsps oil, add jeera, whole Garam masala (in this case 3 ing specified earlier), fry lightly till aromatic, add ginger garlic paste, green chilli+ onion purée, once it has reddened, then add tomato purée, garam masala powder 1/2 tsp, when the masala leaves oil, add Rajma, simmer for 10 mins, and finally add finely chopped coriander to garnish. Tastes yummy with Garam Garam phulkas.
