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.
