Methi Kachori

I came across of Methi kachoori during my North India vacation last year March. There are vendor sitting on the road side frying hot piping kachoris for breakfast and the number of crowd waiting to taste their kachoris are countless. Curious about the taste. i managed to order a plate and was taken aback with the taste. Awesome feeling on every bite as the hot kachoris served with some chutney guess coriander and tamarind chutney. The hot filling of mashed potatoes and peas well season with aromatic Indian spices oozing out and filled my mouth.

Came back home i give it a try at my own kitchen with a little alteration by adding dry fenugreek or methi leaves. The flavor and earrty smell of methi leaves goes really well with this kachori recipe. I;m glad i made the alteration for that extra kick of flavor. I had them with a cup of piping hot Indian chai...yummy indeed.

Ingredients

For The Dough

1 cup all purpose flour
1 cup whole wheat flour
2 tbsp ghee
1/4 tsp salt
2 tbsp dry methi/dry fenugreek leaves
Water as needed
Vegetable oil for frying

For Filling

1 cup potatoes, boiled and roughly mashed
3/4 cup green peas,boiled and mashed
1 tsp red chilly powder
3/4 tsp garam masala
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp mustard seeds
1/2 tsp amchoor/dried mango powder
1 sprig curry leaves
1/2 inch ginger,chopped
1 medium onion,chopped
2 cloves garlic,chopped
1 green chilly,chopped
2 tbsp oil


Methods

In a bowl, add all purpose flour,wheat flour.dry methi and salt. Whisk to combined. Add oil and a little water and knead to form a soft dough.

Cover the dough with clean kitchen towel and keep aside.

For the filling, add oil in a frying pan and add mustard seeds. Once the mustard seeds splutter add curry leaves and chopped green chilly.

Add the chopped onion and saute till the onion softens. Add chopped garlic and ginger. Into that add the cumin powder,chilly powder,coriander powder,garam masala and amchoor powder. Saute for 1 -2 minutes.

Add the mashed potatoes and green peas. Stir well to combined. Transfer to a plate and let it cool.

Divide the dough into equal sized balls and roll out the dough using a rolling pin to 4 inch circle.

Spoon over a tablespoon of the filling in the center of the dough and clip the edges together to seal the fillings. Repeat the process with the remaining dough and fillings.

Heat oil in a pan and deep fry the prepared dough over a medium-low heat till golden brown.

Transfer to a plate lined with paper towel

Serve hot with a cup of chai