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Green kachoris for Easter brunch

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Today was Easter and many restaurants and events served Easter brunch. One of the favorite Indian brunch items is kachori. It is puffed, fried bread stuffed with spiced lentils, peas etc. Kachoris are also sold as street food and eaten as snack food all over India. Green kachoris also called “Matarsuti-r kochuri” in Bengal are a favorite brunch from my childhood. They can be eaten plain, accompanied by ketchup or mint chutney, or with a simple potato curry. Here is a simple recipe for making green kachoris.

Green Kachori
Stuffing

  • 2 cans garden peas (drained and mashed)
  • 1 tsp salt
  • ½ onion (chopped)
  • 1 tsp ginger paste
  • 1 tsp cumin powder
  • ½ tsp asafetida (hing)
  • 1 tsp garam masala powder
  • 1 tsp bhaja masala
  • 1 tsp chopped green chilies
  • 1 tsp chopped cilantro
  • 1 tsp canola oil

Bread

  • 2 cups all purpose flour
  • ½ tsp salt
  • ½ tsp sugar
  • 2 cups canola oil (for frying)
  • 1½ cups water

Method
In a sauté pan heat canola oil. Fry the onions in the oil till translucent. Add ginger paste and the mashed peas. Add salt, asafetida, cumin, garam masala and bhaja masala powders. Keep sautéing till the stuffing mixture is dry. Finish with chopped chilies and cilantro.
Knead the flour with the salt, sugar and 1 tsp oil. Knead into a soft dough with the water. Make 2” balls with the dough. Form a cup with each ball and put 1 tsp stuffing into the cup. Roll back into a ball and use a rolling pin to make a 4” disk (kachori). Repeat the process with the rest of the dough balls. In a wok heat the remaining canola oil. Deep fry the kachoris in oil till it puffs up. Fry the other side, drain and keep on a paper towel lined platter. Fry all the kachoris but do not stack them, so that they remain puffed . Serve hot with chutney or ketchup.

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