Whole Wheat Green Peas Kachori & Light Potato Curry

Whole Wheat Green Peas Kachori & Light Potato Curry

Ingredients (Serves 2)

Whole Wheat Peas Kachori

1. Green peas (Three cups)

2. Whole wheat (Four cups)

3. Green chillies (One - Minced; As per taste)

4. Turmeric Powder (Half a tea-spoon)

5. Cumin seeds (Half a tea-spoon)

6. Sugar (One tea-spoon; As per taste)

7. Salt (As per taste)

8. Cooking Oil (Two tea-spoons for the green peas dough. Oil for frying to be used as required.)

9. Water (As required)

Light Potato Curry

1. Potatoes (Two medium sized - diced)

2. Black Cumin seeds (Quarter tea-spoon)

3. Green Chillies (One - minced)

4. Red Chillies (One - whole)

5. Bay leaf (One - whole)

6. Turmeric (Half a tea-spoon; optional)

7. Ginger paste (One tea-spoon)

8. Cumin powder (Half a tea-spoon)

9. Sugar (As per taste)

10. Salt (As per taste)

Process

Whole Wheat Peas Kachori

Boil the green peas and drain the water. Next, crush the peas with your hands to form a smooth paste. Pour two tea-spoons of cooking oil into a frying pan and heat it well. Add cumin seeds, boiled peas, turmeric powder, salt, green chillies and sugar and saute it well until the paste becomes slightly dry.

Take the whole wheat in a bowl and add some salt and cooking oil to it. Mix it well and prepare a fine dough by kneading with water. Make small balls out of the dough. Make a small hole inside each ball of dough and fill it with the green peas paste. Seal the ball of dough and sprinkle some cooking oil on the top of each ball. This will keep the kachoris intact. Prepare the kachoris by rolling the dough-balls gently with a rolling pin (belan).

Take a wok and pour some oil into it for deep-frying the kachoris. Ensure that the oil is well heated before placing the kachoris inside the wok. Fry the kachoris and place them on paper towels to drain the excess oil. Serve them hot with any type of vegetarian or non-vegetarian curry.

Light Potato Curry

Pour some cooking oil into a wok and heat it well. Add the black cumin seeds, red chillies and bay leaf and heat them for a few seconds. Add the diced potatoes, turmeric powder and salt and saute it for a couple of minutes. Add the ginger paste, green chillies and cumin powder and mix it well for about 1 minute. Add some water (1 cup). Cover the wok and boil the contents until the potatoes become soft (approximately 5 minutes). Next, add sugar as per taste and mix it well. Ensure that the potatoes are thoroughly boiled and soft. Serve the hot potato curry with Green Peas Kachoris.