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Before you jump to Singhara Peas Kachori recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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Hence, it should be fairly obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to singhara peas kachori recipe. You can cook singhara peas kachori using 21 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Singhara Peas Kachori:
- Provide 1 cup Singhara/Water Chestnut Flour
- Use 1 tsp Semolina
- Take to taste Salt
- Provide 3 tbsp Ghee
- Use Water as required
- Use Oil/Ghee for deep frying
- Use For Filling
- Take 1 cup Boiled peas
- Get 2 tsp Oil
- Get 1 inch Ginger grated
- Prepare 1 green chilli
- Use 1/4 tsp Turmeric
- Prepare to taste Salt
- Take 1/2 tsp Kashmiri chilli powder
- Prepare 1/2 tsp Coriander powder
- Use 1 pinch Hing
- Take 1/4 tsp garam Masala powder
- Take 1/4 tsp aamchur powder
- Get 2 tbsp chopped Coriander leaves
- Provide 1/4 tsp Fennel Seeds crushed
- Get 1/2 tsp Cumin seeds
Instructions to make Singhara Peas Kachori:
- In a large mixing bowl add Singhara flour, rava, ghee and salt. crumble the flour well with oil
- Add little water and knead to form a soft dough, rest dough for 15 mins.
- Grind peas, ginger and chilli without adding water to coarse paste
- Heat oil in a large kadai. Splutter cumin seeds
- Add all spice powders, fennel seeds and mix well
- Add blended peas and saute for 2 minutes. Add salt and coriander leaves, mix well and keep it aside
- Divide dough into small equal balls. Flatten the balls like puris between greased palms. Unlike maida/wheat flour, Singhara flour will break while rolling with pin, it best to shape them with greased palms
- Place 1 tbsp filling in center. Place another small singhara puri on top and seal edges completely. Gently flatten it. Alternatively these can be prepared in Kachori molds too
- Drop Kachoris in hot oil. Let it sit for a minute, then press with the spoon to puff up. turn around and fry the kachori till golden brown all over. Deep fry over low- medium heat and fry in batches
- Serve kachoris hot with fried green chilies and green chutney
Now Peas Kachori became favorite to all over the Indian people mainly in West Bengal. It is believed that kachori were originated from Rajasthan or Uttar Prasdesh. Peas Kachori are best enjoyed with a spicy Aloo Sabji and tea. Singhara or water caltrop is declared as a noxious weed. It usually flourishes in freshwater lakes and is eaten raw or even boiled.
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