INGREDIENTmatar

 

  • Suji – 2 cup
  • Maida – 1/2 cup
  • chilli powder
  • Salt
  • Oil

 

Ingredients for Stuffing

 

  • Green Peas 1 cup
  • onion – 1
  • Curd – 400 gms
  • Green Chilies -2
  • Ginger-2 to 4 slices
  • Cumin seeds – 2 tea spoon (roast and grind)
  • Turmeric powder -1/2 tsp
  • Salt
  • coriander powder
  • Black pepper – 1 tea spoon.
  • Red chili powder – 1 tea spoon
  • tamarind chutney – 1/2 cup.
  • coriander chutney – 1/2 cup.
  • Sev bhuiya – 1/2 cup.
  • Pomegranate – 1/2 cup
  • Coriander leaves – 1/2 cup

 

 

Directions

 

Mix Semolina, Maida, 1/2 tsp Red

chili powder & salt with water. Make

 

a stiff dough.

 

Divide the dough into 6 equal

parts & roll out into a 5 inches

 

round Poori. Deep fry on Medium

 

heat till they are golden brown &

 

crispy. Allow to cool.

  1. To make the filling heat oil in a pan

put cumin seeds  , onion , ginger and green peas.

Add turmeric  powder, coriander powder, salt

and chili powder.

Cook peas for 5 minutes.

 

4.Take a Kachori in the serving plate

 

& make a big hole in the center.

 

 

5.Pour tamarind chutney , coriander

 

chutney and yogurt over it.

 

6.Garnish with pomegranates and

 

sev.

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