Green peas kachori with dum aloo

Hello everyone! My today's dish green peas kachori with dum aloo was new to me but not for my south team friends. Ever since I saw  this  recipe at my dear friend Sanoli's space , I wanted to try it out. I got chance and made it. I just made minor change to it but I can assure you this was one of the best combos I have had. Though bit heavy meal but delicious all the way. So here goes this yummy dish.
The below ingredients were enough for my family of four. The post is lengthy but the dish is worth the effort.

Ingredients for Kachori filling:

• 2 cups green peas
• 2-3 green chillies
• 1/4 tsp of Hing/ asafoetida
• 1tsp grated ginger
• 1tsp sugar
• 1tsp cumin seeds
• 1 tsp coriander/cumin powder
• 1tsp amchoor powder
• 1tbsp ghee
• Salt to taste

For kachori cover:

• 3 cups wheat flour
• 1/2 tsp salt
• 4tbsp oil + more for frying

Method to make kachoris:
For cover make dough with wheat flour salt and 4tbsp oil. Knead it to make smooth poori type dough.Make some equal sized small balls of the dough and keep aside.
For filling, grind peas with chillies.If needed add few drops of water while grinding.Make a coarse paste with these peas. Heat one tbsp of ghee or oil in the pan, add cumin seeds and let it splutter,add hing and grated ginger and stir it once. Now add the peas paste we made. Mix it nicely and slowly and add sugar, salt and amchoor powder to it. Mix and keep stirring till peas mixture is almost dry and excess moisture has evaporated. Switch off the gas and keep it aside to cool. 
Now to make kachoris, take out the flour balls we made earlier.Roll out small sized poori of each ball one by one. Place a portion of peas filling in middle and close it from  all sides. Slowly make it in round ball again and very lightly roll it to poori shape taking care that filling does not come out. Make same way with all the balls one by one.

Heat oil to deep fry and add the stuffed kachori  one at a time first. Once one side is done carefully flip it so other side also is fried. Take out from kadhai and put on kitchen paper to drain off excess oil. Fry the rest of kachoris same way.

This is part one of the dish and the kachoris were yummy as it is without anything but this one goes with dum aloo. There are various versions of it and I followed Sanoli's version here.

Ingredients for dum aloo:

• 1/2 kg baby potatoes
• 1/4 tsp Asafoetida
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 4 tbsp Green Peas
• 3-4 chopped Green Chillies
• 1 Tomato chopped
• 1/2 tsp Turmeric powder
• 1 tsp Cumin.coriander powder
• 2 tsps grated ginger 
• 1 tsp Red Chilli powder
• 1 tsp Garam Masala
• 3/4 cup Curd
• 2 tbsps Oil
• Salt to taste  
• coriander leaves to garnish 

 Method to make dum aloo:
Wash the potatoes and boil in pressure cooker to 2 whistles.I felt it was enough as did not want them mushy.
Peel them and set aside. In a pan heat oil,add asafoetida,cumin seeds,grated ginger and fennel seeds.Saute it for few seconds.Add the peas in it and saute it for a min again.Add chopped tomato and green chillies to it and mix well.Put all dry spices,salt and sugar to it and mix again. Stir nicely till tomato is cooked and oil separates. Add the boiled potatoes here and gently fold in till the potatoes are coated with spices.After a min or two add the curd and fold again. Add 1/2 cup water till all is mixed well. Cover and cook for 4-5 minutes.Switch off the gas and serve dum aloo garnished with coriander leaves and the peas kachori we made before.

Enjoy the lovely combo.

NOTES:I made change with kachori as Sanoli used maida and I used wheat flour here. The peas mixture has to be dry enough to roll out the pooris. I made minor changes to masalas here and Sanoli has given step by step instructions. Also I used frozen peas here.

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Posted in: dum aloo,kachori,peas,vegetarian. combo meal