matar kachori

INGREDIENTS:
for the pastry:
•1 cup all purpose flour/maida
•1 tbsp oil or ghee
•¼ cup warm water
•¼ tsp baking powder
•¼ tsp salt
for the stuffing:
•1 cup peas, fresh or frozen
•¼ tsp red chili powder
•¼ tsp turmeric powder
•½ tsp coriander powder
•½ tsp fennel powder
•½ tsp chaat masala
•½ tsp amchur powder
•½ tsp green chili-ginger paste or crushed or minced
•¼ tsp jeera
•1 tbsp besan or gram flour
•2 tsp oil or ghee
•salt as required
for frying:
•2 to 3 cups oil
INSTRUCTIONS:
preparing the pastry:
1.sift the flour, salt and baking powder. add oil and form a bread crumb like mixture.
2.add water and form a tight dough. cover with a damp cloth and keep aside.
preparing the pea stuffing:
1.boil or steam the peas. mash them coarsely or semi-coarsely.
2.heat oil and fry the cumin. then add the crushed ginger and green chili.
3.fry for a minute. now add the dry spice powders and salt.
4.stir and add the gram flour. saute for 2-3 minutes.
5.check the seasoning and add some more of the spice powders or salt, if required.
preparing the kachoris:
1.make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board.
2.add some of the stuffing in the center. brush some water on the edges.
3.bring together all the edges and pinch them. press the edges downwards below.
4.roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth.
5.now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.
6.serve matar kachori hot with some coriander chutney or tamarind chutney.