Matar Kochuribakery, breads, indian, vegetables 2 1/2 tablespoon ghee 1 pinch cumin seeds 1 pinch asafetida 3/4 teaspoon ginger, grated 1 1/2 cup green peas, boiled & mashed 1/4 teaspoon salt 1 pinch turmeric 1 pinch sugar 1 pinch garlic powder 1/4 teaspoon cayenne 1/2 teaspoon cumin, ground & roasted 1 luchi dough 1 oil for deep-fat fring Heat the ghee & fry the cumin seeds, asafetida & ginger for a few seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook, stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin powder & continue to cook for 5 minutes or until all the moisture has evaporated. Remove from the heat & allow to cool. Form into balls about the size of grapes. Prepare the luchi dough as directed in Luchi recipe. Divide the dough into 12 balls. Press a thumb into the centre of each dough ball to form a cup. Fill this cup with a portion of the pea mixture. Reform into a ball so that the pea mixture is enclosed inside. Flatten the balls & roll very carefully so that the filling remains inside, into circles about 2" to 2 1/2" in diameter. Heat oil till hot & fry until the kochuris are light brown, crisp & puffed. Drain & serve immediately. Pranati Sen Gupta, "The Art of Indian Cuisine" |
