Yield: 12 kochuris
|1 pinch||Cumin seeds|
|¾ teaspoon||Ginger, grated|
|1½ cup||Green peas, boiled & mashed|
|1 pinch||Garlic powder|
|½ teaspoon||Cumin, ground & roasted|
|\N \N||Luchi dough|
|\N \N||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 2½" 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" * CROSSPOSTED Submitted By INTERCOOK On 10-09-95