Matar kochuri (fried bread stuffed with peas)

Yield: 12 kochuris

Measure Ingredient
2½ tablespoon Ghee
1 pinch Cumin seeds
1 pinch Asafetida
¾ teaspoon Ginger, grated
1½ cup Green peas, boiled & mashed
¼ teaspoon Salt
1 pinch Turmeric
1 pinch Sugar
1 pinch Garlic powder
¼ teaspoon Cayenne
½ teaspoon Cumin, ground & roasted
Luchi dough
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

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