Check with seller Oats Koraishuti’r Kachori Saffola Oil
- Location: Saffola , India, Saffola Oil, Food Brands, India
INGREDIENTS
Maida 150 gm
Salt 7 gm
Sugar 10gm
Oil 25 gm
Warm Water 75gm
Green Matar 120gm
Oats 30 gm
Green chilli 3 pc
Kalonji ¼ tsp
Hing ½
Ginger Paste 10gm
Jeera powder ½ tsp
Dhaniya Powder ¼ tsp
METHOD:
Mix together the maida, 3gm salt, 7gm sugar and 15gm oil. Knead using warm water into a smooth dough and rest covered for 30 min.
Boil the peas till soft and strain. Blend in a mixer grinder along with green chillies, and the rest of the salt and sugar. Blitz to a fine paste. Use water only if necessary, little at a time.
Heat the oil in a pan, add in the kalonji, and hing. Cook for 30 seconds and add in the ginger paste, dhaniya and jeera powder along with some water. Cook on a low to medium flame till the raw flavour of ginger is gone.
Then add in the matar puree. Cook till the mixture begins to lump together on stirring. Set aside to cool.
Once cool, toast the oats on the side and add to the pea puree.
Make 25gm pedas of the dough and 10gm pedas of the mixture. Stuff the matar and oats puree into the dough and keep aside covered with oil.
Press the pedas gently and roll like a poori, only using oil to avoid it from sticking.
Heat the oil in the kadhai to just below the smoking point and gently lower the kachoris into the oil using a spatula and fry until both the sides are golden brown, flipping in between.
Drain the oil before serving hot.
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