Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Pancake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For filling:
- Peas: 500 gms
- Ginger: 25 gms
- Green chilli: 2-3
- Cumin seeds: 1 teaspoon
- Asafoetida (hing) powder: A pinch
- Salt
- Oil: 1 tablespoon
- For Kachori (pancake) dough:
- Flour: 1 kg
- Baking powder: ½ teaspoon
- Salt
- Oil: 2 tablespoons
- Oil for frying kachoris
Directions
Step I: The filling:
1. Shell out the peas or use frozen ones and wash them.
2. Add some salt, chopped ginger, chopped green chillies to the peas and blend into a fine paste. Add a little water if required.
3. Heat 1 tablespoon oil in a skillet and drop the cumin seeds and asafoetida (hing) powder.
4. When the cumin seeds begin to splutter, add the peas paste and keep stirring, until the water dries out and the oil starts separating.
5. Keep aside and let it cool.
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Step II: The kachori dough:
1. Sift flour into a bowl. Add the baking powder, a little salt, and two tablespoons of oil in it. Mix well.
2. Add water and knead into a tight dough of medium consistency (dough should be neither too soft nor too hard).
The grand finale: Making the kachoris:
1. Make small balls from the dough. Roll each ball within your palms, make a cavity and fill it with a teaspoon of the filling.
2. Close the ball and smoothen it by rolling within the palms.
3. Using a rolling pin, roll the balls out into small pancakes.
4. Deep fry until golden brown
5. Serve hot with any chutney/pickle.
Perfect comfort food for a winter morning. And if there’s a cup of hot chai to accompany it, that would be perfection perfected, no?