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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In your processor mix the flour and butter to make a fine crumb mixture, add just enough water to bind it together. Allow the dough to rest for 30 minutes. | 2. To make the filling:-. | 3. Boil the peas, drain them, grind them roughly, add ginger and fennel seeds. | 4. In a wok heat 2 tablespoons oil add asafoetida ground peas, chilli powder and coriander leaves, cook for 2 minutes Allow cool. | 5. Make small balls of dough and roll them flat, one at a time. | 6. Place 1/2 tablespoons of the pea mixture in the centre of the flattened dough and fold the edges down, make sure that they seal. When you have made the KACHORI, Deep fry them in hot oil. The will rise to the surface when coked. | 7. Remove them with a slotted spoon and drain on kitchen paper. | 8. Eat hot or cold, serve with mango chutney for a real taste of India. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt	1/2	teaspoon		-	-	-	-
cold water	1	little		-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
green chili pepper	1		chopped	89.955	21.2744	4.4978	0.4498
gingerroot	1/2		grated	2.4	0.5331	0.0546	0.0225
chili powder	1	pinch		0.4759	0.0839	0.0227	0.0241
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
asafoetida powder	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.