Kachori stuffed with peas and cheese

Kachori stuffed with peas and cheese is a soft and flaky fried Indian bread or puri. In this recipe, the stuffing is done with peas and cheese and the dough is made up of plain flour and butter.

About:

This is a Kids friendly dish. Could be considered any time good snack or meal but you may also enjoy this plain or with curry/gravy or any sauce.

Preparation is extremely simple and I have no doubt that it will fail on anyone’s taste buds. Well, there is something extra to say since it is a thorough deep-fry process you may also enjoy this preparation as a stuffed paratha/bread which you can shallow fry instead of deep-frying.

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Texture:

The texture of this is soft and flaky, slightly sweet. Tastes awesome.

Preparing the dough:

Into a bowl take 3 cups of plain flour I.e maida and add 2 oz of melted butter. I have used microwave melted butter but make sure it should not be hot when you add into the flour. It could be slightly warm though. Add 1 tbs of salt and mix these three ingredients nicely. While mixing these you may notice it forms a shape when you press it with your hands and the texture of the mixture changes a bit. At this point start adding water gradually. Use lukewarm water and start kneading the dough.

Note: Knead 10 to 12 minutes or until it becomes smooth and soft to touch.

Once done with kneading cover it with a clean cotton cloth and keep aside for 30 minutes. By the time our dough is getting ready let’s see how to make the stuffing with peas and cheese and what all ingredients, we need for this.

Ingredients used for stuffing are :

1. Green peas 3 cups crushed
2. Grated ginger 1 tbs
3. Black cumin seeds 1 tbs
4. Shahi jeera I.e cumin seeds 1 tbs
5. Asafoetida or hing 1 tbs
6. Coriander powder 1 tbs
7. Cumin powder 1 tbs
8. Salt 1 tbs

How to prepare the stuffing?

• Heat a pan. Add 3 tbs of regular oil. Add 1 tbs of black cumin seeds, 1 tbs of shahi jeera I.e regular cumin seeds (for extra flavor) and saute for few seconds and let them splutter. Into it add 1 tbsp of crushed ginger, one tbsp of cumin powder, one tbsp of coriander powder, one tbs of Aesophidita, 1 tbsp of salt. Stir all the spices together and saute for a while.
• Once done add the crushed peas into it and cook it in low flame until all the water is evaporated and the peas look dry. Then add 1 cup of Parmesan cheese (dry) into it and mix nicely.
• Cook another few minutes. Then let it cool until easy to touch with hands. Then make medium-sized balls and shape them.

Pictures for the three states

• The picture below shows the crushed peas cooked thoroughly and all the water has evaporated.

• Picture below shows how the peas and cheese has been combined and cooked.

• Stuffing is ready

Shaping the dough:

• Now back to the previous step with the dough. After like 30 minutes uncover the dough.
• Drop of oil in between your palm and rub. This helps the dough to be rolled out soft and smooth.
• Take small portions of the dough and make medium-sized balls.

Rolling the dough flat :

• Now the next step comes up is rolling and filling up the dough. Use of parchment paper or a baking sheet to flatten the dough is useful because these sheets help the bread to roll out even and flat and also do not stick or mess up with hands so it is recommended using but you may also simply roll it out with a roller.
• Take one sheet. Place it on a flat surface or on your kitchen counter by keeping it double layered which makes it easier to roll out. And also because due to its thickness it stays in one place and doesn’t move much. Below is the step by step pictures shown.

Steps:

• Fold it from the center as shown in the image below

• Take a dough and shape it up like a bowl as shown in the image below:

• Place it in the center of the sheet as shown in the image below

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• Put the stuffing in the center of the dough
• Cover the stuffing from all sides so that it doesn’t open up during frying.

• Stick the corners in one place nicely so that it doesn’t open up during frying.

• Put it in the center of the sheet and press with your hands. Use oil below and above the dough so that it rolls out easily and doesn’t stick.

• Place it in the center and fold the parchment sheet on top of the dough and with the help of a roller roll it slightly flat. Make sure to roll it light-handed.

• Shape it and keep medium thick.
• Roll all of them and place them on a plate or another sheet.

Frying:

• In a thick bottomed pan or karahi heat sufficient oil for deep frying.
• Once the oil is warm enough to fry keep maintain the heat to low flame or else the dough will get burned as soon as you drop it into the hot oil.
• When the oil gets a little warm, add a sample of the dough into it. If the dough puffs and floats up in the oil this means the oil is ready to fry.
• Drop the stuffed bread or Kachori. Let it float up a little. Then splash some oil on top with the help of a spatula or cooking spoon. Flip to the other sides. Make sure both sides are cooked nice. The bread will slowly puff up a little and it will look fried and change its color.
• Once done frying takes it out from the oil. Drain excess oil from the kachori and place it over a tissue or towel paper to get rid out of extra oil.
• Serve hot or warm with any gravy or chutney.

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