Muter Kachori is a very common recipe in India. The dominating ingredient in this recipe is green peas and hence it is a seasonal recipe, mainly cooked in winter. However, the taste differs due to the variety of spices used in different regions of India. Check out
Chef Ruchi Bharani's take on this crispy goodness with the flavour of fresh green peas and spices.

Ingredients:

1 1/2 cup green peas, boiled and half crushed
1 1/2 tsp ginger chilli paste
1 1/2 tsp sugar
1/2 cup coriander leaves
1/2 lemon juice
1 1/2 tbsp corn flour
1/2 cup grated coconut
1/4 tsp cumin seed
1/2 tsp garam masala
2 tbsp raisins

Method:

To make the filling:
- In a hot pan, heat very little oil. Once the oil is hot, add the cumin seeds, curry leaves and the coarsely ground green peas and saute the peas for a minute.
- Add the ginger chilli paste and saute.
- Saute the green peas mixture for about 3-4 minutes.
- Add the sugar, freshly grated coconut, chopped coriander leaves, garam masala and salt and mix well.
- At the end, add the fresh lime juice.
- The filling is ready and let it cool down for about 15-20 minutes.

To make the kachoris:
- In a bowl, add the wheat flour, plain flour, semolina (rawa), salt to taste and ghee and mix all the ingredients well.
- Add little water to the above ingredients to make the dough.
- Let the dough rest for about 15-20 minutes.
- After 10 minutes, roll out few small balls of the dough.
- Roll out the small balls into small puris.
- Add the filling to the rolled out puris. Get all the edges together and seal the kachori. Take off the extra dough and roll in into a round ball.
- Heat oil in a pan. Add the kachoris to the hot oil.
- Fry the kachoris on a low heat. Once they turn brown in colour, take them out of the oil.
- The delicious kachoris are ready to be served.

Director: Suchandra Basu
Camera: Kawaldeep Singh Jangwal, Manjeet Katariya
Editing: Sagar Bamnolikar
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited