Back to 10 servings Dough 2.5 cups all-purpose flour (maida), sifted 0.5 cup whole wheat flour (atta), optional, for a nuttier bite 0.5 teaspoon salt 2 tablespoons ghee or vegetable oil, at room temperature 0.75 cup warm water, added gradually, plus more as needed Filling 2 cups green peas, fresh or frozen, thawed 2 tablespoons vegetable oil 0.5 teaspoon cumin seeds 0.125 teaspoon asafoetida (hing), a generous pinch 1 tablespoon grated ginger 1 to 2 green chilies, chopped, to taste 1 teaspoon roasted cumin powder, dry-roasted and ground 0.5 teaspoon garam masala 0.5 teaspoon sugar 0.5 teaspoon salt, for the filling, to taste Frying vegetable oil, for deep frying
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1 Step 1: Mix the flours and salt, rub in the ghee or oil with your fingertips, then gradually add warm water and knead into a smooth, soft, non-sticky dough. Cover and rest for 30 minutes.2 Step 2: Boil the peas in a little salted water until soft, about 5 minutes, then drain and coarsely process them in a food processor, adding a splash of water only if needed.3 Step 3: Heat the oil over medium heat, add the cumin seeds and let them sizzle, then add the asafoetida and ginger, stirring for about 30 seconds.4 Step 4: Add the pea paste, green chilies, sugar and salt and stir over medium heat for about 5 minutes until the mixture dries and holds together.5 Step 5: Stir in the roasted cumin powder and garam masala, cook 1 to 2 more minutes, then spread the filling on a plate and let it cool completely.6 Step 6: Divide the dough into about 20 portions and the cooled filling into 20 small balls. Flatten a dough ball, place a filling ball in the centre, and seal the edges fully so no filling leaks.7 Step 7: Lightly oil the rolling surface and roll each stuffed ball gently into a 4 to 5 inch round, about 1/4 inch thick, without tearing the dough.8 Step 8: Heat about 2 inches of oil in a kadai or deep pan to 350°F (180°C). Test with a scrap of dough: it should sizzle and rise to the surface steadily.9 Step 9: Slide in one kochuri, press gently with a slotted spoon, and spoon hot oil over the top so it puffs. Fry until the first side is golden, about 30 seconds, then flip and fry the other side until pale golden and crisp.10 Step 10: Lift out with a slotted spoon, drain on paper towels, and serve hot. Repeat with the remaining kochuri, frying one or two at a time.getsaucepan.com/r/3591a25a-5c9f-593b-bf61-a86c7be14ca4
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