- In a large mixing bowl, combine flour and salt.
- Add butter and half of the water.
- Slowly add the remaining water as necessary to make a soft smooth dough.
- Cover with a cloth and store in a warm place for 30 minutes.
- While dough is setting, in a colander run frozen peas under tap water and set aside to defrost.
- Transfer peas into a mixing bowl and gently mash with a spatula until a coarse mixture forms.
- Heat oil in a saute pan over medium heat.
- Saute cumin seeds and ginger until fragrant.
- Add peas, remaining ingredients, except cilantro, and saute for 10 minutes on low heat.
- Remove from heat; mix in cilantro leaves; set aside to cool.
- Divide dough into equal balls.
- Take dough ball and press it with your hand gently to expand and flatten into a circular disk.
- Place stuffing into center of dough; fold and pinch edges to form a satchel.
- Seal all edges completely.
- Flatten gently with your hand and roll lightly with a rolling pin.
- Dust with flour and deep fry until golden brown about 4-5 minutes.
Makes 8 kachori.
Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 11 g fat, 3 g saturated fat, 0 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g sugar, 4 g protein
