• Sift the flour, salt and baking pwd. Add oil and form bread crumb like mixture.

• Add water and form a tight dough. Cover with a damp cloth and keep aside.

• Boil peas and mash them coarsely.

• Heat oil and fry cumin, then add ginger and chillies.

• Fry for a while and then add the dry spice pwds and salt.

• Stir and add gram flour and saute for 2-3 mins.

• Add some more spice pwds if required.

• Make 5-6 balls from the dough. Roll 3-4 ‘’ round on roti board.

• Add some stuffing in the centre. Brush water on the edges.

• Bring the edges together and pinch them. Press the edges down.

• Roll into 4-5 ‘’ kachoris. Prepare the rest of them in this way.

• Keep the kachoris covered with wet cloth.

• Heat oil in a kadaai.

• Deep fry kachoris at low to lo-medium flame till they become golden coloured and crisp.

• Drain the kachoris on tissue to remove excess oil.

• Serve kachoris with coriander chutney or tamarind chutney.

NOTES

• For flaky pastry proportion of flour to oil is imp

• Amt of water required to knead is important. Too much water can make kachoris will make the kachoris crisp but not flaky.

• Oil should be neither too hot or too cold.  Should be low to low –medium temp.

• To check oil temp add a piece of dough if the dough rises slowly and steadily to the surface then the oil is ready.

• Keep the kachori dough covered with wet cloth.

• When kachoris are added to the oil the temp of the oil gets lowered, so increase the flame.

• If dry mango pwd is not available add lemon juice.