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Indian food Cooking Classes in Delhi

Cooking Classes in Delhi .Peas Kachori is one of the sought after breakfast dish for Bengalis and popularly called as Karaishutir Kachori. It is mostly eaten with aloor dum, and kosha mangsho (dry mutton curry). The dough is made out of flour or maida and is very similar to luchi dough. It is stuffed with mild spicy green peas. The outer surface has very soft texture and not flaky or khasta like the other Indian Kachori. Indian food Cooking Classes in Delhi.<br>https://www.delhicookingclasses.com/food-and-cultural-walks

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Indian food Cooking Classes in Delhi

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  1. Indian food Cooking Classes in Delhi

  2. Recipe for Peas Kachori and Aloor Dum • Cooking Classes in Delhi .Peas Kachori is one of the sought after breakfast dish for Bengalis and popularly called as KaraishutirKachori. It is mostly eaten with aloordum, and koshamangsho (dry mutton curry). The dough is made out of flour or maida and is very similar to luchi dough. It is stuffed with mild spicy green peas. The outer surface has very soft texture and not flaky or khasta like the other Indian Kachori.Indian food Cooking Classes in Delhi

  3. Ingredients for the Kachori dough • 1 cups maida or all-purpose flour • 1 tbsp ghee or oil • Water as required • ½ tsp salt

  4. Ingredients for the green peas stuffing • ½ cup fresh or frozen peas or matter • ½ tsp garammasala powder (optional) • 1 green chillies, chopped • ½ inch ginger, chopped • ½ tsp Fennel seeds • 1tsp Sugar • Salt as require • Oil for deep frying • ¼ tsp Hing (Asafoetida) • 2 tbsp besan

  5. Cooking Method for Indian food Cooking Classes in Delhi • Make dough • In a bowl add the flour, salt and ghee or oil. • Add water in and knead to smooth and soft dough. • Cover the dough with a wet napkin and keep aside for 20 minutes at room temperature. • For stuffing: • Take peas, salt, sugar, ginger, add little water and grind it. • Heat oil in a pan. • On a low flame, add fennel seeds, all the spice powders one by one – cumin powder, garammasala powder and asafoetida. • Fry for 2-3 seconds. • Then add the ground peas, sauté for few minutes till little dry. • Take the stuffing in a bowl or plate and let it cool. Add besan or atta in it. • Prepare small balls from the stuffing and keep aside. • Put stuffing in the maida dough and make balls.

  6. For frying: • Heat oil or ghee in a wok enough to deep fry the kachori. Once the oil is heated, slowly slip one kachori. Press gently with the frying spoon so that each becomes puffed. Slowly turn the kachori to fry the other side. Fry till the kachori are golden brown. • https://www.delhicookingclasses.com/food-and-cultural-walks

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