2 1/2 tb Ghee
1 pn Cumin seeds
1 pn Asafetida
3/4 ts Ginger, grated
1 1/2 c Green peas, boiled & mashed
1/4 ts Salt
1 pn Turmeric
1 pn Sugar
1 pn Garlic powder
1/4 ts Cayenne
1/2 ts Cumin, ground & roasted
Luchi dough
Oil for deep-fat fring
Heat the ghee & fry the cumin seeds, asafetida & ginger for a few
seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook,
stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin
powder & continue to cook for 5 minutes or until all the moisture has
evaporated. Remove from the heat & allow to cool. Form into balls
about the size of grapes.
Prepare the luchi dough as directed in Luchi recipe. Divide the dough
into 12 balls. Press a thumb into the centre of each dough ball to
form a cup. Fill this cup with a portion of the pea mixture. Reform
into a ball so that the pea mixture is enclosed inside. Flatten the
balls & roll very carefully so that the filling remains inside, into
circles about 2″ to 2 1/2″ in diameter. Heat oil till hot & fry
until the kochuris are light brown, crisp & puffed. Drain & serve
immediately.
Pranati Sen Gupta, “The Art of Indian Cuisine”
Yields
12 kochuris
