Batla Kachori

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Recipe

Ingredients

1 cup	all-purpose flour
2 tablespoons	semolina
2 tablespoons	oil
—	water as needed
—	salt to taste
1 cup	dried green peas
1 teaspoon	cumin seeds
1 teaspoon	fennel seeds
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1/2 teaspoon	garam masala
1 teaspoon	amchur (dry mango) powder
1 tablespoon	grated ginger
—	oil for deep frying

Instructions

1. 1 Soak the dried green peas overnight and then boil them until soft. Drain and mash them lightly.
2. 2 In a mixing bowl, combine all-purpose flour, semolina, salt, and 2 tablespoons of oil. Mix well.
3. 3 Add water gradually to the flour mixture and knead to form a smooth dough. Cover and let it rest for 15 minutes.
4. 4 Heat a tablespoon of oil in a pan, add cumin seeds and fennel seeds, and let them splutter.
5. 5 Add grated ginger and sauté for a minute.
6. 6 Add the boiled and mashed peas, red chili powder, coriander powder, garam masala, amchur, and salt. Mix well and cook for 5 minutes. Allow the mixture to cool.
7. 7 Divide the dough into small equal portions and flatten them slightly.
8. 8 Place a spoonful of the pea mixture in the center of each dough portion and seal the edges to form a ball.
9. 9 Gently flatten the stuffed balls to form discs.
10. 10 Heat oil in a deep frying pan over medium heat.
11. 11 Fry the kachoris in batches until they are golden brown and crispy.
12. 12 Drain the kachoris on paper towels to remove excess oil.