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This recipe will makes up to 15 kachoris. They can be eaten on their own or as a snack or can make up the savoury part of a full gujarati thali.
Serve hot with green coriander chutney.
Rub oil into the flour. The flour should clump when squeezed.
Add 2/3rd of water and mix quickly and knead. Add more water if required. The resulting dough should be soft but not sticky. Smear some oil in the palm and knead for a few minutes. Set aside.
Heat the oil for the vaghaar.
When the oil becomes very hot add cloves, cinnamon, jeera, and rai, in that order.
When the seeds start to splutter add the asafoetida, turmeric and the chopped onions.
Fry onions until translucent and just turning golden brown.
Add the peas, potatoes and the chilli/ginger paste. Sprinkle the salt and carefully mix everything.
Cover and let it cook for about 5 minutes, stirring occasionally to ensure that the filling does not stick to the bottom of the pan.
When the filling is cooked(potatoes should be soft), turn off the heat and add the garam masala, lime/lemon juice, sugar and the coriander. Mix again.
Taste and adjust spices/salt to taste. Allow to cool. The filling should be quite stiff, when cool.
Making Individual Kachoris
Take a one inch diameter ball of dough and roll out into a 3 inch disc of even thickness. .
Hold your hand out and form a C shape using just the first finger and thumb. For the left handed, it would be an inverted C.
Place the rolled pastry over the C shape and softly place a teaspoonful of filling onto the middle of the disc.
Using the first finger of the other hand, press the filling into the disc. With the help of the second finger and the thumb of the opposite hand, slowly bring together the two opposite sides of the pastry, forming a half moon shaped pasty.
Seal the semi-circular edges of the pastry by pressing them together. Using the thumb and the first two fingers of the opposite hand flute this edge to further seal and make the kachori look pretty.
Place on a grease proof paper lined tray and cover with a clean tea-towel to prevent the kachoris from drying. Continue until all the kachoris are filled.
Eat with green coriander chutney.
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