Sweet Kachori

Ingredients:

For kachori: 

250 gm Plain flour 

1 tbsp Corn flour 

30 gm Ghee

For filling: 

200 gm Khoya (mava)

50 gm Milk powder 

1/2 tsp Nutmeg, cardamom, and cinnamon powder

For syrup: 

250 gm Sugar 

1 Cup water 

1 Big pinch saffron 

Ghee for frying 

Method:

Mix khoya, milk powder and other ingredients for filling. Take a big bowl and combine plain flour, corn flour and ghee. Using water, knead it to pliable dough. Now cover it with a wet cloth. Boil sugar and water to form syrup, add one tbsp of milk also. Boil until the syrup is slightly sticky between the fingers. Crush and add the saffron. Prepare small flat balls from the mixture. Divide the dough into small parts. Roll one ball into a puri and put one mixture ball in the centre. Pull up all the sides to seal the mixture, and press in the centre. Make some kachoris. Heat ghee and fry them on low flame until light brown, turning once. Repeat the process for remaining kachoris. Make a small hole in the centre of each , when slightly cool. Pour 1/2 tbsp of syrup and roll kachori around to let the syrup spread. Allow to stand for about half an hour before serving.

Matar Ki Kachori

Ingredients:

300 gms fresh green peas (matar) , shelled and boiled

2 tblsp oil

1/2 tsp asafetida

1 tsp cumin seeds (jeera)

1 tsp red chili powder (lal mirch )

2 level tsp garam masala

salt to taste

1 tsp coriander powder

1/2 cup mint leaves (pudina patta), crushed

1 tsp ginger, grated

fresh chopped coriander leaves

2 cup plain flour

3 tblsp oil

water for making a dough

Method:

First rub 3 tblsp oil in the plain flour very well. Now make a soft dough by adding water into it and keep aside. Heat 2 tblsp oil in a wok and add the asafetida and cumin seeds. Add all the ground spices and then add the peas. Now you can add the ginger into it. You will now have to roast this mixture for 10-15 minutes or till the time oil gets separated. Once it is done, you can add the mint and coriander leaves. Set this mixture to cool. Now make equal balls of the previously kneaded dough. Roll each ball into a small puri and fill in a scoop of the peas mixture. Seal all the sides together and again shape it into a ball. Flatten these stuffed balls and deep fry first on medium heat till half done and then on high. Serve hot with green chutney and sonth