Green Peas Kachori

Sunday’s are mostly a lazy day in my home, we get up late and its followed by a late breakfast.But this sunday i wanted to make something special with the end of green peas season I wanted to make most of it. So made this Khasta Matar Kachori’s with mint-pudina chutney Reem di’s recipe and tangy sweet tamarind chutney Monal di’ recipe. Monal di and Reem di are members of a foodie group and they make excellent food
This combo of chutnies just went awesome with khasta kachori’s.


For the dough

  1.  1 1/2 cup all-purpose flour
  2. 2 tsp semolina
  3. 2 tsp hot oil
  4. 1 tsp baking powder
  5. Enough cold water to knead the dough
  6. Salt according to taste.

For the filling

  1. 1 cup blanched green peas
  2. 1 small piece ginger grated
  3. 1 tsp cumin seed
  4. 2 tbsp chic-pea flour
  5. 1 tsp chili paste
  6. 1/2 tsp dry mango powder
  7. salt according to taste
  8. 2 tbsp oil +oil for frying


Knead the flour by adding salt,semolina, baking powder,hot oil and enough cold water till its a soft dough.Cover it with a wet cloth and let it rest.

While the dough is resting lets make the filling. Pulse the blanched peas so that they are coarse. Heat oil add cumin seed followed by grated ginger and chili paste. Once the paste is light brown add green peas. Saute for a while then add chic-pea flour and fry for some time.Add salt and dry mango mango powder. Let this mixture cool.

Take a medium sized portion of the dough flatten it and add the filling and seal the edges. now flatten it again and deep fry in medium heat till golden brown.

For mint- coriander chutney

  1.  1 cup each of mint and coriander cleaned and washed
  2. 1-2 green chili’s
  3. 2 garlic cloves
  4. 1 small piece of ginger
  5. 1/2 tsp roasted cumin powder
  6. 3 tbsp lemon juice
  7. 1-2 slices of bread.
  8. salt as per taste

In a grinder add all the ingredients till well combined by adding little water. Add salt and store in air tight box.

For sweet and sour tamarind chutney

  1. 1 cup of seedless dates
  2. 1 cup grated jaggery.
  3. 1 tsp tamarind pulp.
  4. 2 cups water
  5. 1/2 tsp chili powder
  6. 1/2 tsp cumin powder
  7. salt according to taste.

Pressure cook dates till soft in 1 1/2 cup water. Let it cool than grind it into fine paste add in tamarind pulp, jaggery and 1/2 cup of water add spices and let it boil for 10 mins or so or till its thick. Once cooled keep in air tight box or glass jars.



Sun-dry Potato Chips

Hello friends posting after long time since i had some personal work. But am back with this amazing recipe of sun dry potato that my mom use to make. I have very fond memories attached to these chips. They are crisp and light you bake them or deep fry and kids will just love it.

Here goes the recipe


  1. 4 large potatoes washed cleaned and wiped dry
  2. Water to boil potatoes and some more for rinsing
  3. 1/8th tsp alum
  4. salt according to taste


Peel potatoes and slice them as thin as you can and place them in water so that they don’t get the brown color.

Now in a big vessel bring water to boil and add in salt and alum. To this add the sliced  potatoes. Adding alum makes the potatoes crisp and helps retain the color even after frying.

Now cook this potatoes till they are firm. they shouldn’t be over cooked.Now drain this water and wash it 2-3 times. Pat them dry and let them dry under sun for 2-3 days or till they are dry and crisp.

Store them in airtight jar and fry as and when needed.