One comment I’d make about this art work is that it looks like brain food to me and you would find it on an E.T. planet.

Kachori are known to be a snack food or we call snacks like Kachori, Farsan. The stuffing inside the pastry is peas or white moong daal. We don’t normal make this snack at home and generally bought from a Farsan shop or the “Indian sweet shop”. We would by this snack when it’s a festival, like Holi or Diwali, or when we expect guests to come over. You can eat Kachori’s just as it is or with tamarind and green chutney, and sometimes with a cup of hot milky chai.

FOR KACHORI DOUGH:

• 1 cup maida / plain flour / all-purpose flour
• 1 tsp semolina / rava / sooji
• salt to taste
• 3 tbsp oil / ghee
• water to knead to dough
• oil for deep frying

FOR KACHORI STUFFING:

• 1 cup peas / matar, fresh / frozen
• 2 tsp oil
• 1 inch ginger / adrak
• 1 green chilli
• ½ tsp cumin seeds / jeera
• ¼ tsp turmeric / haldi
• salt to taste
• ½ tsp kashmiri red chili powder / lal mirch powder
• ½ tsp coriander powder / daniya powder
• pinch of hing / asafoetida
• ¼ tsp garam masala powder
• ¼ tsp aamchur powder / dry mango powder
• 2 tbsp coriander leaves, finely chopped
• ¼ tsp fennel / saunf, crushed