Baked Peas Kachori #Breadbakers
I have very beautiful memories from my Childhood for all traditional foods... Peas used to be a seasonal vegetable when we were growing up... It wasn't like today, that frozen peas was so easily available throughout the year... Peas starts coming in the farmer's market, by the end of November.... But, it use to be very costly, and by the mid of December, the peas were abundantly available in all the Veggie's market.... We were staying in the rural area, and my mom used to buy Peas with cover in a bulk... Me and my sister, use to help her in peeling those Peas, and then she makes small portion packets, and freeze it.. So, that we can enjoy Peas even in summer.
So, these Kachori's became our weekend breakfast in Wintery months... I tried to make it as good as my mom, but then her cooking has a special touch of love, which makes the food much more tastier....
You can fry these Kachori's as well as bake them... She use to make both of them, as my dad was health conscious, and he wanted to avoid fried stuff as much as possible... So, mom use to make this baked version for dad, and fried version for we kids.... Fried version is no doubt very good in taste, but when you will try this baked version, you will equally fall in love with delicious Kachori's. It goes very well with the Cilantro Chutney, and the pickles... But, I think it's taste enhances with Tomato Jaggery Sweet Chutney....
While you are here, I would like to recommend, you to visit this list of awesome stuffed breads, which bread bakers are baking this month..
- Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
- Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
- Cream Pan - Japanese Custard Filled Buns from Shireen at Ruchik Randhap
- Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
- Jam filled Danish Pastries from Holly at A Baker's House
- No-Knead Apricot Sweet Rolls from Renee at Magnolia Days
- Baked Peas Kachori from Shilpi at SimplyVeggies
- Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
- Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
- Cheesy Pizza Wheels from Tara at Noshing with the Nolands
- Chicken Stuffed Casserole Bread from Vimala at Cooking Club
- Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
- Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
- Jalapeño Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
- Jamaican Meat Loaf from Kelly of Passion Kneaded
- Paneer Kulcha from Anshie at Spice Roots
- Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
- Russian Pirozhki from Mireille at Chef Mireille's East West Realm
- Sri Lankan Seeni Sambol Buns from Pavani at Cook's Hideout
- Stuffed Bazlama - Turkish Bread from Sneha at Sneha's Recipe
- Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
- Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
- Tiganopsomo - Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
- Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha
Ingredients you will need -
- All Purpose Flour - 2 cups
- Wheat Flour - 1/2 cup + 1/2 cup (as needed)
- Rapid Rise Yeast - 1 packet (2 1/2 tbsp)
- Sugar - 1tbsp
- Salt - 1tsp+ as needed
- Peas - 2 cups (fresh or frozen)
- Cumin seeds - 1 tsp
- Dry Mango Powder (Aamchur Powder) - 1/2 tsp
- Red Chilli powder - 1tsp ( or as much spiced you want)
- Cooking Oil - 1/4 cup + 1 tbsp
- Oil to spray
- Butter - 2 tbsp
Directions you need to follow -
- Take a cup of warm water, add sugar and 1tsp of salt. Mix and add Rapid Rise Instant yeast, and leave it aside for 5 minutes. Yeast will froth.
- In a big bowl, take All Purpose flour and 1/2 cup of Wheat flour, add about 1/2 tsp of salt, 1/4 of cooking oil and mix.
- Now, add the yeast mixture to the flour mixture, and knead. Make a tight dough.
- Leave this dough in warm temperature for 1 hror til the size of dough is doubled.
- Meanwhile, in a heated pan, add cooking oil.
- When hot, add cumin seeds, and let it crackle.
- Add Peas, salt, dry mango powder and red chilli powder. Saute on medium flame, till all the water is evaporated.
- Transfer the content in a dry bowl, and let it cool down.
- When cooled, grind it coarsely.
- By this time, your dough is ready, punch it down and knead for another 5-7 minutes, till it gets the elasticity.
- Divide the dough in equal 12 parts, and make roundels of each part.
- Press each roundel in center, make it as thin as possible, and fill the Peas mixture in the roundel. Close the edges, so that the Peas is completely packed inside.
- Do it for each roundel, and place them 1" apart, in a baking tray.
- You can make your tray ready, by either spraying the tray, or by covering the tray by parchment paper..
- Let it rise again for 30 minutes... At the end of this 30 minutes, preheat the oven at 375 degrees.
- Bake them at this temperature for 10-12 minutes, turn and again bake for 5 more minutes or until the edges turn brown.
- After the Kachori's are baked, generously apply butter on either side of Kachori.. It will absorb the butter, and will make Kachori's more flaky and tasty.
- Enjoy this delicious Kachori's with Sweet Tomato Chutney.