Pigeon Pea and Potato Kachori

Preparación

1. 1

   Boil the pigeon peas until they are soft. Drain and set aside.

2. 2

   Boil the potato until tender, peel, and mash it.

3. 3

   In a mixing bowl, combine the all-purpose flour, yogurt, and 1/4 cup vegetable oil. Knead into a smooth dough. Cover and let it rest for 30 minutes.

4. 4

   In a pan, heat a little oil and add cumin seeds. Once they splutter, add the boiled pigeon peas, mashed potato, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for a few minutes until the mixture is well combined. Let it cool.

5. 5

   Divide the dough into small balls. Flatten each ball and place a spoonful of the pigeon pea and potato mixture in the center. Fold the edges over to seal and shape into a ball again.

6. 6

   Heat oil for frying in a deep pan. Fry the kachoris until they are golden brown and crispy.

7. 7

   Drain on paper towels and serve hot.