• Purely Home-made!

    Green Peas Kachori With Spicy Dum Aloo | No Onion No Garlic Recipe

    It is the 5th challenge of SNC and am so glad that we have crossed over 5 successful months preparing regional cuisines, catching up new friends, welcoming new buddies, visiting their blogs and it was totally fun. Am just overwhelmed when people feel so comfortable and enjoy themselves like being a part of a family. Every single person in this group has given me a hand at some point of time and am really so thankful to all of them, without whom there would not have been SNC. Thanks buddies and to appreciate this there is a small surprise waiting which will be revealed on March 5th along with February month's results. To know more about it check it out here

    This month my dear friends Sano akka and Tamil have posed the challenge and hosted the event. Tamil had challenged the Northern team with a very authentic sweet, Paal Kozhukatai and Sano akka had challenged Southern team with a spicy combo, Green Peas Kachori With Spicy Dum Aloo. Both the Northern team and Southern team were equally exited and I was really glad to see how everyone loved the challenge recipes. Everyone had done it so well and had posted drool-worthy clicks, and their comments about the dish pushed me to try the recipe. I tried it yesterday for lunch and was so amazed with the taste and all the flavors. It was such a delicacy, the spicy dum aloo complimented green peas kachori so well. The mild sweetness from peas and the spiciness from dum aloo was such a treat to my taste-buds. My Husband loved it equally and I earned praises too. Do try this and am sure you will love it. It is such a hit among our Southern team members and am so thankful to Sano akka for introducing to us a delicious combo!! Meanwhile check out how the Northern team are enjoying their challenge recipe here. Thanks Tamil for introducing them our Southern sweet hit!!



    Serves 4 kachoris 
    Total Preparation Time - 30 minutes

    For Kachoris:

    1. All purpose flour / Maida - 1 cup
    2. Salt - 1/8 spoon 
    3. Oil - For deep frying + 1 spoon
    For Filling:
    1. Fresh green peas - 1 Cup (100 gram after removing from the pods)
    2. Green chillies - 1
    3. Roasted cumin powder - 1/4 tsp
    4. Asafoetida / Hing - 2 pinches
    5. Ginger paste - 1/4 tsp 
    6. Sugar - 2 pinches
    7. Ghee / Clarified butter - 1 tbsp
    8. Salt to taste


    Preparation of peas filling for kachoris
    • If you are using fresh peas, open the bean pod by pressing its ends, it will easily open up. Then open the full pod and release the peas from them. Discard the pod cover. Measure 100 grams from this. If you want to use dry peas soak the peas in warm water until it softens then use it. 

    • To a blender or mixer add the green peas, green chilly, and grind into a coarse paste. Sprinkle little water if necessary do not add too much of water. 

    • Now heat a pan add ghee then add asafoetida and ginger paste and saute on low flame. 
    • Now add the ground green peas mixture and stir well. Cook on low flame, then add salt,  roasted cumin powder, sugar and stir well. 
    • Cook until the raw smell leaves and the mixture loses the moisture content and seems dry.  
    • Remove from flame and set aside. 

    Preparation of kachoris

    • Now take a bowl and add maida, salt, oil and mix well using your fingers. Then add water little by little and knead well simultaneously until it forms a dough. The dough should not be sticky, if so add some extra flour and knead well.Close the bowl and set this aside for 10 to 15 minutes.  (you can do this step before preparing the peas mixture; this will help you save time)
    • Now take the dough and knead well again for few minutes and divide the dough into 4 equal parts. 

    • Then dust a chapati board / pastry board with some flour and place a ball in the center of the board and flatten using fingers, then using a rolling pin, roll into thick pooris. 
    • Now take a spoon of green peas mixture and place it in the center of the thick poori. Then seal the edges using the sides and make a ball again. 

    • Flatten gently and roll into pooris gently. Do not press too hard this might tear the outer dough and the the filling may come out. So carefully and gently roll into thick pooris. 

    • Do the same with the rest of the balls and filling. 
    • Now place a frying pan on flame and pour oil to deep fry the pooris. When the oil turns hot (not smoky hot) gently slide in the prepared pooris, after 2 minutes turn the poori and press the poori slightly using a slotted ladle. This will help the poori puff up beautifully. 
    • Then when the pooris turn golden on both sides remove from flame using a slotted ladle drain excess oil and set aside. 
    • Serve with spicy dum aloo. 



    Makes Dum Aloo for 1 to 2 people
    Total Preparation Time - 30 to 40 minutes

    For Dum Aloo / Spicy Baby Potato Masala

    1. Baby potatoes - 150 grams
    2. Fresh green peas - A handful
    3. Tomato - 1/4 of a tomato (chopped)
    4. Ginger paste - 1/4 spoon 
    5. Sour curd - 1/2 cup (thick)
    6. Kashmiri Red Chilli powder - 1/2 spoon 
    7. Coriander powder - 1/2 spoon 
    8. Cumin powder - 1/4 spoon
    9. Garam masala - 2 pinches
    10. Turmeric powder - 2 pinches
    11. Asafoetida - 2 pinches
    12. Cumin seeds - 1/4 spoon
    13. Fennel seeds - 1/4 spoon 
    14. Bay leaf - 1
    15. Sugar - 2 pinches 
    16. Coriander leaves - Few 
    17. Salt - As per taste
    18. Oil - 2 spoons


    • Wash baby potatoes well in water. Scrub off all the dirt and wash well. 
    • Then pressure cook or boil or steam baby potatoes until they become soft. I boiled the baby potatoes for 25 minutes. Place a pot or saucepan on flame drop in the potatoes and pour water until it gets immersed well close the pan with a lid and boil on high flame. You can steam or pressure cook the potatoes also. See that the potatoes are cooked well but not mushy. Insert a knife to see if it goes smoothly into the potatoes till the center, if so the potatoes are cooked well. if not cook for some more time. If you peel the potatoes the skin should come off easily this is also another way to find if the potatoes are cooked.
    • Now take the boiled potatoes and peel the skin. 
    • Now heat a pan and deep fry the potatoes (use the oil used to deep fry pooris) well until the turn golden brown. 
    • Then remove from flame and place on  a tissue paper to remove excess oil. 

    • Now heat a pan and add oil and saute asafoetida, cumin seeds, fennel seeds, bay leaf for a few seconds.
    • Then add green peas and saute for a minute. 
    • Now add chopped tomatoes and green chillies and saute for a minute. 
    • Then add the dry powders such as, salt, red chilli powder, coriander powder, cumin powder,   garam masala and turmeric powder and saute. Sprinkle some water and cook until the raw smell leaves and oil separates from the masala.
    • Now add sugar and roasted potatoes and saute well. Cook for 2 to 3 minutes on low flame. 
    • Then add curd (beaten well) and half cup of water and stir well. Cook for another 3 to 5 minutes on low flame. I made it dry you can make it with some masala also. so add water accordingly.

    • Garnish with coriander leaves and serve with kachoris!!

    TIP 1: You can toast the kachoris instead of deep frying. Also you can make it smaller in size to make it looks like kachoris. 

    TIP 2: I have made my dum aloo more spicy, but you can reduce the spice level. Also make sure to use sour curd to get the best flavors. 

    TIP 3: You can use ordinary potatoes also, boil/steam/pressure cook potatoes and peel off the skin and dice into cubes and use it. 

    A perfect, super delicious combo from the awesome Bengali cuisine is now ready!!


    Linking this to Sano's space and SNC page!!

    Want to join us and have fun? Contact me!!


    1. who will say NO to this yummy, greeny and delicious... :)

    2. OMG! Its really amazing Divy dear. Truelly I am drooling here. Can't resist my eyes from those tempting clicks. Lipsmacking good kachori and dum aloo. Perfect!!!

    3. My dear thangai, it's so nice of you to host this events. Both recipes look delicious and the e and the pictures are very nice and inviting.

      Hugs and kisses, lovely one :)

    4. Looks very very tempting!!going to make it soon.Beatiful clicks like always.

    5. Divya wonderful snaps I loved this recipe the way u explained :)
      you made me hungry man :(

    6. i am also hungry now...divs....what a pics ...!!

    7. Lovely presentation Divs .....You must have relished the kachoris :-)

      Today's Recipe
      Tomato Rasam

    8. wow i love it
      the clicks only isaw to be honest cant seem to read the fonts as of now

      bt wow i really want to try this
      wud do as soon as i feel better

      i hv so much to catch up on

    9. Superilicious n awesome clicks... That too last before one is simply superb

    10. Sis what amazing clicks love the second and last few my gosh think I need a photography workshop from you. Superb and love the texture of your kachori sis yum.

    11. Wow! Nice presentation,Super delicious..

    12. Mouthwatering clicks and superb presentation dear!!! ;)

    13. Divya, kachori looks yum and clicks i loved it.

    14. Divya Only pics are in mind...nothing... I took minimum 2 mins to see the one pic. How can you do Dear?

    15. Awesome combo. Totally in love with it

    16. Looks delicious n nice presentation!!

    17. Loved the peas in the pod click..wonderfully made Divs

    18. Love both of these Dishes Divya!! Dum Alloo looks lip smacking... Love all the clicks withe Peas in the Pod..

      Yum! Yum! Yum!

    19. Really lovely pics and awesome recipes!

    20. amazing clicks ... kachori's look perfect and temptimg me dear :)

    21. Kachoris looks delicious,with beautiful clicks.

    22. Clicks are tempting me,divine combo.

    23. wow... looks so so tempting clicks dear... ippove kilambi varen ready pannu Divy:)

    24. nice step by step pics. looks delicious.

    25. You have prepared it very well, Divya.. Couldnt take my eyes off the screen... Pictures are beautifully captured. :)

    26. Mouthwatering clicks and superb presentation dear!!! ;)

    27. Very well done Divya and as always wonderful clicks :) Love the onion rings presentation :)

    28. liked your last clicks divya.. nice capture of green peas :)

    29. yummy clicks first:)yummy preparation:)super sis:)

    30. Saw this combo in many other blogs too, very tempting..

    31. Wow Divya! The pics are breath taking. Looks awesome...!

    32. i am in love with this peas kachori n dum aloo, excellent preparation..your clicks are too inviting, am going to try this soon...
      Loved all your pics da...very crisp n clear..pictorials padu sooper, Kalakitta :)

    33. wow beautiful click divya very nice. The last pics is just so good love the way the peas are opened.Nice and very colourfull.

    34. Love this kachori with fresh green peas, wonderful clicks as always, loved hte green peas capture...

    35. as usual wonderful clicks with nice explanation Divya....so delicious kachori

    36. Nice presentation divya. love your kachoris

    37. nice presentation, the pics are tempting, looks so yummy!

    38. Clicks are tempting me... Couldn't take my eyes off the screen...love ur step by step explanation Divya....so delicious kachori...

    39. Super Clicks divya, loved the green peas click!!! Kachori's Look super drooling!!!

    40. tempting n v inviting..beautiful clicks!

    41. A prefect pair, you guys are tempting me again to make some, love to get some rite now sis.

    42. Beautiful clicks, and delicious recipes.

    43. i have not looked at the recipe.. can't seem to take my eyes off you photos.. simply out of the world

    44. lovely presentation Divya..awesome recipe...


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