Kachuri/Green Peas Kachori with Alur Dom

 SNC -- South vs North Challenge, an event started by Divya of  You too can cook  to learn many more authentic recipes from both southern and northern part of India. As u all know I don't take part much in events cos of my health issues, I should say SNC really tempted me to join with the group of lovely bloggers who are also on the same learning curve, am so happy I did.

This is my first post for SNC challenge though I've joined this group a month ago I's not able to complete last month's challenge due to some personal illness. This time to my surprise, my fav kachuri was the challenge and I absolutely enjoyed doing it. But again, I've slightly altered the recipe to ease myself and of course for the healthier reasons, also I tried to mention the real recipe wherever it's possible. I sorta followed the recipe from here

Tawa fried Kachuri with Alur dom:


 ** Traditionally the soaked/thawed green peas is grind with the spices but I've cooked the peas with little bit of water and drained completely and followed the steps.

For green peas filling:
Green peas -- 1 cup, cooked al dente
Green chillies -- 1 or 2 , used bird's eye chili
Ginger Paste -- 1 tsp
Hing -- 1/4 tsp
Cumin powder -- 1 tsp, roasted
Salt -- to taste
Sugar -- a pinch
Roasted besan flour -- 1 tbsp

  • Whiz the green peas with green chillies with salt and sugar for 2 to 3 times. Transfer the mix to a bowl.
  • Add the ginger paste, hing,cumin powder to the mix and combine well.
  • Finally add the roasted besan flour and mix thoroughly. The mixture should be very dry ans texture should be very coarse.
** If drained the peas thoroughly there won't be any moisture left and the ground mixture would resemble crumbly.

For Kachori :

** Traditionally all purpose flour is solely used in making kachori's. Here, I've used both aata and all purpose flour to make it slightly healthy.
All purpose flour -- 1 cup
Whole wheat flour -- 1 cup
Salt -- to taste
Water -- as needed, luke warm
Oil -- 3 tsp

  • Add both the flour, salt to a bowl and combine thoroughly. Pour in 2 tsp of oil and finely mix it. Form a well in the middle, add water little by little and form a stiff dough. Apply the remaining oil on the top of the dough.
  • Leave the dough to rest for min 20 minutes. Later knead the dough and divide them into small sized equal balls and cover it with a cloth.
  • Take one by one and roll out to a small circle. Now place 1 to 2 filling in the middle and cover the filling and form a round ball. 
  • Apply oil on the working space and roll out the stuffed balls to thin puri's.
  • Heat oil on medium high and heat the oil until it's hot but not like smoking hot, just the way u want for the puri.
  • Slide the kachori onto the hot oil and baste the top with the hot oil so that it gets puffed up. Drain the Kachori's and place them on a tissue paper. Serve hot with Dum aloo/ Alur dom
 ** My variations:
  • After stuffing the filling ,form them a round ball and roll out as slightly thick roti's. Baste both sides of the roti with very little of oil.
  • Heat a tawa for a minute and place the kachori. Wait for 10 secs. Now drizzle very little oil around the kachori and cook for few minutes on medium heat.
  • Flip the kachori to the other side and again drizzle little bit of oil and cook until it gets cooked perfectly. And when I say little bit of oil, it means drops of oil. Serve with Alur dom.

 Alur Dom/Aloo dum :
Baby potatoes -- 16 nos.
Onion paste -- 1/4 cup
Tomato Puree -- 1 tbsp
Ginger paste -- 1 tsp
Cumin seeds -- 1/2 tsp
Green chillies -- 2 nos.
Turmeric powder -- a pinch
Kashmiri chilli powder -- 1 tsp
Garam masala -- 3/4 tsp
Roasted cumin powder -- 1/2 tsp
Yogurt, fresh -- 1/4 cup
Cinnamon -- 2 piece, small
Cloves -- 4 to 5 nos.
Cardamom -- 3 nos.
Bay leaf -- 1 no.
Salt -- to taste
Sugar -- 1/4 tsp, or to taste
Oil -- 3 tbsp

  • Parboil the potatoes and peel the skin. Heat a tbsp of oil and add the parboiled potatoes followed by a pinch of turmeric powder, half of red chilli powder and salt.
  • Fry the potatoes on medium heat for 4 to 5 minutes. Transfer them to a bowl and add the remaining oil and fry the ginger paste, also do the seasoning with cinnamon, cloves, cardamom and bay leaves.
  • Add the ground onion paste and fry in the hot oil till u get rid of the raw smell and starts leaving oil.
  • Pour in the tomato puree and cook again for few minutes. Add the spice powders one by one except garam masala powder and mix with the masala. Cover the pan and cook for 4 to 5 minutes on medium heat so that the spice powder gets infused with the masala.
  • Pour in the 1/4 cup of yoghurt ( heat/flame should be low) and mix throughly with the masala. Again cook for 2 to 3 minutes. 
  • Dump in the roasted potatoes and the whole green chillies to the masala and 1/4 cup of water. Combine well. Cover the pan and cook until the oil floats on top. Serve hot with Kachuri.

Happy Cooking,


  1. Wowww.. lovely and delicious recipes.. wonderful combination too.. thanks for the recipes dear.. pretty snaps !!

  2. very well made dear... i too used wheat n maida as equal quantity... it looks so drooling esp. aloo gravy...

  3. I love your pan method of kachori, superb and what lovely clicks makes me want to do them again :)

  4. Beautiful pictures Shanavi..love the red chilli. I am sure sure the food must have tasted as good as it is looking.

  5. We love this combination to the core...In winters this is our most on demand dish :-) You have made it so well..Specially the aloo gravy

  6. Nice n delicious combo..had this very recently..

  7. very tempting aloo dish dear...love the color, im sure it tastes so good...

  8. looks super delicious and lovely presentation dear :) drool worthy clicks !!! happy to follow you dear :)

  9. Very well made! I also used APF and wheat flour in equal quantity. Love your clicks :)

  10. both looks delicious and very tempting :)

  11. Drooling over ur alur dum.Superb pictures.

  12. Super delicious recipe dear, making me drool. Luvd it.

  13. Antha full plateum intha pakkama anupi vidunga Shobana, yennaku pasikuthu. Super clicks, chance'e illa.

  14. Kachori is one of my favorite and can finish the entire plate.


  15. You have prepared it well Shanavi.. Love that the kachori is tawa fried and not deep fried.. Shall try this method next time.. Nice pictures

  16. looks yum..tawa fry is great idea..

  17. Love the tawa fried kachori version, your dum aloo looks luscious dear. Perfectly presented.

  18. Lovely clicks dear, serious;y they lookk so delectable... :) Well made and your kachoris are making me feel hungry :) Loved this combo!!! Hope you enjoyed it too :)

  19. perfectly made ,love the perfect circles,lovely clicks.

  20. Fantastic pics of this mouthwatering & tempting combo!!
    Prathima Rao
    Prats Corner

  21. Perfectly made kachori and dum aloo. Both combo are really very tempting and delicious.

  22. Congratulations. Liked the touch of red chilli.

  23. First time here nice to know u through SNC. Lovely click nice background too. I am feeling hungry looking at ur pic.

  24. delicious clicks and picture perfect pictures!!!
    Ongoing Event - HITS - Diabetic Friendly
    Ongoing Event + Giveaway - Italian Dishes




Meet the author

My Photo
Kuala Lumpur, Kuala Lumpur, Malaysia
A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..