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Ingredientes
- 2 1/2 Tbsp. Ghee
- 1 pch Cumin seeds
- 1 pch Asafetida
- 3/4 tsp Ginger, grated
- 1 1/2 c. Green peas, boiled & mashed
- 1/4 tsp Salt
- 1 pch Turmeric
- 1 pch Sugar
- 1 pch Garlic pwdr
- 1/4 tsp Cayenne
- 1/2 tsp Cumin, grnd & roasted Luchi dough Oil for deep-fat fring
Direcciones
- Heat the ghee & fry the cumin seeds, asafetida & ginger for a few seconds. Add in the amshed peas, salt, turmeric, suagr & garlic. Cook, stirring constantly, for 2 to 3 min. Add in cayenne, roasted cumin pwdr & continue to cook for 5 min or possibly till all the moisture has evaporated. Remove from the heat & allow to cold. Form into balls about the size of grapes.
- Prepare the luchi dough as directed in Luchi recipe. Divide the dough into 12 balls. Press a thumb into the centre of each dough ball to create a c.. Fill this c. with a portion of the pea mix.
- Reform into a ball so which the pea mix is enclosed inside.
- Flatten the balls & roll very carefully so which the filling remains inside, into circles about 2" to 2 1/2" in diameter. Heat oil until warm & fry till the kochuris are light brown, crisp & puffed. Drain & serve immediately.
- Pranati Sen Gupta, "The Art of Indian Cuisine"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 10g | |
| Recipe makes 12 servings | |
| Calories 30 | |
| Calories from Fat 24 | 80% |
| Total Fat 2.72g | 3% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 49mg | 2% |
| Potassium 22mg | 1% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.5g | 0% |
| Protein 0.42g | 1% |
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