Green Pea Kachori

Getting a flaky but crisp crust here is rather tricky: If the heat is too high, the kachoris will brown on the outside but remain raw and chewy inside. If the oil isn’t hot enough, the crust will not be flaky and you will have hard kachoris on hand. It takes time to cook them at the right temperature, but if you do, the flat, stuffed disks will puff up and look spectacular. Serve them with khajoor aur imli ki chutney (