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| 2 1/2 Esslöffel | Ghee |
| 1 Prise | cumin seeds |
| 1 Prise | Asafetida |
| 3/4 Teelöffel | ginger grated |
| 1 1/2 Tasse | Green peas, boiled & mashed |
| 1/4 Teelöffel | salt |
| 1 Prise | turmeric |
| 1 Prise | sugar |
| 1 Prise | garlic powdered |
| 1/4 Teelöffel | cayenne pepper |
| 1/2 Teelöffel | Cumin, ground & roasted |
| | Luchi dough |
| | Oil for deep-fat fring |
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Heat the ghee & fry the cumin seeds, asafetida & ginger for a few seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook, stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin powder & continue to cook for 5 minutes or until all the moisture has evaporated. Remove from the heat & allow to cool. 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 form a cup. Fill this cup with a portion of the pea mixture. Reform into a ball so that the pea mixture is enclosed inside. Flatten the balls & roll very carefully so that the filling remains inside, into circles about 2" to 2 1/2" in diameter. Heat oil till hot & fry until the kochuris are light brown, crisp & puffed. Drain & serve immediately.
Pranati Sen Gupta, "The Art of Indian Cuisine"
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