Vatana ni Kachori (steamed)

Delicious steamed vegetarian dumplings with fresh green peas and coconut filling

This steamed version of Vatana ni Kachori is a healthy but an equally delicious alternative to the original deep fried version. Unlike the deep fried kachoris, I make these steamed ones as often as I can throughout the season. It contains the same delicious filling and the same delicate outer covering, but with one difference. Steaming makes for a soft outer covering that melts in your mouth, rather like the Chinese style dumplings.

So, for filling, half crush the shelled fresh green peas and roast in a little oil on a low flame for a few minutes. Grind together green chillies, a small piece of ginger, and fresh coconut cut into smaller pieces and add to the peas. Add chopped fresh coriander, lemon juice, garam masala, sugar and salt and keep aside.

Make firm dough using all purpose flour, with some shortening and salt added. Make small loaves about 1 inch in diameter and roll them out in thin rounds. Put a spoonful of filling in the middle and pull the sides up and press them together, roughly forming a shape like the one in the picture above. You do not necessarily need to the trim off too much of the extra dough on the top of the dumpling, as long as you ensure that the opening is properly closed. Grease the steaming basket before you place the dumplings in it. Cook for 6-8 minutes. Since this recipe itself is a departure from tradition, I would suggest trying different dips and sauces. You may be surprised to find out what works!

Recipe for Steamed Vatana ni Kachori

5 cups shelled fresh green peas

4 tbsp oil

2-3 whole green chillies

½ inch piece of ginger

¾ cup fresh coconut cut into small pieces

2 cups fresh coriander

1 tbsp lemon juice

3 tbsp sugar

3 tbsp salt approximately

½ tsp garam masala

2 cups all purpose flour

1.  Half crush the shelled fresh green peas and roast in 2 tbsp oil on a low flame for a 3-4 minutes.
2.  Grind together the green chillies, ginger, and fresh coconut cut into smaller pieces and add the paste to the crushed peas.
3.  Add chopped fresh coriander, lemon juice, garam masala, sugar and approximately 2 tsp salt to the mixture and keep aside.
4.  Mix 2 tbsp oil and 1tbsp salt with the all purpose flour, and add just enough water to knead it into a firm dough, approximately ½ cup water should be enough.
5.  Make small loaves about 1 inches in diameter and roll them out in thin rounds. Put a spoonful of filling in the middle and pull the sides up and press them, making sure that they stick together.
6.  Place the dumplings in a steaming basket and cook for 6-8 minutes. Serve plain or with a dip of your choosing.