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Green peas - 2 cups
Baking soda - 1 pinch
Chopped coriander leaves - 1 cup
Grated coconut or Dessicated coconut - 1/3 cup
Ginger - 1 1-inch piece
Green chilli - 4
Lemon juice - little
Salt - to taste
Potatoes - 7, medium
Bread - 3 slices
Cornflour - as needed to coat
Oil - as needed to deep fry
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Blend ginger and chillies, add a little salt and keep aside. Grind peas in food processor into coarse bits. Add a pinch of baking soda to preserve the green color. Fry mashed peas in a little oil on medium heat, stirring, until slightly soft. Let it to cool down. Add the coriander to the peas. Add grated coconut. Add ginger-chilli paste, a little lemon juice and salt to taste. Boil potatoes until tender, and mash. Soak breads in water, squeeze, and add to potato. Add salt, ginger-chile paste, lemon juice to taste. Mix all together well. Put some of the potato mixture in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon. Dip a fingertip in vegetable oil and put the oil into the hollow. Then add some of the pea mixture, and cover with the potato mixture around it to make a ball. Roll the ball in a little cornflour. Heat oil in a deep pan and fry the kachoris. Serve immediately with a dip, chutney or ketchup of your choice.
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