Indian cooking is incomplete with out Puri. Who can say no to super puffed and spiced Puri, topped with fenugreek (Methi) leaves. Methi / Fenugreek Puri (मेथी पूरी) is a deep fried crispy Indian bread, and is made from plain wheat flour and fenugreek. You can make these methi puries and they can last a couple of day, and eat as snack with tea or as mains with other curries.
Khasta means Crispy, Matar means Peas and Kachori (also pronounced and written as Kachodi) means pastry with filling. Khasta matar Kachori is crispy green pea stuffed pastry. The crisp and flaky outer shell formed by deep frying gives this a unique flavour. Filling can be made from many things, normally it is lentil, or onion but I have used green peas masala, hence the name. With each bite, you discover layers of crispness on the surface and then soft mushy masala peas in the core. This is a Vegan recipe too, hence Vegan delight 🙂
Pooris (Puri) / Indian puffed breads, are made up in varying flavours based on ingredients used to make it and taste of Poori varies accordingly. This recipe is for the most common form of Poori, known as Ajwain or Carom Seeds Poori. In this recipe below, I will share my tips on how to make Khasta / Crunchy Ajwain Poori. This probably the simplest kind of poori to make.