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Reduce heat to medium, add curry leaves and sesame seeds, and cook for a few seconds. Add the muthia pieces in a single layer.

8. Fry the pieces for 4 to 5 minutes on each side until golden brown. Turn the pieces carefully, using a tong or spatula to avoid breaking.

9. Transfer to a serving platter and garnish with all the spices in the pan. Serve with Cilantro Chutney (page 185) or Coconut Chutney (page 185).

NUTRITION INFORMATION PER SERVING:

Calories: 108; Total Fat: 6 g (Saturated Fat: 0.5 g); Carbohydrate: 11 g; Protein: 2 g; Fiber: 2 g; Sodium: 238 mg

Pea-Stuffed Pastries

Matar Kachori

PREP: 10 minutes

COOK: 60 minutes

MAKES: 12 servings

SERVING SIZE: 2 kachories

These pastries are basically crispy, stuffed fried breads, served on special occasions as a snack or at a meal. If serving as a snack or appetizer, I make them the size given here, but if serving as fancy bread with a meal, I make them almost twice as big. They are great with chutney or pickles, or dipped in a curry sauce.

FILLING

1 tablespoon canola or vegetable oil

⅛ teaspoon asafetida powder

1 tablespoon ginger, peeled and grated

2 teaspoons green chiles, chopped

3 cups frozen peas, thawed

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon garam masala

1 teaspoon amchur

1 teaspoon sugar

2 tablespoons fresh or frozen coconut, finely

grated

DOUGH

1½ cups all-purpose flour

½ cup roti-atta, or white whole wheat

flour

1 teaspoon salt

5 tablespoons canola or vegetable oil

½ cup water

Canola or vegetable oil for frying

1. Prepare the filling: Heat oil in a nonstick fry pan on medium-high heat. Add asafetida, ginger, and green chiles and fry for few seconds.Add peas and stir.Add cumin, salt, garam masala, amchur, and sugar. Cook for about 2 minutes. Remove from heat.

2. With a fork or a potato masher, lightly mash the peas. Add coconut and stir. Let cool.

3. Prepare the dough: In a mixing bowl or food processor, combine all-purpose flour and atta. Add salt and oil and blend well. Add water as you mix (you may need to add 1 more tablespoon of water to form soft dough). Knead for 3 to 5 minutes, until dough becomes smooth and soft. Divide dough into 24 balls.

4. Assemble kachories: Roll each dough ball into a 2½ -inch circle. Place a heaping tablespoon of filling in the center. With your forefingers, crimp the edges of the circle together and seal in the filling. Lightly press the ball on the crimped side to form a flat disk.

5. Keep the filled kachories between dry towels to avoid drying.

6. Heat about 3 inches oil in a wok/karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the kachories might open and become greasy.) Fry 5 to 6 kachories at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.

7. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool completely and store in an airtight container. Will keep at room temperature for up to three days, or in the refrigerator for up to 1 week.

NOTE: The kachories will get slightly soft when stored. To recrisp, preheat oven to 350ºF. Place kachories in a single layer and heat for 5 to 7 minutes. Cool before serving. The crust becomes crispy as it cools.

NUTRITION INFORMATION PER SERVING:

Calories: 221;

Total Fat: 14 g (Saturated Fat: 1.5 g);

Carbohydrate: 21 g; Protein: 4 g; Fiber: 3 g;

Sodium: 425 mg

Mung Bean-Stuffed Pastries

Mung Kachori

SOAK: 2 hours to overnight

PREP: 20 minutes

COOK: 30 minutes

MAKES: 12 servings

SERVING SIZE: 2 kachories

In this specialty of Rajasthan, mung beans are spiced to taste, stuffed, and fried in a crispy, pastry-like shell. They are sold