Fava Beans (Broad Beans) Khasta Kachori ~ Day 151

These flaky, delicious snacks are made with different  kinds of fillings.   The mattar or green peas filling is one of the popular filling.  The fresh, buttery fava beans / broad beans filling was a great substitute for peas and it turned out super delicious. 

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Preparation time: 30 minutes 

Cooking time: 45 minutes

Yields: 8 Kachoris

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Ingredients:

• Oil - for frying

For the dough:

• All purpose flour - 1 cup
• Oil + Ghee - 1 tbsp, each
• Salt - to taste

For the filling:

• Ghee - 1 tbsp
• Fresh Fava beans - 1 cup, shelled
• Green chilies - 4 or to taste, finely chopped
• Ginger - 1 tbsp, finely chopped
• Ground Fennel seeds - 2 tsp
• Garam masala powder - 1/2 tsp
• Mango / amchur powder - 1/2 tsp
• Salt - to taste

Method

1. In a large mixing bowl, combine the flour, oil, ghee, and salt.  Add water little at a time and make a soft and firm dough.  Cover and let it sit for 30 minutes.
2. Meanwhile, keep a bowl of ice-water bath ready (bowl of water with some ice cubes).  Blanch the fresh fava beans in boiling water for 5 minutes.  Remove  the beans with a slotted spoon and place them in ice water bath to stop the cooking process.  
3. Peel the outer skin from the fava beans and separate the beans.  
4. Heat 1 tbsp ghee in a skillet.  Sautee the green chilies and ginger for 20 seconds.  
5. Add the fava beans, fennel powder, garam masala, amchur / mango powder, and salt.  Saute for 2 minutes.  
6. Mash the beans with a back of a wooden spoon or with a potato masher.  Remove from the heat and let it cool.
7. To make kachoris:
8. Divide the dough into 8 equal balls.  Roll each ball into 3'' discs.  Place about a tablespoon of the stuffing in the center and gather the edges, pinch, and seal.  Flatten it gently into small 3'' discs by hand or with a rolling pin.  Roll out all the kachoris and place them on a parchment paper.  Cover with a kitchen towel.
9. Heat the oil on a medium-low heat.  Slide the kachori carefully into the hot oil.  Gently press and rotate the kachori.  When it puffs up, flip and fry until golden brown on both sides.  Remove and drain on a paper towel.  Repeat the process with all the kachoris.
10. Serve hot with sweet and spicy chutney.