Matar Kachori | Peas Kachori | Snack Recipes
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-7 kachoris
 
Crisp, flaky, light and fun to eat Holi special, matar kachori
Ingredients
For dough:
  • 1 Cup maida/all purpose flour (heaped)
  • Salt to taste
  • 2 Tbsp desi ghee
  • ½ Tsp carom seeds/ajwain
  • ¼ Tsp baking soda
  • Warm water to make dough
For filling:
  • 1 Cup frozen or fresh matar
  • 2 Tsp oil
  • 1 Tsp cumin
  • 1 Tsp chilli-ginger paste/crushed
  • ½ Tsp powdered fennel seeds
  • ½ Tsp powdered coriander seeds
  • 1 Tsp amchur powder
  • ½ Tsp chaat masala
  • ¼ Tsp turmeric
  • ½ Tsp garam masala
  • ½ Tsp red chilli powder
  • 1 Tbsp besan
  • Salt to taste
Method
  1. Take maida in a bowl
  2. Sprinkle salt and baking soda
  3. Add ghee to the dry mixture
  4. Crumble ghee with maida
  5. Next sprinkle carom seeds
  6. Add water slowly and start making a dough
  7. Make soft dough with warm water, keep aside
  8. Pressure cook peas for 2-3 whistles, let them cool
  9. Heat oil in a pan, add cumin let them splutter,
  10. Add ginger-chilli paste and saute
  11. Next add all masalas powdered fennel seeds, powdered dhania, amchur powder, chaat masala, turmeric, garam masala, red chilli powder and mix well
  12. Coarsely mash peas with a potato masher
  13. Add this to the masala and mix well, add salt to taste
  14. Add besan and mix well
  15. This is the filling
  16. To make kachori, divide dough into 6-7 balls
  17. Without flour roll into a puri shape
  18. Place filling in the centre
  19. Bring the sides and bring it together just like a paratha
  20. Seal well and roll out into thick kachori puri
  21. Fry in hot oil on medium/low flame till they puff up and turns golden
  22. Serve with mint chutney, sweet chutney or ketchup
Notes
If you feel the mixture is too wet add little more besan

If mixture is very dry add 2-3 drops of water, very unlikely it will turn dry

Adjust spices and masalas as per your taste

Do not fry the kachori in hot oil, keep in medium-low flame for frying
Recipe by Food Of Interest at https://foodofinterest.com/matar-kachori/