Matar Kachori | Peas Kachori | Snack Recipes
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6-7 kachoris
- 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
- 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
- Take maida in a bowl
- Sprinkle salt and baking soda
- Add ghee to the dry mixture
- Crumble ghee with maida
- Next sprinkle carom seeds
- Add water slowly and start making a dough
- Make soft dough with warm water, keep aside
- Pressure cook peas for 2-3 whistles, let them cool
- Heat oil in a pan, add cumin let them splutter,
- Add ginger-chilli paste and saute
- Next add all masalas powdered fennel seeds, powdered dhania, amchur powder, chaat masala, turmeric, garam masala, red chilli powder and mix well
- Coarsely mash peas with a potato masher
- Add this to the masala and mix well, add salt to taste
- Add besan and mix well
- This is the filling
- To make kachori, divide dough into 6-7 balls
- Without flour roll into a puri shape
- Place filling in the centre
- Bring the sides and bring it together just like a paratha
- Seal well and roll out into thick kachori puri
- Fry in hot oil on medium/low flame till they puff up and turns golden
- Serve with mint chutney, sweet chutney or ketchup
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/
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