Matar ki Kachori (Green Peas Kachori) Recipe

matar kachori

I have learnt this Matar ki kachori from my aunt. In this recipe matar are cooked with different spices and are used as filling. To make it more healthier I have also used whole wheat flour instead of complete maida.

matar kachori

 

Ingredients :

For the dough :
•  1 cup Plain flour (maida)
•  3/4 cup Wheat flour
•  1/4 cup Melted ghee
•  Salt to taste

For filling :
•  2 cups Green peas (Matar)
•  1 tsp Green chillies (Finely chopped )
•  1 tsp Grated ginger (adrak)
•  A pinch of asafoetida (heeng)
•  1 tsp Chilli powder
•  1 tsp Garam masala
•  2 tsp Coriander powder
•  2 tbsp oil
•  Salt to taste

Oil for Frying

Method :

For the dough (crust)

  • Combine all the ingredients and knead into a semi-soft dough using enough water.
  • Cover with wet muslin cloth and keep aside for 10-15 minutes.

For the green pea filling :

  • Coarsely grind the green peas, green chillies and ginger in a blender without using any water. Keep aside.
  • Heat the oil in a pan, add coarsely ground green pea mixture and saute over a very slow flame for 5 to 7 minutes.
  • Add the chilli powder, garam masala, coriander, salt and saute for 2 more minutes.
  • Remove from flame and keep aside.

How to proceed :

  • Divide the dough into equal sized portions.
  • Flatten a ball slightly and place a portion of the stuffing. Cover, seal the edges tightly and flatten.
  • Roll out lightly with a rolling pin. Repeat the process with the remaining dough.
  • Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. The kachoris should puff like puris.
  • Drain and serve matar ki kachori with a chutney of your choice or with aloo ka jhool.

Tip :

These take a long time to fry as the crust is thick and needs to be cooked on the insides also, so make sure cook on low medium flame to get the better result.

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