Matar Kachori

Matar Kachori

Serves: 12-15 kachoris

Ingredients:

For the stuffing:

  • 1½ cup frozen green peas
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon ginger-chilli paste
  • ¼ teaspoon asafoetida
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon amchoor powder or dried mango powder
  • Salt to taste

For the Outer Layer:

  • 1½ cup all purpose flour
  • 1½ cup whole wheat flour
  • 1 tablespoon oil
  • Salt to taste
  • 1½ teaspoon ajwain or carrom seeds

  • Water to knead the dough

  • Oil to fry the kachoris

Method:

To make the outer layer:

  1. Mix all purpose flour and whole wheat flour in a bowl. Add oil and salt. Mix everything with your hands. Knead the stiff dough by adding little water at a time. Cover and keep it aside for 20-30 minutes.

To make the stuffing:

  1. Heat oil in a pan. Add cumin and fennel seeds. Add green peas. Stir for a minute.
  2. Add asafoetida, ginger-chilli paste, turmeric powder, red chilli powder, and salt. Mix everything and let the peas cook.
  3. Once the peas are cooked, mash them using a masher. Turn off the flame and let the stuffing cool down completely.

To make kachoris:

  1. Knead the dough once again. Divide the dough into equal size balls. Divide the stuffing into equal portions.
  2. Get one ball and flatten between your palms. Roll out in a small disk, using a rolling pin. Put one stuffing ball in the middle.
  3. Bring the edges together and seal them. Remove any excess dough.
  4. Gently roll out the filled kachori into a small circle making sure the stuffing is not coming out. Repeat the same procedure for rest of the kachoris.
  5. Heat oil in a pan. Add 2-3 kachoris at a time and deep fry them till they are golden brown.
  6. Drain the fried kachoris on a paper towel.
  7. Serve immediately with green chutney or tomato ketchup.