Matar Kachori
Serves: 12-15 kachoris
Ingredients:
For the stuffing:
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- 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
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Method:
To make the outer layer:
- 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:
- Heat oil in a pan. Add cumin and fennel seeds. Add green peas. Stir for a minute.
- Add asafoetida, ginger-chilli paste, turmeric powder, red chilli powder, and salt. Mix everything and let the peas cook.
- Once the peas are cooked, mash them using a masher. Turn off the flame and let the stuffing cool down completely.
To make kachoris:
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- Knead the dough once again. Divide the dough into equal size balls. Divide the stuffing into equal portions.
- 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.
- Bring the edges together and seal them. Remove any excess dough.
- 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.
- Heat oil in a pan. Add 2-3 kachoris at a time and deep fry them till they are golden brown.
- Drain the fried kachoris on a paper towel.
- Serve immediately with green chutney or tomato ketchup.
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