- Mix the flour, salt and oil. Add the water slowly and knead to form a dough. Knead dough well until it is smooth and soft. Cover the dough and keep aside for 15 minutes. For stuffing: Boil green peas in pressure cooker. Once cooked mash them using a masher or coarsely grind them in a grinder. Heat oil in a pan, add cumin seeds and fennel seeds, sauté for a minute. Add asafoetida and green chilli sauté for a minute. Now add the mashed peas with red chilli powder, turmeric powder, coriander powder, amchur powder, chaat masala and garam masala. Mix well and cook for 2-3 minutes. Sprinkle a little gram flour to absorb the moisture from it. Cook for about 2-3 minutes and turn off the flame. Finally add salt and chopped coriander leaves. Mix well and set aside. Take the dough and knead it for a minute. Divide the dough in equal parts. Divide dough into small size portions and give them a shape of ball. Flatten a ball slightly and place a portion of the stuffing in center. Wrap stuffing and seal its edges, again give it a shape of ball. Slightly flatten the stuffed kachori with palm. Heat oil over medium flame to deep fry the stuffed kachori. When oil is medium hot, carefully slide kachori in oil. After they start to puff, slowly turn them over. Fry on low- medium flame until golden-brown on both sides. Crispy and spicy matar kachori is ready.
Matar ki kachori
#myrecipe
By Arun Kumar
Mar, 6th
554
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Maida
- Salt
- Oil
- Water
- Green peas
- Green chillies
- Cumin
- Hing
- Saunf
- Corinader powder
- Red chilli powder
- Turmeric
- Amchur powder
- Chat masala
- Corinader
- Besan
