Matar ki Kachori

         Matar ki Kachori

Comes winter and green peas dishes start appearing in the kitchens of gangetic plane. And this is not limited to this area only, whole NCR enjoys numerous versions of green peas. Matar ki kachori and matar ki puri, both are my favorites. Here is the recipe....

Ingredients

For the kachori..

1/2 cup Whole Wheat Flour and 1/2 cup All purpose flour or maida

2 tablespoon Ghee

1/4 teaspoon Salt

For the filling

1 cup Green peas (Matar) , steamed

2 Green Chillies , chopped

4 cloves Garlic , finely chopped

1 inch Ginger , finely chopped

1 teaspoon Red Chilli powder

1/2 teaspoon Garam masala powder

1 teaspoon Amchur (Dry Mango Powder)

1/2 teaspoon Chaat Masala Powder

2 teaspoon Fennel seeds (Saunf)

1/2 teaspoon Kalonji (Onion Nigella Seeds)

1/4 teaspoon Turmeric powder (Haldi)

2 tablespoon Ghee

Salt , to taste

2 tablespoons Gram flour (besan)

 oil , for deep frying

Procedure 

To begin making the Matar Kachori, we will first make the dough. In a mixing bowl, add the flour, ghee and salt. Combine to make a coarse crumb mixture.

Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 15 minutes. Keep it aside.

To make the matar kachori filling, add the green peas,ginger, garlic, green chilli in a blender and blend to make a coarse mixture. 

Heat a teaspoon of mustard oil in a heavy bottomed pan; add the fennel seeds and kalonji and saute for two seconds.

Add the matar kachori mixture, chilli powder, garam masla, amchur powder, chaat masala powder, salt to taste and saute till all the ingredients are well combined.

Once done, turn off the heat and allow the matar kachori mixture to cool completely.

Finally, to make the Matar Kachori roll the dough into 2 inch circles. Add the kachori mixture in the center and bring edges together & form a ball.

Press down to make a disc and make all the kachoris like this. Heat the required oil in a heavy bottomed pan to fry the kachoris. Add the kachoris and fry till they turn golden brown on both sides.

Once it is done, take them out on a kitchen towel so that it absorbs the excess oil and serve Matar Kachori hot.

I served it today with kathel ki sabzi.

*You can skip garlic.