Matar Kachori

Kachori is a spicy North Indian deep fried flattened ball snack. It has a flaky crisp outside and savory filling inside. Rarely sweet filling also. Many various fillings are prepared for making kachori. Here is one of the most popular and flavorful among them; it is none other than matar (green pea) kachori. Try this quick and easy snack at home and be friendly with each tastes!!!
Ingredients For Preparing The Dough:
  1. All Purpose Flour / Maida- 1 cup
  2. Melted Ghee-2 tbsp
  3. Salt-to taste
Ingredients For The Filling;
  1. Fresh Green Peas (or frozen)- 1 cup
  2. Oil-1 tbsp
  3. Cumin seeds- 1/2 tsp
  4. Thinly chopped ginger-1 tsp
  5. Thinly chopped green chilly-2 tsp
  6. Fennel powder- 1/2 tsp
  7. Coriander powder- 1/2 tsp
  8. Pepper powder-1 tsp
  9. Salt-to taste
  10. Oil-for Deep Frying
  • In a large bowl  mix flour with ghee and salt; mix well like bread crumbs.
  • Add water little by little and knead a smooth dough (knead for about 5 minutes).
  • Cover it with a wet kitchen towel and rest for 15 minutes.
  • Crush the green peas in a blender to coarse. (like tiny crunches)
  • Heat a tbsp of oil in a pan; Splutter cumin seeds; add ginger and green chilly.
  • Add all the powders and mix well.
  • Saute for 5 minutes and add a tbsp of water; mix well and switch off the flame.
  • Allow the mixture to cools down completely.
  • After cools down divide them in to 6 parts and make 6 balls out of it.
  • Divide the dough in to 6 equal balls.
  • Roll a ball in to thick poori like circle. (or roll the whole dough in to big circle and cut small circles by using a cookie cutter or bottle cap).
  • Place the matar ball inside the rolled circle and cover it again like a ball.
  • Seal the edges by pressing well and thinly flatten it in to small circle.
  • Prepare all the kachori's and deep fry them in hot oil on medium flame until nice golden.
  • Drain in to paper towels and serve hot with sweet chutney!!!
Note: You can use dried peas instead of fresh one; then need to soak them in water for 4 hours and pressure cooks it with little water for 2 whistles and after cools down; blend them to coarse.
Matar Kachori Matar Kachori Reviewed by fejnaem on 19:26 Rating: 5

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