Look inside for the detailed recipe and video. Matar ki Kachori or green peas kachori is a delicious crispy and flaky deep-fried pastry stuffed with a savoury, tangy and spicy green peas filling. This Kachori is a popular North Indian snack or breakfast recipe, an excellent winter appetizer and the best companion with a cup of hot masala chai or coffee. This crispy khasta matar ki kachori has all the crunch and flavour to give a perfect gastronomical delight. Peas Kachori is best served hot with some spicy coriander chutney or sweet dates chutney, or you can serve it with aloo ki sabji. This Kachori is a superb winter delicacy in winters when fresh peas are flooding the market. But, it can be made any time of the year with frozen green peas.This recipe of matar ki kachori is no onion, no garlic version. These kachoris are a perfect starter or appetizer for any get-together or best buddy to your evening tea. You can prepare these in advance and store them in the refrigerator in an airtight container, and it stays good for 5 days in the fridge.
Utensil and Tools
- Philips Induction Cook Top
- Borosil Glass Mixing Bowl
- Vinod Platinum Triply Stainless Steel Kadai
- Prestige Fry Pan
- Philips 750W Mixer Grinder
Ingredients
For Spice Mixture
- 1 tsp Coriander Seed 1 tsp
- 1 tsp Fennel Seed 1 tsp
- ½ tsp Cumin Seed
For Stuffing
- 1.5 cup Matar (green peas)
- 3 Green Chilli , chopped
- 1 tbsp Ginger , chopped
- 1 tbsp Ghee or Oil
- ¼ tsp Hing (Asafoetida)
- 1 tsp Fennel Seed
- ½ tsp Kashmiri Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Amchur Powder (Dry Mango Powder)
- 1 tbsp Besan (Gram Flour)
- ¼ tsp Turmeric Powder (Haldi)
- Salt To taste
- ½ tsp Sugar (optional)
- 2 tbsp Spice Mixture
For Dough
- 2 cups Maida (All-purpose flour)
- ¼ cup Ghee (clarified butter)
- 1 tsp Salt
- 150 ml Water (approx. â…” cup)
- oil for frying
Video
Instructions
- Firstly, prepare the dough for the Kachori. Take a large mixing bowl and add flour, ghee and salt. Crumble and mix it well using fingers. Make sure everything is combined well, and the flour mixture holds a shape. Now add water little by little and knead a soft and smooth dough. Do not over-knead the dough. Cover the dough, keep it aside and let it rest for 15 minutes.
- Heat a pan on a medium flame and add dried coriander seeds, fennel seeds and cumin seeds. Dry roast them well for 2 minutes on a low flame until it smells aromatic. Turn off the flame and let it cool down. Coarsely crush them and make a coarse powder using mortar & pestle or grinder and keep them aside.
- Take a grinder and add matar (green peas), green chilli and ginger. Grind them to a coarse paste (do not make a fine paste).
- Heat 1 teaspoon ghee in a pan on a medium flame. Add fennel seeds and hing and saute it for a minute.
- Add green peas paste and stir it well. Add besan (gram flour), coriander powder, Kashmiri chilli powder, amchur powder (dry mango powder), turmeric powder and salt.
- Mix them well and cook them on a low flame for 5-8 minutes until the raw smell of spices disappears and the mixture smells aromatic. Add sugar, mix them well and switch off the flame. Adding sugar is optional.
- Add 2 tablespoons of the prepared coarse-ground dry spice powder and mix it well. Transfer the peas mixture to a plate, keep it aside and let it cool down completely.
- Now pinch a small lemon-sized ball from the dough. Spread gently and flatten it with your fingers.
- Place a tablespoon of prepared peas stuffing in the centre. Bring the edges of the dough together in the centre, seal it tight and remove the extra dough. Close the top and spread it gently by pressing and flattening with your fingers. You may use a rolling pin if you wish.
- Heat oil in a heavy-bottomed kadhai or wok on medium heat. Once hot, add the prepared kachoris. Do not overcrowd the kadhai; fry the kachoris in small batches. Try not to touch the Kachori immediately; wait until they start floating on the surface.
- Deep fry the Kachori on a low-medium flame until they turn nice golden and crisp from both sides. Keep regulating the heat as required and gently flip the kachoris often to get an even colour. It takes about 15-20 minutes to fry the kachoris.
- Matar ki kachori is ready to serve. Serve it hot with sweet and sour tamarind & dates chutney or green chutney.
Nutrition
Calories: 123kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 202mgPotassium: 75mgFiber: 2gSugar: 2gVitamin A: 142IUVitamin C: 8mgCalcium: 14mgIron: 1mg
Like this recipe?Let us know your thoughts
© Copyright - Dash of Turmeric.
