Matar ki kachori is basically a flaky, crisp pastry dough stuffed with savoury pea filling and deep fried to golden perfection. It is a very famous street snack from the north India. It is mostly preferred to be eaten for breakfast as well as an evening snack with Chai. You can easily prepare these at home for your family and guests and you are sure to get a lot of appreciation.

So without any further blabbering let’s get started with the recipe.

Ingredients:

For the dough:

  • All-purpose flour- 1 cup
  • Ghee or oil- 1 tbsp.
  • Warm water- ¼ cup
  • Baking powder- ¼ tsp.
  • Salt- ¼ tsp.
  • For the stuffing:
  • Peas- 1 cup
  • Red chilli powder- ¼ tsp.
  • Turmeric powder- ¼ tsp.
  • Coriander powder- ½ tsp.
  • Fennel powder- ½ tsp.
  • Chat masala- ½ tsp.
  • Amchur powder- ½ tsp.
  • Ginger and green chilli paste- ½ tsp.
  • Cumin- ¼ tsp.
  • Gram flour/besan- 1 tbsp.
  • Oil or ghee- 2 tbsp.
  • Salt to taste
  • Oil for frying
  • Procedure:

For the dough:

  1.  Mix the flour, baking powder and salt together. Add the oil and rub together with the flour. You will get a sand like texture.
  2.  Now add water and form a tight dough. Cover the dough with a damp cloth and let it rest.

For the filling:

  1.  Steam or boil the peas so that they are soft. Mash the peas coarsely.
  2.  In a kadhai, heat some oil and add cumin to it. Toast the cumin and then add the ginger chilli paste.
  3.  Cook for a minute and then add the all the powdered spices. Cook for another few seconds.
  4.  Now add the mashed peas followed by the gram flour and salt. Cook everything for 3-4 minutes. Check the seasoning and then turn off the flame.

Making the kachoris:

  1.  Divide the dough into 6-7 equal sized balls. Roll the balls into the size of 3-4 inch.
  2.  Add some pea filling in the centre of the rolled ball and apply some water on the edges. Bring the edges together and seal the pocket.
  3.  Roll the stuffed ball into a 4-5 inch kachori. Prepare all the kachoris like this and keep them under a damp cloth to prevent drying.
  4.  Now heat oil in a kadhai and cook the kachoris on a medium flame until golden brown in colour.
  5.  Take out the kachoris on a kitchen towel and let the excess oil drain.
  6.  Serve the kachoris hot with coriander or tamarind chutney.
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