Matar Kachori.
You can cook Matar Kachori using 21 ingredients and 13 steps. Here is how you cook that.
Ingredients of Matar Kachori
- You need of For crispy outer layer.
- It's 1 cup of all purpose flour (maida).
- You need 1/4 tsp of salt.
- It's 2 tbsp of oil.
- It's as needed of Water to knead.
- Prepare of For stuffing.
- Prepare 1 cup of green peas boiled and mashed.
- You need 3 of green chilli finely chopped.
- It's 1 tbsp of oil.
- You need 1 tsp of cumin seeds (jeera).
- Prepare Pinch of asafoetida (hing).
- It's 1/2 tsp of fennel seeds coarsely grinded.
- Prepare 1 tsp of coriander powder.
- It's 1 tsp of red chilli powder.
- It's 1/4 tsp of turmeric powder.
- Prepare 1 tsp of dry mango powder.
- You need 1/2 tsp of chaat masala.
- It's 1 tbsp of gram flour.
- It's to taste of Salt.
- Prepare as needed of Freshly chopped coriander leaves.
- You need as needed of Oil to deep fry.
Matar Kachori step by step
- To make dough Mix the flour, salt and oil. Add water slowly, mix with your fingers as you pour. Do not knead the tight dough. The dough should be semi-soft. Cover the dough and let it sit for at least 15 minutes..
- To make stuffing Boil green peas in pressure cooker first- if using the fresh ones. But frozen ones needn’t to be boiled..
- Once cooked mash them using a potato masher or coarsely grind them in a grinder..
- Heat oil in 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. Stir and cook for 2-3 minutes. Add a little gram flour to absorb the moisture from it. Cook for 2-3 more and turn off the flame..
- Finally add salt and chopped coriander leaves. Mix well and set aside..
- To make the Kachoris Take the dough and knead it for a minute. Divide dough into small size portions and give them a shape of ball..
- Flatten a ball slightly and place a portion of the matar stuffing in center. Wrap stuffing and seal it's 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 or drop raw kachori in oil..
- After they start to puff, slowly turn them over. Fry until golden-brown on both sides..
- Kachoris shouldn’t be fried on high heat, they will get soft and will not be crispy..
- Crispy and spicy matar kachori is ready..
- Enjoy it on it's own or serve it with green chutney or aloo rasa..
