Easiest Way to Prepare Yummy Matar ki Khasta Kachori

Matar ki Khasta Kachori.

You can have Matar ki Khasta Kachori using 15 ingredients and 19 steps. Here is how you cook it.

Ingredients of Matar ki Khasta Kachori

1. Prepare 500 gms of maida.
2. You need 100 gms of sooji.
3. Prepare 100 ml of oil for moyan.
4. Prepare to taste of Salt.
5. It's as needed of Water to knead the dough.
6. Prepare 2 cups of green peas paste.
7. You need 2 tbsp of oil.
8. Prepare 2 tbsp of besan.
9. You need 1/4 tsp of heeng.
10. You need 1 tsp of jeera.
11. It's 2 tbsp of ginger green chillies paste.
12. It's 1 tbsp of sugar.
13. It's 1/2 tsp of amchur powder.
14. It's to taste of Salt.
15. You need as needed of Oil for deep frying.

Matar ki Khasta Kachori step by step

1. In a mixing bowl combine together maida, sooji, oil and salt, mix well with your fingers, until becomes crumbly.
2. Then by adding water, little by little, knead a smooth dough, cover and keep it for half an hour.
3. In the meantime prepare the peas stuffing, heat oil in a pan.
4. Then add heeng and jeera, let it splutter, then add besan.
5. Roast it on low heat, stirring continuously, until becomes light brown.
6. Then add ginger green chillies paste, mix well and saute for a minute.
7. Then add the peas paste, which we get by grinding green peas with little water.
8. Roast the peas paste, by stirring continuously, add sugar in between, cook it further until it comes together and leaves the pan.
9. Now switch off the gas and let it cool down a little, then add salt and amchur powder, mix well, the stuffing is ready.
10. Now we make the kachoris, make equal sized balls from the dough.
11. In the same way make little smaller balls from the stuffing mixture.
12. Heat oil for deep frying, first on high heat, then make the flame medium.
13. Take one dough ball and roll it a little, place the stuffing ball in the center and seal it properly from all the sides.
14. Now roll this stuffed ball, with very light hands, into a small poori, in this way make all the pooris.
15. Now slowly slide the rolled out stuffed pooris in the hot oil, one by one, 4 - 5 pooris at one time.
16. Fry them on medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside.
17. When done, then take them out on an absorbant paper, in this way make all the kachoris.
18. Arrange them in a serving plate and serve them hot with green chutney, tamarind chutney or tomato sauce.
19. You can make them beforehand also, like make them in the morning and can consume them in the evening.