Sunday, April 30, 2017

Peas/ Matar kachori

My daughter is a big poori and paratha fan, who always want either one of these in her lunch box. I used to search different varieties of parathas and one day when I visited a friend, she gave us aloo/ potato kachori, which was flaky, crispy and tasty. We all ended up eating more than two kachoris, which was impossible. Remembering that, as I didn’t have potatoes at home, I tried kachori using peas filling which were so yummy and delicious. These peas kachoris have become a hit among our guests. They are so easy to make and so delicious that everyone will like these.

Peas/ mater kachori is a crisp, flaky texture with flavorful peas filling. Adding amchur/ dry mango powder gives a nice tanginess which can be replaced with lemon juice. This can be had as a snack or as a breakfast.

In this, the green peas filling is made along with the spices and stuffed in maida which is rolled to a flatbread and deep fried.  
  1. All Purpose Flour- 1 Cup
  2. Whole Wheat Flour- ¼ Cup
  3. Salt- as required
  4. Ghee- 1 tbsp
  5. Water- required to knead
For the filling:
  1. Green Peas- 1 Cup
  2. Green chili - ginger Paste- 2 tbsp
  3. Red Chilli powder- 1 tbsp
  4. Turmeric powder- 1 tsp
  5. Dry mango powder- 1 tsp
  6. Chaat masala powder- 1 tsp
  7. Salt- as required
  8. Oil- 1 tbsp
  9. Cumin seeds- 1 tbsp
  10. Fennel powder- 1 tsp
  11. Gram flour/ Besan- 2 tbsp
  12. Oil- for deep frying
  1. Take the flours, ghee, salt and required the amount of water in a mixing bowl and knead to a smooth dough. Keep this aside covered with a damp cloth.
  2. For the filling:
  3. Boil the green peas till done, drain, mash them coarsely and keep this aside.
  4. Heat oil, splutter cumin seeds. Add the ginger- green chili paste and stir well.
  5. Add the red chili powder, turmeric powder, dry mango powder, chaat masala powder, fennel powder, and salt. Stir.
  6. Add the gram flour along with the boiled and mashed peas and saute for 5 minutes. Switch off the flame.
For the Kachoris:

  1. Make an equal number of balls from the dough. Roll and spread the dough ball using a rolling pin.
  2. Add 2 tbsp of the stuffing in the middle and bring the edges to the center and pinch them. Roll and shape them into circular discs and repeat with the remaining.
  3. Heat the oil in a big pan for frying. Drop the kachoris and fry till they become golden brown and crisp.
  4. Serve them along with tamarind chutney or green chutney or along with your favorite pickle.

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