Matar ki Kachori |Green peas khasta kachori

Matar kachori is a fried kachori recipe with mashed peas and spices as filling.

Enjoy the matar kachori as snack with chutney or pickle.

In hindi matar means peas and kachori is the fried & flaky pastry.
The filling can vary from savory to sweet, from potato & peas to lentils and even onions.

I have already posted khasta urad or moong dal kachori recipe which you can check out here



Ingredients

Outer covering
    1 cup all purpose flour/maida
    1 tbsp oil or ghee
    ¼ cup warm water
    ¼ tsp baking powder
    Salt as needed

Stuffing:

    1 cup peas, fresh or frozen
    2 tsp green chili-ginger paste
    1/2 tsp red chili powder ( lal mirch powder)
    ¼ tsp turmeric powder( haldi)
    ½ tsp coriander powder(dhania) powder
    ½ tsp fennel powder(saunf) pwder
    ½ tsp chaat masala
    ½ tsp amchur powder- dry mango powder
    2 tbsp besan (gram flour)
    ¼ tsp cumin/jeera
    2 tbsp chopped coriander (dhania)
    2 tsp oil
   pinch sugar
    salt as required

Frying:

    2 to 3 cups oil

Method:

Outer cover

  1.  Sift the maida, salt and baking powder.Now add ghee and form a bread crumb like mixture.Now   add warm water and form a tight dough.

2.cover with a damp cloth and keep aside.

 










Stuffing:

    1) Heat one tablespoon of oil in a heavy bottom vessel (kadhai), add jeera.

2) Grind green peas in mixer to a coarse paste.

3) After the mustard seeds jeera splutter, add ginger chilli paste, asafoetida and turmeric powder.


4) Add green peas paste and stir continuously.

5) Cover with lid.

6) Add all dry spices, salt, sugar and stir well.  stir and add the gram flour. saute for 2-3 minutes.

 

7) Cover with lid and let it cook for 2 -3 minutes

8) Remove from heat and add lemon juice.

9) Add fresh coriander leaves.
   


10)  check the seasoning and add some more of the spice powders or salt, if required.

Making   matar  kachoris:
 
1) Divide dough into equal sized 5-6 balls.

2) Roll out into small  puris 3-4 inch so that they are thinner around the edges and thicker in the centre.


3) Place a portion of stuffing in the centre and bring the edges together to form a ball just like we do for paratha.

 

4) Flatten kachori slightly using palms .

5) prepare all kachoris like these.keep the kachoris covered with a wet cloth.

 6).Heat sufficient oil in a kadai and deep fry kachoris on low to medium heat  till they become golden, flaky, crisp and golden brown .




7) Serve with tamarind and pudina chutney


TIPS
 
•The fillings have to be really dry if not when rolling they will ooze out when rolling.

•Adjust the masalas and  according to your taste.

•If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.

•Fry the kachori's on medium low to get a crisp outer layer.

•You can fry 3 kachori's at a time.

•The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.

•It will not be crisp and flaky if the oil is too hot.

.Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoris covered through out the preparation process.

. keep the dough covered with a moist cloth at all times.