Matar Kachori Recipe

Team Foodhall

What you need:
For Matar Kachori Pastry –
• All purpose flour – 1 cup
• Oil or ghee – 1 tbsp
• Warm water – 1/4 cup
• Baking powder – 1/4 tsp
• Salt – 1/4 tsp, or add as required

For Matar Kachori Stuffing:
• Peas – 1 cup
• Red chilli powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Coriander powder – 1/4 tsp
• Fennel powder – 1/4 tsp
• Chaat masala – 1/2 tsp, or add as per taste
• Amchur powder (dry mango powder) – 1/2 tsp, or add as per taste
• Green chilli-ginger paste – 1/2 tsp
• Cumin seeds – 1/4 tsp
• Chickpea flour – 1 tbsp
• Oil or ghee – 2 tbsp
• Salt as required

For Frying:
• Oil – 2 to 3 cups

Method:
Making Pastry –
1. Sift the flour, salt and baking powder. Add oil and form a bread crumb like mixture
2. Add water and form a tight dough. Cover with a damp cloth and keep aside

Making Matar Kachori Stuffing –
3. Boil or steam the peas. Mash them coarsely or semi-coarsely
4. Heat oil and fry the cumin. Then add the crushed ginger and green chilli
5. Fry for a minute. Now add the dry spice powders and salt
6. Stir and add the gram flour. Sauté for 2-3 minutes
7. Check the seasoning and add some more of the spice powders or salt, if required

Making Matar Kachori –
8. Make equal sized 5-6 balls from the dough. Roll into 3-4 inch round on a dusted board
9. Add some of the stuffing in the centre. Brush some water on the edges
10. Bring together all the edges and pinch them. Press the edges downwards below
11. Roll into a 4-5 inches kachori. Prepare all matar kachoris like these
12. Keep them covered with a wet cloth

Frying Matar Kachori –
13. Now heat oil in a heavy bottom pan
14. At low to low-medium flame, fry the kachoris till they become golden, flaky and crisp
15. Drain them on paper tissues to remove excess oil
16. Serve matar ki kachori hot with coriander or tamarind chutney

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