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Kachori

How To Make Matar Kachori At Home

by Tanu July 17, 2021
by Tanu July 17, 2021 0 comment
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Profoundly flavorful, that is the thing that this Matar Kachori is! You could never have, truly, tasted a kachori with a particularly flavourful filling.

Squashed green peas are energized with a somewhat sweet variety of flavors, of which nigella seeds truly stick out, with their conspicuous flavor. You will likewise partake in the delicate surface of the filling, which repudiates the dry, liquefy in-the-mouth covering!

Ingredients For Matar Kachori Pastry

  1. 1 cup all-purpose flour, you can also use whole wheat flour or both the flours in the half-half ratio
  2. 1 tablespoon oil or ghee, I used sunflower oil
  3. ¼ cup warm water
  4. ¼ teaspoon baking powder
  5. ¼ teaspoon salt or add as required

For Matar Kachori Stuffing

  • 1 cup peas, fresh or frozen
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon fennel powder
  • ½ teaspoon chaat masala or add as per taste
  • ½ teaspoon amchur powder (dry mango powder) or add as per taste
  • ½ teaspoon green chili-ginger paste or crushed or minced green chili & ginger – use about ½ inch of ginger and ½ or 1 green chili and then crush them in a mortar & pestle
  • ¼ teaspoon cumin seeds
  • 1 tablespoon besan (gram flour or chickpea flour)
  • 2 teaspoons oil or ghee (clarified butter)
  • salt as required

For Frying

  • 2 to 3 cups oil

Follo some Step

1: sieve flour with salt and baking powder.

2: add oil.

3: with your fingertips mix the oil with the flour and form a breadcrumb-like consistency.

4: now add water to the flour.

5: knead into a dough which is smooth and firm. The dough should not be sticky. Cover with a damp cloth and keep aside for 30-40 mins.

6: in the meantime now prepare the filling. Boil the peas. Strain and keep aside. You can boil the peas in a steamer or pressure cooker. The potatoes were added to some other dish

7: mash the peas to a coarse or semi-coarse consistency with a potato masher. Keep aside.

8: heat oil and fry whole cumin till they get browned.

9: add crushed ginger-green chili &  fry for a minute on a low flame.

10: add the coarsely mashed peas.

11: add all the dry spice powders and stir well.

12: add the besan (chickpea flour) and saute for a couple of minutes. The besan soaks up all the moisture and as a result, the stuffing mixture becomes dry. Hence making it easier to roll the kachoris.

13: keep the prepared pea filling aside.

14: make about 5-6 equal-sized balls from the dough.

15: roll into a 3-4 inches diameter disc with a rolling pin or using your palms flatten the ball.

16: place the peas filling in the center of the disc. Brush the edges with water. Brushing the edges is optional. I do this so that the dough sticks very well while folding and the filling has no chance to come out.

17: bring together all the edges in the center and join them. Then press them downwards towards the center. This step is much like the way we do for stuffed parathas. make sure there are no gaps in the pastry.

18: flatten gently to a kachori of about 4-5 inches in size. You can also roll using a rolling pin, but do very gently as otherwise the pastry covering breaks.

19: cover all the prepared kachori in a damp cloth and keep aside till you heat the oil. Now slid them gently into the oil. The oil should not be very hot nor should be cold. Fry them at low to low-medium flame. You can also fry them at medium flame. Read the notes section above in the recipe card, for getting the right temperature while frying.

20: the kachori would start puffing up.

21: fry till they become golden brown and flaky from both sides.

22: drain them on paper tissues to remove excess oil.

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How To Make Matar Kachori At Home

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