Matar Kachori
 
 
Matar Kachori, Delicious to the core, that’s what this Matar Kachori is! You would never have, really, tasted Matar Kachori with such a flavorful filling. Crushed green peas are pepped up in Matar Kachori with a rather snazzy assortment of spices, you will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!
Author:
Recipe type: Appetizers & Snacks
Cuisine: Indian
Ingredients
For Dough
  • 1 cup All Purpose Flour/Maida
  • 2 tbsp Oil/Ghee
  • ¼ tsp Carom Seeds/Ajwain
For Filling/Stuffing
  • 1 cup Boiled Frozen Green Peas/Matar
  • ½ tbsp Oil
  • ½ tsp Cumin Seeds
  • 1 tsp Ginger-Green Chili Paste
  • ½ tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp Fennel Seeds
  • ½ tsp Coriander Powder
  • ¼ tsp Cumin Powder
  • 1 tsp Garam Masala
  • ½ tsp Amchoor Powder/Dry Mango Powder
  • 1 tbsp Besan/Chickpeas Flour
  • Salt
Other Ingredients
  • Oil for Deep Frying
Instructions
For Dough
  1. Take a mixing bowl. Add flour, salt, carom seeds and oil/ghee. Mix it well and make crumbled mixture.
  2. Now add little by little chilled water and make stiff and smooth dough. Cover it and keep aside.
For Filling
  1. Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili paste and pinch of hing. Sauté for few seconds.
  2. Now add boiled green peas, all remaining spices, and salt. Mix well and crush it with spatula.
  3. Add beasn, mix again and sauté for few minutes. Remove it into a small bowl and let it cool down.
To make Kachories
  1. Take the prepared dough and knead it for a minute.
  2. Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface and make a circle/disk. Leave the center little thicker than edges.
  3. Place 1 tsp of filling on the center of the disk, pull the edges of disk to wrap the filling, warp it and make a ball, then using the base of your palm slowly flatten them like Puri.
  4. Use same process for other balls. Once all done then cover it and keep aside.
  5. Heat oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough in the oil. Dough should sizzle and come up very slow.
  6. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
  7. Matar Kachori is ready, serve with coriander chutney, dates tamarind chutney, sev or as per your choice.
Notes
• Kachories can be stored in a refrigerator for at least a week in an airtight container.
• You should fry Kachories on low heat. If Kachories are fried on high heat, then they will get soft and not be crispy.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/matar-kachori/