Matar Kachori Recipe

Name: Matar Kachori Recipe
Total time: 60 min
Yield: 6
Cuisine: North Indian

Kachori has its origin in the state of Rajasthan, India. Today, it is a widely popular Indian snack and street food. Usually, a kachori is made at home on festive occasions like Holi, Diwali, weddings, or other family get-togethers. There are various savory kachori such as pyaaz (onion) kachori, khasta kachori, dal kachori, and then there sweet versions such as mawa kachori. Matar Ki Kachori is one of my favorite kachori flavors. The spicy filling of fresh green peas is what makes this kachori recipe so unique.

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ingredients serves

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Ingredients For Matar Kachori Recipe

as required Ingredients for dough:
2 cup All Purpose Flour (Maida)
as required salt to taste
as required ¼ cup ghee
as required Water
as required Ingredients For Matar Filling:
1 tbsp Coriander seeds(Roasted)
1 tbsp Cumin seeds(Roasted)
1 tbsp Fennel seeds(Roasted)
2 cups green peas
2 tbsp Oil
1 tsp Cumin seeds (Jeera)
as required ¼ Teaspoon Asafoetida (Hing)
1 tbsp grated ginger
as required Salt & Black Salt to taste
18 nos – Garlic Cloves
11 nos – green chillies
as required ½ tsp turmeric powder
1 tsp Roasted red chilli powder
1 tsp Mango powder (Amchur)
as required Oil for deep frying

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Directions : Matar Kachori Recipe

STEP 1.For special masala: Heat a pan on medium flame and add 1 tbsp of Cumin Seeds, Coriander Seeds & Fennel Seeds. Roast few minutes until they get light golden in color. Once they change colour switch off the flame.
STEP 2.Cool and coarsely ground into mortar and pestle.
STEP 3.For Kachori feeling: Heat oil in a pan and add cumin seeds, hing and grated Ginger.
STEP 4.Fry it for 1–2 minutes on low heat.
STEP 5.Add green Peas and mix it.
STEP 6.Add salt & Black Salt to taste into the peas
STEP 7.and mix well. Fry it for a few seconds.
STEP 8.Add some water.
STEP 9.Now add Garlic Cloves and Green Chillies.
STEP 10.Cover and cook for 2–3 minutes.
STEP 11.Don't cover more than that, otherwise the peas colour will change.
STEP 12.Open the lid, add turmeric powder, roasted and crushed Coriander, Cumin and Fennel seeds, roasted Red chilli powder and Amchur.
STEP 13.Fry it for 5-7 minutes until the peas turns little soft.
STEP 14.Turn off the heat and let the peas mixture cool down.
STEP 15.Put all the peas mixture into the blending jar and coarsely blend it. (do not add water).
STEP 16.Peas kachori filling is ready.
STEP 17.How To Prepare Kachori Dough: To make Perfect Matar Ki Kachori, take a bowl and add 2 cups of all-purpose flour.
STEP 18.Now add salt as per taste, 1/4 cup of ghee and mix everything well.
STEP 19.Now, tie the flour in your fist, if the dough takes shape, then it means that the amount of ghee is perfect.
STEP 20.Now, little by little, add water and prepare a soft dough.
STEP 21.Cover the dough and let it rest for 20–30 minutes.
STEP 22.How To Make Matar Kachori: To shape the kachoris, divide the dough into equal small sized balls.
STEP 23.Take one part of the dough and with your fingers shape it like a bowl. Leaving center little thicker than the edges.
STEP 24.Place 1 tbsp of pea filling in the center. Pull the edges of the dough and seal the filling. Make a ball again.
STEP 25.Gently flatten the stuffed ball into about three inches in diameter with the pressure of your palm. Do not press the kachori too hard else the filling will start oozing out making holes in the outer cover. Similarly, prepare the remaining kachori.
STEP 26.Heat the oil in a deep 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.
STEP 27.Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
STEP 28.Take them out and put it on a kitchen towel.
STEP 29.Serve matar kachori warm with Aloo ki sabzi or chutney.
STEP 30.Notes–
STEP 31.Do not add water to grind the peas. If you are using frozen peas, thaw them at room temperature before using them for the stuffing.
STEP 32.The kachori stuffing should be dry and non-sticky.
STEP 33.Do not press the kachori too hard while shaping else the filling will start oozing out making holes in the outer cover.
STEP 34.Always fry kachori over low heat. If you fry Kachori over high heat, it will become dark brown from the outside but uncooked from the inside.
STEP 35.Do not flip kachori again and again while frying.
STEP 36.Matar Kachori remains fresh at room temperature for 1 – 2 days. Store them in an air-tight container.

Nutrition
value

283

calories per serving

6 g Fat10 g Protein46 g Carbs8 g FiberOther

Current Totals

6 g Fat
10 g Protein
46 g Carbs
8 g Fiber

MacroNutrients

Carbs
46 g
Protein
10 g
Fiber
8 g

Fats

Fat
6 g

Vitamins & Minerals

Calcium
95 mg
Iron
3 mg
Vitamin A
81 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
38 mcg
Vitamin B12
0 mcg
Vitamin C
20 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
68 mg
Manganese
1 mg
Phosphorus
115 mg
Selenium
1 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Cook with Green Peas contest to Vegetarian Recipes biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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Matar Kachori Recipe

ingredients serves

Ingredients For Matar Kachori Recipe

Directions : Matar Kachori Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals

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