Matar Kachori Recipe

step 1

• STEP 1.In a large mixing bowl add 2 cups all purpose flour, 2 tbsp ghee, salt to taste and mix well to make coarse crumbs. Then add a little water at a time, knead and make a firm dough. Cover and rest for 15 minutes.

step 2

• STEP 1.In a blender add 2 cups green peas, 4 cloves garlic, 1 inch ginger chopped, 2 green chillies chopped. Blend to make a coarse mixture.

step 3

• STEP 1.In a preheated pan add 1 tbsp mustard oil, ¼ tsp asafoetida, 1 tsp fennel seeds and saute for a few seconds.

step 4

• STEP 1.Add the ground peas mixture to the pan, add salt to taste, 1 tsp red chilli powder, ½ tsp garam masala powder, 1 tsp amchur powder, ½ tsp chaat masala powder and mix for 3 to 4 minutes to combine well.

step 5

• STEP 1.Knead the rested dough for a minute and shape into large lemon size balls.

step 6

• STEP 1.Dust a flat surface with flour and roll out the ball to a 3 inch diameter circle.

step 7

• STEP 1.7 spoon matar filling in the centre and bring the edges of the circle together to form a ball. Remove any excess dough from the top of the formed ball.

step 8

• STEP 1.Gently flatten it and remove any air pockets.

step 9

• STEP 1.Heat mustard oil in a kadai for deep frying. When the oil is hot, slide the kachori into the oil and deep fry on medium heat til the kachori is golden brown on all sides and crisp.

step 10

• STEP 1.Remove the kachori from the oil and strain on paper towels.

step 11

• STEP 1.Serve hot with green chutney