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Matar Kachori
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Matar Kachori

a delicious, deep fried snack filled with spicy peas filling.
Course Snacks
Cuisine Indian
Keyword How to make Matar kachori, Matar kachori, Peas kachori

Ingredients

For the outer covering

  • 2 cups of all purpose flour (maida)
  • 4  tbsp oil (tel)
  • 1 tsp carom seeds (ajwain)
  • salt as per taste (namak)

For the stuffing

  • 2 ¼ cup fresh, green peas (matar)
  • ½ cup fresh coriander leaves (hara dhaniya)
  • 3 green chillies (hari mirch)
  • 2 cloves of garlic (lehsun)
  • 1 tsp chopped ginger (adrak)
  • 1 tbsp oil (tel)
  • 1 tsp cumin seeds (jeera)
  • ½ tsp asafoetida (hing)
  • 1 tsp coriander powder (dhaniya powder)
  • 1 tsp red chilli powder (laal mirch)
  • ½ tsp turmeric powder (haldi)
  • 1 tsp dry mango powder (aamchoor)
  • 1 tsp chaat masala
  • 1 tsp fennel powder (sauf powder)
  • ½ tsp garam masalaa pinch of sugar (cheeni)
  • 2 tsp gram flour (besan)
  • salt as per taste (namak)

Other Ingredients

  • Oil for frying the kachoris

Instructions

  •  In a large mixing bowl or a big plate, add maida, 4 tbsp oil, carom seeds and salt.
  • Mix all the ingredients thoroughly.
  • Rub the oil well into the flour for 4 to 5 minutes.  This is very important in order to make a flaky crust for the kachoris.
  • Next, add water, little at a time and knead into a stiff dough.Once the dough is ready, cover it with a wet muslin cloth and keep aside the dough for 30 minutes.
  • In the meanwhile, blend peas, coriander leaves, ginger, green chillies and garlic to a coarse paste without adding any water, and keep aside.
  • Heat 1 tbsp oil in a pan.
  • Add cumin seeds and hing.
  • When the cumin seeds start crackling, add coriander powder, turmeric, red chilli powder,  aamchoor, chaat masala, garam masala, fennel powder and sugar.Saute and roast the masalas well.
  • Add besan and saute till it turns aromatic.
  • Now, add peas paste and salt.
  • Saute on low flame.
  • Add little water and keep stirring till the mixture is well cooked.
  • Allow this mixture to cool completely. This is the stuffing for the kachoris.
  • Shape the stuffing into tiny balls and keep aside. 
  • Now, take a dough ball and flatten it.
  • Place the stuffing in the centre of the flattened dough ball and seal the edges.
  • Flatten  and shape it like a small puri. 
  • Now, heat oil in a pan on a low flame.
  • The oil should be moderately hot. To check the temperature, drop a small piece of dough into the oil. It should not sizzle, but bubbles should form after few seconds.
  •  Now, slide the kachoris gently into the oil.
  • Do not disturb the kachoris for few minutes.
  • Once it gets fried (on low flame) on one side, flip the kachoris and fry on the other side, also on low flame. 
  • When the kachoris are evenly fried from all sides, remove from the oil on absorbent paper.
  •  Before frying the next batch of kachoris, you may need to turn off the flame for sometime to lower the temperature of the oil.
  • If you fry the kachoris in hot oil, the outer covering of the kachori will not be as crispy as desired.
  • Serve matar kachoris with mint chutney and sweet chutney.