Matar Ki Kachori Recipe

Ingredients

• 1 ½ cup of plain flour
• 1 ½ cup of green peas
• 1 inch ginger & 4-5 garlic cloves finely chopped
• 1/4 tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander, cumin seeds powder
• ½ tsp fennel powder
• ½ tsp garam masala
• ¼ tsp of dry mango powder
• coriander leaves
• pinch of asafoetida
• salt to taste
• Oil

Procedure:

1. Take a big bowl.
2. Add plain flour in a big bowl.
3. Add salt to taste and 2 tbsp of oil in it.
4. Mix the flour well.
5. Add little amount of water and knead to make dough.
6. Knead the dough well.
7. The dough should be little soft and a bit harder than that of roti dough.
8. Cover the dough and keep it aside for 10 minutes.
9. Take a grinder jar.
10. Add green peas in the grinder jar and grind it coarsely.
11. Turn on the gas and put the pan on gas.
12. Add 1 tbsp of oil. Heat the oil.
13. Add chopped ginger and garlic and saute it.
14. Reduce the flame.
15. Add asafoetida, turmeric powder, coriander, cumin seeds powder, fennel powder, red chilli powder, dry mango powder and mix it.
16. Add green peas mixture and mix it.
17. Add salt to taste and garam masala and mix it well.
18. Add chopped fresh coriander leaves and mix.
19. Cook it on medium flame for 3-4 minutes.
20. Take out it in a bowl and let it cool down.
21. After 10 minutes, knead the dough.
22. Divide the dough into small portions and make the lumps (ball).
23. Take a ball and flat it with hand.
24. Fill 1 tbsp of peas mixture in it and close the edges well.
25. Press the ball gently with the help of palm.
26. Make all the balls in a similar way.
27. Put the kadhai (Yok) on the gas.
28. Add oil in it.
29. Let the oil heat. Don’t overheat.
30. Place the kachori in the oil carefully.
31. Flip the kachori after it starts floating.
32. Fry the kachori on low-medium flame until it turns golden brown. (Don’t overheat the oil.)
33. Take out the kachori on absorbent paper.
34. Serve the kachori with tamarind chutney or green chutney.