MATAR KACHORI

MATAR KACHORI

INGREDIENTS

FOR THE DOUGH

• Maida - 1 cup (250 grams)
• Oil - 1 tablespoon
• Warm water - 1/4 cup
• Baking powder - 1/4 teaspoon
• Salt - 1/4 teaspoon

FOR THE FILLING

• Peas - 1 cup
• Red chilli - 1/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Coriander (dhania) powder - 1/2 teaspoon
• Cumin seeds (jeera) - 1/4 teaspoon
• Oil - 2 teaspoons
• Salt to taste 
• Garam masala powder - 1/4 teaspoon
• Green chilli chopped - 1
• Besan - 2 teaspoons
• Oil for deep frying

METHOD

• Prepare the dough first.
• Sift flour, salt & baking powder together.
• Add oil & mix them well.
• Next, add warm water slowly & knead well to form a dough.
• Cover the dough with a damp cloth & keep it aside for an hour.

•  Heat water in a pan & boil peas.
• When the peas are well boiled, strain them.

• Mash these boiled peas a little such that only some of them get mashed.

• Next, heat oil in a pan & add cumin seeds to it.

• Add the mashed peas & chopped green chillies to the oil.

• Fry peas for a minute & then add red chilli powder, salt, turmeric powder & garam masala powder & mix them well till the peas are cooked well.
• Once cooked well, add besan to the peas & fry for another 2 minutes.

• Turn off the flame & the filling is ready to be used.
• Next, take the dough that was initially prepared
• Divide it into 7-8 balls to make the kachoris.
• Flatten each ball a little & add 1-2 teaspoons of filling into it.

• Stuff the filling inside & make a ball again.

• Flatten this ball again using hands.
• It should be slightly thick otherwise it might get pores while deep frying.

• Next, heat oil for deep frying.
• Drop these flattened kachoris in the hot oil.
• Deep fry them from both sides till they are cooked well.
• Keep the flame moderate as it would lead to perfect kachoris.

• Once fried well, take them out & keep them on a paper towel so that it soaks the excess oil.
• Matar kachori is ready to serve.