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Khasta matar kachori

                                         KHASTA MATAR KACHORI

matar kashta kachori

INGREDIENTSFOR THE COVERING

  • Maida – 300 gm
  • Hot Ghee / oil – 3 tbsp
  • Ajwain – 1 tsp
  • Salt as per taste
  • Water for kneading
  • Baking pwder – ¼ tsp [optional ] gives crispiness
  • Oil for deep frying

FOR THE FILLING

  • Green peas – 1 cup
  • Ginger + garlic + green chilli paste – 2 tsp
  • Jeera pwdr – ½ tsp
  • Coriander pwdr – 1 tsp
  • Crushed fennel seeds / saunf – 1 tsp
  • Red chilli pwdr – ¼ tsp
  • Garam masala – ¼ tsp
  • Chaat masala pwdr – 1/2 tsp
  • Amchur pwdr – 1/4 tsp
  • Sugar – 1 tsp
  • Asafoetida – a pinch
  • Salt as per taste
  • Finely chopped coriander leaves – 1 tbsp
  • Oil – 1tbsp
  • Oil for deep frying
  1. Take the flour + ajwain + salt + hot oil/ghee in a plate and mix well. Start kneading by adding enough water. Knead it into a soft dough .Cover with a damp cloth and keep aside for 30 mins or more.
  2. Grind the green peas to a coarse paste without adding water.
matar khasta kachori

METHOD

Heat 1 tbsp oil in a pan .

Add ginger + garlic + green chilli paste and fry till raw smell leaves .

Add the peas and fry till dry .

Add cumin pwdr + garam masala pwdr  + chilli pwdr and asafoetida + chaat masala + fennel seeds + amchur pwdr + salt + sugar + coriander leaves and stir fry for a second.

Taste and adjust the ingredients.

Off the flame ,cool it and make small balls from it.

Heat oil for deep frying in a kadai.

Divide the dough into equal portions . [ bigger than the filling size].

Take one dough ball roll it into a small circle , place the filling  ball in the centre .

Bring all the edges together ,press it and make a ball.

Press and flatten it as shown in video .

Heat oil in a deep pan on low to medium flame .

The oil should not become very hot .

On lower flame slide in  2 or 3 at a time.

Cook on low flame .Just give a stir – Don’t flip .

Once the kachoris starts floating , flip and cook on other side .

Cook till golden brown colour and crisp .It takes 8 to 10 mins on low to medium flame

Remove on absorbent paper .

Serve with curd + chutney or chana dal gravy,or any gravy or dum aloo with onion or potato gravy and papad.

Same kachori can be used for making raj kachori .

VARIATION – My son made chaat of it . Take 2 kachori ,break it into pieces .Add meethi chutney ,teekhi chutney ,lemon juice,chaat masala ,finely chopped onion ,fine sev etc etc  [can also add freh beaten curd ]

NOTES

  1. Adjust spice according to your taste .
  2. Roll it gently .
  3. Oil should not very hot ,the kachori will burn and bubbles will appear all over .
  4. Instead of maida ,you can use a mixture of wheat and maida
  5. Stuffing should be dry
  6. Don’t over knead the dough.

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