Matar Kachori Recipe
In association with Preethi Kitchen Appliances
Matar Kachori, a native to Rajasthan is a flaky, crisp, deep fried pastry filled with spicy peas filling. Make these Kachoris at home for your tea time parties and impress your family and friends.
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For the pastry
- 1 cup Whole Wheat flour
- 2 tablespoon Ghee
- 1/4 teaspoon Salt For the filling
- 1 cup Green peas (Matar) , steamed
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 Green Chilli , finely chopped
- 2 tablespoon Ghee
- Salt , to taste
- 2 tablespoons Gram flour (besan)
- Cooking oil , for deep frying
Directions for Matar Kachori Recipe
To begin making the Matar Kachori, we will first make the dough. In a mixing bowl, add the flour, ghee and salt. Combine to make a coarse crumb mixture.
Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 15 minutes.
To make the matar kachori stuffing into a blender add the green peas, red chilli powder, coriander powder, amchur powder, sugar, green chilli and turmeric powder.
Blend all the stuffing for the matar kachori into a coarse mixture.
Heat a teaspoon of ghee in a pan; add the cumin seeds and allow it to crackle. Add the gram flour and the matar kachori mixture and stir fry for a few minutes until all the ingredients are well combined and the raw taste goes away.
Once done, turn off the heat and allow the matar kachori mixture to cool completely.
Pre heat the oil for deep frying.
Finally to make the Matar Kachori roll the dough into 2 inch circles. Add the kachori mixture in the center and bring edges together & form a ball.
Press down to make a disc and deep fry kachoris until brown and crisp.
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