Matar Kachori
Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing usually lentils( mung dal or urad dal) are very common breafast. Today I am making matar kachori, this is one my favorite winter time dish served with dum aloo, this recipe brings back my chidhood memories :).. Matar kachori – a flaky, crisp deep fried pastry filled with spiced peas filling. in hindi matar means peas and kachori is the fried & flaky pastry.
NOTE : If the kachories are fried on high heat, they will get soft and will not be crispy.
Matar Kachori
Author: Richa
Cuisine: Indian
Ingredients
For dough
- 2 cup All Purpose flour (maida) (subtitute with ½ whole wheat flour)
- ¼ teaspoon salt
- 1 tablespoons butter
- Approximately 1 cup chilled water
For filling
- 2 cup green peas
- 1 teaspoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- ¼ teaspoon hing powder (asafetida)
- ½ teaspoon dry mango powder (amchur)
- ½ teaspoon salt (adjust to your taste)
- Oil to deep fry
Instructions
- cut 2 cups of peas and wash them
- Heat 1 teaspoon of oil and add cumin seeds and hing powder (asafetida)
- Add dry spices and salt to the peas
- Next add the pea to the blender and pulse it, make it to a coarse mix
- Keep aside the peas mixture to cool, before you fill in the kachories.
- cut 1 tablespoon of butter
- Add the butter to the flour and salt mix
- Take the dough and lightly knead it.
- Divide the dough in 24 equal parts.
- Take one part of the dough and with your fingers flatten the edges and make into about 2-inch circle. Leaving center little thicker then edges around.
- Mold the dough into a cup and place about 1 teaspoon of filling in the center.
- Pull the edges of the dough to wrap the filling, repeat the same with all the balls
- Let the filled balls sit for 3 to 4 minutes before pressing.
- Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
- Heat about 1-1/2 inches of oil in a frying pan on medium heat.
- To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.Do not over crowd the kachories in frying pan, fry them on medium heat.
- After they are puff, slowly turn them over.
- It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.Place the kachories on paper towel to absorb the extra oil.
They look so yummy and I want them with my chai right now 🙂
Rehana guess who had the exact same idea 🙂
Fedex se bhejna kuch
Bhaiya next week aa jao, garam garam banate huin
YUM!!!
thanks Julie