Quintessential winter staple snack at my home is the matar ki kachoris. An irresistible mouth-watering appetizer that vanishes in minutes once it reaches the dinner table.
Best made with fresh peas that flood the markets specially in the northern parts of India during these few months.
So all the kachori fans hurry and make this one before the season ends!
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| Course | Snack |
| Servings | 4 – 6 persons (makes 6 big kachoris) |
| Prep time | 10 – 15 minutes |
| Cook time | 30 minutes |
Ingredients for the Matar ki Kachori (1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1 cup | Maida (all purpose flour) |
| 1 tsp | Sooji (semolina) |
| Salt to taste | |
| 5 – 6 tbsp | Oil or ghee |
| Water to knead the dough oil for frying | |
Ingredients for the Stuffing(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| 1½ cups | Fresh peas |
| 1 inch pc | Ginger |
| 2 | Green chilies |
| 2 tbsp | Oil |
| 1 tbsp | Besan (gram flour) |
| ½ tsp | Red chili powder |
| ¼ tsp | Haldi powder |
| 1 tsp | Coriander powder |
| ½ tsp | Jeera powder |
| ¼ tsp | Amchur powder |
| ½ no | Lemon juice |
| A pinch | Hing |
| 1 tsp | Sugar |
| A pinch | Garam masala |
| ½ tsp | Saunf crushed (fennel) |
| Salt to taste | |
Instructions for the Stuffing |
|
| 1. | Coarsely grind the fresh peas, ginger, and green chili in a blender. (There should be no water or moisture)
|
| 2. | Heat oil. Add in the pea mixture along with all the masalas and sauté for 1 – 2 minutes. (Can increase or decrease spices and tanginess as per taste)
|
| 3. | Add in besan and bhunao until its cooked. Season with salt and sugar, and cook until sugar dissolves. |
| 4. | Add in lemon juice and mix. Keep mixture aside. |
Instructions for the Dough |
|
| 1. | Mix in the maida, sooji, salt, and oil/ghee. Crumble the flour with your hands. It should resemble bread crumbs.
|
| 2. | Add water and knead into a dough. Rest the dough covered for 15 minutes.
|
| 3. | Now make 6 small balls of the dough.
|
| 4. | Flatten the dough as shown.
|
| 5. | Fill in the stuffing properly. Get the edges together and form a bundle. Gently flatten the bundle.
|
| 6. | Deep fry them in oil (be careful, the kachoris should be fried on a low flame to become flaky and crisp. Always put the kachoris to fry in cold oil).
|
| 7. | Serve hot with chutney. |
| 8. | You can air fry or bake the same. |
