Matar Ki Kachori

Ingredients list for Matar Ki Kachori

• 1 1/2 cups Refined flour
• 1 cup Green peas
• to taste Salt
• 5 tablespoons Desi ghee
• for deep-frying Oil
• Stuffing
• 1 tablespoon Oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1/2 teaspoon Fennel seeds (saunf)
• 2 Green chillies finely chopped
• 1 cup Green peas blanched & crushed
• a pinch Asafoetida
• 1 tablespoon Split Bengal gram (chana dal),roasted and powdered
• 1 tablespoon Garam masala powder
• 1/2 teaspoon Chaat masala
• to taste Salt
• a few sprigs Fresh coriander leaves finely chopped

Method

1. Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix.
2. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool. Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls.
3. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep-fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.

Nutrition Info