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Image Credit: Matar Kachori ( Photo courtesy: Fun FOOD Frolic )
Ingredients
- ½ cup all-purpose flour
- 1 cup wheat flour
- 2 tablespoon ghee
- 1 tablespoon oil
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon salt
For kachori filling:
- 1 cup matar
- 2 green chili
- 1 inch Ginger
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon ground cumin
- ¼ teaspoon Chaat Masala
- ¼ teaspoon dry mango powder
Method
- Take a bowl and mix all-purpose flour, wheat flour, salt and ghee. Now, add water to knead a soft dough.
- Cover the dough with a wet cotton cloth and let it rest for 20 minutes atleast.
- For the filling, boil the matar until it gets tender. ( you can use frozen green peas as an alternative to fresh peas ).
- Put the boiled matar in a blender jar. Add green chillies and ginger and grind to make a coarse paste.
- Heat the oil in a pan. Add cumin and fennel seed and let it shake. Then add the pea paste and fry for 2 minutes.
- Add red chilli powder, coriander powder, cumin powder, chaat masala, dry mango powder and salt and mix well.
- Then turn off the gas after two minutes. Your matar filling is ready.
- Now, back to the dough. Knead it well and make small balls of dough.
- Make a thin, small circle out of each ball, then place a large spoonful of matar filling in the center.
- Bring all the edges together and close them to keep the filling in. Repeat the same process to make other kachoris.
- Take a pan and add oil. When the oil is hot, add 2-3 kachoris and deep fry on both sides until crispy and golden brown. Place the kachoris on tissue paper to allow excess oil to drain off.
Serve this matar kachori with green and red chutney.
