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Khasta Dry Matar Kachori Recipe

Recipe By Daxa Parmar

#snack There are many types of kachori made in the Indian cuisine. They are also a popular street food. A kachori is a stuffed round bread that is deep fried. The stuffing can vary from vegetables to lentils and even dry fruits. Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced dry peas stuffing. In the Hindi language, matar means dry peas and Kachori is a deep-fried and flaky pastry. These are like spiced empanadas. Peas Kachori served hot with some spicy coriander chutney and sweet dates or tamarind chutney, is a food lover’s delight.

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40minstotal
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Khasta Dry Matar Kachori
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Ingredients for Khasta Dry Matar Kachori Recipe

  • 0.40 cup Whole wheat flour
  • 1/5 tsp Oil
  • 0.60 tbsp ghee (clarified butter) for moin
  • 1/10 cup 1/2 Cup
  • 1/5 tsp Oil
  • 0.15 cup water
  • 1/5 tbsp Tamarind
  • 1/10 tsp Cumin seeds
  • 1/10 tsp Fennel seeds
  • 1/10 tsp whole dry coriander seeds
  • 1/20 tsp Black salt
  • 1/20 tsp Salt
  • 0.03 tsp Asafoetida
  • 1/20 tsp Kashmiri red chilli powder
  • 0.40 tbsp Jaggery
  • 1/10 cup Dry green peas
  • 1/10 cup Green moong dal
  • 0.40 cup 2 cup
  • 1/20 tsp Kashmiri red chilli powder
  • 0.40 tbsp Jaggery
  • 1/10 cup Dry green peas
  • 1/10 cup Green moong dal
  • 0.40 cup 2 cup
  • 1/5 tbsp dry whole coriander seeds
  • 1/5 tsp Fennel seeds
  • 1/5 tbsp Groundnuts
  • 0.40 tbsp Grated dry coconut
  • 1/5 tbsp White sesame seeds
  • 1/5 tbsp Groundnuts
  • 0.40 tbsp Grated dry coconut
  • 1/5 tbsp White sesame seeds
  • 1/10 tsp Cumin powder
  • 1/10 tsp Asafoetida
  • 1/20 tsp Turmeric powder
  • 1/20 tsp Black pepper powder
  • 1/5 tsp Red chilli powder
  • 1/10 tsp Salt
  • 1/20 tsp Chaat masala
  • 1/20 tsp Amchur powder
  • 1/20 tsp Garam masala
  • 0.30 tsp Sugar powder

Directions: Khasta Dry Matar Kachori Recipe

  • STEP 1.First soak the lentils of dried green peas and green moong dal with husk in water for 5 to 6 hours. Then after 6 hours add water, salt and dried peas in a pressure cooker and boil the peas by 7 to 8 whistles on medium gas flame.
  • STEP 2.Now add dry whole coriander, fennel seeds and cumin seeds in a mixer jar, crush it and put it in a bowl.
  • STEP 3.Now in the same mixer jar add groundnuts, dry coconut powder and white sesame seeds and crush and take out in a bowl.
  • STEP 4.Now let's make dough to make a layer of kachori. For this, in a large bowl, add wheat flour, salt, and a handful of ghee and mix well. Then add a little water and make a medium soft dough. Then apply a little oil on the dough, cover and set aside for 30 minutes.
  • STEP 5.Now we will make a sweet chutney. For this, add water in a pan, add tamarind, cumin, fennel, dried whole coriander, black salt powder, salt, asafoetida, Kashmiri red chilli powder and jaggery, mix and boil in water for 2 to 4 minutes. Then turn off the gas flame and put the lid on a pan and put it side to cool.
  • STEP 6.Now to make the stuffing, drain the water from the mung dal, add it the mixer jar and crush it without adding any water. Then mash the peas a little with a masher. (Do not mash peas like a paste)
  • STEP 7.Now let's tempering for stuffing. To do this, heat oil in a pan, add cumin powder, asafoetida, turmeric powder and crushed coriander - fennel powder, roast a little, add black pepper powder, red chilli powder and immediately add crushed mung dal and salt. Cook for 4 to 5 minutes on low flame.
  • STEP 8.Now add boiled peas and mix. Then add chaat masala, amchoor powder, garam masala, sugar powder, mix and roast on medium gas flame, stirring continuously for 8 to 10 minutes.
  • STEP 9.Now add crushed decicated coconut and peanut mixer, mix, roast for 2 to 3 minutes, turn off gas flame and take out in a bowl to cool down on a room temperature.
  • STEP 10.Now add the tamarind mixture to the mixer jar, crush it and strain it through a sieve.
  • STEP 11.Now knead the dough into equal size loaves of medium size. Weave a round shape of puri from the rolling pin. Fill it with 1 to 2 teaspoons of stuffing. Add water to the side edge of the puri and fold the kachori as shown in the photo. Make all the kachori this way.
  • STEP 12.Now heat the oil in a pan. Once the oil is heated, add the kachori in the hot oil on slow gas flame and fry golden on both sides.
  • STEP 13.Now our very crispy, healthy and delicious Paryushan Special Jain Dry Matar Khasta Kachori is ready to serve. Serve this kachori with special sweet chutney and tomato ketchup with it.
Nutrition
value
585
calories per serving
16 g Fat24 g Protein80 g Carbs20 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    24g
  • Carbs
    80g
  • Fiber
    20g

MacroNutrients

  • Carbs
    80g
  • Protein
    24g
  • Fiber
    20g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    181mg
  • Iron
    7mg
  • Vitamin A
    132mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    1mg
  • Copper
    1mcg
  • Magnesium
    236mg
  • Manganese
    3mg
  • Phosphorus
    503mg
  • Selenium
    58mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Daxa Parmar