By Rajan Bhattacharya
November 13, 2024
Matar Kachori is a crispy, flaky pastry filled with spiced green peas. Deep-fried to golden perfection, these kachoris are best enjoyed hot with tangy coriander or tamarind chutney, making them a flavourful delight.
1 cup all-purpose flour (125g) 2 tbsp oil 3-4 tbsp lukewarm water ¼ tsp baking powder (optional) 1 cup green peas ¼ tsp red chilli powder ¼ tsp turmeric, coriander, fennel and amchur powder ½ tsp chaat masala ½ tsp green chilli-ginger paste ¼ tsp cumin seeds 1 tbsp gram flour Salt as needed Oil for frying
Sift flour, salt, and baking powder in a bowl, then add oil and mix well.
Gradually add water and knead to form a firm dough. Cover and set aside.
Boil green peas and mash coarsely after steaming.
Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-chilli paste and fry.
Add mashed peas, spices, and salt. Stir well, then add gram flour and sauté until aromatic.
Divide dough into balls, roll, add stuffing, and seal edges to form kachoris.
Heat oil in a kadai. Fry kachoris on medium heat until golden brown and crispy.