By Rajan Bhattacharya
June 28, 2024
Deep-fried matar ki kachori is savoury with spicy green peas and a flaky, crispy dough. This delicious meal with coriander and date chutney will gratify any foodie.
1 cup maida/plain flour 1 tsp semolina/rava Salt to taste 3 tablespoons of ghee Water Oil for deep-frying 1 cup of peas 2 teaspoons chopped ginger 1 green chilli ½ teaspoon cumin seeds
¼ teaspoon turmeric ½ teaspoon red chilli powder and coriander powder A pinch of hing ¼ teaspoon garam masala and dried mango powder 2 tablespoons of chopped coriander leaves ¼ teaspoon fennel seeds, crushed
Blend peas, ginger, and chilli to a rough paste without water. Heat oil in a pan and sauté cumin seeds until aromatic.
Add all the spices and the pea paste and sauté for 2 minutes until fragrant.
Mix in salt and coriander leaves, then set aside. Knead a smooth dough with flour, semolina, salt, oil, and water.
Cover the dough with a damp cloth for 15 minutes. Flatten a lemon-sized dough ball and add a spoonful of stuffing.
Shape it into a disc, deep-fry until golden brown and serve hot with chutney.