By Krati Purwar
December 23, 2024
In winter, people in North Indian indulge in matar kachori, a puri stuffed with a spiced filling of peas. This deep-fried delight is only prepared when the fog engulfs Northern India. Try this easy recipe.
2 cups maida/ atta ½ cup curd Water as needed Oil for frying 2 cups peas Salt to taste 1 tsp cumin 1 tsp chilli powder, coriander ¼ tsp turmeric, pepper ½ tsp garam masala 2 chopped green chillies 2 tbsp coriander leaves 1 tsp chhole/ chana masala
Knead the dough for kachori using curd. It will be soft and easy to work with.
Heat a tablespoon of oil in a saucepan and cook peas with spices.
Turn off the heat once the peas are soft. Let them cool off before grinding into a coarse paste.
You can also mash peas before stuffing them into the dough.
Deep fry kachoris until both sides are slightly brown and crispy.
Enjoy matar kachoris with aloo sabzi or chutney.