Matar Kachori

Published under: Kachori

Flour (maida) – 2 cups, leveled
Salt – 1 tsp
Sugar – 1 1/2 tsp
Clarified Butter – 5 tbsp
Peas – 2 1/2 cups, boiled, mashed
Water – 1/2 cup, chilled
Green Chillies – 2 to 3, finely chopped, deseeded
Ginger – 1 1/2 tsp, finely chopped
Asafoetida Powder – a pinch
Garam Masala – 1 tsp
Lemon Juice – 1 1/2 tsp
Baking Soda a pinch
Oil for frying

1. Blend flour, salt and 1/2 tsp sugar in a mixing bowl.
2. Add 4 tbsp clarified butter, rubbing it in with your fingertips until it is fully incorporated and the mixture resembles coarse breadcrumbs.
3. Mix in 1 cup mashed peas.
4. Add chilled water and knead to form smooth and pliable dough.
5. Cover with plastic wrap and set aside for half an hour.
6. For the filling, heat 1 tbsp clarified butter in a pan.
7. Add green chillies and ginger and fry for half a minute.
8. Mix in the asafoetida, 1 1/2 cups peas, garam masala, lemon juice, baking soda and 1 tsp sugar.
9. Stir fry for 1 minute.
10. Remove and allow to cool.
11. Divide the filling into 18 portions.
12. Divide the dough into 18 even portions.
13. Shape each portion into a patty.
14. Cover with a damp towel or plastic wrap and set aside.
15. Flatten each patty into a 2 1/2 inch round.
16. Place one portion of filling in the dough over the filling to enclose completely.
17. Pinch the seams until sealed.
18. Cover with a plastic and stuff the remaining pieces.
19. Heat oil in a kadai till it starts smoking.
20. Slip in a few patties (seam-side down) at a time.
21. Fry until pale golden in colour and until they sound hollow when tapped.
22. The crust should be delicately blistered and crisp.
23. Drain excess oil.
24. Serve hot, accompanied by tomato ketchup.

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