Matar Kachori

This Recipe is free from :

 

☐Wheat

☒Peanuts

☒tree nuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Matar Kachori.jpeg

Ingredients - 

 

For covering - 

 

  1. Whole wheat flour - 1 cup

  2. Salt to taste 

  3. Vegetable oil - Hot - 2 Tsp

  4. Water - ¼ cup

 

For Stuffing - 

  1. Matar / Green Peas - 1 cup

  2. Vegetable oil - 1 TBSP

  3. Coriander seeds - 2 Tsp

  4. Saunf / Fennel seeds - 2 Tsp

  5. Cumin seeds - 1 Tsp

  6. Hing powder - ¼ Tsp

  7. Ginger-Garlic - green chilies paste - 1 TBSP

  8. Hing - ¼ Tsp 

  9. Turmeric powder - 1 Tsp

  10. Red Chili powder - 1 Tsp

  11. Salt to taste

  12. Amchur powder - 1 Tsp

  13. Water - 3-4 TBSP

Method - 

 

For Covering -

 

  1. In a pot add whole wheat flour , salt to taste. Add hot oil. Mix well , till the flour when squeezed holds shape. Add water , little at a time and knead into a soft dough. Brush with oil . Cover and keep aside for 30-40 minutes.

 

For Stuffing Masala - 

  1. In a pan add coriander seeds , sauf  , cumin seeds . Dry roast on low flame for 2-3 minutes , till the masala starts to release aroma. 

  2. Cool down the masala and grind into a powder. 

 

For Stuffing.

  1. In a pan add oil . Once hot  , hing powder , ginger-garlic-green chilies paste. Saute for a minute or two.

  2. Add fresh green peas and mix well. Add turmeric powder , Red chili powder , salt to taste and mix well.

  3. Add water 2-3 TBSP . Cover and cook for 5-7 minutes.

  4. Add grinded masala , amchur powder and mix well. Smash the peas using a potato masher . Let the mixture cool down completely.

 

For Assembling -

 

  1. Take a small lemon size ball of dough. Roll it into a round disc. Size of a puri.

  2. Fill in the stuffing. Seal the edges together. Pat or roll into a disc. This way, prepare all the kachori. .

  3. Heat oil in kadai for deep frying. Once hot , deep fry all kachori to a nice golden brown color.