Khasta matar kachoriby Bindiya Sharma

Khasta matar kachoriby Bindiya Sharma
  • Khasta matar kachori | How To Make Khasta matar kachori (199 likes)

  • By Bindiya Sharma|
    Last updated on Feb 17th

How To Make Khasta matar kachori

spicy peas enclosed in a flaky crisp crust.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People

Key ingredients for Khasta matar kachori

  • How to make Garam Masala

  • How to make Ghee

Ingredients to make Khasta matar kachori

  • Plain flour- 1 1/2 cups
  • Oil/Ghee- 2 tbsp
  • Salt to taste
  • Warm water for kneading
  • for the stuffing-
  • 1 1/2 cups peas boiled
  • Oil- 1tbsp
  • Red chilli powder- 1/4 tsp
  • Garam masala- 1/4 tsp
  • Cumin seeds- 1/4 tsp
  • Amchur- 1/2 tsp
  • Green chilli- 1 chopped
  • Saunf- 1/4 tsp crushed
  • Chaat masala- 1tsp
  • Salt- keep a light hand
  • Grated ginger- 1/4 tsp
  • Oil for deep frying

Steps to make Khasta matar kachori

  1. Sift flour and salt together, sprinkle oil and using your fingertips form breadcrumbs. Add warm water and knead a stiff dough.Cover with cling film. Leave to rest till you prepare the filling.
  2. Prepare the filling- Heat oil, add cumin and ginger to it. Saute well then add the peas, mash well. Add chilli powder, garam masala, chaat masala, amchur, saunf and little salt. Check seasoning and leave to cool.
  3. Divide dough into equal sized balls, roll out into 4 inch rounds, stuff with a large tbsp of the dry peas filling and pinch to seal. Roll out thickly. Heat oil till moderately hot, add the kachoris two at a time and fry over medium heat.
  4. Fry till crisp and golden.
My Tip: Serve with sweet and sour tamarind chutney.

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