Khasta matar kachori

Bindiya Sharma
Bindiya Sharma|
Last updated on Jan 20th
spicy peas enclosed in a flaky crisp crust.
  • Prep Time0Minutes
  • Cooking Time30Minutes
  • Serves4people

Recipe Ingredients

  • 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

Recipe Preparation

  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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