Matar Ki Kachori | How to make Matar Ki Kachori

By Abhilasha Gupta  |  6th Feb 2018  |  
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Matar Ki Kachoriby Abhilasha Gupta
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

3

0

About Matar Ki Kachori Recipe

Tasty healthy matar Kachori easy to make.

Matar Ki Kachori, a deliciously amazing recipe to treat your family members. This recipe of Matar Ki Kachori by Abhilasha Gupta will definitely help you in its preparation. Surprisingly the preparations for Matar Ki Kachori can be done within 20 minute. Isn't it interesting. Also, the time taken for cooking Matar Ki Kachori is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Matar Ki Kachori can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Matar Ki Kachori is just too tempting. Cooking Matar Ki Kachoriat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Matar Ki Kachori is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of Matar Ki Kachori from Better Butter.

Matar Ki Kachori

Ingredients to make Matar Ki Kachori

  • flour 1 1/2 cups
  • oil 2 tbsp
  • salt to taste
  • Warm water for kneading
  • For the stuffing...
  • 1 1/2 cups peas boiled
  • Green chilli 1 chopped
  • Chat masala 1 tsp
  • oil for deep frying
  • ginger paste 1/4 tsp
  • salt to taste
  • saunf 1/4 tsp crushed
  • oil 1 tbsp
  • amchur 1/2 tsp
  • 1/4 tsp asafoetida
  • Red chilli powder 1/4 powder
  • Garam masala 1/4 tsp
  • cumin seeds 1/4 tsp

How to make Matar Ki Kachori

  1. MIX 1.5 CUPS FLOUR, 2 TBSP OIL
  2. ADD SALT TO TASTE, MIX & CRUMBLE, ADD WARM WATER
  3. KNEAD INTO A STIFF DOUGH, KEEP ASIDE TO REST
  4. HEAT 2 TBSP OIL, ADD 1/4 TSP EACH OF CUMIN, ANISEEDS, ASAFOETIDA, GREEN CHILLIES
  5. ADD 1 TSP GINGER PASTE, 1.5 CUPS BOILED PEAS
  6. ADD 1/2 TSP EACH OF CHAT MASALA & AMCHUR POWDER, 1/4 TSP GARAM MASALA, SALT
  7. ADD 1/4 TSP RED CHILLI POWDER, MIX
  8. MASH WELL
  9. ADD 2 TBSP FRESH CORIANDER, TAKE OFF HEAT
  10. ALLOW IT TO COOL
  11. KNEAD THE DOUGH AGAIN
  12. DIVIDE INTO SMALL BALLS
  13. ROLL OUT, STUFF WITH 1 TBSP SPICED PEA MIX
  14. GATHER THEENDS, PINCH TO SEAL
  15. ROLL OUT INTO POORIS
  16. DEEP FRY IN HOT OIL ON MEDIUM HEAT
  17. FLIP & FRY FROM BOTH SIDES
  18. REMOVE FROM HEAT WHEN GOLDEN BROWN & CRISP

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