Name: Matar Kachori recipe by Shyamala Kumar at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: For the dough:; All purpose flour - 2 cups; Desi ghee - 3 tbsp, melted; Salt to taste; Oil for Deep frying; For Green Peas Filling:; Green peas - 2 cups; Green Chillies - 3, medium sized; Ginger - 1-inch piece; Kalonji - 1 tsp; Saunf - 1 tsp; Tejpatta - 2; Red Chilly powder - 1 tsp; Garam masala - 1 tsp; Fresh dhania leaves - 2 tbsp, finely chopped; Salt to taste; Oil- 1 tbsp

ABOUT Matar Kachori RECIPE

Flaky, melt-in-the mouth kachori with flavourful green peas filling is an irresistible dish that makes your parties or get-togethers a great success... This popular Indian snack is a good choice to serve in breakfast during winters or in sunday brunch...

Ingredients Serving: 6

For the dough:
All purpose flour - 2 cups
Desi ghee - 3 tbsp, melted
Salt to taste
Oil for Deep frying
For Green Peas Filling:
Green peas - 2 cups
Green Chillies - 3, medium sized
Ginger - 1-inch piece
Kalonji - 1 tsp
Saunf - 1 tsp
Tejpatta - 2
Red Chilly powder - 1 tsp
Garam masala - 1 tsp
Fresh dhania leaves - 2 tbsp, finely chopped
Salt to taste
Oil- 1 tbsp

Instructions

For the dough:
In a deep bowl, combine flour with desi ghee and salt till it crumbles.
Knead well into a soft dough using enough water. Cover and set it aside for 15 minutes.
For the stuffing:
Take green peas, green chilly and ginger in a mixer jar. Grind it coarsely without adding water.
Heat 1 tbsp of oil in kadai and give tadka of kalonji, saunf and bay leaves.
Add green peas mixture and saute till moisture gets absorbed and nice aroma gets emitted.
Add garam masala, red chilly powder, salt. Mix well and saute for a minute again.
Discard bay leaves. Add finely chopped fresh dhania and mix well.
To make kachori:
Take a large lemon-sized dough. Roll out into a round of 3-inch diameter.
Place 2 tbsp of green peas filling in the centre. Bring together the edges and seal it tightly.
Gently roll the kachori into a round of 3-inch diameter again.
Cover the kachori with muslin cloth till all the kachoris are rolled out in similar way.
Heat oil in kadai. Keep the flame to low-medium.
Fry the kachoris till golden in colour. Drain in an absorbent tissue to remove excess oil.
Serve hot kachoris with mint-coriander chutney and khajur imly chutney.

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