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Methi Matar Kachoris

Sep-01-2015
Swati NeerajGoyal
0 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Methi Matar Kachoris RECIPE

My Father's favorite...methi matar kachoris are an all time hit in my family.

Recipe Tags

  • Veg
  • Festive
  • UP
  • Frying
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 4

  1. Whole wheat flour- 1.5 cups
  2. Maida (all purpose flour)-1/2 cup
  3. Sooji or semolina- 1/2 cup
  4. Salt- 1/2 tsp
  5. Warm water- to knead into a soft dough
  6. Oil- 2 tbsp.
  7. Green peas fresh or frozen- 1 cup
  8. Fresh methi leaves- 1/2 cup
  9. Heeng- a pinch
  10. Cumin seeds- 1 tsp.
  11. Red chili powder- 1/2 tsp
  12. Garam masala powder- 1 tsp.
  13. Oil – 1tsp.
  14. Salt- to taste

Instructions

  1. Mix all the ingredients in a bowl and knead a soft dough. While making dough keep in mind that you add water gradually, first mix all the dry ingredients and then add oil, keep adding little water and knead.
  2. The more you knead, the softer your dough will be. Cover the dough and keep aside for 1 minute.
  3. While the dough is resting make the filling. First par boil matar( if you are using frozen , microwave or boil for 1 minute if using fresh then for 3 minutes). Drain the excess water and let cool down. Now put the green peas in a blender.
  4. Wash and chop methi ( fenugreek)leaves. In a pan put oil and let it heat. Now add Cumin seeds, heeng and stir for a minute. Add matar(peas) paste, methi leaves, all spices and keep stirring this mixture till no moisture is left.
  5. Keep this filling aside and let it cool Now take the dough and make equal balls as equal as a size of a big lemon. Take one ball, spread it with your palm and make a depression with finger.
  6. Fill a teaspoon of filling in this depression and close it from all sides. Roll a little bit with a rolling pin, don’t put the pressure in center, press only on the edges, otherwise your kachoris will tear apart.
  7. Make all the kachoris like this. Deep fry on medium flame till golden brown and crispy.Take them out on a paper towels so that excess oil gets absorbed. Serve hot and enjoy with Chutney, sabzi or yogurt.

Reviews (4)  

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fairose banu
May-24-2018
fairose banu   May-24-2018

Kamini Pawar
Dec-13-2017
Kamini Pawar   Dec-13-2017

Tasty dish ..... I will definitely make this in my kitchen :ok_hand::ok_hand::ok_hand::ok_hand::ok_hand:

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