Matar Kachori

Name: Matar Kachori
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Matar coarsly blended; 2 fine chopped Green chilli; 1 tbsp chopped Coriander; 1" Ginger grated; 1 tsp Saunf; 1/2 tsp Jeera powder; 1 tsp Salt; 1 tsp Dhaniya powder; 1/8 tsp Hing; 1 tsp Garam masala; 2 tsp Oil; 1 cup Maida; 1/2 tsp Salt -; Oil for deep frying

Devashish Sutradhar @cook_9779317

Ahmedabad

Matar Kachori

Devashish Sutradhar @cook_9779317

Saved

Ingredients

30 mins.

4 servings

1 cupMatar coarsly blended
2 fine choppedGreen chilli
1 tbsp choppedCoriander
1"Ginger grated
1 tspSaunf
1/2 tspJeera powder
1 tspSalt
1 tspDhaniya powder
1/8 tspHing
1 tspGaram masala
2 tspOil
1 cupMaida
1/2 tspSalt -
Oil for deep frying

Saved

Steps

30 mins.

1

First make a dough by mixing the maida, salt, oil and slowly adding water to make a slightly loose dough. Keep it to rest for 15 mins.
2

Take oil in kadhai, put the jeera powder, dhaniya powder, saunf, hing and saute... For 1 min. Then add the matar, Garam masala, grated ginger and salt. Mix well and cook for 2-3 mins on medium high flame with continuously stirring.
3

Add coriander chopped mix and switch off the flame. Keep it aside to cool.
4

Now take non stick deep kadhai and heat oil on med flame.
5

Roll out chapatti from the dough 8 nos. Fill the matar stuffing in between and lock it and roll out kachories.
6

Now fry the kachories in med flame and serve with Aaloo Dum and salad.