Matar Kachori

Name: Matar Kachori
Cuisine: Indian
Ingredients: 1/2 kg Matar; 1/2 tsp Heeng; 1 Tsp Jeera; 3 Tsp Dhania powder; 1 tsp Mirch powder; 3-4 Cloves; 1 tsp Amchur powder; 1 tsp Garam Masala; to taste Salt; 1 cup Maida; 2 Tsp Suji; 1/2 tsp Salt; as required Water; as needed Refined Oil

Divya Jain @cook_11732339

Delhi

Matar Kachori

Divya Jain @cook_11732339

Saved

Ingredients

1/2 kgMatar
1/2 tspHeeng
1 TspJeera
3 TspDhania powder
1 tspMirch powder
3-4 Cloves
1 tspAmchur powder
1 tspGaram Masala
to tasteSalt
1 cupMaida
2 TspSuji
1/2 tspSalt
as requiredWater
as neededRefined Oil

Saved

Steps

1

Boil the peas and strain the water. Take a wok add refined oil, heeng, crackle Jeera, then add Dhania powder, Cloves, Mirch powder, boiled peas, then add amchur powder, garam masala and salt. Mix them well and cook it for 10-15 mins. Press the mixture with masher. Do not over mash. Let it cool.
2

Mix maida, suji, salt and refined oil (2 TBSP) and by adding little amount of water make a smooth dough. Rest it for 20-25 mins. Now take small portion of dough, roll it with rolling pin then add stuffing and close it nicely.. Prepare kachoris with rest of dough. Deep fry till golden brown.