Khasta Matar Kachoris

Name: Khasta Matar Kachoris
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups all-purpose flour; 5 tbsp ghee; 1 tsp salt; 1/2-3/4 cup water; As Required Oil for deep frying; 1 cup boiled green peas; 1 tsp cumin seeds (jeera); 1/8 tsp asafoetida (hing); 1 medium onion finely chopped; 1 piece of ginger finely chopped; 2-3 finely chopped green chillies; 2 tbsp ginger garlic paste; 1/2 tsp salt or to taste; 1 tsp Kashmiri red chilli powder; 2 tsp amchoor (dry mango) powder; 1 tsp coriander seeds (dhania); 1 tsp cumin seeds (jeera); 2 tsp kasoori methi (dry fenugreek leaves); 1/2 tsp garam masala powder; 1 tbsp besan (gram flour); 2 tbsp oil

Madhu Bindra @madhubindra

Crispy and flaky kachoris with spicy green peas stuffing. Perfect for winters, Matar Kachoris are a popular Indian street food and are just as easy to make at home.
#Win #Week2 #CookpadTurns6

Madhu Bindra @madhubindra

Crispy and flaky kachoris with spicy green peas stuffing. Perfect for winters, Matar Kachoris are a popular Indian street food and are just as easy to make at home.
#Win #Week2 #CookpadTurns6

Saved

Ingredients

45 minutes

4 people

For the dough
2 cupsall-purpose flour
5 tbspghee
1 tspsalt
1/2-3/4 cupwater
As RequiredOil for deep frying
For the stuffing
1 cupboiled green peas
1 tspcumin seeds (jeera)
1/8 tspasafoetida (hing)
1medium onion finely chopped
1 piece of ginger finely chopped
2-3finely chopped green chillies
2 tbspginger garlic paste
1/2 tspsalt or to taste
1 tspKashmiri red chilli powder
2 tspamchoor (dry mango) powder
1 tspcoriander seeds (dhania)
1 tspcumin seeds (jeera)
2 tspkasoori methi (dry fenugreek leaves)
1/2 tspgaram masala powder
1 tbspbesan (gram flour)
2 tbspoil

Saved

Steps

45 minutes

1

To begin, prepare the dough. Season all-purpose flour with salt and mix well. Next, add ghee or clarified butter. Rub it in until you get a breadcrumb consistency. Knead it into a soft dough using water. Let it rest for 10-15 minutes.
2

In the meantime, prepare the stuffing. Heat 2 tbsp of oil in a pan. Add 1 tsp cumin seeds and hing.
3

Add the chopped onions and ginger and saute until translucent. Add in the finely chopped green chilies, and ginger-garlic paste. Saute for a minute or two.
4

Now add the coarsely ground boiled green peas and cook until dry.
5

Now add in the dry masalas - salt to taste, Kashmiri red chili powder, amchoor powder, roasted and coarsely crushed cumin and coriander seeds, crushed kasoori methi, and garam masala powder. Mix.
6

Finally, add in the gram flour besan and cook until you can smell the aroma. Check the salt and add more if required. Remove into a bowl to cool. Do not leave it in the pan.
7

Once the dough is well-rested, knead it again. Divide it into equal portions.
8

Shape them into balls and roll them out a bit. Apply water to the edges. Add about 2 tbsps of stuffing in the middle. Crimp the edges and gather them in the center for the desired kachori shape. Roll it out a bit again
9

Heat oil for deep frying on low to medium heat. Add in the kachoris knotted side down. Allow them to rise to the top before turning them over.
10

Fry on medium heat until golden in color.
11

The Khasta Matar Kachoris are ready to serve. Enjoy them with potato curry and fried green chilies.