Matar Kachaudi

Name: Matar Kachaudi
Total time: 600 s
Yield: 12-number
Cuisine: Indian
Ingredients: For the Dough -; 2 cups Wheat flour . ..; 2 tbsps Oil . .; 1 tsp Salt . .; Water .; For the Filling -; 1 cup peas Boiled . .; 1 tbsp Oil . .; 1/2 tsp Jeera . .; pinch heeng .; Salt .; chilly . Red powder; 1 chilly . green [ Finely chopped .; 1 tbsp Jeera powder . .; 1/2 tbsp Chaat masala . .; 1/2 tsp Garam masala . .; . Oil for deep frying

pinksocks @cook_7828550

My mom is from Kanpur and I have had a series of stuffed pooris/kachaudis from her kitchen. It was my time to experiment and make her proud. The usual peas kachaudi/poori that we see had pounded peas, but for my version, I used whole peas. Yes yes, dont get worried, in my opinion, it tasted much much better than the pounded one.
This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.
Week- 3.
Theme- Seasonal.
Dish for Day – Kachaudi.
Seasonal Produce- Peas.

pinksocks @cook_7828550

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Ingredients

10 mins

12-number

For the Dough -
2 cupsWheat flour . ..
2 tbspsOil . .
1 tspSalt . .
Water .
For the Filling -
1 cuppeas Boiled . .
1 tbspOil . .
1/2 tspJeera . .
pinchheeng .
Salt .
chilly . Red powder
1chilly . green [ Finely chopped .
1 tbspJeera powder . .
1/2 tbspChaat masala . .
1/2 tspGaram masala . .
. Oil for deep frying

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Steps

10 mins

1

Make a poori dough out of the dough ingredients. Keep it covered and let it rest for 15-20 min.
2

In a pan, heat oil. Add the jeera.
3

Once it changes color, add the peas, salt and red chilly powder.
4

Let it cook for a few min.
5

Now add the jeera powder, chaat masala and garam masala.
6

Mix well.
7

Remove from pan and keep aside to cool.
8

Make 12-14 balls from the dough and keep aside.
9

Now fill the dough like this
10

Roll it out with the help of little flour, if needed.
11

Slide it slowly in a wok with hot oil.
12

Cook it on medium heat so that it cooks through.
13

Serve it with curry of your choice/achaar/raita.