Matar Kachori
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Matar Kachori is very popular across India and is considered a treat in most families.
Fairly difficult
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Preparation time
Cooking time
Ingredients
For 4 Person(s)
Stuffing
- 1 tablespoon(s) cooking oil
- 1 teaspoon(s) cumin seeds
- 1 teaspoon(s) coriander seeds
- 0.5 teaspoon(s) fennel seeds (saunf)
- 2 Whole green chilies, finely chopped
- 1 cup(s) green peas, blanched and crushed
- 1 pinch(es) asafetida (heeng)
- 1 tablespoon(s) sattu
- 1 teaspoon(s) garam masala powder
- 0.5 teaspoon(s) chaat masala
- 0.5 bunch fresh cilantro, finely chopped
- 1 teaspoon(s) salt, or as desired
For covering
- 1.5 cup(s) all-purpose flour (maida)
- 5 tablespoon(s) desi ghee
- 2 cup(s) vegetable oil, for deep fry
- 1 teaspoon(s) salt, or as desired
Matar Kachori Directions
- Place maida and salt in a bowl. Add desi ghee and mix well.
- Knead into a smooth dough using little water.
- Cover with a moist cloth and set aside for half an hour.
- Heat oil in a pan, temper with cumin seeds, coriander seeds, and fennel seeds and chopped green chilies.
- Sauté for half a minute, add crushed green peas, asafetida, and mix.
- Add chana dal powder, garam masala powder, chaat masala, and salt.
- Mix well. Remove from heat and cool.
- Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls.
- Flatten a ball slightly and place a portion of the stuffing.
- Cover, seal edges and flatten.
- Roll out lightly with a rolling pin.
- Repeat with the remaining dough.
- Heat oil in a kadai and deep fry kachoris on medium heat till brown and crisp.
- Drain and serve with a chutney of your choice.
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