Crispy Bathua and Matar Kachori Recipe (North Indian Snack)
50 minutes
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About Crispy Bathua and Matar Kachori Recipe (North Indian Snack)
Dive into the delightful world of North Indian cuisine with this authentic Bathua and Matar Kachori recipe. These savory pastries boast a flaky, golden crust encasing a vibrant filling of earthy bathua (chenopodium) greens and sweet green peas, perfectly seasoned with aromatic spices.Imagine the satisfying crunch of the kachori giving way to a soft, flavorful interior. It's a wholesome and delicious breakfast or snack, perfect for a special occasion or a quick bite. Serve hot with your favorite chutney or a steaming cup of masala chai for an unforgettable culinary experience.This recipe offers a step-by-step guide to achieving perfectly crisp kachoris every time. Prepare to impress your family and friends with this taste of India!
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Filling
- 100 gm Peas boiled until tender, fresh or frozen
- 1 cup Bathua Greens chenopdium, boiled and finely chopped
- 1 Chili finely chopped, green
- 1/4 cup Coriander finely chopped
- 1 tsp Cumin Seeds
- 1/4 tsp Chili Powder red
- 1/4 tsp Garam Masala
- 1 pinch Asafoetida hing
- 1/4 tsp Dry Mango Powder dried mango powder
- 1.5 tsp Salt or to taste
- 2 tbsp Oil for sauteing the filling
For the Dough
- 2 cup All-Purpose Flour maida
- 1/2 tsp Salt
- 2 tbsp Oil for the dough
- 1/2 cup Water add as needed to form a dough, approximately
For Frying
- Oil for deep frying
Instructions
Prepare the Filling
- Heat 2 tablespoons of oil in a pan. Add asafoetida and cumin seeds; let them crackle.
- Add the boiled bathua and peas. Mix well.
- Add red chili powder, amchur powder, green chili, garam masala, salt, and coriander leaves. Mix well and saute for 2-3 minutes on low heat.
- Set aside to cool.
Make the Dough
- In a large bowl, combine all-purpose flour, salt, and 2 tablespoons of oil. Mix well.
- Gradually add water, mixing until a soft, pliable dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Let the dough rest for at least 15 minutes, covered with a damp cloth.
Assemble and Fry the Kachoris
- Divide the dough into small, equal-sized balls.
- Roll each ball into a 3-inch circle.
- Place a spoonful of the filling in the center of each circle.
- Gently bring the edges of the dough together to completely enclose the filling, pleating the edges to seal.
- Heat oil in a deep pan or kadai for deep frying over medium heat.
- Carefully drop the kachoris into the hot oil, ensuring not to overcrowd the pan.
- Fry the kachoris until they are golden brown and crispy, turning occasionally to ensure even cooking.
- Remove the kachoris and drain on paper towels to absorb excess oil.
Serve
- Serve the Bathua and Matar Kachoris hot with your favorite chutney or a cup of masala chai.
Recipe Notes
Expert Tips for Perfect Kachoris:
- For extra flaky kachoris, add a tablespoon of ghee (clarified butter) to the dough.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- Adjust the amount of red chili powder to control the spiciness level according to your preference.
- If the dough feels too sticky, add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
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Recipe Nutrition
Calories: 391kcalCarbohydrates: 46gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 855mgFiber: 2g
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I’m loving this recipe already!
This is so tempting! Thank you.
I’m eager to make this recipe!