Matar Ki Kachori

Matar Ki Kachori - Plattershare - Recipes, food stories and food lovers

About Matar Ki Kachori

Matar ki Kachori  or Green Peas kachori is a stuffed puri deep fried in refined oil. It is a wonderful snacks item. It is easy to make and delicious to taste.  For best taste, serve it with gravy potato and or green chutney and or sweet tomato chutney.
5 from 2 votes
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Recipe Time & More

Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings - 4

Ingredients
 

  • Matar blanched and crushed 500 gms, or peas or greean peas
  • 200 gm All Purpose Flour or maida maida or refined
  • 100 gm Sooji or samolina
  • 500 Oil for frying mili litres
  • 1-2 tsp Salt or as per taste
  • 2 Green Chillies crushed along with peas hari mirchi or
  • to Ginger Paste crushed along with peas, or adrak adrak or taste
  • to Kala Namak or salt or black rock salt taste
  • to Dry Mango Powder khatai or taste
  • 1 pinch Asafoetida or hing hing or
  • spoon Fennel Seeds or saunf saunf or half
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Instructions
 

  • Add sooji, little salt and a spoonful of oil to maida. Mix it well and then knead it to make soft dough out of it. Cover it with a wet cloth and set aside for 30 minutes. 
  • Take two spoon full of oil in a pan, warm it well, add hing and saunf, once it starts crackling, add the crushed peas.
  • Fry it until the peas paste is dry enough to be filled in the dough balls later on. Spread it in a plate and leave it to cool down.
  • Once it had cooled down, add salt and rock salt to taste. Now divide the stuffing into 20 equal sized balls. 
  • Make the dough into 20 equal sized balls. Flatten it a little and add the stuffing balls to it. Cover the stuffing ball with dough and seal the edges well. 
  • Heat the oil well and deep fry the kachoris in the oil on medium flame until brown and crisp. 
    Matar Ki Kachori - Plattershare - Recipes, food stories and food lovers
  • To make it more crisp you could double fry it. To double fry, fry all the kachoris once on medium flat.
  • Put in the kachoris, let it inflate and take out while it is still white and raw. 
  • Fry once again and this time make it brown and crisp. Serve hot.
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5 from 2 votes

Uma Singhania
Uma Singhania

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5 from 2 votes

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