matar kachori recipe | matar ki kachori | peas kachori recipe with detailed photo and video recipe. a spicy deep fried snack recipe which is popular in north indian cuisine especially in delhi, rajasthan, gujarat and kota. it is believed that kachori’s were originated from rajasthan or uttar prasdesh
matar kachori recipe | matar ki kachori | peas kachori recipe with step by step photo and video recipe. basically it is prepared with all purpose flour dough which is stuffed with the green peas plus spice masala and later deep fried to round flattened ball. there are several variations to this flaky and layered snack which often varies with its stuffing.
How to make Matar ki Kachori
1: In a pan sieve 1 cup all-purpose flour (125 grams) with ¼ teaspoon baking powder (optional) and ¼ teaspoon salt or as required.
Instead of all-purpose flour, you can use whole wheat flour also or you can use half-half of both the flours. But remember that with whole wheat flour the texture will be slightly dense.
You can skip baking powder in the dough. But it helps to give a lighter and crispier texture to the crust.
2: Add 2 tablespoons oil. I have used sunflower oil. You can also use ghee instead but make sure that the ghee is in a soft state and not hardened.
3: With your fingertips mix the oil evenly with the flour and form a bread crumb-like consistency.
When you press this mixture between your palms, if will form a lump and should not fall apart or break.
4: Now add 3 to 4 tablespoons of lukewarm water or as needed in parts to the flour and begin to mix and knead.
Don’t add all the water at once. Go on adding a few tablespoons of water as required and knead the dough.
5: Knead into a dough that is smooth and firm or stiff. The dough should not be sticky. Cover with a damp cloth and keep aside for 30 to 40 minutes.
Don’t make a soft dough like that of roti. The soft dough will make for a soft crust like that of a poori and matar kachori has a crispy crust.
Making matar kachori stuffing
6: In the meantime now prepare the filling. Boil or steam 1 cup peas. Drain any water and keep aside. You can boil the peas in a steamer or stovetop pressure cooker. The potatoes were added to some other dish 🙂
You can use fresh or frozen peas.
7: Mash the peas to a coarse or semi-coarse consistency with a potato masher. Keep aside. You can also blend the peas in a blender or mixer grinder to a semi-coarse consistency.
8: Heat 2 teaspoons of oil. Add ¼ teaspoon cumin seeds and fry them till they splutter and get browned.
Use any neutral flavored oil. I have used sunflower oil. You can also use ghee (clarified butter).
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