khasta Matar kachori Recipe

matar-kachori-recipeMatar Kachori, peas kachori or hare matar ki khasta kachori is flaky, crispy deep fried pastry filled with spiced peas filling and it’s popular North Indian breakfast than snack during winter when there are ample of fresh peas in market. Matar Ki kachori is something which I relate a lot and since fresh peas is popular in our house along with the matar ki dal this matar kachori is another regular dish. Matar Kachori with aloo sabzi is the most famous combo and it makes great brunch deal during weekends.

Crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella seeds really stands out, with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!

Ingredients:

For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Green Pea Filling
2 cups green peas
1 tsp chopped green chillies
1 tsp grated ginger (adrak)
2 tbsp oil
1/2 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 tsp chilli powder
1 tsp garam masala
4 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

Method For the dough

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the green pea filling

Combine the green peas, green chillies and ginger in a mixer and blend to a coarse mixture without using any water. Keep aside.
Heat the oil in a deep non-stick pan, add the nigella seeds, fennel seeds, bayleaves and green pea mixture, mix well and cook on a slow flame for 6 to 7 minutes, while stirring occasionally.
Add the chilli powder, garam masala, coriander and salt, mix well and cook on a medium flame for another minute, while stirring occasionally.
Remove the bayleaves and discard them.
Divide the filling into 12 equal portions and keep aside.

How to proceed

Divide the dough into 12 equal portions.
Roll out a portion of the dough into a 63 mm. (2½”) diameter circle.
Place one portion of the green pea filling in the centre.
Bring together all the sides, seal it tightly and remove any excess dough.
Gently roll the filled kachori again into a 75 mm. (3″) diameter circle, while ensuring that the filling does not spill out.
Gently press the centre of the kachori with your thumb.
Repeat steps 1 to 6 to make 11 more kachoris.
Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
Drain on an absorbent paper and keep aside.
Repeat steps 6 and 9 to deep-fry 6 more kachoris in one more batch.
Serve immediately.

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