Matar Ki Kachori/Green Peas Kachori
Flaky and Crispy Matar Ki Kachori recipe with Fresh/Frozen Green peas and Whole Wheat Flour for festivals and special occasions. Best Khasta Matar ki Kachori recipe.
Equipment
- Heavy Bottomed Kadhai
- Grinder for Peas
- Rolling Pin
- Measuring Spoons and Cups
- Mixing Bowl
- Ladle
- Motar and Pestle
Ingredients
For Pastry or Outer Covering
- 2 Cups Whole Wheat Flour
- ¼ tsp Ajwain/Caraway Seeds
- 1 tsp Salt
- ¼ Cup Oil/Desi Ghee
- ½ Cup Water for Kneading or as required
- Oil for Frying
For Spicy Peas Filling
- 1 Cup Fresh Green Peas can use frozen also
- 2 tbsp Chickpea Flour optional
- 1-2 Green Chillies
- 1" Ginger Piece
- 1 tsp Cumin Seeds/Jeera
- 1/4 tsp Hing/Asafetida
- 1 tsp Amchoor Powder/Dry Mango Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Kachori Masala
- 2 tsp Any good plant based Oil I use Mustard Oil
- Salt to taste
For Kachori Masala/Spice Mix
- 2 tbsp Cumin Seeds
- 2 tbsp Coriander Seeds
- 2 tbsp Fennel Seeds
Instructions
Make Dough for Outer Covering
- In a mixing bowl add Whole Wheat Flour/Atta, Ajwain, salt and mix.2 Cups Whole Wheat Flour, ¼ tsp Ajwain/Caraway Seeds, 1 tsp Salt
- Add oil to four and rub nicely with fingers, till flour mix is of breadcrumbs consistency.¼ Cup Oil/Desi Ghee
- Knead to soft dough adding cold water little by little.½ Cup Water for Kneading
- Keep dough aside for 20 mins.
Make Kachori Masala
- Dry roast all the spices under kadhai masala and then coarsely grind. You can use coffee grinder/mixer or crush by rolling pin.2 tbsp Cumin Seeds, 2 tbsp Fennel Seeds, 2 tbsp Coriander Seeds
For Filling/Stuffing
- Wash peas nicely and then grind to a coarse paste with ginger and green chillies.1 Cup Fresh Green Peas, 1-2 Green Chillies, 1" Ginger Piece
- In a pan or kadhai, add oil, then add cumin seeds, hing.1 tsp Cumin Seeds/Jeera, 1/4 tsp Hing/Asafetida, 2 tsp Any good plant based Oil
- Add the coarse paste of ginger and green chillies.
- Next add kachori masala, red chilli powder, amchur/dry mango powder and salt.1 tsp Amchoor Powder/Dry Mango Powder, 1 tsp Red Chilli Powder, Salt to taste, 2 tbsp Kachori Masala
- Add coarsely grind peas.
- Mix well and cook peas 2-3 mins.
- Add chickpea flour and roast the pea and flour mix, till it gives aroma(nutty aroma of chickpea flour)2 tbsp Chickpea Flour
- Take off the heat and let it cool completely before filling in kachori.
Make Kachori
- Divide the dough into tennis ball sized equal portions.
- Roll each portion in a small circular disc of about 2.5" diameter. Refer video recipe.
- Keep spoonful of filling in middle of rolled dough, then get together the sides, seal the dough tightly, remove extra dough.
- Do not over stuff Kachoris.
- Gently roll without putting any pressure, else fulling will come out of the dough.
- Likewise repeat for all the portions. Keep rest of the rolled kachoris covered with a damp kitchen cloth ,else outer covering will dry out.
- Meanwhile. heat oil in a heavy bottomed pan/kadhai.Oil for Frying
- Check if the oil is hot enough to cook kachori. Put a small portion of dough in hot oil. Add kachori if it rises slowly to the top,
- Add rolled kachoris to hot oil(as much as can fit in) and fry on medium low flame till light brown from both sides.
- Take out an keep on a paper kitchen towel, to drain excess oil.
- Serve hot with Aloo ki Subzi or chutney of your choice.
Air Fryer/Oven Method
- Follow the same steps for making dough, stuffing and filling the stuffing in kachori.
- Then brush with oil and air fry or bake in a preheated oven at 350 ºF or 180°C and air fry/bake for 10 mins.
Video
Notes
Please note in the video, ignore the amount of oil mentioned 1/2 Cup. Take only 1/4 cup oil. That's a typo, apologies for inconvenience.
Did you try the recipe..Share @foodtrails25 or tag me #foodtrails25!
Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!