Matar ki Kachori

Kachori – It’s a popular snack in the streets of many north Indian states. Its a spicy treat that can be had with tea or even as a breakfast. Generally they make the Kachori’s using all purpose flour – maida. But I have made it using a mixture of atta and maida in equal proportions. It doesn’t make any difference. We can make with just atta also. The filling here I have done with peas/matar. But the filling can vary – it can be with black urad dal, onion, potato and moong dal.IMG_9804

I have not tasted these delicacies until few months before. Actually in Samayal Samayal, Chef Venkatesh Bhat did these awesome kachori’s in one of his episodes. I have followed his recipe here. Many of my new dishes are from his episodes. He is a great cook and he makes it very easy for anyone to follow. These Kachori’s are now getting famous in my house. All have become a great fan of these.

IMG_7659OK. Lets get to the recipe.

Try these awesome kachoris at home and do let me know how you liked it.

Cuisine: Indian | Category: Snacks/Tea Time Snacks | Prep time: 30 mins | Cook time: 10 to 15 mins per batch | Makes: 12 to 15

IMG_7950

Ingredients

  • Oil – For deep frying the Kachori’s

For Dough

  • All purpose flour/Maida – 1 cup
  • Atta – 1 cup
  • Oil/Ghee – 2 tbsp.
  • Water – As needed
  • Salt as needed.

For The Filling

  • Peas/Matar – 2 1/2 cups
  • Cumin/Seeragam – 1/2 tsp.
  • Jeera Pdr./Cumin Pdr. – 1 tsp.
  • Amchur Pdr./Dry Mango Pdr. – 1/2 tsp.
  • Red Chili Pdr. – 1 tsp. (Increase or decrease according to taste)
  • Green Chilies – 2 Nos. (Chopped finely)
  • Ginger – 1″ Piece (Grated or Crushed)
  • Salt – As needed

METHOD

Making the Dough:

  • Take all your ingredients.
  • Take maida and atta in a bowl.
  • Add oil/ghee and salt. Make a stiff dough by sprinkling water to it.
  • Cover it using a kitchen towel and set aside for atleast an hour.

Making The Filling:

  • Take all your ingredients ready.
  • Pressure cook the matar/peas with enough salt, for just one whistle and drain them in a colander.
  • Take a pan and add little oil. Temper cumin.
  • Add the finely chopped green chilies and crushed/grated ginger and saute for few mins.
  • Then add the precooked peas/matar and mash them using a potato masher.
  • Now add the masalas – red chili powder, amchur powder and jeera powder. Mix everything well.
  • Check the taste and add salt if needed. Saute the filling till dry.
  • Add the chopped coriander leaves and switch off the stove. Allow the filling to cool completely.

Making the Kachori’s:

  • Take the dough and divide them into small roundels.
  • Apply oil in your fingers and flatten the dough.
  • Spoon a heaped tablespoon of the filling and cover the dough to make a potli.
  • Finally flatten the potli to a flat disc by pushing the filling to the corners.
  • Make the Kachori’s and cover them using a damp cloth.
  • Heat oil in a vessel for deep frying the kachori’s.
  • Fry the Kachori’s in medium flame in batches. Each batch should take atleast 10 to 15 mins to become golden brown.
  • Drain them in a kitchen towel. Serve them hot with green chutney or date chutney.

NOTE: Matar/Peas can either be pressure cooked or microwaved. But it should be mushy.

The filling should be dry. If it is watery then the dough will get soggy and you will not get a crispy kachori.

The dough should be stiff. Not too dry or too soft. If it is too dry the flattening of the dough will crack at the outside. If the dough is too soft then it will be crisp but not flaky. The kachori will be oily also.

Can use only maida or the combination of maida and atta or can be done with only atta also. Make sure the dough consistency is perfect.

Frying the kachori’s at right temperature is the key to this dish. The oil should not be too hot – this will not allow the dough to cook inside. If the oil is too low then it will absorb more oil and will not become crisp.

The kachori’s should be fried like we fry the jamun’s for the gulab jamun.

The stuffing can be kept more or less according to one’s like.

Make sure the kachori’s are sealed well to avoid oil seeping into them.

Too much pressure on the potli while flattening will tear them.

Visual clicks

Making The Dough:

Take all your ingredients ready.
Take all your ingredients ready.
Take Maida and Atta in a bowl and add oil, salt and water. Make a stiff dough.
Take Maida and Atta in a bowl and add oil, salt and water. Make a stiff dough.
The dough should be stiff and not sticky.
The dough should be stiff and not sticky. Cover it with a cling film and set it aside for atleast an hour.

Making The Filling:

Take all the ingredients.
Take all the ingredients.

Take oil in a pan.
Take oil in a pan.

Temper cumin.
Temper cumin.

Finely chop green chilies and crush ginger.
Finely chop green chilies and crush ginger.

Add the green chilies and ginger and fry for a min.
Add the green chilies and ginger and fry for a min.

Now add the peas to the pan.
Now add the peas to the pan.

Use a potato crusher and crush the peas.
Use a potato masher and mash the peas.

After that add the Jeera pdr., red chili pdr. and amchur pdr. Add salt if required.
After that add the Jeera pdr., Red chili pdr. and Amchur pdr. Add salt if required.

Mix everything well and add a lavish amount of chopped coriander leaves.
Mix everything well and add a lavish amount of chopped coriander leaves.

The filling is ready so set it aside to cool completely before making the kachori’s.

Making The Kachori:

Divide the dough into small roundels.
Divide the dough into small roundels.
Take one roundel and press it flat using your fingers.
Take one roundel and press it flat using your fingers.

Now fill the stuffing into the pressed dough.
Now fill the stuffing into the pressed dough.

Make a potli by closing the dough and remove the excess dough.
Make a potli by closing the dough and remove the excess dough.

Finally flatten the dough again by pushing the filling to the corners.
Finally flatten the dough again by pushing the filling to the corners.

Heat oil in a vessel and add the kachori and fry them in slow flame.
Heat oil in a vessel and add the kachori and fry them in medium flame.

It should puff up from bottom.
It should puff up from bottom.

Flip it over and allow it to brown. Need to fry them in low flame. It will take atleast 10 to 15 mins per batch.
Flip it over and allow it to brown. Need to fry them in low flame. It will take atleast 10 to 15 mins per batch.

Make them in batches and add in the oil.
Make them in batches and add in the oil.

Put them in oil and fry them slowly until golden brown.
Put them in oil and fry them slowly until golden brown.

 

Drain the kachori's in kitchen towel.
Drain the kachori’s in kitchen towel.
IMG_7659
Kachori’s are ready. Serve them with mint chutney. Mmmmmm wanna bite.

Matar Ki Kachori is ready. Serve them with any date chutney or mint chutney. Do leave your comments if you liked it.

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14 thoughts on “Matar ki Kachori

  1. Wow this looks delicious…u won’t believe it but just yesterday I was u tubing Nisha Madhulika making moong daal kachoris..RUCHI my sil..had made this Matar kachoris once, so brought back those memories..looks good and crispy😋😋

    Liked by 1 person

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