MATAR KACHORI

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Matar Kachori ~ Indian Veg Snacks Recipes

 Matar Kachori as part of the Holi breakfast platter
(Dahi Bhalla, Phirni, Methi Mathri, Namakpare and Gujiya)
I made Matar Kachori along with Dahi Bhalla and Phirni as part of our brunch
platter to celebrate Holi, the Indian festival of colours. Kachoris are savory
fried puff pastry with varied fillings based on the region they are prepared and
most of them are usually lentil based. The most popular Kachori has a filling of
fried urad dal paste and spices called Khasta Kachori. Kachoris are usually
served with a thin potato gravy aka dubki wale aloo sabzi or sweet tamarind
chutney or as a chaat. I like to eat Kachori on its own over a cup of masala
chai. Comforting tea time snack!
 Recipe of Matar Kachori ~ Step by Step
Kachoris like samosas are much loved Indian veg snack among us Indians
and it is a common sight to find kachoriwalas selling crisp, hot off the stove
kachori around street corners. It does require a bit of an effort to put this veg
snack recipe together and I draw my inspiration from the street hawkers who
churn out hundreds of kachoris/samosas each day with effortless
ease.

The filling is very interesting in terms of the spices that go into it. My friends
mother adds a dash of sugar to balance the spice factor and says that
asafoetida is an essential spice to bring out the lasting flavor of the matar
filling. Garam masala and aniseeds (saunf) add the right touch of flavor
without tasting overpowering. You can check out the Khasta Kachori
recipe that I posted earlier where you will also find a Kachori chaat recipe. If
you want to make chaat with Matar ki kachori, just follow that recipe.
 Matar Kachori
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Matar Kachori
Prepare time: 45 min
Cook: 30 min
Serves: 20

MAIN INGREDIENTS:

flour
green peas

INGREDIENTS
Plain flour - 1 1/2 cups (maida)

Salt - 1/2 tsp

Ghee or oil - 6 tbsps

Water as required to make a dough

For filling:
 Green peas - 1 1/2 cups, boil for 8 mts in salted water, let them sit

in hot water for 10-12 mts, drain and mash lightly

Cumin seeds - 1/2 tsp

Green chili-ginger paste - 1 1/2 tsps

Asafoetida - 1/4 tsp

Saunf powder - 3/4 tsp (aniseeds)

Red chili powder - 1/2 tsp

Coriander powder - 1 1/2 tsps

Garam masala powder - 1/2 tsp

Amchur powder - 3/4 tsp

Sugar - 1 tsp (optional)

Besan - 2 heaped tbsps, (roasted chickpea powder)

Ghee or oil - 1 1/2 tbsps

METHOD FOR MAKING MATAR KACHORI

To prepare the dough, place the flour in a wide bowl. Add salt and ghee (or oil)
and mix well. Rub with your palms and fingers such that the dough appears
like bread crumbs. Slowly add water to make a firm dough. Cover and set
aside. Prepare the filling.
To prepare the green peas filling, heat ghee or oil in a pan. Once hot, add the
cumin seeds and allow to splutter. Add ginger green chili paste and asafoetida
and saute for few secs. Add the mashed green peas mixture and saute for 5-6
mts.
Add red chili powder, coriander powder, saunf powder, garam masala powder
and amchur powder and mix well. Add the besan and sugar and saute for 5
mts and turn off flame. Allow to cool.
To prepare the kachoris, pinch out large lemon sized balls off the dough,
shape them into rounds and set aside. Take each ball and roll it to approx 3"-
 4" round roti. Place a tbsp of the green peas filling in the center and gather the
edges of the roti to form a potli (a small pouch). Twist the top to seal and pinch
off excess dough.
Press the ball gently with the heel of your palm to flatten it. Press in the center
and do not press the edges too much. Set aside. Prepare with rest of the
dough.
Heat enough oil for deep frying. Once the oil is piping hot, turn off flame and
allow the oil to cool down for 2 mts. Turn on flame to low-medium and place 3
to 4 kachoris in the oil based on how wide the vessel is. The kachoris will sink
to the bottom of the pan and float up slowly. Once they come to the top,
increase flame to medium high and deep fry the kachoris so that its cooked all
over evenly. Once they turn golden brown, drain and remove onto absorbant
paper. Prepare kachoris with rest of the rolled out balls.
Serve them warm with sweet imli chutney or a thin gravy of aloo sabzi.

TIPS

I missed out on switching off the flame once the oil became hot for
deep frying. Blame it on Holi celebrations. :) Please do not miss out on this
step. It will ensure a smooth exterior without any bumps.

Once the kachoris come to room temperature you can store them in
an airtight container. They stay good for at least a week at room
temperature.
By Sailu
Published: March 19, 2014
Matar Kachori is an Indian street food, the best among Indian veg snacks
recipes. Learn how to make recipe of matar ki kachori using green peas
and spices.