Matar Kachori

for kachori dough:

1 cup maida / plain flour / all-purpose flour

1 tsp semolina / rava / sooji

salt to taste

3 tbsp oil / ghee

water to knead to dough

oil for deep frying

for kachori stuffing:

1 cup peas / matar, fresh / frozen

2 tsp oil

1 inch ginger / adrak

1 green chilli

tsp cumin seeds / jeera

tsp turmeric / haldi

salt to taste

tsp kashmiri red chili powder / lal mirch powder

tsp coriander powder / daniya powder

pinch of hing / asafoetida

tsp garam masala powder

tsp aamchur powder / dry mango powder

2 tbsp coriander leaves, finely chopped

 tsp fennel / saunf, crushed

Instructions ( 1 cup =255 ml)

matar kachori stuffing recipe:

1. firstly, in a small blender take peas, ginger and chilli.

2. blend to coarse paste without. keep aside.

3. further, in a large kadai heat oil.

4. add in cumin seeds and saute till they turn aromatic.

5. also add in spices and saute.

6. further add blended peas and saute.

7. also add salt and coriander leaves. mix and keep aside.

kachori dough recipe:

1. firstly, in a large mixing bowl add maida, rava and oil and salt.

2. crumble the flour well with oil.

3. in addition, add water and knead to form a dough. rest for 15 mins.

4. now pinch a ball sized ball and flatten it.

5. scoop prepared matar stuffing.

6. get the edges together and form a bundle.

7. deep fry kachoris to golden brown.

8. finally, serve matar kachori.