Matar Kachori Recipe
Winter is a time to cuddle under a blanket and enjoy good, warm food. Food is the perfect therapy for foggy winter morning and cold winter nights. Although we can enjoy a meal at any time of the day throughout the year, in the winter there is something that makes us appreciate our food a little more – perhaps because the winter season offers us our favorite dishes. Yes, you know them all – gajar ka halva , sarson da saag, mark ke lada, makhane laddu – all these delicious Indian dishes make us fall in love with this cold season even more. But there is another food product that is expected in the winter – peas!
Peas are available all year round, but the best time to enjoy peas is in the winter, as the peas are sweet, soft and fresh at this time the way we like it. Most of you would like to eat raw and fresh peas from the farm, but this does not mean that you cannot experiment with them. If you like to eat peas, we are sure that you will also enjoy various pea dishes. So, here are some pea recipes that you can try this winter.
This is one of the classic delicacies, which all enjoyed, especially in northern India. This is the perfect snack to enjoy on a cold winter evening. You can have it with a hot cup of tea or with ketchup, green chutney or cottage cheese.
Matar Kachori Recipe
Ingredients
To test Kachori
- 1 cup Universal flour mayda
- 1 tsp Semolina raw
- Water
- Butter
- Salt to taste
For filling
- 2 cups Fresh peas
- 1 tsp Grated ginger
- 1 Thinly chopped green chilli pepper
- ½ tsp Cumin Seeds
- ¼ tsp Turmeric
- ½ tsp Red chilli powder
- ½ tsp Garam Masala Powder
- ½ tsp Coriander Powder
- ¼ tsp Dry mango powder
- Pinch of asafoetida
- Sliced coriander leaves
- ¼ tsp Crushed fennel seeds
Instructions
Filling
- Boil or steam the peas and let it cool.
- Take the ginger, boiled peas, and cut chili in a grinder.
- Blend them well to shape a ground paste and set aside.
- Heat 1 tsp. oil in a wok over medium heat
- Once the oil has warmed up, add cumin seeds and asafoetida and let them squirt.
- Add mixed peas and mix well.
- Add the dry spices, salt and coriander leaves to the mixture and mix well.
- Once the mixture is cooked, turn off the heat.
Dough
- Take the grits ( rawa ) and all-purpose flour ( maida ) in a large bowl, add salt and a little oil and mix well.
- Slowly add water to it and knead the dough well. Set aside for 15 to 30 minutes.
- Remove the small ball from the dough and place it on a rolling board.
- Put some mayda on it and roll the ball in a circle with a medium-sized rolling pin.
- Place the scoop of cooked stuffing in the center of the rolled dough and grease some water around the edges.
- Then gather all the edges together and squeeze them.
- Again, wipe a little Maid and roll it to get a mid-size disc.
- Repeat the steps to do some more.
- Heat the oil in a deep oven over medium heat; as soon as the oil has warmed up, throw into it the rolled kahori from the edges of the wok
- Deep fry until golden brown
- Fry all kahori in this way and serve hot with green chutney
