Matar kachori is a snack from the northern part of India but usually enjoyed all over India. You can enjoy Matar kachori along with evening tea or coffee.
|Boiled Green peas
|Finely chopped green chilies
|Finely chopped ginger
|Roasted Jeera powder
|Red chili powder
|Fennel seed powder
|Finely chopped fresh coriander
To prepare the dough, take one mixing bowl and add wheat flour, maida, and fine sooji. Add 1/4 teaspoon salt and 3 tablespoons ghee and mix all these very well. Now add just a little water at a time and start preparing the dough. Make sure once the dough is ready, it should be soft. The dough shouldn't be too tight or too loose. Keep the dough aside at room temperature after cover a light wet cloth for 20-30 mins.Cooking
Heat a pan and add 2 tablespoons of oil. Once the oil is hot add heeng, jeera. Once splattering finishes, add green chilies, ginger and saute a bit.
Add all dry spices and besan and roast for 2-3 mins.
Now add green peas, salt, and cover the pan with a lid, and wait for 2-3 minutes. Make sure peas become mushy.
Mash all mixture nicely. and now add green cilantro and roast all mixture. Roast all mixture till all water evaporates and the mixture becomes dry.
Once the mixture is dry, turn off the heat and let this mixture cool down.
Now take the dough and make a ball of the desired size. Make ball flattened and fill with a mixture which you cooled down at step 5. Cover mixture from all sides and create a stuffed ball. Now very gently press this stuffed ball and make it flat. Make sure no stuffing shouldn't come out even a bit. Repeat the same steps to make all your kachoris ready.
Take a deep frying pan and add oil and heat it up. Once the oil is hot, deep fry in low-medium heat all kachori one by one. Make sure all kachori is golden brown and this makes your Matar Kachori ready to be served.
ServingServe hot Matar Kachori along with red Chaney and spicy chili pickle.