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Peas Kachori/ Matar Kachoris/ Matar ki Pooris A flaky, crispy, deep fried very popular North Indian savory Kachoris/Empanadas filled with spiced peas. Second favourite snack of all Indians. Made with Whole Wheat Flour. Preparation time:
For filling- 5minutes
For dough-10 minutes
Cooking time: 20minutes
Yields: 15 INGREDIENTS:
For the Filling:
Green Peas (boiled and slightly crushed)- 1.5 cups
Oil- 1 teaspoon
Cumin seeds/Jeera- 1 teaspoon
Carom seeds/Ajwain- 1 teaspoon
Fennel seeds/Saunff- 1 teaspoon
Ginger powder- 1/2 teaspoon
Asafoetida/Hing- A pinch
Garam masala powder-1 teaspoon
Coriander powder- 1 teaspoon
Mango powder (Amchur)- 1 teaspoon
Chaat masala- 1/2 teaspoon
Red chili powder- 1 teaspoon
Salt- to taste
For the Covering/Dough:
Whole wheat flour- 2 cup
Clarified butter or Ghee- 2 tablespoon
Salt- 1/4th teaspoon
Carom seeds (Ajwain)- 1/4th teaspoon
Water- to knead the dough (according to the requirement)
Oil for frying
DIRECTIONS:
HOW TO MAKE THE DOUGH
To make the kachoris khasta or flaky the dough should be made properly.
In a deep bowl add in the flour, salt and melted ghee.
Mix the ghee with the flour by rubbing it with fingers. It will look like breadcrumbs.
Next add in carom seeds along with water. Don't put all the water in one go.
Keep adding little by little.
Start kneading the dough.
The dough should be nicely firm like chapati dough.
Knead it for about 5-7 minutes.
Now, the dough is ready. Leave it for 10-15 minutes to rest.
After that give the dough a quick knead again and divide it in to 14-15 portions.
Cover and keep it aside for 25-30 minutes.
In the mean time we will prepare our filling.
HOW TO MAKE THE FILLING
Start by heating oil in a pan or wok.
When the oil is hot enough add in cumin, carom and fennel seeds.
Let them crackle.
Next add the crushed peas along with all the masala powders.
Give it a good mix.
Turn off the heat.
Let the mixture cool down completely before using it as filling.
Dough is done.The filling is ready. Now, we will start making kachoris.
HOW TO MAKE KACHORIS
Take each divided portion of the dough and make a ball of it.
Roll out ball into a flat disc of around 3-3.5 inches in size.
Take a spoonful of mix and place in the centre of the rolled out diskette.
Pull in the sides to the centre covering the filled in mixture.
Pinch the dough and seal it well. Make sure it is properly sealed and there are no gaps and cracks.
Roll it out gently to a disc of 3-3.5" in size.
Similarly fill and roll others too.
Meanwhile, heat oil in a deep kadai or wok.
When the oil heats up put 3-4 kachoris in the kadai or according to the capacity of your kadai.
Let them fry on medium low heat for about 2-3 minutes. Turn them and let them cook on the other side too.
They should be evenly fried.
Fry till the kachoris get nice golden brown colour.
In the same way fry all the kachoris.
Remove with the help of a slotted spoon and keep them on absorbent paper to drain the excess oil.
Serve them immediately with either chana masala, aloo sabzi or chutneys.
Enjoy!!!!
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