Kachori is a spicy snack, originating from the Indian subcontinent. Matar kachori is yet another type of kachori made by filling spicy, tangy peas filling inside the dough and deep frying them. It can be a great tea time snack or can be a great breakfast recipe to be served with potato curry and curd.
—For the kachori dough:
All purpose flour/Maida: 1 cup
Wheat flour: 1 cup
Salt: 1 tsp
Carom seeds/ajwain: 1 tsp
Oil: 1.5 tbsp
Water: around 1.5 cup
Oil: for frying
Green peas/matar: 500 gms
Green chilies: 2-3 medium sized
Ginger: 2 inch piece
Gram flour: 1 tbsp
Oil: 2 tbsp
Shahi jeera: 1 tsp
Carom seeds/ajwain: 1/2 tsp
Roasted jeera powder: 1/2 tsp
Asafoetida/hing: 1/2 tsp
Red chili powder: 1.5 tsp
Coriander powder: 2.5 tsp
Turmeric powder: 1/2 tsp
All spice powder/garam masala powder: 1 tsp
Dry mango powder/aamchur powder: 1/2-1 tsp
Chaat masala powder: 1/2 tsp
Salt: as per taste
—For preparing the dough:
1. Take a bowl and mix wheat flour and all purpose flour together. Add salt and carom seeds to it. Add oil to the mixture and mix it with the help of your fingers.
2. Mix the oil thoroughly so that the flour should get a crumbly consistency. The oil should be sufficient so that the flour should holds shape.
3. Now add water in small quantities and knead a semi hard dough means the dough should neither be hard nor be soft.
4. Knead the dough nicely for around 8-10 minutes until it becomes smooth and develops gluten in it. Cover the dough with a wet cotton cloth and rest it for around 20 minutes.
—Preparation of filling:
1. Take green peas and wash them thoroughly. Heat them in boiling water for 2 minutes in order to soften them a little.
2. Now Strain the peas and let them cool.
3. Take a mixer grinder and add green peas, ginger and green chilies and blend it to make a fine paste. Add little water if required.
4. Now heat oil in a wok. Add shahi jeera, asafoetida, roasted cumin powder and carom seeds to it. Let them all splutter nicely.
5. Add gram flour to the wok and saute it until it changes colour.
6. Now add all the other spices to the wok listed above and saute them nicely.
7. Now add the green peas paste and mix it thoroughly. Saute it until it does not stick to the sides of the wok.
8. Take out the filling from the wok and let it cool.
—Filling the kachoris:
1. Again knead the dough and pinch small balls from the dough nearly of the size of a poori dough.
2. Take each dough and flatten it with your fingers. You can use rolling pin to roll the dough a little. Refer to the pic for the same.
3. Take small filling nearly less than the size of the dough.
4. Place the filling ball over the rolled dough and start sealing the edges. Refer to the pic for sealing the edges. Remove the extra dough notch from the sealed dough. Keep it aside. Fill all the dough balls in the same way and keep them aside. Cover them with a damp cloth so that they should not be dried.
5. Now heat oil in a wok.
6. Take each dough ball and flatten gently with the help of your palms. Repeat the same procedure for all the kachoris.
7. Now in a medium hot oil release the kachoris one by one and fry them in a medium flame. They will start rising up in the oil when they are completely fried from inside. Let them fry until they turns golden brown in color.
8. Fry each kachori in the same way and serve hot with green coriander chutney or curd or with potato curry.