Matar Ki Kachori Recipe


Matar Ki Kachori Recipe



10 mins
2-3 people
15 mins




Cook Amazing Matar Ki Kachori with This Simple Recipe

 

Introduction to Matar Ki Kachori

Welcome to a delicious culinary journey with my Matar Ki Kachori recipe! This savory delight, bursting with the flavors of green peas, is a quintessential Indian snack cherished for its crispy exterior and a mouthwatering filling. The crispy, golden-brown crust encapsulates a spiced and aromatic blend of mashed green peas, making each bite a delightful experience. Whether relished as a tea-time snack, an appetizer, or a flavorful addition to your meals, Matar Ki Kachori brings together a mix of aromatic spices, creating a savory explosion that tantalizes the taste buds.

 

Crafting Matar Ki Kachori

Matar Ki Kachori embodies the essence of Indian street food, elevating the humble green pea to a savory delight. This delightful snack requires skillful preparation, from the creation of the flavorful dough to the perfect balance of spices in the peas filling. The art lies in achieving the ideal crispy texture while ensuring the filling exudes an aromatic medley of spices, creating a harmony that keeps you coming back for more.

 

Fascinating Trivia about Matar Ki Kachori

Did you know that the origin of Kachori traces back to the Indian state of Rajasthan? It later evolved into regional variations across the country, each boasting its unique blend of spices and fillings. Matar Ki Kachori, with its zesty flavors and crispy shell, has become an all-time favorite across India, representing the diverse and rich tapestry of Indian cuisine.
 

 

Ingredients for Dough:

  • 2 cups All-Purpose Flour (Maida)
  • 1 pinch Ajwain (Carom Seeds)
  • Salt to taste
  • 1 tbsp Oil (for shortening)
  • Oil for deep frying

 

Ingredients for Filling:

  • 1 cup crushed green peas
  • 1/4 cup chopped coriander
  • 2 tbsp peanut oil
  • 1 tsp amchoor powder (dry mango powder)
  • Salt to taste
  • 1 tsp chopped ginger
  • 1 tsp chopped green chilies
  • 1 tbsp cumin seeds (jeera)
  • 1 pinch hing (asafoetida)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 2 tsp saunf powder (fennel seeds powder)
  • 1 tsp garam masala
  • 2 tsp white sesame seeds powder
  • 2 tbsp crushed peanuts
  • 2 tsp dry coconut powder
  • 2 tbsp grated jaggery

 

Method:

For Kachori Dough:

  1. In a bowl, mix all-purpose flour, ajwain, salt, and oil. Rub the flour using your fingers.
  2. Gradually add water and knead to make a tight dough. Set it aside.

For Stuffing:

  1. Heat peanut oil in a pan, add cumin seeds. Once they crackle, add chopped ginger, green chilies, and hing. Saute well.
  2. Reduce the flame and add turmeric, red chili powder, coriander powder, and boiled crushed green peas.
  3. Mix in saunf powder, garam masala powder, amchoor powder, fresh coriander, peanuts, coconut powder, sesame powder, and jaggery. Combine the mixture thoroughly.

Assembly and Cooking:

  1. Divide the dough into equal portions.
  2. Take one portion and stuff it with the prepared green peas filling. Seal the edges well to prevent the filling from oozing out during frying.
  3. Flatten the stuffed dough ball with your palms or a rolling pin to form a flat disc.
  4. Heat oil for deep frying in a pan. Fry the kachori in medium heat until they turn golden brown and crispy.
  5. Remove the fried kachoris and drain excess oil on a paper towel.
  6. Serve the delicious Green Peas Kachori hot and enjoy!

 

Overview and Conclusion

Matar Ki Kachori, with its crispy exterior and flavorful pea filling, stands as a testament to the vibrant and diverse flavors of Indian snacks. Its irresistible taste makes it a perfect accompaniment for tea or a delightful addition to any meal.

 

Explore more culinary delights and recipes on my website, where you'll find an array of dishes from traditional Indian cuisine to innovative recipes that cater to every palate.

 

Exploring More Recipes

Discover a world of flavours with an extensive collection of recipes on Chef Ajay Chopra's website. Dive into his cookbooks to better understand various cuisines and cooking techniques. Explore new culinary horizons and expand your cooking repertoire.

 

FAQs (Frequently Asked Questions)

Question 1: How can I ensure my Matar Ki Kachori turns out crispy?

Answer 1: Fry the Kachoris in moderately hot oil on medium heat to achieve the desired crispiness without burning them.

 

Question 2: Can I prepare the Matar Ki Kachori dough in advance?

Answer 2: Yes, you can prepare the dough in advance and store it in an airtight container in the refrigerator for a day or two.

 

Question 3: What spices are commonly used in Matar Ki Kachori?

Answer 3: Common spices include cumin, coriander, garam masala, amchur (dry mango powder), and red chili powder, among others.

 

Question 4: How do I prevent the peas filling from being too dry?

Answer 4: Add a small amount of water while cooking the peas and mash them well to ensure a moist and flavorful filling.

 

Question 5: Can I make a gluten-free version of Matar Ki Kachori?

Answer 5: Yes, you can substitute regular flour with gluten-free flour blends for a gluten-free version of the dough.