Matar ki Kachori
2016-02-05- Cuisine: Indian
- Course: Snacks
- Skill Level: Intermediate
- Yield : 12
- Servings : 4
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
An irresistible brunch Idea
Fresh, hot fragrant Matar ki Kachori, flaky and crisp is one of the best snacks to have with masala chai as brunch on weekends. One of the most relished items throughout the Indian subcontinent, kachori can be deep fried or made in the arifryer as described in another one of my recipes here.
Tips: For best results use fresh peas, but you can also use frozen and dried peas for this recipe. Dried peas have to be soaked overnight before they can be used
Kachori – Origins and trivia
Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. In these states it is usually a round flattened ball made of fine flour filled with a stuffing of baked mixture of yellow moong dal or Urad Dal (crushed and washed horse beans), besan (crushed and washed gram flour), black pepper, red chili powder, salt and other spices.
Additionally in Rajasthani cuisine, the Pyaaj Kachori (onion kachori) is very famous. Another form of Kachori which is famous in Rajasthan is the Mawa Kachori. It is a sweet dish which is dipped in sugar syrup.
In Gujarat, it is usually a round ball made of flour and dough filled with a stuffing of yellow moong dal, black pepper, red chili powder, and ginger paste.
In Delhi it is often served as a chaat. Delhi is also known for another kind of Khasta kachori, called ‘Raj Kachori’.
Source: Wikipedia
Dahi wale aloo
Ingredients
- Flour (Maida) 2 cups
- Salt 1/2 Tsp
- Ghee 50ml
- Green Peas 1/2 cup
- Cumin Seed 1/2 Tsp
- Asafoetida (hing) 1/4 Tsp
- Ginger paste 1/2 Tsp
- Diced green Chilies 1/4 Tsp
- Chili powder 1 Tsp
- Garam Masala 1 Tsp
- Amchur (dried mango powder)1 Tbsp
- Oil for deep frying
- Salt to taste
Method
Step 1
Combine the flour, salt and ghee and knead it into a dough using little water. Keep this aside for about 30 minutes
Step 2
Run the peas through a hand grinder and make a coarse paste.
Step 3
Heat oil and add Cumin seeds and Asafoetida, after a few seconds add ginger paste and chillies and fry till the raw smell of ginger goes away
Step 4
Add the peas paste to the pan, sprinkle garam masala and amchur powder along with salt.
Step 5
Roast till the water content of the peas evaporates (keep stirring it continuously) and the peas are cooked. - This is your filling mixture. Cool this cooked mixture and divide into equal portions.
Step 6
The dough is now ready to be used. Pinch and make equal sized balls. Roll out each portion of the dough ball into a 2" diameter circle.
Step 7
Place one portion of the filling mixture in the center of the rolled dough, close in and seal the ends securely.
Step 8
Roll each filled dough into a 21/2" kachori taking care that the filling does not spill out. Make all the Kachoris
Step 9
Heat oil and deep fry the rolled out kachoris.
Serving Suggestion
Serve the kachoris with chutney, tomato sauce or Dahi ke Aloo.
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posted by deivanai valliappan on October 20, 2016
I am from chennai . i really enjoyed your malpua
Its come out well.thanks a lot..
posted by Prabha on March 19, 2016
very good.
posted by Mohammed altumi on March 6, 2016
nice
posted by Sushma on February 26, 2016
all are yummy….