Bengali Recipes
Matar Kachori Recipe
Prep Time | 30 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
for the pastry
- 1 cup All purpose flour / Maida
- 1 tbsp oil or ghee
- 1/4 cup warm water
- 1/4 tsp baking powder
- 1/4 tsp Salt
for the stuffing
- 1 cup peas fresh or frozen
- 1/4 tsp red chili powder/lal mirch
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp coriander powder (dhania powder)
- 1/2 tsp fennel powder/saunf pwder
- 1/2 tsp chaat masala
- 1/2 tsp amchur powder/dry mango powder
- 1/2 tsp green chili-ginger paste or crushed or minced use about ¼ inch of ginger and ½ or 1 green chili and crush in a mortar & pestle
- 1/4 tsp cumin / jeera
- 1 gram tbsp besan orflour
- 2 tsp oil or ghee
- Salt as required
Ingredients
for the pastry
for the stuffing
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Instructions
For the pastry
- Sieve the flour, salt and baking powder.
- Now add oil.
- Form a breadcrumb like consistency
- Now knead the dough. Cover with cloth and keep aside.
The pea stuffing
- Boil the peas.
- Once the peas are done, mash them.
- In a pan add some oil.
- Once oil is heated add cumin and fry. Once they splutter and the crushed ginger and green chilli.
- Fry for a minute. Add the dry spice powders. and salt.
- Stir well.
- Now, add the gram fliur and saute for about 2 or 3 minutes.
preparing the kachoris
- using the dough make equal sized balls about 5-6.
- Now roll them into a 3 or 4 inched round.
- Add the stuffing to the center of the rolled dough. Brush some water on the edges.
- Bring together the edges and pinch them together.
- Prepare all matar kachoris the same way. keep the kachoris covered with a wet cloth.
- now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.
- serve matar kachori hot with some coriander chutney or tamarind chutney.