Matar ki Kachori video

Matar ki Kachori video

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Matar ki Kachori video. Delicious to the core, that’s what this Matar ki Kachori is! You would never have, really, tasted a kachori with such a flavourful filling.




Recipe Description for Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori

Preparation Time: 
Cooking Time: 
Makes 8 kachoris
Show me for kachoris


Ingredients


For The Dough
2 cups plain flour (maida)
3 tbsp melted ghee
salt to taste

For The Green Pea Filling
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger (adrak) paste
2 tsp green chilli paste
1 1/2 cups coarsely crushed fresh green peas
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
2 tsp lemon juice
salt to taste

Other Ingredients
 oil for deep-frying

Method

For the dough
  1. To make {span class="bold1"}matar ki kachori recipe{/span}, combine the dough ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
  3. Divide the dough into 8 equal portions.

For the green pea filling
  1. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida, ginger paste, green chilli paste.
  2. Sauté on a medium flame for a minute. Add the coarsely crushed green peas, turmeric powder, garam masala, lemon juice and salt.
  3. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly.
  4. Divide the filling into 8 equal portions and keep aside.

How to proceed
  1. Take a portion of the dough and flatten it to make a 50 mm. (2 inch) diameter circle.
  2. Place one portion of the green pea filling in the centre.
  3. Bring together all the sides, seal it tightly and remove any excess dough.
  4. Gently flatten the filled kachori again with the help of your fingers and palm into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  5. Repeat steps 1 to 4 to make 7 more kachoris.
  6. Heat the oil in a deep non-stick kadhai and deep-fry 3 to 4 kachoris at a time, on a slow flame for 8 to 10 minutes until light golden brown and crisp.
  7. Drain on an absorbent paper and keep aside.
  8. Repeat steps 6 and 8 to deep-fry 4 more kachoris in one more batch.
  9. Serve {span class="bold1"}matar ki kachori{/span} immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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