Vatana ni Kachori, Matar Kachori, Green Peas Kachori
by Tarla Dalal
Added to 42 cookbooks
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vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | with 6 amazing images.
vatana ni kachori is a famous Gujarati snack served as a side dish with the main meal in a typical Gujarati thali. Learn how to make green peas kachori.
The green peas kachori hold a delightful, tongue-tickling filling of crushed green peas perked up with ginger, green chillies and spices which are deep fried. You will thoroughly enjoy every aspect of this vatana ni kachori , right from the texture to the taste. Completely worth the effort!
Making perfect matar kachori is an art, and nothing short of it. The ideal cover, which is crisp and flaky but not too oily, and a soft filling, which is neither dry nor soggy, are all essential elements of the perfect vatana ni kachori. Here, we present a recipe that is quite easy to follow and guaranteed to give you lovely Green Peas Kachoris if you follow the instructions well.
To make vatana ni kachori, knead a semi-soft dough by combining maida, ghee, little lemon juice and salt. For the stuffing, heat oil and temper the cumin seeds and asafoetida. Add green peas and cook for 4 minutes. Add the lemon juice, green chilli paste, ginger paste, garam masala, coriander and salt, mix well and cook on a medium flame for 3 minutes. Roll out small circles from the dough, place a portion of the stuffing and seal it by bringing the sides together. Heat oil and deep-fry the kachoris till golden brown in colour.
Tips for vatana ni kachori. 1. Do not crush the green peas completely. Coarsely crushed works best as it gives a good mouthfeel. 2. Seal the kachori very well after putting the filling, else the kachori will open during deep-frying. 3. Ensure to deep-fry vatana ni kachori on a slow flame, else they will not cook well from within and not turn crispy too.
Serve this Indian snack recipe with green chutney and sweet chutney. Check out for a wide variety of Farsans.
Enjoy vatana ni kachori recipe | matar kachori | green peas kachori | green peas recipe | given below.
For the dough- Combine all the ingredients in a deep bowl and knead into a semi soft dough using enough water. Keep aside.
For the stuffing- Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the green peas mixture, mix well and cook on a medium flame for 4 minutes ,while stirring continuously.
- Add the lemon juice, green chilli paste, ginger paste, garam masala, coriander and salt, mix well and cook on a medium flame for 3 minutes ,while stirring occasionally. Keep aside.
How to proceed- Divide the stuffing into 16 equal portions. Keep aside.
- Divide the dough into 16 equal portions.
- Roll out a portion of the dough into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling.
- Put a portion of the stuffing in the centre.
- Bring the sides together in the centre and seal the edges on top.
- Repeat steps 3 to 5 to make 15 more kachoris.
- Heat the oil in a deep non-stick kadhai and deep-fry a few kachoris at a time on a slow flame till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
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Nutrient values (Abbrv) per kachori
| Energy | 84 cal |
| Protein | 2 g |
| Carbohydrates | 8.1 g |
| Fiber | 1.6 g |
| Fat | 4.8 g |
| Cholesterol | 0 mg |
| Sodium | 2.3 mg |
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