Matar ki kachori

October 12th, 2006

For covering
1½ cups refined flour (maida)
Salt to taste
5 tbsp pure ghee
Oil to deep fry
For stuffing
1 tbsp oil
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp fennel seeds (saunf)
2 green chillies, finely chopped
1 cup green peas, blanched and crushed
A pinch of asafoetida
1 tbsp Bengal gram (chana dal), roasted and powdered
1 tsp garam masala powder
½ tsp chaat masala
Salt to taste
2 tbsp fresh coriander leaves, finely chopped

Place maida and salt in a bowl. Add pure ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour.

Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.

Add chopped coriander leaves and divide into 12 to 16 equal sized portions.

Divide dough into 12 to 16 equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough.

Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.

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