The taste of matar ki kachori is supreme; serves the kachori while these are hot. You can store the kachori, but a hot kachori taste is different and is amazing with hot cup of tea or coffee.
For dough (outer layer):
- Maida (all purpose flour):200gm.
- Ghee: 50-60gm. (for moin that is put it into dough itself).
- Onion seed: half teaspoon
- Carom seed: half teaspoon
- Salt: 1 teaspoon.
- Refined oil/ghee: for deep frying.
- Matar (peas): 250gm (fresh grains)
- Black pepper: 1 teaspoon
- Cumin seed: 1 teaspoon
- Funnel seed: 1teaspoon
- Chat masala: 1 teaspoon
- Green chilly: 2-3 no.
- Asafetida: 1pinch
- Oil: 1 teaspoon
For making dough:
- Take a wide vessel; pour Maida, ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
- Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
- (The dough can be made in food processor also), Cover and Keep aside, to be used after 10-20 minutes.
For making stuffing:
- Heat 1 tablespoon of oil in a fry pan, add cumin seed, and funnel seed, black pepper and asafetida, when it turns brown, and add green chili, stir on high flame till color changes, add peas and fry it about 3-4 minutes on medium flame.
- Cover it, lower the flame. Stir occasionally. Fry until it is half done, (About 5-7 minutes) add salt, Fry till peas are done; Keep aside for half an hour.
- After it becomes cold, grind coarsely, now stuffing is ready, divide stuffing into 10-12 parts and make ball.
For making kachori:
- Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 part of stuffing in the centre.
- Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
- Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
- Deep fry the kachori on medium low heat; slowly turn over after they start to puff. Fry till it becomes golden brown.
- Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
- Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.