Matar Kachori


Matar Kachori
मटार कचोरी


Cooked,tested and tasted :Manjiri Subhedar

Photo credit : Manjiri Subhedar

                   

Course : Savoury

Cooking time : 45 min each for stuffing and frying

Serving size : 4 to 5 people




Photo credit :Sandhya Ekbote


Ingredients:


           For stuffing


  • 4 vati matar (fresh/frozen peas)

  •  2 medium-sized onions

  • 10 garlic petals

  •  half-inch ginger

  • 4 green chillies( medium hot)

  • ½ vati dry coconut shredded 

  • ½ tbsp Khus Khus (poppy seeds)

  • 1 tsp amchur ( raw mango powder)

  • 4 tsp dhane (coriander powder)

  • 2 tsp jeera(cumin) powder 

  • 4 lavang (cloves)

  • ½ inch kalmi / dalchini (cinnamon) powder

  • 2 tbsp cooking oil

  • Salt to taste

  • Chilli powder to taste


For the dough


  •  1 vati fine rava (semolina)

  •  1 vati maida (refined flour)

  • ¾ vati dalda/ oil for mohan

  •  1 tbsp curd

  •   Milk or water (qty)

  •   Rice flour for dusting

  •   250ml oil for frying


Procedure:


For stuffing


  1. Cut onion finely.Grind ginger garlic green chillies.Crush matar .Do not make a fine paste.

  2. Roast shredded dry coconut first and then khus khus separately.Keep them aside.

  3. Heat 2tbs oil in a heavy bottom pan 

  4. Add cumin seeds.Once they splutter ,add onion.

  5. Saute onion till it turns pinkish .

  6. Add crushed ginger garlic chilly paste.

  7. Saute it for a minute ,till it's raw aroma goes away.

  8. Add crushed matar,amchur,chilli ,clove and cinnamon powder .

  9. Saute it but do not cover with a lid.

  10. When the moisture in the mixture reduces.It takes about 15 minutes.The moisture shouldn't reduce to a powder level consistency.

  11. Add dry coconut and khus khus.

  12. Add finely cut fresh coriander.

  13. The mixture is ready to be used once cooled .


For the dough


  1.  Mix rava and maida well.

  2.  Add mohan (hot oil/dalda).

  3. Mix well till the flour holds shape in your hand.(Muthi band effect)

  4. Add 1tbsp curd to it.

  5. Make a stiff dough .Let it rest for at least an hour.

  6. After an hour,knead the dough till it is soft.

  7. Pinch out balls from the dough.It should make about 15 - 18 of them.

  8. Make a vati shape of each ball.Add 1.5 tbsp stuffing in the centre of the vati.

  9. Seal the ends by applying milk or water

  10. The sealed end has to face the polpat. 

  11. Dust rice flour to the dough and gently roll the kachori.

  12. Roll it to a size of 1.5 inch diameter.

  13. Heat sufficient quantity oil and fry it on low medium flame till it turns golden


Tips :

  • Preferably use fine rava.Softer dough is easier to make in that case

  • If using frozen peas , thaw it .Then crush it coarse

Comments

  1. Thanks to Manjiri for testing it out and the compilation team for the format . Well done . I have very fond memories of peeling fresh peas along with the family around the dining table so that this treat could be made .

    ReplyDelete
    Replies
    1. Yes, food is yummier when cooked and eaten together!

      Delete
  2. Will make it tomorrow

    ReplyDelete
  3. Tomorrow is my special dish kachori. Sandhya Ekbote

    ReplyDelete
    Replies
    1. I am sure you are gonna rock this one too!!

      Delete

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