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