Winter is a season that brings with it fresh peas – and that’s what we will use for today’s recipe. This is a traditional Indian snack that has been around for hundreds of years. It originated in Rajasthan but gradually spread all over India; today different regions have their own local variations and flavours. So here it is – the ever-popular Matar Kachori.
Here are the ingredients that you will need.
Whole Wheat Flour (Aata): 150 grams
Gram Flour (Besan): 1 tablespoon
Peas: 150 grams
Mustard Oil: 200 millilitres
Baking Powder: Just a pinch
Green Chilli: One
Chaat Masala: One large pinch
Red Chilli Powder: Just a pinch
Fennel (Saunf) Powder: Just a pinch
Turmeric (Haldi) Powder: Just a pinch
Coriander (Dhania) Powder: One large pinch
Mango Powder (Amchur): One large pinch
Cumin (Jeera) Seeds: Just a pinch
Salt: to taste
The ingredients mentioned above are for serving two persons. Adjust the ingredients proportionately in accordance with the number of servings you require.
Finely chop the green chilli.
In a mixing bowl, take the whole wheat flour and add the baking powder along with a little salt. Add a teaspoon of Mustard Oil and mix it into the flour. Then add enough water (do this a little at a time) to prepare dough. Knead it till it becomes soft. Then place the dough on a plate or tray and cover it with a moist cloth. Keep aside.
Let’s begin by making the stuffing for the Matar Kachori. Boil the peas; when they are done, mash them into a coarse pulp. Keep aside.
In a pan, heat two teaspoons of Mustard Oil. Add the cumin seeds and sauté till they splutter. Then add the green chilli and continue frying for a minute or so.
Now add the mashed peas along with the chaat masala, red chilli powder, fennel powder, turmeric powder, coriander powder, mango powder and salt. Mix well and fry. When the spices are well mixed, add the gram flour and continue frying for another three minutes. Then turn the flame off.
Now we are going to make the Kachori. Take the dough and divide into six equal-sized portions. Shape each portion into a ball using the palms of your hands, and then roll it into a circle with a diameter of around 4 inches; use a rolling pin and a board dusted with flour.
Take a little stuffing and place it in the centre. Wet your fingers with a little water and moisten the edges of the dough. Carefully, fold the edges inward from all the sides, bringing them together in the centre – and then gently press downwards.
Use a rolling pin to roll the stuffed dough into a round Kachori. Place the Kachori on a tray. When all the Kachoris are done, cover them with a moist cloth and keep aside.
Heat the remaining Mustard Oil in a large pan (Kadhai) on a High flame. When the oil reaches its smoking point and emits whiffs of white smoke, reduce the flame to Low. Deep-fry the Kachoris till they become crisp and take on a golden brown colour. Ensure even frying on both sides.
When the Kachoris are done, place them on paper towels to drain the excess oil… but since we are using Mustard Oil, this isn’t really necessary. Mustard Oil is not only healthy, it is also absorbed into fried foods in very small amounts – so overall, there’s no reason to get rid of the excess oil. Do it only if you like your Kachoris to be on the drier side.
Your delicious traditional Indian Matar Kachori is now ready. Serve it hot with any chutney or pickle of your choice.
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