MATAR KI KACHORI

INGREDIENTS

1 cup all purpose flour/maida (you can also
use whole wheat flour or both the flours in
50:50 amount)
1 tbsp OIL or ghee ((i used sunflower oil)
¼ cup warm water
¼ tsp baking powder
¼ tsp salt
for the stuffing:
1 cup peas, fresh or frozen
¼ tsp red chili powder/lal mirch
¼ tsp turmeric powder/haldi
½ tsp coriander powder/dhania powder
½ tsp fennel powder/saunf pwder
½ tsp chaat masala
½ tsp amchur powder/dry mango powder
½ tsp green chili-ginger paste or crushed or
minced (use about ¼ inch of ginger and ½ or
1 green chili and crush in a mortar & pestle)
¼ tsp cumin/jeera
1 tbsp besan or gram flour
2 tsp oil or ghee
salt as required
for frying:
2 to 3 cups oil

METHOD

1. sift the flour, salt and baking powder. add
oil and form a bread crumb like mixture.
2. add water and form a tight dough. cover
with a damp cloth and keep aside.
preparing the pea stuffing:
1. boil or steam the peas. mash them
coarsely or semi-coarsely.
2. heat oil and fry the cumin. then add the
crushed ginger and green chili.
3. fry for a minute. now add the dry spice
powders and salt.
4. stir and add the gram flour. saute for 2-3
minutes.
5. check the seasoning and add some more
of the spice powders or salt, if required.
preparing the kachoris:
1. make equal sized 5-6 balls from the
dough. roll into 3-4 inch round on a dusted
board.
2. add some of the stuffing in the center.
brush some water on the edges.
3. bring together all the edges and pinch
them. press the edges downwards below.
4. roll into a 4-5 inches kachori. prepare all
matar kachoris like these. keep the
kachoris covered with a wet cloth.
5. now heat oil. at medium flame, fry the
kachoris till they become golden, flaky and
crisp.
6. serve matar kachori hot with some
coriander chutney or tamarind chutney.