Matar Kachori

35 minutes
Prep: 15 Minutes | Cook: 20 Minutes | Servings: 4

For Ground Masala

2 Tbsp Dried Coriander Seeds

2 Tbsp Fennel Seeds

1 Tbsp Cumin Seeds

For Kachori Filling

3 Tbsp Ghee

1 Tsp Fennel Seeds

1 Tbsp Ginger, Peeled, Chopped

1 ½ Cups Green Pea

¼ Tsp Asafoetida

½ Tsp Degi Red Chilli Powder

Salt To Taste

3 Green Chillies, Chopped

2 Tbsp Prepared Ground Masala

½ Tsp Black Pepper Powder

½ Cups Water

For Kachori Dough

2 Cups Refined Flour

4 Tbsp Ghee

Salt To Taste

Water as Required

For Instant Achaar

¼ Cup Mustard Oil

1 Tsp Fennel Seeds

1 Tbsp Mustard Dal

10-12 Fresh Green And Red Chilli, Sliced

1 Inches Ginger, Julienne

2 Tbsp Vinegar

Salt To Taste

1 Tbsp Sugar

 

Process

For Ground Masala

  • In a pan, add dried coriander seeds, fennel seeds, cumin seeds and dry roast them well and crushed it properly.

For Kachori Filling`

  • In a pan, add dried coriander seeds, fennel seeds, cumin seeds and dry roast them well and crushed it properly.
  • Heat a pan, add ghee, fennel seeds, ginger, green peas, asafoetida, degi red chilli powder, salt, green chilli, water and mix them well, cover and let them cook properly.
  • Once cooked add the prepared masala, black pepper powder and cook till it gets soft.
  • Now mash it properly and keep aside and let it cool.

For Dough

  • In a mixing bowl, add refined flour, ghee, salt to taste and water as required knead a soft dough.

For Instant Achaar

  • Heat a pan add mustard oil, fennel seeds, mustard dal let it crackles and add ginger, red chillies, green chillies and saute for a minute and add vinegar, salt and sugar mix it and your achaar is ready.

For Kachori

  • Make lemon sized balls and take one in hand and flatten it out add spoonful of feeling and close it up.
  • Apply some ghee/oil in rolling pin and board and roll it properly and not so thin. repeat it with all.
  • Deep fry them in hot oil until golden brown on both sides.
  • Serve hot with tea and instant achaar.
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