Matar Kachori

60 minutes
2
Indian
Matar Kachori Recipe - Ranveer Brar

Ingredients

For Kachori Dough

¼ cup Whole wheat flour

1 cup refined flour/ maida

¼ cup Ghee/ oil

¼ cup warm water

¼ tsp baking soda

Salt to taste

For Stuffing/

1 tbsp oil

½ tsp cumin seeds

½ tsp nigella seeds

1 tsp ginger, chopped

1 tsp fresh green chili, chopped

1 cup green peas, cooked, mashed

½ tsp coriander powder

½ tsp fennel powder

¼ tsp turmeric

½ tsp chaat masala

½ tsp amchur powder

Salt to taste

1 tbsp gram flour/ roasted/ Besan

Process

For Kachori Dough

  • Add both the four, baking powder, salt in mixing bowl. Now add ghee into it and form bread crumb like mixture.
  • Now add slowly water and knead the dough.
  • Cover with damp muslin cloth and keep aside for 30 minutes.

For Kachori Stuffing

  • Heat oil in kadhai. Splutter cumin seeds, add ginger and green chilies. Saute for a minute.
  • Now add green peas and fry for a minute.
  • Add all the dry spice powder, salt and mix well. Saute and cook for 2-3 minutes.
  • Add gram flour and mix well.

Making Kachoris

  • Divide the dough into equal portions and roll out a portion of the dough.
  • Place one portion of the green pea filling in the centre, and give kachori shape. Make sure seal all the edges.

Frying The Kachoris

  • Heat the oil in a deep non-stick kadhai and deep-fry kachoris on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  • Drain on an absorbent paper and keep aside.
  • Repeat the same.
  • Serve immediately with imli and khajur chutney.

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