Matar (Peas) Kachori

It is a very popular dish in the Bengali household. I am also included. Out of all the recipes I have posted so far this is my favorite food. I make Kachoris very frequently, but after leaving India this is my first time making  Kachori  in Houston. I like having them for breakfast or dinner. It goes very well with Aalu Ki Sabji.

Ingredients

For the dough

 1 cup Maida (250 grams)

1 tbsp oil

Salt          

Water as required 

F or the filling

 1 cup peas

¼ red chili powder / green chili

Salt to taste

1 tbsp oil

Pinch of Hing

1 inch Ginger

1 tsp Fennel seeds 

Procedure

Prepare the dough first.

Add flour, oil, salt & mix them well.

Next, add water slowly & knead well to form dough. Cover the dough with a damp cloth & keep aside for an hour

Mixture for the filling

If you have fresh peas, directly put them in a blender. If you are using frozen peas. Be sure to put it in hot water for a few minutes or heat it in microwave for 2 minutes. 

Blend these peas with ginger, green chili.

Heat oil in a pan adds fennel seeds and hing and mashed peas & red chili powder (if u want, I don’t use red chili powder in matar kachori . Fry peas for a minutes or (Cook till the mixture is dry) add salt and give a nice stir, mix them well till the peas are cooked, the mixture should be dry. Turn off the flame & the filling is ready to be used.

Next, take the dough that was initially prepared. Divide it into 5-6 balls to make the kachoris. Flatten each ball a little & add 2 tbsp of filling into it.

Stuff the filling inside & make a ball again. 

Flatten this ball like a small puri. It should be slightly thick otherwise it might get pores while deep frying.

Next heat oil for deep frying. Drop these flattened kachoris in the hot oil. Deep fry them from both sides.

Once fried well, take them out. And keep them on a paper towel so that it soaks the excess oil.

Matar kachori is ready to serve.

Notes

If you want you can add spices like garam masala, coriander power, but I don’t add a lot of spices since it ruins the flavor of the peas.