Matar Ki Kachori


For Covering

Refined Flour (maida) 1 1/2 cups;
Salt to taste;
Pure Ghee 5 tbsps;
Oil to deep fry

For Stuffing

Green Peas 1 cup;
Green Chillies 2;
Fresh Coriander Leaves a few sprigs;
Bengal Gram (chana Dal) 1 tbsp;
Oil 1 tbsp;
Cumin Seeds 1 tsp;
Fennel Seeds (saunf) 1/2 tsp;
Asafoetida pinch;
Garam Masala Powder 1 tsp;
Chaat Masala 1/2 tsp;
Salt to taste

Method of preparation

1. Sieve maida in a bowl. Add salt to taste and pure ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour.
2. Wash and drain green peas. Remove stems, wash and chop green chillies. Clean, wash and chop coriander leaves.
3. Heat one cup of water with salt and add green peas. Cook for two minutes and drain. Refresh under cold running water. Drain and mash peas.
4. Roast chana dal lightly and powder. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.
5. Add chopped coriander leaves and divide into twelve to sixteen equal sized portions.
6. Divide dough into twelve to sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough.
7. Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with chutney of your choice.


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