matar kachori or khasta matar kachori | peas kachori
Matar kachori or khasta matar kachori | peas kachori takes roughly 1 hour from beginning to end. This recipe serves 2 and costs $1.67 per serving. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 513 calories, 12g of protein, and 24g of fat per serving. Head to the store and pick up mango powder, fennel powder, cumin, and a few other things to make it today. 314 people were impressed by this recipe. It works well as a budget friendly side dish. It is brought to you by Veg Recipes of India. Overall, this recipe earns a tremendous spoonacular score of 87%. If you like this recipe, take a look at these similar recipes: Matar Kachori | Matar ki kachori | Green peas kachori, matar kachori – how to make bengali matar kachori or motor shutir kochuri, and Khasta Kachori.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup all purpose flour/maida (you can also use whole wheat flour or both the flours in 50:50 amount)
¼ tsp baking powder
1 tbsp besan or gram flour
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 red chili powder/lal mirch
½ tsp coriander powder/dhania powder
¼ tsp cumin/jeera
½ tsp fennel powder/saunf pwder
1 cup peas, fresh or frozen
½ tsp amchur powder/dry mango powder
2 to 3 cups oil
½ tsp chaat masala
¼ tsp salt
salt as required
¼ tsp turmeric powder/haldi
¼ cup warm water
Equipment:
Cooking instruction summary:
sift the flour, salt and baking powder. add oil and form a bread crumb like mixture.add water and form a tight dough. cover with a damp cloth and keep aside.boil or steam the peas. mash them coarsely or semi-coarsely.heat oil and fry the cumin. then add the crushed ginger and green chili.fry for a minute. now add the dry spice powders and salt.stir and add the gram flour. saute for 2-3 minutes.check the seasoning and add some more of the spice powders or salt, if required.make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board.add some of the stuffing in the center. brush some water on the edges.bring together all the edges and pinch them. press the edges downwards below.roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth.now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.serve matar kachori hot with some coriander chutney or tamarind chutney.
Step by step:
1. sift the flour, salt and baking powder. add oil and form a bread crumb like mixture.add water and form a tight dough. cover with a damp cloth and keep aside.boil or steam the peas. mash them coarsely or semi-coarsely.heat oil and fry the cumin. then add the crushed ginger and green chili.fry for a minute. now add the dry spice powders and salt.stir and add the gram flour. saute for 2-3 minutes.check the seasoning and add some more of the spice powders or salt, if required.make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board.add some of the stuffing in the center. brush some water on the edges.bring together all the edges and pinch them. press the edges downwards below.roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth.now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.serve matar kachori hot with some coriander chutney or tamarind chutney.
Nutrition Information:
covered percent of daily need
