Matar Kachori
Kachori are amazing little deep fried balls of flavour. Seriously, make these for a family buffet and this is all everyone will be asking for, for decades to come.
Ingredients
Dough
Dough
- 1 cup plain flour
- 2 tbsp oil
- ¼ tsp carom seeds/ajwain (optional)
- 1 cup frozen peas, thawed
- ½ tbsp oil
- ½ tsp cumin seeds
- 1 tsp ginger-green chili paste
- ½ tsp red chili powder (or to taste)
- ¼ tsp turmeric
- ¼ tsp fennel seeds
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1 tsp garam masala
- ½ tsp amchoor/dry mango powder
- 1 tbsp besan/gram flour
- salt
- oil for deep frying
Instructions
Dough
Notes:
Dough
- Take a mixing bowl. Add flour, salt, carom seeds and oil. Mix it well and make crumbled mixture.
- Now add cold water little by little to make a stiff and smooth dough. Cover it and keep aside.
- Heat oil in a small pan. Add cumin seeds, ginger-green chili paste and pinch of hing. Sauté for few seconds.
- Now add boiled green peas, all remaining spices, and salt. Mix well and crush it with a wooden spoon. Add the besan, mix again and sauté for few minutes. Remove it into a small bowl and let it cool down.
- Take the prepared dough and knead it for a minute.
- Divide the dough into small balls. Take a ball, roll it on the kitchen surface and make a circle/disk.
- Place 1 tsp of filling on the centre of the disk, pull the edges of disk to wrap the filling, wrap it and make a ball, then using the base of your palm slowly flatten them a little. Anywhere between a 50p piece and a £2 coin, is a good size.
- Use same process for the other balls. Once all are done, cover and keep aside.
- Heat oil in a frying pan (I use a wok) over medium heat. To check if the oil is ready, put a piece of dough in the oil. The dough should sizzle and come up very slowly.
- Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- When the Matar Kachori are ready, serve with chutneys of your choice.
Notes:
- Kachories can be stored in a fridge for at least a week in an airtight container.
- You should fry Kachories on low heat. If they are fried on high heat, then they will become soft and not crispy.
- you can blend spinach into the dough (reduce the water) to get a beautiful bright green casing.