WITHOUT ONION GARLIC KACHORI
MATAR KACHORI
Ingredients
MATAR KACHORI
- White flour (Maida) – 2cup
- Semolina (Suji) – ½ cup
- Oil – 2 tbsp
- Asafdetida (Hing) – ¼ tsp
- Green peas – 500 gm
- Ginger (Chopped) – 1tsp
- Green chili (Chopped) -2
- Coriander seeds – 1tsp
- Cumin seeds – 1tsp
- Clove -4
- Green cardamom – 2
- Black peepar – 10- 12
- Cinnamon – 1inch
- Black cumin (Sahi jira) – 2 pinch
- Mace (Javitri) small piece
- Salt to taste
- Oil for deep frying
METHOD
- In a plate take flour, semolina, hing, oil and salt. Mix thoroughly with palm.
- Add water to it and knead it well. Cover the dough with lid and rest it for 25 – 30 minutes.
- Boil the green peas in a pan. After boiling strain it with straigner.
- Heat oil (1 tsp) in a pan. Add coriander seeds, cumin seeds, clove, green cardamom, black peepar, cinnamon, black cumin (Sahi jira), mace (Javitri) and let it crackle. Then add green chili and ginger and fry for some time.
- Take the fried masala and boiled peas and grind it. While grinding keep adding the boiled water to paste keeping in mind that the consistency of the paste does not become porous.
- Transfer the paste into a bowl and add salt to it.
- Take lemon sized ball out of the dough and make pooris with help of a rolling pin. Then stuff it with the 1 spoon of peas masala and then seal the poori and make it into a ball. Again roll it out using a rolling pin.
- Heat oil in another deep fry pan. Drop the stuffed puri one by one slowly.
- Deep fry in medium flame. Change the side to ensure the green matar kachori is golden fried on either side.
- The tasty green matar kachori is ready.
- Serve hot with green chutney and aloo tarkarri.
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