Matar Kachori Recipe | हलवाई जैसी खस्ता मटर कचोरी | Chef Sanjyot Keer

Matar Kachori
Prep time: 10-15 minutes
Cooking time: 35-40 minutes (excluding dough resting time)
Serves: 10-12 kachoris

Ingredients:
Dough
REFINED FLOUR | मैदा 500 GRAMS
SALT | नमक TO TASTE
OIL | तेल 4 TBSP
WATER | पानी 280-300 ML
OIL | तेल AS REQUIRED
Filling
CUMIN SEEDS | तेल 1 TSP
CORIANDER SEEDS | साबुत धनिया 1 TBSP
FENNEL SEEDS | सौंफ 1 TSP
BLACK PEPPERCORNS | साबुत काली मिर्च ½ TSP
GREEN CHILLI | हरी मिर्च 3 NO.
GINGER | अदरक 2 INCH
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
GHEE | घी 2 TBSP
GREEN PEAS | हरा मटर 300 GRAMS (FRESH)
ASAFOETIDA | हींग ¼ TSP
SPICE MIX
GREEN PASTE
SALT | नमक TO TASTE
SUGAR | शक्कर A PINCH
CAROM SEEDS | अजवाइन ¼ TSP
DRY MANGO POWDER | आमचूर पाउडर 1 TSP
Method:
Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour holds its shape then you can add water to knead the dough.
Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform & knead it using stretch & fold method until the dough becomes smooth & soft.
Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
Set a pan over high flame & let it hot, then lower the flame & add cumin, coriander, fennel seeds & black peppercorns & dry roast them until fragrant, then transfer them into a mortar pestel & grind them into a coarse powder, you can also use a spice grinder but in that case make sure that you let the spices cool down first.
Add the green chilli, ginger & fresh coriander in a mixer grinder jar & grind it into a coarse paste without adding any water.
Set a pan or kadhai over high heat & add the ghee.
Once the ghee gets hot add the fresh green peas & cook them over high flame for 1-2 minutes, then lower the flame & cover the pan & cook the peas for 3-4 minutes or until they get soft.
Then add the asafoetida, spice mix, the green paste, salt, sugar, carom seeds & dry mango powder, stir well & mash the peas using a potato masher.
Taste the filling & adjust the seasoning accordingly then transfer it into a bowl & cool it down completely, your filling is ready.
To shape the kachoris take a portion from the dough & flatten the doughball using your finger to make a cup like shape, place a large spoonful of filling in the centre, then press the filling downwards & bring the edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as required.
To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the kachoris in the oil & fry until crisp & golden brown. Once fried transfer them into a sieve so that all the excess oil drips off.
Your hot & crispy matar ki kachoris are ready, serve them with sweet tamarind and green chutney.


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Intro 0:00
Dough 0:55
Filling 3:41
Shaping & frying 7:30
Plating 11:36
Outro 12:08