Introduction to Matar Kachori

The real pleasure of kachori comes from its delightful softness combined with a crispy exterior. To achieve this, it's essential to knead the dough effectively. Start by mixing two cups of refined flour (maida) or whole wheat flour with approximately a quarter cup of ghee or oil. The dough is well-kneaded when it holds together when pressed in your fist. Gradually add water to form a soft dough, then cover it with a damp cloth and let it rest for at least 30 minutes.

Ingredients for the Filling

Essential Ingredients for Pea Kachori

The filling is the soul of kachori. Begin by lightly boiling one cup of fresh peas or coarsely grinding them in a mixer, ensuring the paste isn't too fine. In a pan, heat some oil and add asafoetida and cumin seeds. Incorporate ginger-green chili paste and sauté for a few seconds before adding the pea mixture.

Spicing Up the Filling

Next, introduce the spices: add coriander powder, fennel powder, dry mango powder, garam masala, and salt, mixing thoroughly. Cook this mixture until the moisture evaporates, resulting in a dry and crumbly filling. Your tasty filling is now ready.

Crafting the Kachori

Steps to Prepare Matar Kachori

Take the rested dough and divide it into small balls. Flatten each ball into a disc shape, placing a spoonful of the pea filling in the center. Seal the edges tightly to avoid any spillage during frying. Roll it out gently into a slightly thicker puri, as kachoris should be thicker than regular puris.

Frying the Kachoris

Heat oil in a pan over medium heat. Once the oil is warm, fry the kachoris on low to medium heat. This slow frying technique is key to ensuring the kachoris are cooked through while remaining crispy on the outside. Remove them from the oil once they turn golden brown and crispy.

Serving Suggestions

How to Enjoy Your Matar Kachori

Serve the hot matar kachoris with green chutney, sweet tamarind chutney, or alongside potato curry. The first bite will be a burst of flavor that will leave you wanting more. This recipe is ideal for a winter snack or tea time, and it’s sure to impress both family and guests alike.

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