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MATAR KACHORI

  • Total Time: 2 hr
  • Yield: 6

Ingredients

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • GREENSFUD HIMALAYAN PINK SALT
  • 3 tablespoons vegetable oil (GREENSFUD OLIVE OIL)

 

      Filling:

  • 2 cups green peas, defrosted and well drained
  • 2 tablespoons GREENSFUD GHEE
  • 1 teaspoon GREENSFUD CUMIN SEEDS
  • 1 to 2 Thai green chiles or 1/2 to 1 serrano pepper, finely chopped
  • 1 Teaspoon GREENSFUD DRIED GINGER POWDER
  • 1/4 teaspoon GREENSFUD ASAFOETIDA, optional
  • 1/2 teaspoon sugar
  • 1/4 teaspoon GREENSFUD TUEMERIC POWDER
  • 1/4 teaspoon GREENSFUD RED CHILLY POWDER, plus more if desired
  • 1/4 teaspoon GREENSFUD CORIANDER POWDER
  • 1/4 teaspoon GREENSFUD RAW MANGO POWDER or juice of 1/2 lemon
  • A pinch of GREENSFUD GARAM MASALA
  • GREENSFUD HIMALAYAN PINK SALT
  • 2 tablespoons chickpea flour (besan)
  • Vegetable oil, for frying

Instructions

  1. To make the dough: Stir together the flour and 1 ¼ teaspoons of salt in a medium bowl. With your fingertips, combine the ghee with the mixture until it resembles crumbly dough. Starting with ¼ cup and increasing by 1 tablespoon at a time, add ice-cold water until a soft but firm dough forms. Don’t overwork the dough; just knead it for 2 to 3 minutes until it is uniformly incorporated. It should be wrapped in plastic and given 30 minutes to rest.
  2. For Filling: Use a food processor to roughly crush the peas.
  3. In a medium skillet over medium-high heat, melt the ghee. For about 30 seconds, add the cumin seeds and let them sizzle until they get a little darker. Add the green chiles, ginger and asafoetida, if using and simmer, stirring often for 30 to 45 seconds or until the raw ginger fragrance has vanished.
  4. Cook for 2 to 3 minutes, or until the mixture starts to dry out a little, after adding the sugar and crushed peas. Add the garam masala, turmeric, red chilly powder, coriander, raw mango powder and 1 ¼ teaspoons salt. Cook for about 2 minutes or until the spices are browned and the raw aroma has vanished. About 3 minutes after adding the chickpea flour, toast it. Salt should be adjusted to taste, along with red chilly powder for spice and raw mango powder for more tang. To cool, transfer to a bowl.
  5. To assemble and cook, add vegetable oil in a heavy-bottomed pot. A deep-frying thermometer put in the oil reads 340 degrees F when heated over medium heat.
  6. Divide the dough into 10 balls while the oil is heated. Make 10 tightly rolled green pea balls out of the mixture. Make the dough balls flat. If the dough starts to adhere to the work surface, lightly flour the surface. Make a bowl by placing a circle of flattened dough in the palm of your hand. Center a green pea ball there. The edges of the dough should be folded over the stuffing, pleating as they do so, and then tightly sealed. With your palm, flatten the ball; then, wrap it in a moist cloth. Repeat the process with the remaining dough and green pea balls, covering them with a damp cloth as you go.
  7. Verify again that the oil is 340 degrees Fahrenheit. Gently insert three to five patties, and cook them for four minutes on each side, turning them midway through to ensure equal cooking and golden browning. Avoid packing the pot too tightly; the kachoris require room to expand while being fried. Transfer to a baking sheet coated with paper towels to drain using tongs or a slotted spoon. The remaining patties should be repeated.
  8. Any chutney, such as cilantro-mint, tamarind, or cilantro-pea, may be served with the kachoris. After they have cooled to room temperature, store any leftover kachoris in an airtight container to prevent them from getting soggy.

 

  • Author: GREENSFUD
  • Prep Time: 10 mins
  • Cook Time: 1 hr 50 mins
  • Category: SNACKS
  • Cuisine: INDIAN

Keywords: Matar kachori, Snacks, Indian cuisine

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