If you have never tried matar kachori recipe before, don’t worry. I will teach you how to make kachori’s today.
So, what are kachori’s ?
Kachori’s are flattened balls made from wheat/All purpose flour dough which are fried in oil. You make small round balls from the dough, flatten it over a rolling pin, add some filling, and fry the balls in oil over a medium flame.
The filling for the kachori can be made by powdering moong dal, and mixing it with masala’s like coriander powder, red chilly powder and garam masala. You then complete the process by adding water to it, make small balls out of the filling and stuff them into the kachori dough. The street vendors use this type of filling to make the kachoris.
However, this matar kachori recipe I am going to share with you would be a bit different from this street style version. Instead of moong dal, we will be using potatoes and peas as our base filling. It is very easy to make this filling, and I will show you the steps from scratch.
When I tried this recipe at home, it came out pretty well. I made about 15-20 kachori’s for 6 people. Though they look small, it was difficult for a person to eat more than 3. I would recommend that, you make this dish when you have an audience of 3-4 people at minimum.
This recipe, doesn’t use any onions. It takes about 1 -1.5 hrs to make this recipe from scratch.
Let me share with you the ingredients list and preparation steps. So, let us get started.
You can make 15-20 kachori's with these ingredients mentioned.
For Kachori and Veg Filling
• Potatoes – 3
• Peas – 20-25
• Flour – 1 ¼ cup ( 20 tablespoon) 1 cup=16 table spoon/ 16 tbsp
Note: I have used a mix of wheat and all-purpose-flour (maida) on an equal basis. So, that is 10 tbsp wheat and 10 tbsp maida. You can prepare this dish using maida or wheat. It’s not required to mix the flour.
• Cumin Seeds – 1 tsp
• Green Chilly – 5-6 (chopped)
• Turmeric Powder – 1 tsp
• Coriander Powder – 1tsp
• Garam Masala – 1tsp
• Red Chilly Powder – 1tsp
• Amchur Powder – 1tsp
• Ground nuts – 10-12
• Coriander Leaves – 10-12
• Salt – 1 ½ tbsp
1. Chop 3-4 big sized potatoes, and pressure cook them for 10 minutes or 5-6 cooker whistles. Add salt into the potatoes, before placing them into the cooker.
2. In the meantime, take about 50 gms or 20-25 greanpeas and boil it in a vessel. Let the peas boil in the vessel for about 10 min. After this time switch off the flame.
3. In a vessel, add 1 ¼ cup of flour and add 1- 1 ½ tbsp of salt. Add water into the mix and knead the dough really well. Keep kneading the dough until it becomes soft.
This kneading process takes about 20 min.
4. In a kadai/frying-pan, heat oil. As the oil gets warm add 1 tsp of cumin seeds and 5-6 chopped green chilies.
5. Once the chilies have been fried well, add cooked greenpeas into the mix. Add 1 tbsp of turmeric powder into the mix.
6. Now, add 1 tsp coriander powder, 1 tsp garam masala powder, 1 tsp red chilly powder into the mix and stir it well.
7. Mash the cooked potatoes and add it into the mix. Stir it well, and let the masalas coat the potatoes evenly.
Note: I have added some fried peanuts into the mix as well. You can also add some fried cashew nuts into the mix, if you like.
8. Garnish the filling with some chopped coriander leaves and keep it aside.
9. Take out a small ball of the kneaded dough. Dip it in flour and flatten it to a circle using a rolling pin.
10. To the flattened dough, add the masala filling. Fold the ends of the filling.
11. Using the rolling pin, gently roll the sides, to spread the filling uniformly in the patty.
12. Heat oil in the kadai for about 15 min over medium flame. Once the oil has become hot, gently place the patty into it.
13. Fry it until the patty turns golden brown. Repeat the process for the other dough balls.
14. Enjoy this matar kachori recipe with some really tasty coriander chutney.