Matar Kachori Khasta Recipe

Essential Ingredients 

whole purpose  Flour or maida-2 cups
peas - 1.5 cups( grounded) Dardara
Ghee - 4 tablespoons
Salt - to taste
Asafoetida-1 pinch
Cumin powder- ½ teaspoon
Turmeric powder- ¼ teaspoon
Green Chili - 2 to 3 (Finely Chopped)
Ginger Paste - 1 Tablespoon
Coriander Powder- 1 Tablespoon
Fennel Powder- 1 Tablespoon
Amchoor Powder- ½ Tablespoon
Red Chili Powder- ¼ teaspoon
Garam Masala- ¼ teaspoon
Oil-to fry
Method - How to make Green Peas Stuffed Layered Kachori
For the dough
Prepare the maida first to make peas out of the loaf. To spray the flour, take a flour in a big bowl and add 2 tablespoons of ghee, Add salt just half of what you would add to the Mixture later and mix it. Add some water in the maida and make a soft dough.which would require 1/2 cup of water and if needed add more of flour to make dough soft. Cover the dough with a damp cloth and keep it aside for next 15 to 20 mins. Now the dough is ready for cooking.

For the stuffing

  Heat the pan and put 2 and 1/2 tablespoons of oil in the pan. Let the oil to heat.Now Add a pinch of asafetida , cumin powder 1/2 a teaspoon,and turmeric powder 1/4 teaspoon in hot oil, reduce the flame add chillies to it, now add 1 teaspoon of coriander powder and fennel powder 1 teaspoon, Now Add grounded peas to it, mix it well and cook till the peas are prepared.Then add the dry mango powder or amchoor powder 1/2 a teaspoon( it is usually added on the latter stage to keep the mango taste as it is and not to turn the dish dark in colour try it to see it) Add chilly to your taste for me 1/4 is enough but if you like spicier add more or it or add more green chillies.. garam masala 1/2 a teaspoon Salt to taste because some people eat less and some eat more so it depends on your intake... and yes remember you already have Added salt to the dough mixture so dont add much to it add little less than you would add for the veggie purpose, and cook the mixture for 6 to 9 minute in medium flame... because we have taken it in coarsely grounded(dardara) form so it will take some time cook and once the masala release some oil close the gas and let the mixture to cool

For the kachoris.

Make small balls from the dough for the kachoris. and keep oil for heating to fry the kachoris

Make small loaves and fill it with the filling and wrap it like you do for Stuffed Parathas ... now with the help of rolling pin, you can roll for making it a little larger in shape or desired shape or what I do is I press gently with Hands to make the balls little circular in shape neither too big nor too small...
see if you oil is hot by adding a wooden stick or a small piece of dough once it starts floating then you all ready to fry the kachoris... keep the flame on medium-low as kachori has to be crunchy and if cooked on high flame it will be partially cooked and won't taste good... the whole frying process might take time but as it is said what you sow you reap so your patience would reward you with good crunchy kachoris... let it fry till it turns golden brown colour from both the side...remove it and put it on a kitchen towel to remove excess of oil...


serve it with sliced onion and green coriander chatni or maybe u can use tomato chatni too...

Enjoy the recipe and do mention in the comment below as how did you make it and how did it taste Like...

suggestion

If you do not have Cumin or fennel powder no worries Just roast them for 2 min till it starts smelling good and then grind them .. Here again, you want it finely grounded or coarsely depends entirely On your preference ...You can make it for normal flour too if you have maida intolerance but the only trick is that it has to be cooked in low flame... and wait patiently...