Matar Kachori can be accompanied with Tamarind Chutney or Dhaniya Pudina Chutney and a hot cup of Masala Chai or your evening snacks, as an Indian appetizer for potlucks and as a starter for dinners.
2 cup maida / plain flour / all purpose flour / refined flour2 cup maida / plain flour / all purpose flour / refined flour
1 tbsp rava / semolina / suji1 tbsp rava / semolina / suji
½ tsp salt½ tsp salt
3 tbsp ghee / clarified butter3 tbsp ghee / clarified butter
¾ cup water¾ cup water
oil for deep fryingoil for deep frying
1 cup Green peas (Matar) , steamed
2 Green Chillies , chopped
4 cloves Garlic , finely chopped
1 inch Ginger , finely chopped
1 teaspoon Red Chilli powder
1/2 teaspoon Garam masala powder
1 teaspoon Amchur (Dry Mango Powder)
1/2 teaspoon Chaat Masala Powder
2 teaspoon Fennel seeds (Saunf)
1/2 teaspoon Kalonji (Onion Nigella Seeds)
1/4 teaspoon Turmeric powder (Haldi)
2 tablespoon Ghee
Salt , to taste
2 tablespoons Gram flour (besan)
Mustard oil , for deep frying
Firstly, prepare the kachori dough and rest for 20 minutes.
Prepare the stuffing by heating 2 tsp oil, 1 tsp cumin, 1 tsp coriander seeds and ½ tsp fennel. saute till it turns aromatic.
Now add 2 green chilli, ½ tsp ginger paste and saute for 30 seconds.
Now add 2 boiled potatoes and mashed potato, ½ tsp salt and mix well.
Now pinch a small lemon sized ball and flatten it.
Now scoop 2 tsp of prepared aloo stuffing and place in the centre.
Get the edges together and form a bundle.
Close the top by pressing and flattening.
Furthermore, gently press the edges and flatten to form a poori size.
When the oil is medium hot, add prepared kachori and fry.
Finally, serve aloo kachori as it is or with green chutney and fried chilli.