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Add a photoMatar Ki Kachori, the puffed and stuffed fried Indian bread, the pastry on the outside is firm, and crisp while the viridescent filling inside is bursting with vibrant flavors. The round discs of dough packed with freshly stirred up peas filling, neatly rolled into perfect round with fingers like a skilled potter shaping the piece of pottery. Then the kachoris are deep fried in hot oil until and the kachoris are transformed into stout and definite saucers, light brown in color.
Ingredientes
- For the dough:
- 2 Cup Whole Wheat Flour
- ¼ tsp Salt
- 2 tbsp Refined Oil
- Chilled water to bind dough
- Oil for deep frying
- For the peas stuffing:
- 1 Cup peas (fresh/frozen)
- 1 tsp cumin seeds
- 1 green chilli, chopped
- 2 cloves of garlic, finely chopped
- 1 tsp cumin powder
- Salt, as per taste
- 1 tsp mango powder
- 1 tsp chaat masala
- ¼ tsp Garam Masala (see recipe here)
Direcciones
- To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
- Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
- Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
- Meanwhile, prepare the filling for the kachori. To prepare the filling, heat oil in a pan over medium heat. Add cumin seeds and allow them to crackle.
- Once seeds start crackling add chopped garlic and green chilli. Saute for 2 - 3 minutes or till garlic start releasing aroma, add peas, salt and spices. Stir to combine.
- Cover the pan with lid and cook over medium heat till peas turn tender. Turn off the heat.
- Allow the masala to cool down before grinding. In blender grind the roasted peas to coarse paste. Transfer to a bowl and keep aside until required.
- To shape the kachoris, divide the dough into equal small sized balls.
- Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then the edges.
- Place 1 teaspoon of pea filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a potli. Proceed to make all the dough balls.
- Let the stuffed dough ball sit for 3 - 4 minutes before flattening.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Set the filled balls on the kitchen counter surface or on your palm with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter. Use rolling pin to roll out and flatten the dough balls but do not apply too much pressure else stuffing will ooze out of the outer crust.
- Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
- Serve hot with aloo ki sabzi.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 6 servings | |
| Calories 190 | |
| Calories from Fat 48 | 25% |
| Total Fat 5.5g | 7% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 108mg | 5% |
| Potassium 221mg | 6% |
| Total Carbs 31.58g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 1.05g | 1% |
| Protein 6.28g | 10% |
