Matar Kachori

Nothing whets the appetite as much as freshly fried kachoris.

For the Crust

1. Mix all the ingredients for the crust. Knead to a semi-soft, smooth dough
2. Divide the dough into 15-20 portions. Keep covered.

For the Filling

1. In a pan, heat oil on a low flame. Add the peas and soda. Sauté till the peas are tender. Cool completely.
2. Mix in the remaining ingredients. The filling is ready for use.

To Proceed

1. Knead the dough portions. Roll each portion into small flat rounds (puns).
2. Place a spoonful of filling in the center of the round.
3. Gather and stretch the dough over the filling to make a small round ball. Seal the edges on the top firmly. Gently flatten the ball between the palms.
4. Repeat to make more kachoris.
5. On high flame, heat oil in a flying pan. Lower the flame. Deep fry the kachoris till golden brown in colour. Remove on an absorbent paper.
6. Serve hot with green chutney or tomato ketchup.
7. Additional Note: Kachori crusts can also be made with refined flour only. If maida is not handy, sift wheat flour with a small holed sieve (maida) to get refined flour.

Serves : 15-20 Pieces Ready In : 60Minutes Level : Medium Tithi : No Cuisine : indian

Ingredients

• For the Crust
• 1 1/4 cups whole wheat flour
• 1/4 cup refined flour
• 1 tablespoon ghee (warm, melted)
• water (enough to bind dough)
• salt to taste
• For the Filling
• 3 cups green peas (semi-crushed)
• 2 teaspoons Green chilli paste
• 15-20 raisins + cashew nuts (optional)
• pinch of soda-bi-carbonate (optional)
• 1/2 cup coconut (grated)
• 1/2 cup coriander leaves (finely cut)
• juice of 1 lemon
• 3 teaspoons oil
• sugar and salt to taste
• oil (to deep fry)

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