Hare Matar Ki Kachori

Hare   Matar   Ki   Kachori

Ingredients

For The Covering
1 1/2 cups plain flour (maida)
salt to taste
5 tbsp ghee

For The Stuffing
1 cup boiled green peas
2 green chillies , finely chopped
2 tbsp chopped coriander
1 tbsp chana dal (split bengal gram)
1 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
a pinch asafoetida (hing)
1 tsp garam masala powder
1/2 tsp chaat masala
salt to taste
oil for deep frying

Method

For the covering
1. Sieve maida in a bowl, add the salt and ghee
and mix well and knead into a smooth dough
using sufficient water.
2. Cover with a moist cloth and keep aside for 30
minutes.

For the stuffing
1. Roast chana dal lightly and blend in a mixer
into smooth powder.
2. Heat the oil in a pan and add the cumin seeds,
coriander seeds, fennel seeds.
3. When the seeds crackle, and the green chillies
and sauté for half a minute.
4. Add the crushed green peas and asafoetida
and mix well.
5. Add the chana dal powder, garam masala,
chaat masala and salt and mix well and saute
for 3 minutes.
6. Remove from the flame and keep aside to cool.
7. Add the coriander, mix well and divide the
mixture into 12 to 16 equal portions and keep
aside.

Method
1. Divide the dough into 12 to 16 equal portions
and roll them into small circle of 4" diameter.
2. Place a portion of the stuffing at the center,
cover, seal edges and flatten and roll out
lightly using a rolling pin. Repeat with the
remaining dough and stuffing to make more
kachoris.
3. Heat the oil in a kadai and deep fry kachoris
on medium heat till brown and crisp.
4. Drain on an absorbent paper and serve hot with
a chutney of your choice.