Khasta Matar Kachori Recipe |Green Peas Stuffed Dumpling
Matar katchoris is a savory, spicy, flaky fried pastry ball. Generally made during the winters when the green peas are abundant and in full flavor. The filling for these katchoris are made with adesicated filling of crushed green peas flavored with ground spices. So the flavors just burst in your mouth when you take a crunchy bite into these stuffed pooris .
Enjoy them as an evening snack, hot from the wok, accompany them with Tamarind date chutney or mint coriander chutney, some onion and fried salted green chilies and some Masala Chai
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Portion Size: (12 Katchoris)
Prep Time: 1 hr
Cook Time: 25 Min
Ingredients
For the Covering
1. Flour(maida) 2 C
2. Salt 1/2 tsp
3. Baking soda ¼ tsp
4. Ghee 4 tbsp
For the filling
1. Fresh Green Peas 2 C
2. Oil 1 tbsp
3. Cumin(jeera) 1tsp
4. Green Chilies 2-3
5. Ginger grated 1 inch
6. Asafetida ¼ tsp
7. Besan 2 tbsp
8. Red chili powder 1 tsp
9. Turmeric powder 1 tsp
10. Salt 1 tsp
11. Sugar 1tsp
12. Amchur 1 tsp
13. Coriander Powder 1 tsp
14. Cumin powder 1 tsp
15. Fenel seeds Powder 1 tsp
16. Coriander leaves 2-3 tbsp
For deep Fring
1. Oil for frying
Follow Stepwise or check out video instructions
Instructions
Step 1
Boil water and add the peas to them allow to cook for 2-3 min.
Drain the Par Boiled Peas
They are cooked but still firm.If over cooked they are too soft.
Now drop them in ice cold water.
Step 2
Drain from cold water and add to the Mixer Jar
Now Grind the Peas into a Coarse Mixture
Step 3
In a dry grinder add 1 tsp of cumin powder , 1 tsp of Coriander seeds and 1 tsp of fennel seeds
Grind this masala and keep aside
Step 4
In a wok add 1 tbsp of oil. When the oil is hot add the cumin seeds and allow to splutter. Now add finely chopped green chilies 2-3 in number as per spice levels you enjoy.
Step 5
Add 1 tsp of ginger grated and sauté till looses it raw smell. Now add a pinch of asafetida and 1 tsp turmeric powder, 1 tsp of red chili powder add 2 tbsp of besan and roast the besan for 4-5 min and add the ground peas. Mix well .
Step 6
Now allow the mixture to desiccate by cooking it for 10-12 min, uncovered.
Now add the ground mixture of coriander, cumin and fennel seeds add salt as per taste and some sugar about 1 tsp.
Step 7
Add ½ tsp of amchur powder to balance the sweetness of peas and sugar. And some 2 tbsp coriander leaves.
Cook uncovered for another 5-7 minutes
Now the filling is ready.
Step 8
In a mixing bowl , take 2 C of Flour or Maida. Add ½ tsp of Salt. Now make a well in the center and add 2 tsbsp of hot Ghee/Clarified Butter as Mohan.
Step 2
Now Add water scarcely a(about ½ c) and make a tough dough. Now knead properly and keep covered with wet cloth and allow to rest for 30 min.
In the mean while let us make the filling,
Now knead the dough to a smoth consitancy and make equal portion .
Step 10
Place the 1 tbsp filling in the center and cover it with the dough making a stuffed ball. Seal it off properly so that it dosnt open while frying.
Step 11
Now flatten these balls and roll out into thick disks around 2.5 inches.
Make these stuffed disks of the reaming dough.
Step 12
Now fry in medium hot oil. Do not make the oil to hot as it may brown the katchoris from outside but uncooked from inside.
Step 13
Let the frying take place slowly, till they become golden brown on both sides
Serve hot with some tamarind Chutney and Min Coriander Chutneyand Some Masala Chai
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