Gujarati Matar Kachoris, Peas Kachoris has been on my do list for a long time, I have already made and posted the Bengali Kachoris, which are more like stuffed pooris. For today's matar kachoris, we use maida/ all purpose flour for the outer cover and a simple and delicious peas mixture for the filling. When cooked on low heat, these kachoris have a crispy and flaky outer layer and a delicious soft inner filling and taste very good when served with some green chutney or even some tomato sauce..
Need To Have
For The Outer Layer
- Maida/ All Purpose Flour - 1 cup
- Ghee/ Clarified Butter - 1 tablespoon
- Lemon Juice - 1 teaspoon
- Salt to taste
For The Filling
- Fresh Green Peas - 2 cups
- Cumin Seeds - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Ginger - 1" piece
- Green Chilly - 2
- Lemon Juice - 2 teaspoons
- Garam Masala - 1 teaspoon
- Chopped Coriander - 2 tablespoons
- Salt to taste
- Oil for deep frying the Kachoris
Original recipe here
Coarsely grind the green peas, comes to about 1 and a half cup.
Let's make the dough for the outer layer, mix the flour with the ghee, lemon juice and a little salt and adding some water, make a smooth dough, cover and leave it for 15 to 20 minutes.
Coming back to the filling, pound the ginger and green chillies and keep. Heat some oil and add the cumin seeds, when it starts sizzling, add the asafoetida.
Then add the ground peas and saute and cook on medium-low heat for 4 to 5 minutes. Then add the green chilly-ginger mixture, lemon juice and garam masala, salt and keep cooking for another 3 to 4 minutes, finally add the coriander, mix and remove.
After the mixture cools, divide into 16 portions and roll them into balls and keep, do the same with the dough for the outer layer.
Take a dough ball, roll it out a little, place the filling and close the dough as shown in the picture.
Heat some oil for deep frying, add the kachoris and fry them on low heat till they turn golden brown, remove and serve them warm with some green chutney.
Keeping the heat low is important, otherwise the outer layer will turn brown fast and will not be crispy.
Also, blend the green peas into a coarse mixture, that gives a nice crunchy taste to the kachoris.