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Prep Time30 Mins
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Cook Time35 Mins
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Serving2
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Kachoris have surprisingly been in existence from the 16th century in the Indian subcontinent. It’s a popular breakfast and snack item in the Northern and eastern parts of the country. It’s stuffed with green peas and unique Indian spices and is a winter specialty.
Foggy winter mornings and matar ki kachodi and a cup of masala chai to later gulp it down are absolute bliss. Do try out this recipe recommended by us.
Ingredients
Ingredients Required For dough
Ingredients Required For stuffing
Directions
How to make Matar ki kachodi at home
FOR STUFFING - Coarsely mash the peas with a potato masher.
Heat oil in a pan. Add cumin seeds, let them crackle, now add ginger and green chili paste.
Add besan and saute for a minute.
Add the peas and all the spices ( mentioned for the stuffing)
The filling is ready, keep it aside.
Making DOUGH - In a large mixing bowl add maida, suji, oil, and salt. Add water as per the requirement and knead a firm dough.
Making KACHORI - Make equal-sized small balls from the dough
Roll a dough ball slightly.
Place the filling in the center and get all the edges together as we do for stuff parathas. Flatten it gently, make all kachoris the same way.
Deep fry them till golden and crisp.
Serve hot with aloo tamatar ki sabzi and chutney.
Place the filling in the center and get all the edges together as we do for stuff parathas. Flatten it gently, make all kachoris the same way.
Deep fry them till golden and crisp.
Serve hot with aloo tamatar ki sabzi and chutney.
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