Bengali Matar kachori

Bengali Matar kachori

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INGREDIENTS

For the kachori dough:

2.5 cups maida or all purpose flour
2 to 2.5 tbsp ghee or oil
water as required
salt as required

For the green peas stuffing:

1 cup fresh or frozen peas or matar
1 tbsp besan/gram flour
1-2 green chillies, chopped
½ inch ginger, chopped
1 tsp cumin powder
¼ tsp red chili powder
1 green cardamom
One or two pinches of garam masala powder
A pinch of asafoetida or hing
1 to 1.5 tsp oil
Sugar as required
Salt as required
Oil for deep frying

INSTRUCTIONS

• In a bowl add the flour, salt and ghee or oil.
• Mix everything so as to incorporate the ghee or oil through the whole flour.
• Add water in intervals and knead to a smooth and soft dough.
• Cover the dough with a wet napkin and keep aside for 30-45 minutes at room temperature.
• Rinse the shelled or frozen peas.
• Take them in a grinder or blender.
• Grind to a semi coarse consistency without adding any water.
• If not able to grind in your mixer or grinder, then add 1 or 2 tsp of water.
• Peel the cardamom and powder the seeds in a mortar-pestle till finely ground.
• Heat oil in a small pan.
• On a low flame, add all the spice powders one by one - cumin powder, cardamom powder, red chili powder, garam masala powder and asafoetida.
• Fry for 2-3 seconds.
• Then add the ground peas, sugar and salt.
• Saute for 3 minutes.
• Stir continuously.
• Add the besan or gram flour and saute for a further 2-3 minutes with continuous stirring.
• Take the stuffing in a bowl or plate and let it cool.
• Prepare small balls from the stuffing and keep aside.
• Before making the kachoris, heat oil for deep frying in a kadai or pan.
• Make lemon sized balls from the dough and cover with a wet kitchen napkin.
• Take one ball and flatten it with your palm.
• Apply some oil to it on both sides.
• Place the ball on the rolling board and roll to a 3 inches diameter circle.
• Keep the stuffing in the center.
• Bring all the edges of the dough and press them together.
• Apply some more oil if required and roll the stuffed kachori to a circle of 4 to 5 inches circle.
• If the dough tears, then patch that spot with a small piece of dough and roll on that part gently to even it.
• Drop a small piece of dough in the oil and if it comes steadily from the bottom to the top, then the oil is hot enough for the kachoris to be fried.
• Gently drop the kachori in the hot oil.
• With a slotted spoon, apply gentle pressure on the kachori to help it to puff up, like we do while frying pooris.
• When one side is done and all puffed up - you will see that the oil has stopped sizzling.
• turn over and fry the other side.
• you can turn over twice and fry for a few seconds too.
• when the matar kachori appears crisp and pale creamish golden, remove from the slotted spoon and drain on kitchen paper towels.
• serve motor shutir kochuri plain or with yogurt or any chutney or with aloor dum or cholar dal.

NOTES

• For added flavor and taste, fennel powder or saunf powder can also be added.

Source: http://www.vegrecipesofindia.com/matar-kachori- bengali-matar- kachori/
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