1cupall purpose flour, you can also use whole wheat flour or both the flours in half-half ratio
1tablespoonoil or ghee,i used sunflower oil
¼teaspoonsaltor add as required
for matar kachori stuffing
1cuppeas,fresh or frozen
¼teaspoonred chili powder
½teaspoonchaat masalaor add as per taste
½teaspoonamchur powder(dry mango powder) or add as per taste
½teaspoongreen chili-ginger pasteor crushed or minced green chili & ginger - use about ½ inch of ginger and ½ or 1 green chili and then crush them in a mortar & pestle
1tablespoonbesan(gram flour or chickpea flour)
2teaspoonsoilor ghee (clarified butter)
2 to 3cupsoil
Sift the flour, salt and baking powder. Add oil and form a bread crumb like mixture.
Add water and form a tight dough. Cover with a damp cloth and keep aside.
making matar kachori stuffing
Boil or steam the peas. Mash them coarsely or semi-coarsely.
Heat oil and fry the cumin. Then add the crushed ginger and green chili.
Fry for a minute. Now add the dry spice powders and salt.
Stir and add the gram flour. Saute for 2-3 minutes.
Check the seasoning and add some more of the spice powders or salt, if required.
making matar kachori
Make equal sized 5-6 balls from the dough. Roll into 3-4 inch round on a dusted board.
Add some of the stuffing in the center. Brush some water on the edges.
Bring together all the edges and pinch them. Press the edges downwards below.
Roll into a 4-5 inches kachori. Prepare all matar kachoris like these.
Keep them covered with a wet cloth.
frying matar kachori
Now heat oil in a kadai.
At low to low-medium flame, fry the kachoris till they become golden, flaky and crisp.
Drain them on paper tissues to remove excess oil.
Serve matar ki kachori hot with some coriander chutney or tamarind chutney.
For making any flaky pastry, the proportion of flour to oil or ghee is important.
Also the amount of water required to knead is another important factor that determines the flakiness. Too much water will make the dough crisp but not flaky and too little can dry out the dough.
Keep the kachori dough covered with a moist cloth at all times.
Next comes the frying. Too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. Too cold oil would end up the dough soaking a lot of oil and the result would be an oily kachori. So the oil has to be at a low to low-medium temperature but not cold.
To check the temperature while frying, add a small piece of dough to the oil. If it comes slowly and steadily to the surface, then the matar ki kachori are ready to be fried.
If the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. Increase the flame.
A point to be remembered is that when you add the matar ki kachori to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
The spices in the kachori filling can be adjusted as per your preference.
If dry mango powder is not available, then add some lemon juice instead.
This peas kachori recipe can be doubled or tripled.