Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori


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मटर की कचौड़ी - हिन्दी में पढ़ें 

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Delicious to the core, that’s what this Matar ki Kachori is! You would never have, really, tasted a kachori with such a flavourful filling.


Crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella seeds really stands out, with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!


Serve these kachoris for Breakfast or Evening Tea Snacks with Green Cutney and Khajur Imli Ki Chutney . When served Dahiwali Aloo ki Subzi the combo makes a satisfying meal.

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Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori recipe - How to make Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori

Preparation Time:    Cooking Time:    Total Time:     Makes 12 kachoris
Show me for kachoris

Ingredients

For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Green Pea Filling
2 cups green peas
1 tsp chopped green chillies
1 tsp grated ginger (adrak)
2 tbsp oil
1/2 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 tsp chilli powder
1 tsp garam masala
4 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
oil for deep-frying
Method
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the green pea filling

  1. Combine the green peas, green chillies and ginger in a mixer and blend to a coarse mixture without using any water. Keep aside.
  2. Heat the oil in a deep non-stick pan, add the nigella seeds, fennel seeds, bayleaves and green pea mixture, mix well and cook on a slow flame for 6 to 7 minutes, while stirring occasionally.
  3. Add the chilli powder, garam masala, coriander and salt, mix well and cook on a medium flame for another minute, while stirring occasionally.
  4. Remove the bayleaves and discard them.
  5. Divide the filling into 12 equal portions and keep aside.

How to proceed

  1. Divide the dough into 12 equal portions.
  2. Roll out a portion of the dough into a 63 mm. (2½") diameter circle.
  3. Place one portion of the green pea filling in the centre.
  4. Bring together all the sides, seal it tightly and remove any excess dough.
  5. Gently roll the filled kachori again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  6. Gently press the centre of the kachori with your thumb.
  7. Repeat steps 1 to 6 to make 11 more kachoris.
  8. Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  9. Drain on an absorbent paper and keep aside.
  10. Repeat steps 6 and 9 to deep-fry 6 more kachoris in one more batch.
  11. Serve immediately.

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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Reviews

Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
5
 on 18 Feb 16 06:10 AM


Loved the recipe. The kachoris remained crisp when stored, usually the ones I make torn soggy in a day or two.??
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
5
 on 17 Feb 16 04:16 PM


Delicious kachories .i tried recipie it''s vry easy to make thanx .
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Tarla Dalal    Thanks Shika. We are delighted you loved the kachoris. Please keep posting your thoughts and feedback.
Reply
17 Feb 16 05:01 PM
Mutter ki Kachori
5
 on 14 Jan 16 03:38 PM


I like ur kachoris
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Tarla Dalal    Thanks Piyusha. We are delighted you loved the kachoris. Please keep posting your thoughts and feedback.
Reply
14 Jan 16 03:42 PM
Mutter ki Kachorii
5
 on 01 Apr 15 01:39 PM


Kachoris in Gujarati cuisine is very famous with green peas stuffing but when I tried this Rajasthani recipe it was crispy and yumm...
Muttar ki Kachori
5
 on 08 Sep 14 04:35 PM


It tastes like heaven.The spicy green filling is so easy and quick to make. Making these kachoris is not so difficult, except rolling them. Special care need to be taken while folding and rolling it. ITS A MUST TRY RECIPE...