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Muttar ki Kachori


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Spicy green pea stuffed flaky and crispy kachoris. Enjoy these kachoris topped with fresh curds and sweet chutney for a hearty evening snack. Cook the stuffed kachoris lightly over a hot tava (griddle) on both sides and then deep fry them in hot oil over a slow flame. Kachoris made this way can be deep fried quickly in large batches and also use a lesser amount of oil while frying. You can prepare these kachoris ahead of time and warm them up in an oven just before serving.

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Preparation Time: 
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Makes 12 Kachoris.
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Ingredients



For the dough crust
2 cups plain flour (maida)
1/4 cup melted ghee
1/2 tsp salt

For green pea filling
2 cups green peas
1 tsp green chillies, chopped
1 tsp grated ginger (adrak)
1/2 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 tsp chilli powder
1 tsp garam masala
4 tbsp chopped coriander (dhania)
2 tbsp oil
salt

Other ingredients
oil for deep-frying

Method

    For the dough (crust)

    1. Combine all the ingredients and knead into a semi-soft dough using enough water. Knead well fpr 5 to 7 minutes.
    2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

    For the green pea filling

    1. Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
    2. Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
    3. Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leavess and discard. Divide into 12 equal portions.

    How to proceed

    1. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
    2. Place one portion of the green pea filling in the centre of the rolled dough circle.
    3. Surround the filling with the dough by slowly stretching it over the filling.
    4. Seal the edges tightly and remove any excess dough.
    5. Roll each filling portion into a 62 mm. (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
    6. Gently press the centre of the kachori with your thumb.
    7. Repeat for the remaining dough and green pea filling to make 11 more kachoris.
    8. Deep fry in hot oil over low heat until golden brown on both sides. The kachori should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
    9. Serve hot. Alternatively, cool completely and store in an air-tight container. These will last for a day or two.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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