Mutter ki Kachori


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Mutter ki Kachori, crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella really stands out, with its prominent flavour.

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Delicious to the core, that’s what this Mutter 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 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 cover!

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


Ingredients


For The Dough Crust
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 chopped coriander (dhania)
salt to taste

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 for 4 to 5 minutes.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
  3. Divide the dough into 12 equal portions. Keep aside.

For the green pea filling

  1. Combine the green peas, green chillies and ginger and blend in a mixer 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, bay leaves and green pea mixture and sauté on a slow flame for 6 to 7 minutes.
  3. Add the chilli powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  4. Remove the bay leaves and discard. Divide the filling into 12 equal portions. Keep aside.

How to proceed

  1. Roll out a portion of the dough into a 62 mm. (2½ ") diameter circle.
  2. Place one portion of the green pea filling in the centre of the rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling.
  3. Seal the edge tightly and remove any excess dough.
  4. Roll the filled portion again into a 75 mm. (3") diameter circle, taking care to ensure that the filling does not spill out.
  5. Gently press the centre of the kachori with your thumb.
  6. Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  7. Repeat step 6 to deep-fry 6 more kachoris.
  8. Serve immediately.

Handy tip:

  1. 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.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Mutter ki Kachori
1 FAVOURABLE REVIEW

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 Reviewed By
Foodie #618511September 08, 2014

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...

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Helpful reviews for this recipe
Reviewed September 08, 2014by Foodie #618511

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...

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