Matki Kachori

by Palak Rajput

add to my cookbook add to shopping list

Added to 12 cookbooks This recipe has been viewed 22754 times

Matki kachori stuffed with moth beans. Moth beans / matki are soaked and cooked before spicing them up with couple of spices, than it is stuffed in plain flour and deep fried till golden brown. Best served with tamarind chutney.

Add your private note

Matki Kachori recipe - How to make Matki Kachori

Tags

Gujarati Farsans

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 12Makes 12 kachoris
Show me for kachoris

Ingredients

For The Dough
2 cups plain flour (maida)
salt to taste
1 tbsp oil

For The Stuffing
1 tbsp oil
1/4 tsp urad dal (split black lentils)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1 finely chopped potatoes
1/2 tbsp ginger-green chilli paste
1 cup cooked matki (moath beans)
1 tsp chaat masala
1 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp lemon juice
1 tsp sugar
salt to taste
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)

Other Ingredients
oil for deep frying

Method

For the dough

Combine the plain flour, salt and oil in a mixing bowl.
Add around 3/4th cup of lukewarm water and knead it into a soft pliable dough.
Leave the dough covered with a damp cloth for around 20 – 30 minutes.
Divide the dough in to 12 equal portions. Andkeep aside.

For the stuffing

Heat the oil in a pan, add the urad dal, mustard seeds and cumin seeds.
When the seeds crackle, add the potatoes, ginger-green chillie paste and sprinkle 1 tbsp of water, mix well and cover and cook till the potatoes are soft.
Add the matki, lemon juice, chaat masala, garam masala, turmeric powder, red chilli powder, coriander, mint, sugar and salt, mix well and saute for few minutes.
Cool the stuffing mixture to room temperature.
Divide the stuffing into 12 equal portions and keep aside.

How to proceed

Roll out each portion into 3 – 4 inch diameter puri.
Place a portion of stuffing on the rolled out puri.
Carefully pull the ends of the rolled puri together to form it into a ball.
Slightly press the stuffed dough ball into thick disk of around 3 inch diameter and keep aside.
Repeat the same process with the remaining dough and the stuffing.
Heat oil in a kadhai and slowly drop around 3 – 5 kachori till they turn golden brown and crisp from both the sides.
Drain on an absorbent paper.
Serve hot with the chutney of your choice.