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Mattar kachori ( savory fried puff pastries stuffed with peas )/ How To Make Perfect Mattar Kachori

I usually avoid to much of oily things in day to day menu but some times I made kachori's (Indian fried puff pastries ) and paratha's ( stuffed flat bread) just to add some variety in my daily menu . We Indians  really like fried stuff for breakfast. in the countryside they like to have paratha's with buttermilk and homemade white butter, actually they are very hardworking they leave home early in the morning and they spend the whole day working in farms or factories and return back only in the evening. So for them heavy breakfast is really important, it gives energy for the whole day and they don't feel hungry . 
For us as we live in the urban areas we don't do much hard work we just sit at one place like offices and also we have to be a little conscious about our diet . We can't afford oily stuff daily but once in while we can enjoy these delicacies .
Coming back to the point Mutter kachori  is a very popular street food of Delhi and we often make it at home also some people like it with Aloo ki sabji ( potato curry) but I like it with tangy tasty tomato chutney . You can enjoy either way . These stuffed balls are so delicious that you can't resist them for long! 
so here we go .....A very simple yet delicious recipe..

 Mattar kachori 


For dough:

2 cups All purpose flour(Maida)
a pinch of Baking powder
1/2 tsp Salt
2 tbsp Oil
Oil,to deep fry
Water for kneading 

For filling:

2 cups fresh/frozen Green peas 
1 tsp Coriander powder
1/4 tsp grated Ginger
2 Green chillies,finely chopped
1/4 tsp Red chili powder
3/4 tsp Chaat masala
3/4 tsp Amchur powder/ dry mango powder 
1/4 tsp Cumin seeds
2 pinches Asafoetida(Hing)
1 tsp Salt,approx
1 tbsp Oil


To prepare dough:

Sift flour with baking powder and salt through a sieve.
Add ghee and mix well till it appears like bread crumbs.Knead well with water to a soft and pliable dough.Keep it aside for half an hour.

To prepare filling:

Bring 4-5 cups of water with 1 tsp salt and 1 tsp sugar and pressure cook for 5-10 min or wait till two whistles.
( There is a secret my mom told me about it that putting sugar help peas to retain green color).Strain and keep aside.

Heat ghee in a skillet ,add asafoetida and cumin seeds.
Reduce the heat and add grated ginger,coriander powder and turmeric powder and fry for a minute.
Add the chopped green chilli and fry again for a minute.
Add peas to it and mix well.Mash the peas lightly with a back of a big spoon or a masher.
Add the salt,red chili powder,*chaat masala, amchoor powder,*garam masala and fry for another 2 mins.Remove it and let the mixture cool.

To make Matar Kachori:

Heat oil in a little flat skillet for deep frying the kachoris.
Pinch a lemon sized ball out of the dough and flatten it to small roundel with hands  .
Fill  2-3 tbsp peas mixture and cover it to form a ball and flatten it slightly .Do not roll it much keep it little thick but not too thick .
Gently drop 2 pieces at a time into the hot oil  and fry them until they turn brown.This part is really important  Heat oil on high flame before you put  kachoris in it and reduce flame to low  when you put them for frying   and fry it on Low flame until they turn brown.Flip it in between.
Serve it with Special tomato chutney.

Note :

If you are little calorie conscious but want to enjoy this tasty kachori you can reduce oil in kachori dough , I often do that as my husband is not very fond of too oily and crispy kachoris so for them I reduce oil quantity to just half and to reduce crispness  I avoid baking powder . Taste is superb either way .


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