Tuesday, 14 January 2014

Peas Kachori / Mattar Kachori

A plate of steaming hot peas / mattar kachori with green mint chutney is a perfect snack for winters.

Preparation time: 30 minutes
Cooking time: 20 minutes


For the Stuffing
  • Peas - 250 gms
  • Coriander leaves - 50 gms, washed
  • Green chillies - 2
  • Jeera powder / cumin powder - 1/2 tsp
  • Salt - to taste
  • Oil to cook
For the covering
  • Flour / maida - 100 gms.
  • Salt to taste
  • Oil to knead - 1 tsp.
  • Black cumin / kalonji - 1/2 tsp.
  • Oil to fry
  • In a grinder, make a fine paste of  coriander leaves, peas and green chilies with a little water.
  • In a hot wok, add oil and allow to heat. Now add the cumin powder and salt and mix well. 
  • When the  mix begins to dry up, remove from flame and allow to cool down.
  • In a separate bowl, mix the flour, black cumin / kalonji, oil and salt into a soft dough.
  • Make small balls of the flour. 
  • Using a rolling pin make flat breads. Using a spoon add the peas mixture in the center and fold the flour around it.
  • In a frying pan, heat oil to fry the kachori.
  • Fry till golden brown on both sides.
  • Remove from flame.
  • Serve hot with mint chutney!