Mattar Ke Kachori (Spicy Puff Pastry)
September 1st, 2010 filed under Appetizers, Breads, Snacks, Vegan
Mattar Kachori is delicious, fried puff pastry filled with spicy green peas. This mouth watering snack also can be served as part of any main meal.
Make 12 Kachoris.
Ingredients:
For crust
- 1 cup All Purpose flour (plain flour or maida)
- 1/4 teaspoon salt
- 2 tablespoons oil
- Approximately 1/2 cup chilled water
For filling
- 1 cup green peas
- 1 teaspoon oil
- 1 tablespoon coriander powder (dhania)
- 1 teaspoon fennel seed powder (sonf)
- 1 teaspoon red chili powder
- 1 teaspoon shredded ginger
- 1/2 teaspoon mango powder (amchoor)
- 1/2 teaspoon salt (adjust to your taste)
- Oil to deep fry
Method
To Make Crust
- Add the flour, salt and oil in a bowl and mix it well.
- Add the chilled water slowly, mixing with your fingers as you pour the water.
- Do not knead the dough. The dough should be very soft but not sticking to fingers.
- Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
- Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
- Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
- While stir frying the peas mash them with spatula.
- Let the filling cool to room temperature.
To Make the Kachoris
- Take the dough and lightly knead it.
- Divide the dough in twelve equal parts.
- Take one part of the dough and with your fingers flatten the edges and make into about 2-inch circle. Leaving center little thicker then edges around.
- Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
- Let the filled balls sit for 3 to 4 minutes before pressing.
- Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
- Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.
- Do not over crowd the kachories in frying pan, fry them on medium heat.
- After they are puff, slowly turn them over.
- It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
- If the kachories are fried on high heat, they will get soft and will not be crispy.
Serving suggestions
Kachoris can be served plain, with a variety of chutneys, or with Aloo Dam.
Saw your recipe on you tube and tried it. I knew it will be good , But never expected my dad to say its the best kachoris he’s ever had! Thanks a ton
hi aunty can i perserve this kazhori on room temp for 12hrs
Vandana,
Yes you can store them for 2-3 days.
By doing such a great favor you are making so many young girls and their husbands so happy. thanks.
thank u for this easy n classic recipe….followed your instruction step by step…n they turned out to be really great…although it took me longer to fry them…i think becoz of the type of hob we have…prepared this sunday for holi brunch…thanks a lot
I made this recipe for our potluck and served with green chutney …i made them first time but they were delicious… everybody loved it…..thank you so much for sharing your recipe.
hi Manjula
i have tried shahi tukda its very yum.. i have learm from you from the net..
thnaks to be there. i am trying now more thing .my husband is getting impressed from me every day…….
Hello Aunty,
Can these kachoris be made with wheat flour ?
Please let me know .
H i Manjula,
i just wanted to say thanks for all your wonderful recipies. I am learning how to cook Indian foods and you are a great person to learn from
Thanks again
Hi Manjulaji…What do you do with the leftover oil after frying such snacks, puris etc…can we use it again?
hello..
i cannot thank you enuff manjula aunty for making a decent cook out of me.. the credit goes solely to u … i hav made so so many dishes only bcoz of ur videos.. ur recipes r super easy and turn out to be really delicious everytime..
i jus finished makin these matar kachoris..
i took one measured cup of maida.. and followed d recipe to the t.. yet sumhow i yielded only 3 medium sized kachoris.. wat must hav gone wrong.. i thought maybe i made very big ones.. but in size they r even smaller thn d ones in d video.. so then i quickly made d dough again n then again cud yield only 4 medium sized kachoris.. and i hav some of the matar masala left… plz tell me wat im doing wrong.. i would really appreciate it..