Matar Ki Kachori, the puffed and stuffed fried Indian bread, the pastry on the outside is firm, and crisp while the viridescent filling inside is bursting with vibrant flavors. The round discs of dough packed with freshly stirred up peas filling, neatly rolled into the perfect round with fingers like a skilled potter shaping the piece of pottery. Then the kachoris are deep fried in hot oil until and the kachoris are transformed into stout and definite saucers, light brown in color.
Kachori has many variants widely popular across different Indian states, some like to stuff the flattened dough balls with caramelized onion and call it Pyaaz Ki Kachori, on the other hand, some keep the filling simple like Moong Dal and they call it Moong Dal Ki Kachori. Over the ages, white flour is used to make the crunchy and frangible pastry for the kachoris but no more I can afford that indulgence with the slowing metabolism rate and couch potato like routine. Then came out of the cabinet some measuring cups and very carefully the equal amount of whole-wheat flour replaced the white one. And I applied some pastry baking experience by using ice-cold water to bind the dough, to maintain the crumbly attitude of the pastry. While kachoris were puffing up in the kadhai after soaking in the hot oil, my face had an oily glee on the success of this minor experiment.
Aloo – Tamatar ki Sabzi along with some homemade pickle on the side, usually accompanies Kachoris in the house. Similar kind of indulgent flavors from the Awadh region will be the highlight of the month on the blog. Awadhi Cuisine from the by-lanes of Uttar Pradesh is the subject of interest for#thekitchendivas (an endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with the few bloggers who share the same passion for cooking).
Matar Ki Kachori
Matar Ki Kachori, the puffed and stuffed fried Indian bread, the pastry on the outside is firm, and crisp while the viridescent filling inside is bursting with vibrant flavors.
For the dough
- 2 Cup Whole Wheat Flour
- ¼ tsp Salt
- 2 tbsp Refined Oil
- Chilled water to bind dough
- Oil for deep frying
For the peas stuffing
- 1 Cup peas fresh/frozen
- 1 tsp cumin seeds
- 1 green chilli chopped
- 2 cloves of garlic finely chopped
- 1 tsp cumin powder
- Salt as per taste
- 1 tsp mango powder
- 1 tsp chaat masala
- ¼ tsp Garam Masala see recipe here
- To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
- Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
- Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
- Meanwhile, prepare the filling for the kachori. To prepare the filling, heat oil in a pan over medium heat. Add cumin seeds and allow them to crackle.
- Once seeds start crackling add chopped garlic and green chilli. Saute for 2 – 3 minutes or till garlic start releasing aroma, add peas, salt and spices. Stir to combine.
- Cover the pan with lid and cook over medium heat till peas turn tender. Turn off the heat.
- Allow the masala to cool down before grinding. In blender grind the roasted peas to coarse paste. Transfer to a bowl and keep aside until required.
- To shape the kachoris, divide the dough into equal small sized balls.
- Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then the edges.
- Place 1 teaspoon of pea filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a potli. Proceed to make all the dough balls.
- Let the stuffed dough ball sit for 3 – 4 minutes before flattening.
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
- Set the filled balls on the kitchen counter surface or on your palm with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter. Use rolling pin to roll out and flatten the dough balls but do not apply too much pressure else stuffing will ooze out of the outer crust.
- Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
- Serve hot with aloo ki sabzi.