Spicy matar kachori [Indian Street Foods ] | Matar kachori Recipe

I'd be happy to help you with the Indian Matar Kachori recipe. Here are two variations for you:

Classic Matar Kachori

Ingredients:

For the dough:

- 2 cups all-purpose flour

- 1/4 cup ghee or oil

- Water as needed

- Salt to taste

For the filling:

- 1 cup dried green peas (soaked overnight)

- 1 tablespoon oil

- 1 teaspoon cumin seeds

- 1/2 teaspoon asafoetida (hing)

- 1 teaspoon ginger, finely chopped

- 1 green chili, finely chopped

- 1 teaspoon fennel seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- 1/2 teaspoon dry mango powder (amchur)

- Salt to taste

- Fresh coriander leaves, chopped

- Oil for deep frying

Instructions:

1. Drain the soaked green peas and grind them coarsely in a food processor without adding any water.

2. Heat oil in a pan and add cumin seeds. Once they crackle, add asafoetida, ginger, and green chili. Sauté for a minute.

3. Add the coarsely ground peas and cook for a few minutes.

4. Add fennel seeds, coriander powder, red chili powder, garam masala, dry mango powder, salt, and fresh coriander leaves. Mix well and cook until the filling is dry. Let it cool.

5. For the dough, mix the flour, ghee or oil, and salt. Add water gradually to form a stiff dough. Cover and let it rest for 15-20 minutes.

6. Divide the dough and filling into equal-sized portions.

7. Roll out each portion of the dough into a small circle. Place a portion of the filling in the center and gather the edges to seal it. Flatten it slightly and roll it out gently into a small disc.

8. Heat oil in a deep pan for frying. Fry the kachoris on medium heat until they are golden brown and crisp.

9. Drain on paper towels and serve hot with chutney or aloo sabzi.