Green Peas Kachori Recipe
Matar kachori is very tasty to eat. Keeping this taste in mind, today we will make Crispy Pea Kachori with a very easy method. All the ingredients for making this are present in your kitchen. Along with this, 4 important things have also been told to make it crispy. So you too make crispy pea kachoris with this easy method and enjoy its taste.
Ingredients for Batla Kachori
Refined Flour - 2 cup (250 g)
Salt − ½ tsp
Carom Seeds - ½ tsp
Desi Ghee - ¼ cup (60 ml)
Peas − 1.5 cup
Oil - 2 tbsp
Cumin Seeds - -2 tsp, coarsely crushed
Fennel Seeds − 2 tsp, coarsely crushed
Coriander Seeds - 2 tsp, coarsely crushed
Green Chilli − 2-3, finely chopped
Ginger − 2 tsp, grated
Black Pepper − ½ tsp, coarsely ground
Red Chilli - 1 tsp, coarsely crushed
Salt − 1 tsp
Dry Mango Powder - ¾ tsp
Garam Masala - ½ tsp
Oil for Frying
Process of making dough
Put 2 cups of all purpose flour, ½ tsp of salt, ½ tsp of carom seeds (crushed) and ¼ cup of ghee in a bowl. Mix them well and knead a soft dough by adding little by little water. After kneading, cover it and keep it for 20 minutes.
Process of making stuffing
Put 1.5 cups of green peas in a mixer jar and grind it coarsely. Heat 2 tbsp of oil in a pan. In hot oil add 2 tsp of coarsely crushed cumin, 2 tsp of coarsely crushed fennel, 2 tsp of coarsely chopped coriander, 2-3 finely chopped green chillies, 2 tsp of grated ginger and ½ tsp of coarsely crushed black pepper. Fry them lightly while mixing on medium flame.
When roasted, add coarsely ground peas, 1 tsp of crushed red chilli, 1 tsp of salt, ¾ tsp of dry mango powder and ¼ tsp of garam masala. Fry them on low-medium flame, mix it well. Fry them till the stuffing becomes completely dry and you get a nice aroma. After roasting, take it out and cool it.
When it cools down, take about 2 spoons of stuffing and make it round. Make all the stuffing balls.
Process of filling Kachori
Mash the dough lightly and break it into medium sized balls. Now make a round ball and give it the shape of a peda. Then make its bowl, it should be thick from the middle and thin from the corners. Then put a stuffing ball in it and press lightly. Close it by pressing and extending the dough from the corners. Close it by pressing it well from above and press the dough with your hand and increase it lightly. Fill the kachori in this way, fill all kachoris in the same way.
Process of frying Kachori
Heat oil in a pan, the oil should be slightly hot and the flame should also be low. Put as many kachoris as you can in the hot oil by pressing the kachoris lightly. Let them fry till they float up. When they come up, turn the kachoris on low-medium and fry them till they become golden brown. Take them out and fry the rest in the same way, the kachoris will be ready. Serve them with sweet chutney, green chutney and curd and enjoy their taste.
Process of making Kachori Chaat
Break the kachori in a plate, then put some sev in it. Put some green chutney, some sweet chutney, some curd, some pomegranate seeds and some sev on it. Matar kachori chaat will be ready.
While making dough, all the ingredients for moyan have to be measured and added. If there are 2 cups of all purpose flour, then ¼ cup of ghee has to be added.
Fry the stuffing till it becomes dry.
Do not overfill the kachoris, by doing this the kachoris get burst while frying.
If the oil becomes too hot while frying the kachoris, then turn off the flame and burn it back after it cools down a bit.
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