Hi Friends,
While the season of green peas is on, let's make some more dishes of green peas...today's recipe is Hare matar ki kachori and here it goes...
HARE MATAR KI KACHORI:
INGREDIENTS:
Hare matar (Green peas)
Heeng (Aforesaid)
Jeera (Cumin seeds)
Lal Mirch (Red chili) powder
Garam Masala
Namak (Salt)
Oil
Adrak (Ginger)
Hari mirch (Green chilies)
Aata( wheat flour)
METHOD:
Take aata and add namak and oil in it- oil is added to give the kachoris desired crispiness and for right proportion we need to add enough oil to give the aata a bread crumb like texture. Now knead this aata into a soft dough and keep aside.
For filling take a little oil in a pan on low heat and add heeng powder and jeera. Let the jeera crackle and then add hari matar. Add salt and lal mirch powder and let the matar cook.Add a little garam masala. Mash cooked matar and add finely chopped adrak, hari mirch & hari dhania and your filling is ready.
Take a small ball of dough and fill it with the matar mixture- roll into small kachoris and deep fry till golden brown. Serve hot with khatti meethi chutney.
TIP: If any filling is left over, you can use it for grilled sandwiches for snacks.
TRICK:Whenever you have to fill anything in dough, remember that the dough should be softer than filling else the filling will start coming out when you roll the kachori.
While the season of green peas is on, let's make some more dishes of green peas...today's recipe is Hare matar ki kachori and here it goes...
HARE MATAR KI KACHORI:
INGREDIENTS:
Hare matar (Green peas)
Heeng (Aforesaid)
Jeera (Cumin seeds)
Lal Mirch (Red chili) powder
Garam Masala
Namak (Salt)
Oil
Adrak (Ginger)
Hari mirch (Green chilies)
Aata( wheat flour)
METHOD:
Take aata and add namak and oil in it- oil is added to give the kachoris desired crispiness and for right proportion we need to add enough oil to give the aata a bread crumb like texture. Now knead this aata into a soft dough and keep aside.
For filling take a little oil in a pan on low heat and add heeng powder and jeera. Let the jeera crackle and then add hari matar. Add salt and lal mirch powder and let the matar cook.Add a little garam masala. Mash cooked matar and add finely chopped adrak, hari mirch & hari dhania and your filling is ready.
Take a small ball of dough and fill it with the matar mixture- roll into small kachoris and deep fry till golden brown. Serve hot with khatti meethi chutney.
TIP: If any filling is left over, you can use it for grilled sandwiches for snacks.
TRICK:Whenever you have to fill anything in dough, remember that the dough should be softer than filling else the filling will start coming out when you roll the kachori.
This recipe is a hidden gem. I think it will make for perfect snacks for guests.
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