Mattar Kachori Cooking Recipe

Mattar Kachori Recipes

Ingredients :

400 g

5 g

7 g

75 ml

500 g

105 ml

2 - 3

7 g

a pinch

5 g

7 ml

a pinch

flour, leveled



clarified butter (ghee)

peas, boiled and mashed

water, chilled

green chilled, deseeded and finely chopped

ginger, finely chopped

asafoetida (heeng) powder

garam masala

lemon juice

baking soda

oil for frying

Method :
  1. Blend flour, salt and sugar (1/2 tsp) in a mixing bowl.
  2. Add clarified butter (4 tbsp), rub it in with your fingertips until it is fully incorporated and the mixture resembles coarse bread crumbs.
  3. Mix in mashed peas (1/2 cup).
  4. Add ice water and knead to form a smooth and pliable dough.
  5. Cover with plastic wrap and set aside for 1/2 - 1 hour.
  6. For the filling, heat clarified butter (1 tbsp) in a pan, add green chilies, ginger and fry for 1/2 minute, mix in the asafoetida, peas (11/2 cups), garam masala, lemon juice, baking soda and sugar (1 tsp).
  7. Stir fry for 1 minute.
  8. Remove and allow to cool.
  9. Divide the filling into 18 portions.
  10. Divide the dough into 18 even portions.
  11. Shape each portion into a patty.
  12. Cover with a damp towel or plastic wrap and set aside.
  13. Flatten each patty into a 21/2 (6.5 cm) round.
  14. Place one portion of filling in the center of the dough, then bring the sides of the dough over the filling to enclose completely.
  15. Pinch the seams together until thoroughly sealed.
  16. Cover with a plastic wrap or a moist towel.
  17. Keep aside.
  18. Shape and stuff the remaining pieces.
  19. Heat oil in a kadhai (wok) up to 150C (300F).
  20. Slip in a few patties, (seam side down), at a time.
  21. Fry until pale golden in color and until they sound hollow when tapped.
  22. The crust should be delicately blistered and crisp.
  23. Drain excess oil and serve hot, accompanied by Mint Chutney and or Tomato Ketchup.

Serves 18

Preparation Time : 11/4 hours

Cooking Time : 1 hour

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