Matar Kachori, a beloved Indian street food, offers a delightful explosion of flavors and textures in every bite. These golden-brown, crispy pastries are filled with a vibrant mixture of spiced green peas, creating a savory contrast to the flaky, melt-in-your-mouth shell. The perfect blend of aromatic spices, including cumin, coriander, and chili powder, elevates the simple filling to a culinary masterpiece. Whether enjoyed hot from the fryer with a side of tamarind chutney and yogurt or as a satisfying snack, Matar Kachori is a guaranteed crowd-pleaser. Their irresistible crunch and flavorful filling make them a true taste sensation.
Beyond the enticing aroma and incredible taste, this recipe provides a unique advantage: a remarkably long shelf life of up to four days! This means you can enjoy freshly made Kachoris throughout the week. To discover the secrets behind this crispy, long-lasting delicacy and learn how to create your own batch of these delectable treats, let's dive into the step-by-step recipe.
Tools Needed
- Mixing bowl
- Grinder jar
- Pan
- Rolling pin
Ingredients
- Refined flour: 2 cups +
- Ajwain (carom seeds)
- Salt: to taste
- Refined oil/Ghee: 60ml (5-6 tbsp)
- Lukewarm water
- Peas: 1 cup
- Green chilies: 2
- Ginger: 1 piece
- Turmeric powder: 1/2 tsp
- Cumin powder: 1/2 tsp
- Coriander powder: 1/2 tsp
- Cumin seeds: 1/2 tsp
- Garam masala: 1/2 tsp
- Chili flakes: 1/2 tsp
- Mango powder: 1/2 tsp
- Gram flour (roasted): 2 tbsp
- Desiccated coconut: 1 tsp
- Sugar: a pinch
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix refined flour, ajwain, salt, and oil. Gradually add lukewarm water to form a soft dough. Let it rest for 30 minutes.
- Grind peas, green chilies, and ginger into a paste (or coarsely grind).
- Heat oil in a pan, add cumin seeds, then the pea paste. Fry on medium-low heat until dry.
- Add turmeric powder, cumin powder, coriander powder, garam masala, chili flakes, mango powder, roasted gram flour, desiccated coconut, sugar, and salt. Mix well and fry until completely dry.
Step 2. Shape the Kachoris
- Make small balls from the dough. Flatten each ball and form a bowl shape. Fill with the pea mixture, seal, and shape into a ball again.
Step 3. Fry the Kachoris to Perfection
- Heat oil in a pan. Gently press each kachori and fry on medium-low heat until golden brown and puffed up on both sides.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Using ghee instead of oil enhances the flavor.
- For a smoother filling, grind the peas into a fine paste. For a coarser texture, grind coarsely.
- Dry-roasting the pea filling is crucial to prevent soggy kachoris.
- Ensure the oil is hot enough before frying the kachoris to achieve optimal puffiness.
- Do not overcrowd the pan while frying. Fry in batches to maintain the oil temperature.
Nutrition
- Calories: approximately 600-700
- Fat: approximately 30-35g
- Carbs: approximately 80-90g
- Protein: approximately 15-20g
FAQs
1. How can I make sure my Matar Kachoris stay crispy for 4 days?
Store them in an airtight container at room temperature. Avoid refrigeration, as this can make them soggy.
2. Can I freeze the Matar Kachori dough?
Yes! Freeze the rolled-out kachoris individually on a tray, then transfer to a freezer bag for longer storage. Fry them straight from frozen, adding a minute or two to the frying time.
3. What can I do if my Kachoris become a little soft after a few days?
Gently reheat them in a non-stick pan or oven for a few minutes to restore their crispiness. A quick fry is also effective.
With this recipe, you've unlocked the secret to creating incredibly crispy Matar Kachoris that last for days. Enjoy the satisfying crunch and delicious flavor whenever the craving strikes, whether it's for a quick snack or a more elaborate meal. Now go forth and conquer the world of homemade Indian snacks!