Thursday, 18 January 2018

Matar ki kachori

This is one of the super hit dishes in my family. 





Quantity: 8-10 medium sized
Ingredients :

  • For dough:
    • Maida: 1 cup
    • Oil (for Moyan): 4-5 tsp (Oil should be enough for you to make fist ball (dry) with dough)
    • Salt: 1/2 tsp ( or to taste)
    • Ajwain: 1/4 tsp
    • Lukewarm water: to knead dough
  • For stuffing:
    • Boiled potatoes: 2-3 medium sized (Mash them)
    • Boiled peas: 1/2 cup ( you can microwave them for 3 mins)
    • Sugar: 1/2 tsp
    • Salt: 1/2 tsp or to taste
    • Amchur/ Mango pwd: 1/4 tsp
    • Dhaniya pwd: 1 tsp
    • Dryfruits: Raisins, cashews etc (optional)
    • Oil: 1 tsp
  •  Water: to seal edges of dough while making kachoris
  • Oil: for frying
Method:
  • For dough:
    • In a pan, add all the ingredients except water. 
    • Knead the dough with hands properly for 2-3 mins so that oil gets mixed well with flour. This is an important step.
    • Now,  knead a  soft dough with lukewarm water and cover the dough with plate/ any cloth.
    • Let it rest for 15 mins.

  • For stuffing:

    • Heat oil in pan. Add potatoes, peas, carrots and dry fuits. Roast the mixture until dry. 
    • Turn off the flame. 
    • Add all the masalas (salt, dhaniya pwd, red chilli pwd and sugar). Let it cool. (Adding masalas in the end will make the mixture more dry, in case the mixture is still soggy) (If the mixture is soogy, the kachoris will turn out soggy not crunchy)
    • Make equal sized small balls of  stuffing.






  • Now make small balls of dough.
  • Take 1 ball of dough. Slightly flatten it with rolling pin to make a very small and thin chapati. (Imp :Use oil to flatten it- only on the side that will touch the rolling board and don't flip the side as we want oil only on one side. Don't use flour) (Also, don't make thick chapati) (If the chapati is not thin , then it won't be crunchy- it will be like a soft poori)
  • Now place one ball of stuffing in the center of chapati and seal from all the sides using water. (Using water, protects the kachori from opening) 
  • When you bring the edges together to seal, you can remove all the extra dough (at the top of) kachori, to make a smooth round ball. (see pics below)




  • Make all the kachoris .
  • Heat oil in pan/ kadai.
  • Once the oil gets heated, simmer the gas and put all the kachoris to fill the pan. (Adding all kachoris at same time will make them crunchy else it will be soft like pooris)
  • Deep fry kachoris on low flame until they turn light brown. (Don't cook them on high flame)
  • Ready to serve hot with any chutney- tamarind chutney, tomato ketchup or coriander chutney.






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