Kachori is a spicy snack, originating from the Indian subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative name for this snack is, kachodi ,katchuri and fried dumpling.
When winter arrives , market is full of variety of vegetables . I love the green fresh matar most . So matar kachori is one of my favourite .
This snack you can enjoy with chutney like mint coriander or tamarind chutney . Kachoro Can keep in cold weather for 1-2 days .
Also this is good while travelling . You can adjust the amount of chilli as per your taste .
- 1 1/2 Bowl All-purpose-flour (Maida)
- 1 Bowl Green Peas(Matar)
- 2-3 Green chillies
- Curry Leaves
- Amchoor Powder/Chat masala
- Cumin seed (Jeera)
- Kashmiri Red Chilli Powder
- Turmeric Powder
- Coriander Leaves
- Fennel Seed (Saunf)
1 In a small saucepan, take all-purpose-flour (Maida) , salt 7-8 Tsp oil/ghee and mix it well . Add little water to make a medium soft dough . Cover with wet cloth and keep it aside for 30 mins.
2 Now in a mixture grinder , take 1 bowl matar , green chillies , ginger and curry leaves .Make coarse paste .
3 Meanwhile, in a pan take 2 Tsp oil . Pop up some cumin seed, a pinch of hing and fennel seed (saunf) .Add kashmiri red chilli powder , chat masala / anchor powder ,turmeric powder and coarsely ground green peas . Mix all the ingredients properly .Let it to get cool .
4 Now take a medium size ball of the dough and make a thick puri . Fill 1 tsp stuffing of green peas . Don’t fill too much as the chances of stuffing to come out while deep frying . Make a puri again . Now deep fry the kachori at medium flame . Serve hot with green coriander mint chutney , tamarind chutney and green chillies .