GREEN PEAS KACHORI/ HARE MUTTER KI KACHORI

Kachori is definitely one snack that we can die for. Crispy and flaky out side, spicy and tangy inside…!!!!  Kachories can be made with various stuffing and today  I am sharing the recipe of Mutter Ki Kachori. This is one of my favourite dish. This is stuffed with green peas and it is famous all over India. Green peas kachori is a Bengali delicacy, specially for morning breakfast or dinner. It can be eaten with aloo dum, any mixed veg gravy or even kosha mangosh that means dry mutton curry. There are other varieties of green peas kachori such as dal kachori, hing kachori , etc. Mutter ki kachori is also famous in North India as a winter snack. Unlike those regular lentil and spice stuffed kachories, the mutter ki kachori is stuffed with spicy green peas stuffing and is served with sweet date-tamarind chutney and spicy mint chutney. I though kachori means crispy dry snack, but when I was looking for this peas kachori recipe, it was just like a stuffed poori.  Serve this mouth watering Mutter Ki Kachori along with chutneys for tea time snack or as an evening snacks or you can also serve them as a starter  for your kids birthday parties or your kitty parties.

INGREDIENTS:

For Making Cover:

1 ½ Cup All  Purpose Flour / Maida

1 teaspoon Oil

1/2 teaspoon Carom Seeds

Salt as needed

A pinch of Baking Powder

Water As Needed

For Making Filling:

1 ½ Cup Fresh Green Peas / Mattar

3-4 Green Chillies

1 teaspoon Ginger Paste

1 tablespoon Oil

A pinch of Asafoetida

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

1 teaspoon Coriander Seeds

½ teaspoon Fennel Seeds

½ teaspoon Red Chilli Powder

½ teaspoon Aamchur / Dry Mango Powder
½ teaspoon Garam Masala Powder

½ teaspoon Kala Namak/ Black Salt / Rock Salt

1 tablespoon Chopped Coriander

1 Lemon Juice

Other Ingredients:

Oil for Frying

Spicy Green Chutney

Sweet Dates and Tamarind Chutney

Roasted Green Chillies

METHOD:

For Making Cover Dough:

STEP 1 – Sieve baking powder, salt and flour in a bowl and add oil in it.

Mix well till get combined well.

STEP 2 – Add water in small quantity and make a soft and pliable dough with it. Cover the dough with damp cloth and keep aside for ½ an hour.

For Making Filling:

STEP 1 – Grind green peas with ginger and green chillies into a coarse paste. Do not add water in it while grinding.

STEP 2 – In a dry mixer pot add coriander seeds, cumin seeds, mustard seeds, fennel seeds and make a coarse powder with it. Do not make a fine powder as we can feel the crunch while eating.

STEP 3 – Heat oil in a pan, add asafoetida, crushed seeds powder and red chilli powder and allow it to cook for 30 seconds.[ Here I have green chilli and garlic paste, so added it first and then spice powders and cooked.]

STEP 4 – Now add green peas paste in it and mix well. Cook stirring till raw smell disappears and get cooked well.

STEP 5 – Season with salt and aamchur powder and mix well.

STEP 6 – Then add kala namak and garam masala and give a nice mix so that the spices get well combined with the peas mixture.

The filling is ready, remove it in another bowl and let it cool. Add chopped coriander in it and mix well.

For Making Kachori:

 STEP 1 – Knead the dough for few minutes.

Divide the dough in small lemon size balls and keep them aside.

STEP 2 – Take a single ball,

roll it in 3-4 inch diameter disc.

Pour 1-2 tablespoon filling in the center

and close the sides well.

STEP 3 – Make a small ball again and flatten it. Like this make all the ball and keep them aside.

STEP 4 – Then take one ball stuffed with peas mixture. Dust the rolling board with some flour and start rolling it.

STEP 5 – Make a 3-4 inch diameter disc and keep aside.

Make all the kachoris and keep them aside. You can keep the size of kachori according to your choice i.e. small or big. Don’t make the kachoris too thick or too thin.

STEP 6 – Heat oil in a wide pan on medium heat.

STEP 7 – Once the oil is hot enough, slide the kachori in hot oil and deep fry well. Allow the kachori to puff up and then gently flip it to cook from another side. [see notes]

STEP 8 – Cook the kachori until both sides becomes golden brown in colour. Don’t add more kachoris at one time. Add only 2-3 kachoris.

STEP 9 – Once cooked, remove it and keep it on a kitchen towel or tissue paper to drain excess oil from it. Repeat the same with the rest of the kachoris and kachoris are ready to serve.

Serve hot kachori with green chutney, sweet dates and tamarind chutney and roasted, salted green chillies.

NOTES: * Keep the flame high while you wait for kachori to puff, after that keep the flame in low or medium, so it gets cooked properly from both sides.