Matar Kachori

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Who does not love fresh, green peas? Perhaps it is one thing that can be used in a myriad of dishes, perfectly complementing the ingredients, or enhancing the taste by imparting its own, sweet flavor. I remember when I was young, our Sunday brunch used to be Matar Kachori with Aloo ki Subzi and a tall glass of warm Elaichi Badam Milk. My brother and I would look forward to winters the year round so that Mom could make Matar dishes. Even now, the first thing I remember whenever I see peas is the winter Sunday brunches of my childhood. I purchased the first fresh peas of this season a couple of days back. And how could I not make Matar Kachori! And I tell you, you must make it for breakfast one of these days. You’ll love it. Here’s the recipe:

Ingredients:

For the dough:

1 bowl wholewheat atta
1/2 bowl refined flour
2 tablespoons cornflour
4 tablespoons refined oil
Salt to taste
2 cups warm water
Refined oil for frying

For the stuffing:

1 bowl peas (par-boiled in salted water for 5 minutes)
1 tablespoon grated ginger
1 tablespoon fennel (coarsely ground)
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon garam masala powder
1/2 teaspoon red chilly powder
Salt (to taste)
2 tablespoons refined oil

Recipe:

Mix atta, refined flour, cornflour and salt. Add refined oil and mix well. Make a well in the flour and slowly add warm water. Knead into a soft dough. Cover with a damp cloth and keep aside for 30 minutes.

Blend the par-boiled peas into a paste and keep aside. Heat 2 tablespoons oil in a pan. Add the cumin seeds and fry for a minute. Add asafoetida, fennel powder and grated ginger and fry till the ginger turns light brown. Add the peas paste. Keep stirring on medium heat till the paste turns dry. Add salt, garam masala powder, red chilly powder and mix well. Keep aside and let cool.

Make small balls of the dough and stuff each ball with a spoonful of the peas stuffing. Roll out into pooris with a rolling pin, using a little oil if required. Deep fry till crisp and golden on both sides.

Serve hot with Dum Aloo and Tamatar ki Meethi Chutney.

Eat, drink and be merry! 🙂

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