Cooking Time: 1 hr
For Matar Masala
- 1.5 cups green peas
- 4-5 green chilies (you can adjust it according to taste)
- 1 inch ginger
- salt to taste
- 1 tbsp red chilli powder(you can adjust it according to taste)
- 1 tbsp coriander powder
- a pinch of dry mango powder
- 2 tbsp refined oil
- 2 cups all purpose flour (maida)
- 1 tbsp ghee/oil
- 1 tsp salt
- Oil for frying kachoris
- 1 tbsp all purpose flour for rolling kachoris
Step 1: First of all we will prepare matar masala for the kachoris.In a blender jar combine green peas,green chillies and ginger and blend it to a smooth paste.
Step 2: Take 2 tbsp oil in a kadhai and when oil is hot enough then add this peas paste.Keep stirring the mixture nicely.Saute it till the mixture is completely dry and there is no moisture in the mixture.
Step 3: Now add salt,red chilli powder,coriander powder and a pinch of dry mango powder and mix it well.Roast the mixture nicely for more about 10 minutes.Keep the gas on medium heat.When the mixture is ready then take it out on plate and let it cool.
Step 4: Now we will make dough for the kachori. Combine all purpose flour,ghee/oil and salt in a deep bowl,knead it into a soft dough using sufficient water.Cover the dough and keep it for about 10 minutes.
Step 5: Heat sufficient oil in a kadhai for frying the kachoris. Take a small portion of dough and make a small ball out of it and roll it into a small circle.Smear some ghee/oil on top and place around 1/2 tbsp matar masala in the centre of the circle.Bring together all the sides in the center and seal tightly. Roll again into a circle using little flour.Do it gently so that the masala do not come out from the sides of kachori.
Step 6: When oil is hot enough then drop one kachori at a time and deep fry it from both the sides till it is golden brown in colour. Take it out on absorbent paper.Hot kachori is ready.Serve it with any curry of your choice.Enjoy !!
1.You can make this masala and store it in refrigerator for about a week.
2. Do not over stuff the kachori with the masala otherwise if kachori break at the time of rolling then oil will get inside the kachoris while deep frying them.