Peas Kachori a spicy fried snack recipe which is popular in north Indian especially in Delhi, Rajasthan, Gujarat and Kota. Now Peas Kachori became favorite to all over the Indian people mainly in West Bengal. It is believed that kachori were originated from Rajasthan or Uttar Prasdesh. Peas Kachori are best enjoyed with a spicy Aloo Sabji and tea. This Peas kachori or Bengali koraishutir kachori recipe can be made in advance prior an hour or two before your guests arrive and then you could simply heat them in microwave and serve as well! Here I tell how you make Matar ki Kachori or Peas Kachori at home. So don’t forgot to read it.
Ingredient For Peas Kachori dough
cup all purpose flour (maida), you can use whole wheat flour or both
table spoon oil or ghee, I used fortune sunflower oil
For Peas Kachori Filling—
cup fresh green peas
teaspoon green chilli-ginger paste
teaspoon cumin powder (jeera)
teaspoon turmeric powder (haldi)
teaspoon garam masala powder
tablespoon oil or ghee
For frying Peas Kachori—
How to Make Peas Kachori Recipe
Making Peas Kachori dough
At first take a big bowl add the flour, salt and oil mix all together with your plum mix it to turn into a crumbly mixture.
Then add water little by little to make smooth and soft dough. cover the dough with a wet kitchen towel and keep it aside for 30 minutes.
Making Peas Kachori stuffing
First rains the green peas (matar/koraishuti) take them in a grinder or blender. Then Grind to semi coarse paste without adding any water.
If not able to grind in your grinder then add 2 or 3 tablespoon of water.
Now take a frying pan heat 2 tablespoon oil or ghee add green chillies-ginger paste and all spices cumin powder, turmeric powder and garam masala powder fry it for 30 second.
After that add the peas mixture, sugar and salt keep stirring continuously 2 to 3 minutes.
Once it is done switch the flame off and take the peas(matar)stuffing in a plate and let it cool.
Making Peas Kachori
Then take a kadai and heat oil for deep frying on a low flame.
Now Make lemon size balls from the dough apply oil on both side and roll it into a small circle, keep the matar stuffing in the canter and seal the edges and gently pressing the dough.
Then apply some more oil if require and roll it with a rolling pin carefully, stretch it as much as possible but don’t make crack on the surface.
After that gently drop one kachori in the hot oil. Be careful not to spill the hot oil, with a perforated ladle apply gently pressure on the kachori to help it puffed properly.
When one side is done and all puff up then turn over and fry the other side of peas kachori.
Within few seconds when the kachori appears crisp and creamiest golden then remove kachori from oil and drain on kitchen tissue paper.
Then Follow the same steps to make all kachori.
Now Serve peas kachori with Aloor Dum, Nolen Gur or Cholar Dal.