Matar Kachori[141

27 WEDNESDAY, APRIL 2016

(makes 50 kachoris)
For the dough
Ingredients
700 gms - Flour [Maida]

2 1/2 tsp - Salt

150 gms - Oil

450 ml (approximately) - Water
Method

Put the flour in a platter, make a well in the centre.

Add the salt, oil and water to it.

Mix it very well, making it into a rough dough (shown in the picture) and let it rest.

Check the dough after 8 minutes, the texture will look smoother (shown in the picture)

Knead it a little and let it rest for 2 minutes.

Divide it into equal portions.

For the filling
Ingredients

500 gms - Frozen peas or fresh peas

1 1/2 Tbsp - Oil

1/2 tsp - Cumin seeds [Jeera]

1 1/2 tsp - Green chilli-ginger paste

1 1/2 tsp - Red chilli powder [Lal mirchi]

2 to 3 tsp - Salt

1 Tbsp - Coriander powder [Dhania]

1/2 tsp - Turmeric powder [Haldi]

A pinch - Asafoetida powder [Hing]

60 gms - Gram flour [Besan]

3 tsp - Lemon juice
Step 1
Fresh peas
Boil a little water and then add the peas for 2-3 minutes, strain and put in a bowl with water.
This ensure that the raw smell of the peas will not remain and the colour will be green.

Frozen peas
Wash the peas.
Note: Washing helps remove any residual and over ripe peas left during industrial packing of the frozen peas.

Step 2
Blend them to a medium coarseness.

Heat the pan on a low flame for half a minute.

Add the oil, then add the cumin seeds.

When they splutter, add the green chilli-ginger paste, saute, then add the red chilli powder, salt, coriander powder, turmeric powder, mix and stir well.

Then add asafoetida and mix it well.

Add the gram flour and stir continuously for 3 minutes, so that no lumps are found.

Mix it thoroughly.

Now put the peas paste in it, stirring continuously.

After a minute increase the flame, stir for further 2 minutes and then reduce the flame.

Add the lemon juice and keep stirring.

After 2 minutes smell it for a wonderful fragrance that is released.

Reduce the flame and check after 3 minutes with the finger ( shown in the picture)

If the peas mixture sticks to the finger, then it needs more cooking.

After 10 minutes check once more to assure that it is cooked and not sticking.

Keep aside and let it cool.

Then divide it into equal portions.

Note :

As there is peas and gram flour in it, it has to be cooked on a low flame for it not to burn.

Assembly

1. Take one portion of the dough on the palm of your hand.
2. Press it little with the heel of your hand to flatten it a bit.
3. Keep one portion of the peas ball on it.
4. Pull the dough from all the sides to cover it.
5. Remove a little tail on the top.
6. Now push the tail to one side.
7. Press it again to flatten it a bit.
8. Repeat the steps from 1 to 7 for the other portions.
9. Pre-heat the air-fryer for 5 minutes.
10. Arrange 9 pieces in it and air-fry for 10 minutes.
11. At 8 minutes check and turn it over.
12. Once again check it after 2 minutes.
13. Increase the temperature for 8 to 10 minutes.
14. Check after 5 minutes whether it is having a nice golden brown colour.
15. Repeat with the other portions.
16. Serve with both the chutneys : coriander chutney, dates and tamarind chutney.
17. OPTIONS : INSTEAD OF AIRFRYING YOU CAN DEEP FRY IT.

Storing tips : Stays well for more than a week in an airtight container.
If you want to use it later ,cook for 5 minutes less so that you can cook for 5 minutes whenever you want to serve it.
It becomes crisp even if it has turned soggy if not stored properly.