Crispy Matar Kachori

image_pdfDownload recipeimage_printPrint recipe

It’s Diwali time which means enjoying some delicious food. One of my favourites is this delicious pea stuffed kachori. The filling is so balanced – the peas are sweet, but offset by the garam masala and chillies. Add more chilli powder if you prefer the heat.

Ingredients

2 tbsp sunflower oil
1 tsp cumin seeds
Fresh curry leaves if you have them
300g frozen peas (or fresh if in season)
½ tsp salt
½ tsp turmeric powder
Chilli powder to taste (½ tsp)
½ tsp garam masala
½ tsp sugar (optional) to balance the flavours


Dough

150g plain flour
150g chapati flour if available (or use plain if not)
½ tsp salt
Heaped ¼ tsp baking powder
2 tbsp ghee


Method

Add oil and cumin seeds to a hot pan and let them sizzle.
Add the curry leaves if you have them and the peas and cook for 5 minutes until they soften.
Add the spices and when the mixture has dried up, use a potato masher to completely mash it all together.
Transfer to a bowl and allow to cool completely.
Meanwhile make the dough.
Combine the flour, baking powder, salt and ghee and use hands to rub together to a breadcrumb consistency.
Add about 170ml water and knead for a few seconds until it is softened – it should be smooth.
Cover and leave to rest for half an hour.
When ready, roll into a sausage shape and then divide into equal portions and roll into balls.
Heat sunflower oil in a pan while doing this.
Use a drop of oil on the rolling surface to stop the dough sticking and roll them into flat discs.
Add a tbsp of the pea mix and pinch them together to create a parcel.
Flatten and then roll again.
When the oil is hot enough (test by adding a little pinch of dough and check it sizzles), add the dough to the pan and allow to cook for about 8 minutes, on medium heat, turning halfway until they are crispy.
Remove to a plate lined with kitchen roll to drain the oil.
Serve with tamarind or coriander chutney or even with ketchup and mayo!


Leave a comment