हरे मटर की खस्ता कचौरी चाट । 4 Tips to make puffy Khasta Kachori| Batla Kachori | Green Peas Kachori
Green peas Kachoris are deep-fried snacks prepared as normal Kachoris but stuffed with coarsely ground green peas. You can prepare kachoris and serve them with green coriander chutney, sweet chutney, and curd. Also, you can serve green peas kachoris as chaat. In both ways, you will find it delicious.
Follow the direction below along with images to prepare Khasta and puffy green peas kachoris.
Directions:
1. Mix 2 cups of refined flour, 1/2 tsp of salt, 1/2 tsp of carom seeds, and 1/4 cup of ghee in a bowl.
2. Add water gradually and prepare a soft dough. Cover and leave the dough for 20 minutes.
3. Grind 1.5 cups of fresh green peas coarsely and heat 2 tbsp of oil in the pan.
4. Add 2 tsp of coarsely crushed cumin seed, fennel seeds, and coriander seeds to the pan.
5. Roast 2-3 finely chopped green chilis, 2 tsp of grated ginger, 1/2 tsp of crushed black pepper over medium heat.
6. Sauté ground peas with 1 tsp of crushed red chili, 1 tsp of salt, 3/4 tsp of dry mango powder, and 1/2 tsp of garam masala over the low-medium flame for 7 minutes.
7. Transfer the stuffing to a plate and make balls once cool down.
8. Knead the dough and divide it into portions.
9. Pick a dough portion, give it a bowl shape, and stuff close it with a stuffing ball.
10. Flatten the stuffed ball between your palms and give it a kachori shape.
11. Add kachoris to the hot oil and fry without touching till they puff up and float.
12. Turn the kachoris around and fry them till golden brown from both sides.
13. Matar Kachoris are ready to be served.
14. Take a kachori in a bowl and break it from the center.
15. Add sev, green chutney, sweet chutney, curd, pomegranate seeds, and a little more sev to the Kachori.
16. Matar Kachori Chaat is ready to be served.
- Refined Flour -- 2 Cup (250 grams)
- Salt - 1/2 tsp
- Carom Seeds - 1/2 tsp
- Desi Ghee - 1/4 Cup (60 ml)
- Peas - 1.5 Cup
- Oil - 2 tbsp
- Cumin Seeds - 2 tsp, coarsely ground
- Fennel Seeds - 2 tsp, coarsely ground
- Coriander Seeds - 2 tsp, coarsely ground
- Green Chilli - 2 - 3, finely chopped
- Ginger - 2 tsp, grated
- Black Pepper - 1/2 tsp, coarsely ground
- Red Chilli - 1 tsp, coarsely ground
- Salt - 1 tsp
- Dry Mango Powder - 3/4 tsp
- Garam Masala - 1/2 tsp
- And
- Oil for Frying
- Mix 2 cups of refined flour, ½ tsp of salt, ½ tsp of carom seeds, and ¼ cup of ghee in a bowl.
- Add water gradually and prepare a soft dough. Cover and leave the dough for 20 minutes.
- Grind 1.5 cups of fresh green peas coarsely and heat 2 tbsp of oil in the pan.
- Add 2 tsp of coarsely crushed cumin seed, fennel seeds, and coriander seeds to the pan.
- Roast 2-3 finely chopped green chilis, 2 tsp of grated ginger, ½ tsp of crushed black pepper over medium heat.
- Sauté ground peas with 1 tsp of crushed red chili, 1 tsp of salt, ¾ tsp of dry mango powder, and ½ tsp of garam masala over the low-medium flame for 7 minutes.
- Transfer the stuffing to a plate and make balls once cool down.
- Knead the dough and divide it into portions.
- Pick a dough portion, give it a bowl shape, and stuff close it with a stuffing ball.
- Flatten the stuffed ball between your palms and give it a kachori shape.
- Add kachoris to the hot oil and fry without touching till they puff up and float.
- Turn the kachoris around and fry them till golden brown from both sides.
- Matar Kachoris are ready to be served.
- Take a kachori in a bowl and break it from the center.
- Add sev, green chutney, sweet chutney, curd, pomegranate seeds, and a little more sev to the Kachori.
- Matar Kachori Chaat is ready to be served.
