Скачать или смотреть Winter Special Hing Matar Kachori I आखिर क्यों हींग ज़रूरी है I Pankaj Bhadouria

Hing Matar Kachori Recipe I Winter Recipes I परतों वाली खस्ता हींग मटर कचौरी I Pankaj Bhadouria

Here is a winter special Hing Matar Kachori recipe.
When you have fresh green peas available in plenty in the winters, this Hing Matar Kachori is an ideal recipe to try.
And this recipe is special because of the way we have shaped the Hing Matar Kachori.
We add a bit of extra hing to the kachoris to aid digestion. Matar may cause gas or flatulence in some people, so to prevent that we add hing to the matar kachori.
Do try out this special Hing Matar Kachori recipe and let me know how you liked it.

‪@EmamiHealthyTasty‬

#matarkachori #kachori #pankajbhadouria #winterrecipes #hingmatarkachori #pankajbhadouriarecipes #recipe #recipes #food #foodie #foodlover #breakfastrecieps #matar #greenpeas #peas #indianfood #indianrecieps #indiancuisine #snacks #friedfood #masterchefindia #Indianchefs


Recipe:
Hing Matar Kachori
Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 3-4

Ingredients:
For the Dough:
2 cups flour
4 tbsp ghee
½ tsp carom seeds
½ tsp salt
For the Filling:
2 cups shelled peas
1” ginger
2 green chilies
A handful of coriander leaves
2 tbsp Oil
½ tsp hing
1 tsp cumin seeds
1 tbsp chopped ginger
1 tsp chopped green chilies
1 tsp red chili powder
1 tbsp coriander powder
1 tbsp amchur powder
1 tsp jeera powder
1 tsp Garam Masala
Salt to taste

Method:
Add the ghee, salt, carom seeds to the flour and rub well your fingers to make a flaky mixture. Add water a little at a time and knead a stiff yet smooth dough.
Grind the shelled green peas with the ginger, green chilies, coriander leaves to a coarse paste without adding any water.
Heat oil in a pan. add the hing followed by the cumin seeds. Then add the chopped ginger and the green chilies. Saute till fragrant. Add the pea paste and saute till the moisture dries up a bit. Add the powdered spices and salt to taste and saute till the spices are fragrant.
Cool the mixture completely.
Break tennis sized balls of the dough. Roll out the dough, brush with oil. Fold in the dough from both sides and then fold over the sides over each other. Roll up from one end and seal the other end. Cut the rolled dough ball into 2 as demonstrated in the video and flatten each part. Stuff with the filling and seal well. Press the kachori and fry over low heat till the kachoris are golden and crisp.
Serve hot.

Timeline:

0:00 Introduction
0:53 How to make dough for kachori
1:56 Matar filling for the kachori
4:47 How to fill and shape kachoris
6:27 Frying the hing matar kachoris
7:00 How to clean used oil
7:40 Presentation


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