ठंड हो या बरसात, जयपुर हलवाई जैसी फूली हुई खस्ता कचौड़ी इस आसान ट्रिक के साथ | Khasta Matar Kachori

ठंड हो या बरसात, जयपुर हलवाई जैसी फूली हुई खस्ता कचौड़ी इस आसान ट्रिक के साथ | Khasta Matar Kachori

Ingredients:

Dough

2 Cup (500 gms) Refined Flour
Salt to taste
Ghee 3 tbsp
280-300 ml Water
Oil as required for frying

For Filling
1 tbsp Cumin Seeds
1 tbsp Coriander Seeds
1 tbsp Fennel Seeds
Ginger-Garlic Paste 1 tbsp
A small handful of Fresh Coriander
2 tbsp Ghee (घी)
300 grams Fresh Green Peas
1/2 tsp Asafoetida
Salt to taste
Sugar 2 tbsp
1 tbsp Carom Seeds
1 tbsp Dry Mango Powder

For Chutney
Black Pepper 15-16
Fennel seeds1 tsp
Cumin seeds 1 tsp
Oil 2 tbsp
Chili Powder 1 tsp
Sugar 1/4 cup
Tamarind Slurry 1/4 Cup
Salt to taste

Method:

In a bowl, mix refined flour, salt, carom seeds, and ghee. Rub the mixture between your palms to ensure the ghee is evenly distributed. Test the dough by taking some in your hand and forming a fist; if it holds its shape, gradually add water to knead into a smooth, soft dough.

Transfer the dough to a clean surface and knead using the stretch and fold method until smooth. Form into a ball, place in a greased bowl, brush with oil, cover with a moist cloth, and let it rest for at least 2 hours.

Heat a pan over high heat, then reduce to low. Dry roast cumin, coriander, fennel seeds, and black peppercorns until fragrant. Grind coarsely using a mortar and pestle or spice grinder after cooling.

In a mixer grinder, make a coarse paste of green chillies, ginger, and fresh coriander without adding water.

Heat ghee in a pan or kadhai over high heat. Add fresh green peas, cook for 1-2 minutes on high, then cover and cook on low for 3-4 minutes until soft.

Add asafoetida, spice mix, green paste, salt, sugar, carom seeds, and dry mango powder. Mix well, mash peas using a potato masher, adjust seasoning, and cool the filling completely.

To shape the kachoris, take a portion of dough, flatten into a cup shape, place filling in the center, press down, seal edges, and remove excess dough.

Flatten each filled ball into a thick disc, place on butter paper-lined tray, cover with a damp cloth, and shape remaining kachoris.

Heat oil in a kadhai to 160°C (moderately hot). Carefully fry kachoris until crisp and golden brown. Drain excess oil on a sieve.

Serve hot and crispy matar kachoris with sweet tamarind and green chutney.

Enjoy your flavorful homemade matar kachoris!



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