| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 3g | 40g |
| sugars | fibre | protein | salt |
| 2g | 4g | 7g | 1.2g |
Speaking about the Vegetable Matar Kachori (Pea-Stuffed Pastry), it’s love at first bite. Yes, it’s a savory delight that blends the spices and flavors of the East with a universal appeal. I find it not just a gastronomic pleasure, but the making of the Matar Kachori is reminiscent of the kitchen tales from my familial roots as well.
The Joys of Experimentation
In my kitchen, I relish combining the traditional with the modern, the regional with the global. The Matar Kachori is a common snack in many parts of India and the recipe passed down generations, not unlike the Irish and New England recipes that my grandparents used to share, which still enrich my cooking. The stuffed pastry is versatile and I picture it, often paired with a comforting bowl of Coriander Chutney or even as an exotic side to a traditional New England Clam Chowder.
Healthful Delights
Moreover, the Matar Kachori isn’t just about relishing good food, it’s about embracing nutritious choices. It packs in the health benefits of green peas which are known as a powerhouse of nutrients. Green peas are high in fiber, protein and a variety of vitamins and also offer health benefits like blood sugar control and heart health protection. And we could all use a bit of extra healthfulness in our day, right?
Whether it’s the joy of creating something profoundly aromatic, the delight of biting into a crunch that gives way to a delicious, spiced stuffing, or the healthful benefits – the Matar Kachori ticks all the right boxes in my kitchen!
The Joy in Sharing
When I make these Matar Kachoris, the aroma of the slowly caramelizing spices fills my home and brings Laura and our little boy rushing to the kitchen. For me, cooking isn’t only about flavor, it’s about the stories we craft, the memories we make, the sense of togetherness we create. All of which ends up on our plates, lending a special warmth to every meal. It’s why I fell in love with the Matar Kachori, and why I am certain you will too.
What You’ll Need
- 2 cups All Purpose Flour
- 1/2 cup Vegetable Oil
- Salt to taste
- Water as needed
- 2 tablespoons Vegetable Oil (for Kachori stuffing)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 1 inch Ginger (grated)
- 2 Green Chilies (finely chopped)
- 1 cup Green Peas (fresh or frozen)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Mango Powder (Amchur)
- Salt to taste
- Vegetable Oil (for deep frying)
- Cilantro (for garnishing, optional)
Method
Step One
Begin by making the dough for the kachoris. In a sizable mixing bowl, mix together the all-purpose flour, half a cup of vegetable oil, and salt to taste. Gradually add water to this mix, kneading constantly until you form a semi-soft dough. Cover it with a damp cloth and let it rest for about 15 to 20 minutes.
Step Two
While the dough is resting, start preparing the stuffing. Heat up 2 tablespoons of vegetable oil in a pan over medium heat. Once hot, add in the cumin and fennel seeds. Let them crackle. Subsequently, add the freshly grated ginger and finely chopped green chillies. Sauté until the ginger is lightly browned.
Step Three
Next, add the peas to the pan. If using frozen peas, make sure they are thoroughly defrosted. Sauté for a few minutes until the peas are slightly mashed and cooked thoroughly. Stir in the turmeric powder, coriander powder, red chili powder, and mango powder. Salt this mixture to taste and mix everything well. Turn off the heat and let the stuffing cool down.
Step Four
Now, divide the previously made dough into equally-sized balls. Roll a ball into a small circle, roughly about 3 inches in diameter. In the center, place a portion of the previously prepared stuffing. Once done, bring all edges together and pinch them to close. Slightly flatten the ball and repeat this process with all the dough balls.
Step Five
Heat vegetable oil for deep frying in a heavy-bottomed pan over medium heat. Once the oil is hot, gently drop a kachori into it. Deep fry it until it turns golden brown on both sides. Remember to flip occasionally for even cooking. Repeat this process for all the kachoris. Once they are all done, drain them on a paper towel to remove any excess oil.
Step Six
Finally, garnish your Matar Kachoris with fresh cilantro (if desired) before serving. Enjoy your Matar Kachoris while they are still hot for the best experience!
