शेगाव कचोरी | मटर कचोरी | Green Peas Kachori

Prep time 30 min	Cooking time 60 min
Cousine / Course Indian-Snacks	Servings 12

Ingredients dough

• मैदा / Maida flour – 2 cups
• मीठ / नमक / Salt – as per taste
• ओवा / अजवाइन / Ajwain -1/4 tsp
• तेल / Oil – 2 tsp
• Water

Making dough

1. Take Maida flour in mixing bowl, add salt, Ajwain and mix well
2. Add 2 tbsp of hot Oil to the flour, rub flour and oil together for 3-4 min, this is important step for Kachori’s crispness
3. Make tight dough, use little water at a time
4. Cover the dough and set aside for 20-25 min

Ingredients – Filling

• धने / धिनया / Coriander seeds – 1 tbsp
• जीर / जीरा / Cumin seeds – 1 tsp
• बडीशेप/ सौंफ / Fennel – 1 tsp
• मिर्ची / मिर्च / Green Chili – 5-6
• अदरक / Ginger – 1 inch
• लसुन / लेहसुन / Garlic – 6-7 cloves
• कोथंबीर /धनिया / Coriander
• मटर / Green Pees -1.5 cups
• तेल / Oil – 2 tbsp
• मोहरी / राई / Mustard seeds – 1/2 tsp
• बेसन / Gram flour – 1 tbsp
• हींग / Asafoetida – a pinch
• हळद / हल्दी / Turmeric – 1/4 tsp
• आमचूर / Aamchoor powder – 1/2 tsp
• काळ मीठ / काला नमक / Black Salt – 1/2 tsp
• तिखट / लाल िमर्च / Chili powder -1/2 tsp
• मीठ / नमक / Salt – as per taste
• लिंबू / नींबू / Lime juice – 1 tsp

Making Filling

1. Grind Coriander seeds, Cumin seeds, Fennel seeds together to coarse powder and set aside
2. Make coarse paste of green chili, ginger, garlic and coriander and set aside
3. Also make green peas paste, not too fine and set aside
4. Heat pan on low heat, add 2 tbsp of oil and mustard seeds, wait for mustard seeds to crack
5. Add coriander, cumin and fennel mixture to the pan, roast until aromatic
6. Add gram flour to the pan, roast till light brown
7. Add chili, ginger, garlic paste to pan, roast till cooked
8. Add Hing / Asafoetida, turmeric, aamchoor powder, black salt, chili powder to the pan, mix well
9. Add green peas paste to the pan, mix well
10. Add salt per taste, lime juice to pan, mix well and cook for 2 min

Making Kachori

1. Massage dough with little oil to the palm
2. Take small portion of dough at a time, stretch a little with your fingers to give bowl like shape
3. Place about a lime size filling ball on dough and wrap dough around it so that filling is sealed inside
4. Gently Press filled dough using palm and roll the dough lightly with rolling pin (belan) to make Kachori
5. Note that this Kachori is rolled thin
6. Repeat for all remaining portions

Frying Kachori

1. Heat oil in frying pot (kadhai) on medium heat
2. Gently drop rolled Kachori to the medium hot oil, be careful with this process, avoid oil splashing
3. Fry Kachori on both sides for about 2 min each, repeat as needed to get right color, this takes about 6-7 minutes to cook

Tips

1. Dry peas soaked overnight and pressure cooked is alternative to fresh peas
2. Defrosted frozen peas works well too
3. Rubbing hot oil with flour during dough making gives Kachori crispness

How to serve

1. Serve hot
2. Serve with fried chilis, sprinkled with salt
3. Optional sweet tamarind chutney and mint chutney