Matar ke Kachori

My sasural city is known for Kachoris. The best kachoris in the whole of Rajasthan are made in Kota. 

They say there is something in the water and the soil of Kota. 

I did not know the meaning of it until much later, when I became involved with food more as a passion and then later as a profession. 

Whenever we visit home, B and I have a favourite jaunt .... we go out very early in the wee hours of the mornings to our favourite kachori centers. 
And gorge on the super hot, freshly fried kachoris .... just out of the hot oil and resting in huge jhuris.  
One day it would be the moong ke kachoris, pyaz kachoris on the next.
And then it will be the matar kachoris winters. 

Super hot, beautifully fragrant with the best hing and spices and very very crisp. 
They serve it with two chutneys splashed all over it ... one made with tamarind and the other with green leaves like coriander and pudina. 

I refuse both. For various reasons. 
I love to bite into the crisp outer case and draw back immediately as a burst of steam releases and hits the nose with the most tempting of aromas ever. 

By then the mouth is already filled with the taste of spices, tartness mixed with salt and chilli. 
And no other chilli than the real Mathaniya chillies that not only have the required zing but also are fragrant too. 

Almost all the spices that I use in my cooking is from Rajasthan ... even Posto. 
And I grind my own garam masalas. 
They make a huge difference to the food I am making ...either for ourselves or for my clients. 

I made these Matar kachoris a few days ago and many people asked for the recipe in dms. 
So I decided to make this post quickly so you can enjoy them before the green peas disappear from markets. 

Need : 

For the casing : 

Maida  / APF - 1 cup
Salt - to taste 
Oil - 1 tbsp 

Water - to knead 

How to : 

Knead the maida with the rest of the ingredients , using just enough water. 
The dough should not be too tough and not too loose also. 
Keep it covered for 30 minutes. 

For the stuffing : 

Green peas - 2 cups 
Green chillies - to taste 

Ginger paste / grated - 1 tsp 

Hing / asafeotida - a pinch and  a little more

Red chilli powder 
Amchur powder 
Dhania seeds - ground coarsely
Black pepper powder
Ajwain 
Salt
Oil to cook 

How to : 

Grind the green peas with the green chillies into a coarse paste. 

Heat oil in an open pan . 

Add hing and grated ginger. 

Add the peas paste and stir well. 

Add all the powder masalas and cook on low heat, stirring occasionally. 

When it starts to dry up, add salt and cook till it is dryish. 

Remove and cool. 

How to make the Matar Kachoris : 

Heat enough oil in a deep kadahi to fry. 

Make small balls out of the kneaded dough. 

Stuff a little of the stuffing and flatten with your hands. 

When oil is medium hot, let in them gently. 

Cook on low heat till they slowly puff up.
Wait for a little while and then gently turn them over and cook till they are brown on both sides. 

Do not hurry to flip or raise heat. 
They need slow cooking to be crisp. 

Enjoy!! 

I served them with a ghugni and gajar ka halwa only because I had them already prepared. 
You may serve with  achars , chutneys or aloo ki sabzi. 

I love to munch on them  as is , with a cup of ginger tea. 

You may want to look up the Bengali favourite Koraishutir Kochuri too, while on the topic of Kochuris. ☺