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Home Dish Matar Aloo Kachoris

Matar Aloo Kachoris

Name: How to cook Matar Aloo Kachoris - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Matar Aloo Kachoris

#ws2 #cookpadindia With Wheat Flour and Green Peas and Potatoes, these are the much healthier and the tastier Kachoris by me. These flaky beauties are popular all over India as an evening snack that is loved by many at tea-time. Matar Aloo kachori is one of the most easiest to do as well as an instant hit with the kids too. With the addition of Green Peas or Matar, it is absolutely amazing. The taste is lip-smacking and deliciously crunchy to the last bite. These are the perfect snacks to be relished at tea-time. Delicious and aromatic, these flaky, crusty beauties are loved by everyone for their amazing texture. And making them at home makes it altogether an excellent choice with simple fillings that are handy in this time of difficulty. Frying should always be done on a low heat but the Oil should be hot enough so that the inside gets cooked properly.

Ingredient

Food ration :

5-6 servings

Cooking time :

35-40 minutes

6-7

Potatoes

1 cup

boiled Green Peas

1 tsp

shredded Ginger

2 tbsp

Oil

1/8 tsp

Asafoetida or Hing

1 tsp

crushed Coriander Seeds

1 tsp

Cumin Seeds

1 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

2-3

chopped Green Chillies

small bunch chopped Coriander Leaves

1 tsp

Dry Mango or Amchur powder

1 tsp

Salt or to taste

1 cup

All-purpose Flour or Maida

2 cups

Wheat Flour or Sharbati Gehun Aata

2 tsp

Ghee

1/2 tsp

Black Seeds or Kalonji

Cooking instructions

* Step 1

Knead a smooth dough with all the ingredients listed under it. Cover and keep aside for 15 minutes. In a pan, heat oil and add Asafoetida, crushed Coriander seeds and chopped Green chillies at first.

* Step 2

Next add sliced Onions. Saute them until translucent. Now add the rest of the spices. And finally the mashed Potatoes and boiled Peas.

* Step 3

Mix well and garnish with chopped Coriander Leaves finely chopped. Adjust salt according to taste.

* Step 4

Divide the dough into portions and roll each into a small disc. Fill each with about 2 tablespoon of the potato mix and gather the edges together to form a pleat bringing it to the centre and then pinching it down to seal it properly. Make all in similar fashion and deep fry in hot oil on a low heat.