Hare Matar Ki Kachori Recipe
Hare matar ki kachori is a popular recipe in North India. It is a seasonal recipe as the main ingredient of this recipe is green peas (hara matar), which is available mainly in winter. Hence, it is mainly cooked in winters.
Like all other kachori recipe, here also the outer crust is prepared with refined flour, and is deep fried in oil. Thus the fat and carbohydrate content of the recipe is very high.
In Hare Matar ki kachori, the flaky crisp crust is filled with filling of peas. In India, usually families pass their flavours and spices generation to generation. Flavours and spices significantly vary region wise and even family wise. Thus we may get different taste and flavours for same recipe. Kachori falls in same category which has got so many flavours. But untimely all are lip-smacking and can be enjoyed anytime.
Here I am giving recipe of an ultimate flavour, which will be a blend of ginger, aniseeds and asafoetida. This combination gives a delicious flavour to the peas and ultimately to the stuffing. When kachori is prepared with this method it is difficult to resist.
How to Make Hare Matar Ki Kachori Recipe
|Green peas (hara matar)||250 grams|
|Ginger (adrakh)||2” piece|
|Green chillies (hari mirch)||4 pieces|
|Aniseeds (saunf)||1 table spoon|
|Asafoetida (hing)||1 pinch|
|Refined oil||4 tablespoon|
|Salt (namak)||to taste|
|All purpose flour (maida)||2 cups|
|Wheat flour (aata)||1 cup|
- 1. Peel peas and boil them.
- 2. Drain it and then grind roughly in grinder and keep aside.
- 3. Now grind green chillies, ginger and aniseed together to form a paste.
- 4. Heat about 2 tablespoon of oil.
- 5. Now add Asafoetida and then put the pea’s paste and stir it.
- 6. Then add ground spices along with salt and sauté it for 7-8 minutes or till water evaporates.
- 7. Put the flame off and let it cool completely.
- 1. To make kachori, take the wheat flour, all purpose flour and salt in a bowl.
- 2. Now add 3-4 tablespoon of oil mix it together then put some water and make dough.
- 3. Keep this dough aside for 30 minutes.
- 4. After 30 minutes, take small balls from the dough and stuff it with prepared stuffing.
- 5. Now make small balls and roll them into small kachori.
- 6. Heat enough oil in a pan and shallow fry the ‘puries’.
- 7. Serve this with chutney and “aalo ki sabzi”
- Add 2 table spoons of Semolina (suji) to make the puris crispy.