Matar ki Kachori


For filling:

2 cups matar (Peas)
1 green chilli
1/2 inch adrak
2-3 cloves of lahsun
1 tablespoon hara dhania finely chopped
1/2 teaspoon khara dhania
1 teaspoon saunf
2 teaspoon oil
Pinch of hing
Salt to taste

For cover:

3 cups aata (preferably coarse)
Pinch of salt
1 table spoon oil


Coarsely crush matar, hari mirch, adrak, lahsun, khara dhania and saunf.
Heat oil in a pan and add hing.
Add the crushed mixture and sprinkle salt.
Fry for a minute and remove from flame.

Knead flour by mixing aata, oil and salt with some water for medium hardness.

Divide aata into small balls.
Stuff the filling in these balls.
Seal properly and roll lightly to make small puris.
Deep fry in hot oil till its golden in colour.

Serve crisp kachoris with dum aloo and green chutney.


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