Matar Kachori

The Koraishutir Kochuri or The Matar kachori is basically a Bengali preparation.

It is the sweetness of the green peas paste and of the fried maida that makes such a tasty combined flavour. Yes, it has to be maida.

Of course you can deviate by using wheat flour but trust me it tastes better with maida covering.

So read on :-

For Covering

Refined flour (maida) 1  cup

Cumin seeds – 1 tsp.

Salt to taste

Oil 1 tbsp.+Oil to deep fry

Stuffing

Desi ghee  tablespoons

Fennel seeds (saunf) 1/2 teaspoon

Green chillies, finely chopped 2

Green peas, blanched & crushed 1 cup

Asafoetida a pinch

Salt to taste

Fresh coriander leaves, finely chopped a few sprigs

1. Knead into a smooth dough of maida using cumin, salt, a tbsp. of oil and sufficient water.

2. Cover with a moist cloth and set aside for half an hour.

3. Heat oil in a pan, temper with  fennel seeds, chopped green chillies, asafoetida and  sauté for half a minute,

4. Now add crushed green peas and salt. Mix well. Remove from heat and cool.Add chopped coriander leaves and divide into twelve to sixteen equal sized portions.

5. Divide dough into equal sized balls.

6. Flatten a ball just the way we do it for stuffed parathas and place a portion of the stuffing.

7. Cover, seal edges and flatten.

8. Roll out lightly with a rolling pin. Repeat with the remaining dough.

9. Heat sufficient oil and deep fry kachoris on medium heat till brown and crisp. Drain and serve hot.