Matar ki kachori recipe: As soon as the summer season comes, our food becomes a little light and plain, but sometimes it is still liked to eat something spicy and crisp. In such a situation, pea kachori can be a great option, especially when you make it very spicy or heavy and prepare it in a light way. The taste of pea kachori is excellent and if it is eaten with curd, green chutney or potato tomato vegetable, then it does not look heavy to the stomach even in summer. Although pea kachori is usually considered a winter dish, but if you have fresh or frozen peas, it can be made with fun and eaten even in summer. Let’s know the easy recipe of light and crisp pea kachori for the summer season, which will make your day special.
Required material
Materials for filling inside pea kachori
- Green peas – 1 cup (boiled or coarsely ground)
- Ginger – 1/2 inch piece (grated)
- Green Chilli – 1 (Finely chopped)
- Asafoetida – a pinch
- Cumin – 1/2 teaspoon
- Fennel – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Amchur powder – 1/2 teaspoon
- salt to taste
- Oil – 1 tablespoon
The method of making kachori is as follows step by step
1. knead dough
First of all add maida, semolina, salt and oil to a parat. Now add a little water to it and knead a soft dough. Cover it and keep it for 15–20 minutes so that it is set well.
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2. Prepare the masala to fill inside the kachori
To avoid too much spices and oil in summer, keep the stuffing light. Heat 1 tablespoon oil in a pan. Add asafetida, cumin and fennel to it. Now add ginger and green chillies and fry it lightly. After this, add coarsely peas and fry it for 5 minutes by mixing coriander powder, mango and salt in it. When the mixture turns slightly dry and aromatic, turn off the gas and let it cool.
3. Make Kachori
Now make dough dough, roll and fill the pea stuffing in the middle. Close from all sides and roll it with light hands.
4. Fry
Fry in hot oil on medium flame until golden and crisp. After this, your delicious pea kachori will be ready. Believe it, if you try it once, then next time you will never take the name of potato kachori.
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Method of serving
In the summer season, serve the pea kachori with cold curd, mint chutney or mango chutney or potato tomato vegetable. If you want, you can add some curd to potato tomato vegetable. It will also cool the stomach and double the taste.
