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Mattar Kachori is delicious, fried puff pastry filled with spicy green peas. This mouth watering snack also can be served as part of any main meal.
Make 12 Kachoris.
Ingredients:
For crust
1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
Approximately 1/2 cup chilled water
For filling
1 cup green peas
1 teaspoon oil
1 tablespoon coriander powder (dhania)
1 teaspoon fennel seed powder (sonf)
1 teaspoon red chili powder
1 teaspoon shredded ginger
1/2 teaspoon mango powder (amchoor)
1/2 teaspoon salt (adjust to your taste)
Oil to deep fry
Method
To Make Crust
Add the flour, salt and oil in a bowl and mix it well.
Add the chilled water slowly, mixing with your fingers as you pour the water.
Do not knead the dough. The dough should be very soft but not sticking to fingers.
Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
While stir frying the peas mash them with spatula.
Let the filling cool to room temperature.
To Make the Kachoris
Take the dough and lightly knead it.
Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into about 2-inch circle. Leaving center little thicker then edges around.
Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.
Do not over crowd the kachories in frying pan, fry them on medium heat.
After they are puff, slowly turn them over.
It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachories are fried on high heat, they will get soft and will not be crispy.
Methi Thepla is favorite snack bread from the state of Gujarati. It is very flavorful and makes a good travel or picnic food.
Make 6 to 8
Ingredients:
1 cup whole wheat flour (atta)
1/4 cup gram flour (basen)
1/8 teaspoon asafetida (hing)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric (haldi)
1 teaspoon red chili flakes adjust to taste
1 1/4 teaspoon salt adjust to taste
1/4 cup dry fenugreek leaves (kastoori methi)
2 tablespoons oil
1/4 cup yogurt (dahi)
About 3 tablespoons of water as needed
Approximately 1/4 cup of oil for cooking
Method
Mix all dry ingredients together in a bowl: flour, gram flour, asafetida, cumin seeds, turmeric, chili flakes, salt, and fenugreek leaves.
Add oil and yogurt to the flour mix and mix well. Add water as needed to make firm dough. Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Set the dough aside and cover it with a damp cloth. Let the dough rest
at least ten minutes.
Divide the dough into six to eight equal parts. Using your oiled palm, roll each one into a smooth ball and press flat.
Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into a circle of five to six inches. If dough starts sticking, dust it with more flour. However, do not use any dry flour toward the end of the rolling, as it will make the thepla dry.
Heat a skillet over medium high heat. To test, sprinkle a couple of drops of water on the skillet. It should sizzle immediately.
Place the thepla in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the thepla over using a spatula. You should see golden-brown spots on the semi-cooked side.
After few seconds, spread ½ teaspoon oil onto the thepla using a spatula. Turn the thepla over. Using your spatula, lightly press the entire surface of the thepla to help it cook all the way through. It may puff up in some areas.
Turn over the Thepla over again and press with the spatula, making sure it is golden-brown on both sides. Remove from heat.
Repeat with the remaining dough, untill they are all done.
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Indian Food List Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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