Matar Ki Kachori Recipe For Breakfast

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One of the best things to eat in the morning is something spicy, crispy and delicious. Today, we would like to share with you one of the most delectable breakfast recipes of all time is Matar Ki Kachori.

Do you know Matar Ki Kachori is one of the most loved breakfast recipes of all time. The only reason being that this recipe consists of green peas which is mixed with delectable ingredients to spice up your morning.

Here is how you prepare the yummy matar ki kachori to fulfill your hungry tummy.

Ingredients

For The Covering
Plain flour - 1 1/2 cups
Salt
Ghee - 5 tbsp

For The Stuffing

• Green peas - 1 cup (boiled)
• Chillies - 2 (sliced)
• Coriander - 2 tbsp
• Chana dal - 1 tbsp
• Oil- 1 tbsp
• Cumin Seeds - 1 tsp
• Fennel Seeds - 1 tsp
• Hing - a pinch
• Garam masala -1 tsp
• Chaat masala - ½ tsp
• salt to taste

Procedure
For the covering

1. First you need to sieve the flour in a round bowl. Now add in the salt and ghee and mix well with the ingredients.
2. Now knead the dough into a smooth dough using sufficient water.
3. Now cover with a moist muslin cloth and keep aside for 30 minutes.

For the stuffing
1. Roast the chana dal lightly and blend in into a mixer so that it becomes into a smooth powder.
2. Now heat the oil in a pan and add to it cumin seeds, coriander seeds, fennel seeds.
3. When the seeds begin to crackle, add in the green chillies and sauté the mixture foe atleast half a minute.
4. Now add the crushed green peas and the pinch asafoetida and mix well.
5. Add the chana dal powder, the garam masala, the chaat masala and salt and mix the ingredients well. Saute for 3 minutes.
6. Switch the flame off and let the mixture cool.
7. Add to the mixture the coriander and mix well. Now divide the mixture into 12 to 16 equal portions and keep aside.
8. Divide the dough into 12 to 16 equal portions and roll them into small circle of 4" diameter.
9. In another pan, heat the oil and deep fry kachoris on a medium flame. Fry the kachoris till they turn golden brown in colour.

After it is done, make sure to place the kachoris on an absorbent paper to drain out the oil. Your matar ki kachori is now ready to eat.

Courtsey: Twitter