Matar Ki Kachori Recipe, Bengali Koraishutir Kochuri, Green Peas stuffed kachori, Vatana Ni Kachori
Ingredients-
For the dough–
- All purpose flour/Wheat flour-500 gm
- Cooking oil-3 tbsp
- Salt-1 and 1/2 tsp
- Warm water
For filling-
- Fresh/Frozen green peas-250 gm
- Chopped green chilli-4
- Peeled garlic cloves-12 to 15
- Cumin Seeds-1/2 tsp
- Salt to taste
- Cooking oil-3 tbsp
METHOD
Dough-
- Add salt and cooking oil in the maida and mix it well.
- Add lukewarm water in the flour and kneed to make dough (slightly stiff than the dough for making roti).
- Divide the dough into equal parts.
Filling-
- Heat oil in a pan and add cumin seeds, chopped green chilli and peeled garlic cloves.
- Fry it for 2-3 minutes on low heat, add green peas and mix it.
- Add salt to taste into the peas fry it for 5-7 minutes until the peas turns little soft.
- Turn off the heat and let the fried peas cool down little bit.
- Put all the fried peas into the blending jar and blend it into thick paste (do not add water).
- Peas paste is ready to stuff.
Kachori preparation-
- Take one part of the dough and make into a ball.
- Now hold it between your fingers and press with your thumbs to make it like a small bowl (katori).
- Fill it with one tbsp of prepared peas paste and gently press it inside with thumbs.
- Bring the edges together to seal it and make a round ball.
- Seal it properly so that the filing does not come out.
- Apply little dry flour on it and roll it like kachori shape with rolling pin.
- Use the same process to make kachori of remaining balls.
- These kachories are now ready to fry.
- Turn on the Flame, heat oil in a deep thick pan.
- Check the temperature of oil by dropping a tiny dough ball into it.
- Now put one stuffed Kachori in the hot oil and fry it on low heat.
- Flip it after 3-4 minutes to cook other sides.
- Fry it till Kachori started to turn light golden brown from both sides (meanwhile flip it both sides).
- Take out on kitchen towel to absorb extra oil.
- Repeat the same process for rest of the kachori.
- Serve hot with aloo sabzi or green chutney.
