Ingredients

• 1 cup Maida / All Purpose Flour
• Salt
• 1 tbsp Semolina / Sooji
• 4 tbsp Ghee / Clarified Butter
• 1/4 tsp Baking Powder

For Stuffing

• 1 cup Green Peas, boiled
• 2 tsp Oil
• 1/2 tsp Cumin Seeds
• 1 tbsp Sesame Seeds
• 1 tsp Fennel Seeds
• 2 tbsp Chilli Ginger Paste
• 2 green Chillies, chopped (only if need more spicy taste)
• 1/2 tsp Sugar(optional)
• 1/2 tsp Lemon Juice
• 1/4 cup finely chopped Coriander
• 1 tbsp Besan

Other Ingredients

• Oil for frying

For Dough,

• To make pastry, first serve the flour, semolina , salt and baking powder . Add Ghee into it. One can use Oil too.
• Mix well. Add water little by little and form tight dough . Cover and keep aside .

For Stuffing,

• In a mixer grinder, crush green peas coarsely . DON’T ADD WATER. Keep Aside.
• In a pan, heat Oil. Add cumin seeds. Once cumin seeds , crackled add sesame seeds and fennel seeds and Chilli Ginger paste .
• Fry for few seconds and add crushed green peas. Also add dry spices like salt, red chilli powder and Coriander Powder
• Add Besan mix well . Roast for 2 to 3 minute.
• Add fresh coriander and lemon juice. Cook for more a minute.
• Keep aside

To make Matar Kachori

• Make equal sized balls from dough.
• Roll into 3 to 4 inch round on a dusted board.
• Add some stuffing in center. Seal the edges properly. Make sure there is no gap .
• Flatten gently. You can roll gently with rolling pin too.
• Cover the prepared kachori with a lightly wet cloth and keep aside.
• Heat IDHAYAM GROUNDNUT OIL . At time of frying, oil should NOT be too hot or too cold.
• Slide kachoris gently in hot oil.
• Fry on low to low-medium flame. Kachori will start puffing up.
• Fry till golden and crispy from both the sides.
• Drain Kachoris on tissue paper to remove access oil.
• Serve hot with spicy coriander chutney and sweet date- tamarind chutney..

Note::

• To make it vegan, Oil can be used in dough.
• The proportion of Flour and Ghee/Oil is very important for making is flaky.
• Too moist dough, won’t result into flaky and crispy pastry. Too dry flour also won’t give perfect result.
• For frying kachoris, oil should be medium hot. Too hot oil won’t allow dough to be flaky so outer layer can be crispy but innerlayer will be uncooked ..
• If oil is too cold, kachoris will soak lots of Oil so end result will be very oily kachoris.
• The spices in stuffing , can be adjusted as per taste.