Hari Matar Ki Kachori is an utterly delicious snack with crisp outer and so spicy tangy within green peas filling. We, usually make these in winters when fresh peas are flooding the market. But, can be made any time of the year with frozen green peas as well. First, we need to make filling with green peas that is blended to a coarse paste ( dar-dara) and cooked with spices and seasonings. By the time filling cools down, we need to make a dough which will make crisp and flaky outer. Next, omes the division of the dough and filling equally. Lastly, roll the dough, place the filling in the centre of the dough, seal, pat and deep fry. Mouth watering crisp spicy Hari Matar Ki Kachori is ready to serve. Now, serve these Hari Matar Ki Kachori with Pudiney ki chutney or even with Meethi Chutney.
Kachori for We Indians is the most loved snack/chaat anytime. We absolutely need no valid excuse or reason to rush over to having Kachoris. Say we have some festivals, we make Kachoris, We have guests coming over we get Kachoris made with some sides or sabzi or if we are simple just hungry and want something to munch over with tea in the evening, we either make it at home or get it from the chaat shop.
Here and there, everywhere, we long for Kachoris Nimki, Pudiney Ke Namak Pare, Matar Ki Mathri, Namak Paare, on any ocassion, especially when we love it to the core. We make sure that Kachori makes its way in to any of the meal during feasts, get together or festive season.Not only savouries but sweets like Balushahi, Malpuas, Kesar Lachcha Rabdi, Jalebi, Kala Jamun are loved by all on any ocassion. Kachoris are amongst those types of meal which can be had anytime and anywhere, be it breakfast, lunch or dinner. If you are off to weekend getaways and you prefer home-made food over the outside junk then this Hari Matar ki Kachori can surely be added in your cook list.
Hari Matar Ki kachori was always on my mind since quite few months when the fresh peas started showing up in markets. However, loads of work kept me away from putting my hands on making Hari Matar Ki Kachori . As soon as I got freed for few days from work, without any delay, I made this during lunch and let my husband knew that I am making Hari Matar ki Kachori today for meal. Trust me, he got super excited and wished to rush back home as soon as possible.
To be honest, these Hari Matar ki Kachori is a type itself to crave for. It is already the season of peas and fresh green peas/ Hari Matar are easily available in the market these days. You may grab frozen packets as well if you are abroad or aren’t getting the fresh stock of these Hari Matar.
What goes in the Matar Kachori?
Next, stepping up to the ingredients for the Hari Matar ki Kachori dough, I have taken Maida i.e. All-purpose flour, Ghee (clarified butter), Ajwain, salt and water to knead the dough. For the filling inside I have used fresh green peas, green chilies, ginger, amchoor, kasuri methi, garam masala powder, red chili powder, dhaniya powder, coriander leaves, salt, zeera, fennel seeds (saunf), Kalonji and oil for frying.
Another key point to remember is, while making Hari Matar Ki Kachori is, oil should be medium hot. First, we need to fry the Kachoris on medium high for 1 minute, then reduce the flame to low and fry for 6-7 minutes or until they are golden brown and crisp.
Well, different households have different varieties of Kachoris say Dal ki Kachori, Soya bean Kachori, Aloo ki kachori, Keeme ki Kachori etc. Similarly, we have Hari Matar ki Kachori, which keeps it up to our taste buds, can be for up to two days. Also, the stuffing can be preserved in freezer tightly packed in an air tight container and can be used for making these lip tendering Hari Matar ki Kachori whenever desired.
Crisp outside and soft moisten inside with that extremely amazing filling, golden brown fried with that small bubbly texture on top is just illuminating. The best part about the filling is that it is not grinded into a fine paste but rather in to a coarse can also be called Dar-Dara so that every ingredient can express its flavor and doesn’t gets mixed up like a chutney. Indeed, one can purely feel the layers of the outer crisp and the filling inside of the tastiest Hari Matar ki Kachori ever. Why not try it out yourself and taste the bliss???
(Makes approximately 19-20 kachoris)
400 grams, Maida
5 tablespoons, Ghee
1 teaspoon, Ajwain
Salt to taste
Water to knead the dough (I have used ½ cup)
2 cups, green peas (fresh or frozen), blended to coarse paste
2-3 green chilies, finely chopped
1 inch, ginger, grated
½ teaspoon, amchoor
1 teaspoon, kasuri methi
1 teaspoon, garam masala powder
½ teaspoon, red chili powder
½ teaspoon, dhaniya (coriander) powder
½ cup, coriander leaves, finely chopped
1 teaspoon, zeera
1 teaspoon, fennel seeds/crushed
½ teaspoon, Kalonji (nigella seeds)
1& 1/2 tablespoon, ghee
Salt To taste
Oil for frying
In a blender or a processor, add peas and blend it to a coarse paste. Take it out into a bowl.
In a pan or kadhai, heat ghee. Add cumin, fennel seeds and kalonji, fry for few seconds, do not burn.
Add chopped chilies and ginger fry for another few seconds.
Now add coarsely chopped/crushed green peas and sauté for a minute or two.
Cover and cook for 5 minutes on low. Stir in between to avoid burning.
Add chili powder, dhaniya powder, garam masala powder, amchoor and mix. Cook for another minute. Make sure that mixture dry completely.
Take it off the heat and add kasuri methi, mix. Allow it to cool completely. Add coriander leaves and mix.
Meanwhile, we will make our dough.
In a bowl, add flour, Ajwain, salt and mix.
Add ghee and mix it with fingers to make crumbly mixture.
Now, add water and knead it to a soft dough. Dough need not be smooth. Cover with tea towel and keep it aside for 30 minutes.
Making Of Kachoris:
Divide the dough into 19-20 equal parts (small lemon sized balls).
Now, take one ball and roll it into 3-4 inch disc making sure that edges and slightly thinner than the centre. Then, place spoonful or two of filling in the centre, bring the edges together carefully and pinch them to seal the mixture within. Do not over stuff the filling. I placed standard measure 1 tablespoon of filling within.
Gently roll the kachoris to 2-3 inches circle. Repeat the same for all the kachoris.
Heat enough oil in heavy bottom pan or kadhai. Once the oil is medium hot, crefully, slide-in the kachoris few at a time and fry on medium high heat for a minutes. Then, reduce the flame to low and fry until they brown and crisp.
Take them out on absorbant paper. Fry all the kachoris in similar manner.
Delectable Hari Matar Ki Kachoris are ready.
Serve them with hari chutney or/and meethi chutney