MUTTER KI KACHOURI

Ingredients: For Filling (Serves 6)

Green Peas (Mutter) – 4 Cups (boiled & roughly mashed)

Oil – 2 Tbsp

Hing – ½ Tsp

Jeera – 1 Tsp

Dhaniya (Coriander) Powder – 2 Tsp

Haldi (Turmeric) Powder – 1 Tsp

Grated Ginger – 2 ½ Tsp

Finely Chopped Green Chillies – 2

Red Chilli Powder – 1 ½ Tsp

Chaat Masala – 1 Tsp

Amchur Powder – 1 Tsp

Garam Masala – ¾ Tsp

Besan (Gram Flour) – 2 Tbsp

Salt to Taste

Ingredients: For Dough

Maida – 4 Cups

Besan – 1 Cup

Baking Powder – 1 Tsp

Salt – 1 Tsp

Oil – 4 Tbsp

Ajwain – 1 Tsp

Cold Water to knead the dough

Method: For Filling

-Heat oil in a kadhai. Add hing and jeera. Then add dhaniya powder, haldi and ginger. Stir fry for a minute. Next add the chopped green chillies, mix and cook for 2 minutes. Now add the mashed green peas and cook on low flame for 4 to 5 minutes. Add salt, red chilli powder, chaat masala, amchur, garam masala and besan. Mix thoughroly and cook for 2 minutes. Switch off the gas and let the filling cool.

Method: For Kachouri

-In a large vessel, add maida, baking powder, salt, ajwain and oil. Mix together with both your hands so that it feels like bread crumbs. Now add water and knead a stiff dough. Cover with a wet cloth and keep aside for 15 to 20 minutes.

-Make small pedas from the dough; roll a little into the size of a small puri. Fill each puri with 1 heaped Tbsp of the mutter masala. Close in the sides and then roll it lightly.

-Heat oil in a kadhai and deep fry the kachori, till it turns golden brown and crisp.

-Serve Hot with Green Chutney, Imli ki Chutney and Aloo ki Sabzi.

(Recipe for Aloo ki Sabzi will be posted soon!)

ENJOY EATING, KEEP COOKING!