Family food, Snacks, Toddler recipe

Matar ki Kachori – Baked Version

Posted by sunainaagrawal on

Kachori is a Rajasthani or Marwari snack. You will find these at most snack stalls in Rajasthan along with tea and pakodas.   It consists of a round ball/ disk of crisp, flaky pastry, which is deep fried with a spicy filling inside. Terribly yummy and a little unhealthy (LoL).

I remember gorging on khasta kachoris from Marwari sweet shops in Calcutta. The fondest childhood memories are those of Matar ki Kachoris from Gupta Brothers/ Haldirams in Kolkata.  It was special, as 20-25 years ago, these were available only during the winters, which is the ‘matar ka season’.  The pastry was flaky and crisp and the filling made with fresh green peas minced and mildly spiced with aromatic Indian spices. It tasted like heaven on a platter.

Today I am a bit nostalgic, as we are recreating childhood memories and a healthy version of Marwari Matar Ki Kachori.  Refined flour has been replaced with whole wheat flour and the kachoris are baked to perfection instead of being deep fried.

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Preparation Time: 40 mins  Baking Time: 30 mins

Yields – around six kachoris

Ingredients:

For the dough

  1. Whole Wheat Flour – 1 cup
  2. Oil – ¼ cup (I used sesame oil)
  3. Baking powder – ¼ tsp
  4. Baking Soda – ¼ tsp
  5. Salt – to taste
  6. Warm water – ½ cup
  7. Ghee – 1 tbsp

For the Filling

  1. Green Peas – 1 cup
  2. Ginger – 1 inch piece
  3. Green Chillies – 2-3
  4. Oil – 1tsp
  5. Bay leaf – 1
  6. Red Chilli Powder – 1 tsp
  7. Turmeric powder – 1/2 tsp
  8. Pepper – ½ tsp
  9. Garam Masala – 1 tsp
  10. Black Salt or rock salt – ½ tsp
  11. Asafoetida – 1 pinch
  12. Salt – to taste

Method:

Dough

  1. Combine all the ingredients and slowly add water to get a smooth, pliable dough
  2. You need to pinch and knead the dough for around 8-10 mins to get a perfectly smooth dough. There should be no creases in the dough
  3. Cover with damp cloth and keep aside for 15-20 mins

Filling

  1. Grind the peas with green chilly and ginger to a smooth paste
  2. In a pan, heat the oil and add bay leaf and asafoetida
  3. Add the green pea paste and sautee for a couple of minutes
  4. Add the spices and sautee on low heat, till the paste becomes completely dry
  5. Remove the bay leaf and divide the filling into 6 portions

Assembly and Baking

  1. Divide the dough into 6 balls and roll them into a perfect round shape
  2. Roll out the ball of dough into a circle of around 2.5 inches in diameter
  3. Place the filling in the center, bring the sides together and seal tightly
  4. Flatten the kachoris between your palms to a disc like shape, ensuring the filling does not spill out
  5. Repeat with remaining dough and brush the kachoris with melted ghee on all sides
  6. Place them on a greased baking tray with sufficient space in between, as the kachoris will rise and spread
  7. Bake in pre- heated oven at 170 degrees Centigrade for around 30 mins, turning the kachoris around 3-4 times for even baking. The kachoris will turn slightly golden on both sides, once they are fully baked
  8. Serve hot with tamarind chutney and green chutney

 

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