• Corn Matar Kachori
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INGREDIENTS


Corn Matar Kachori

Servings - 2 - 3

INGREDIENTS


All purpose flour - 300 grams

Carom seeds - 1/4 teaspoon

Salt - 1/2 teaspoon

Ghee - 45 milliliters

Water - 620 milliliters, divided

Green peas - 250 grams

Sweet corns - 75 grams

Green chili - 1 1/2 teaspoons

Ginger - 1 1/2 teaspoons

Oil - 1 teaspoon

Crushed fennel seeds - 2 teaspoons

Salt - 1/2 teaspoon

Chaat masala - 1/2 teaspoon

Garam masala - 1 teaspoon

Coriander - 2 tablespoons

Oil - for frying

PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1/4 teaspoon carom seeds, 1/2 teaspoon salt, 45 milliliters ghee and mix it well.

2. Add 120 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 25 minutes.

4. Take a pan, add 500 milliliters water, 250 grams green peas and stir well.

5. Bring it to a boil.

6. Boil for 5 - 7 minutes on medium heat.

7. Remove it from heat and drain the peas.

8. Transfer this into a blender, add 75 grams sweet corns, 1 1/2 teaspoons green chili, 1 1/2 teaspoons ginger and blend well.

9. Heat 1 teaspoon oil in a pan, add 2 teaspoons crushed fennel seeds and stir for 1 - 2 minutes.

10. Then, add the blended mixture in it and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1/2 teaspoon salt, 1/2 teaspoon chaat masala, 1 teaspoon garam masala and mix it well.

13. Now, add 2 tablespoons coriander and mix it again.

14. Cook for 3 - 5 minutes on medium heat.

15. Remove it from heat and keep aside.

16. Take a ball from dough and flatten it with the help of a rolling pin.

17. Add some mixture on it.

18. Roll it into a ball and slightly flatten the ball with the help of your palms to make a kachori. (See Video)

19. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

20. Drain it on an absorbent paper.

21. Serve hot with chutney.