Aloo-Matar Kachori is an Indian street food. In hindi matar means peas and kachori is the fried & flaky pastry. At my mom’s place, she makes aloo-matar kachori during winters. Some people make it just with matar (peas). I like the combination of aloo & matar. In North Indian regions, kachori are breakfast item with Jalebi as dessert. Sounds like a heavy breakfast..right..? I usually make them for lunch. Try these kachoris along with coriander chutney or sweet date chutney or tomato-cilantro-green chili chutney or thecha or just with yogurt. Aloo-Matar Kachori is not much different than Samosa except its shape. Iske sath garama-garam adarak wali chai ho to fir kya kehne…:)
(Makes 15-16 kachoris)
You will need:
- Whole wheat flour – 2 cups
- Carom seeds (crush them between your palms)
- Water – for kneading the dough.
- Mix oil to the four. With your fingertips mix the oil with the flour. Add salt, carom seeds.
- Knead into stiff dough by adding little water at a time. Cover it and let it rest for 15 minutes.
- Knead the dough one more time before starting to make balls out of it.
- Potato – boiled & mashed – 2
- Peas – boiled and mashed – 1 cup
- Freshly grated ginger-garlic-green chili – as per your taste
- Salt – to taste
- Coriander powder – 2 tablespoons
- Cumin powder – 1 teaspoon
- Fennel seeds (sauf) – 1/2 teaspoon
- Lemon juice – 1/2 teaspoon
- Heat the oil in a pan on medium heat. Once hot add cumin and fennel seeds, let them sizzle.
- Add Ginger-garlic-green chili, fennel seeds. Saute them for a while. Now add mashed potato, mashed peas. Add salt.
- Let it cook until the mixture becomes dry. Turn off the heat.
- Let it cool completely.
- Divide the dough into balls.
- Roll them to a small disc. Take 2 spoons of aloo-matar mixture and place it in the center of the disc. Bring all the side in the center and press them gently. This step is very important.
- Gently roll them to a kachori of about 4-5 inches in size. Pressing them with hands is the best option. But if that is not possible then you can also use rolling pin. But do it very gently as otherwise the pastry covering breaks.
- Dry roast these kachori on a no-stick pan. My mom uses this technique. This was she can freeze the rest of the non-fried kachori for later use. If you are sure to consumes all the kachoris during your meal time then fry them directly. I prefer to do it my mom’s way.
- Once is oil is perfect for frying, slowly slide them into the oil. The oil should neither be very hot nor should be at low heat, but medium hot.
- You will see kachoris will start puffing up.
- Fry them till they turn golden brown. Take the fried kachori on a paper towel to absorb any excess oil.
Tips for making flaky-crispy kachoris:
- Dough should be stiff. If it is too soft then it will be crispy but not flaky. If it is too hard then it will be hard to roll and it will break. It if is less then kachori will be crispy but not flaky.
- Be careful while rolling, be gentle, do not give too much pressure. Otherwise it will break and stuffing will come out while drying and kachori will break into oil. Use hands if possible but for beginners, rolling pic too will work.
- Keep dough and rolled kachoris covered with kitchen towel to prevent from drying out.
- Oil temperature should be perfect before you start frying. Check with slowly sliding one small ball into the hot oil. If it comes on top that means the oil is ready.
Now, it’s your turn to try these yummy kachoris.