Crispy, flaky pastries filled with a savory and tangy green pea mixture. This popular North Indian snack is perfect for tea time or as an appetizer, bursting with flavor in every bite.
Prep30 min
Cook30 min
Servings12
Serving size: 1 serving
165cal
4gprotein
21gcarbs
7g
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
2 tbsp Semolina (Fine variety, also known as Suji or Rava)
A delicious and simple Jain-friendly curry made with raw bananas, which perfectly mimic the texture of potatoes. This no-onion, no-garlic recipe is tangy, lightly spiced, and comes together quickly for a wholesome meal.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
About Matar Kachori, Aloo Sabzi and Tamarind Chutney
Crispy, perfectly spiced matar kachori with comforting aloo sabzi and tangy tamarind chutney. So good!
This marwari dish is perfect for lunch. With 440.10999999999996 calories and 6.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Also known as Jeera)
1 tsp Fennel Seeds (Coarsely crushed, also known as Saunf)
1 inch Ginger (Freshly grated)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Gram Flour (Also known as Besan)
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to spice preference)
1 tsp Dry Mango Powder (Also known as Amchur)
0.5 tsp Garam Masala
0.5 tsp Sugar (Balances the flavors)
2 tbsp Coriander Leaves (Freshly chopped)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, semolina, 0.75 tsp salt, and melted ghee.
Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky texture.
Gradually add water, a little at a time, and knead to form a semi-stiff dough. Do not over-knead; the dough should be firm but pliable.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Green Pea Filling
If using frozen peas, thaw them. If using fresh, blanch them in boiling water for 2-3 minutes, then drain and refresh in cold water.
Pulse the green peas in a food processor or blender to a coarse, chunky paste. Avoid making it too smooth and do not add water.
Heat 2 tbsp of oil in a pan over medium heat. Add the asafoetida, cumin seeds, and crushed fennel seeds. Sauté for 30 seconds until they splutter and become fragrant.
Add the grated ginger and chopped green chilies, and sauté for another 30 seconds.
Lower the heat, add the gram flour (besan) and roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma.
Add the coarsely ground peas along with all the powdered spices: coriander, turmeric, red chili, dry mango powder, garam masala, sugar, and 1 tsp salt.
Mix everything well and cook for 5-7 minutes on low-medium heat, stirring frequently, until the mixture becomes dry and fragrant. The moisture should evaporate completely.
Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
3
Assemble the Kachoris
Once the filling is completely cool, divide it into 12 equal portions and roll them into small balls.
Briefly knead the rested dough for a minute, then divide it into 12 equal-sized balls.
Take one dough ball and flatten it with your fingers or a rolling pin into a 3-inch circle, ensuring the edges are thinner than the center.
Place one ball of the pea filling in the center of the dough circle.
Bring the edges of the dough together, pleating as you go, and pinch firmly at the top to seal the filling inside. Remove any excess dough from the top.
Gently flatten the stuffed ball between your palms to form a kachori about 2.5 to 3 inches in diameter. Be careful not to apply too much pressure, which could cause the filling to break through.
4
Fry the Kachoris
Heat the oil for deep frying in a heavy-bottomed pan or kadai over low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should sink and rise to the surface slowly without browning quickly.
Carefully slide 3-4 kachoris into the oil, ensuring not to overcrowd the pan.
Fry on a consistent low to low-medium heat for 12-15 minutes. For the first 5-6 minutes, let them cook undisturbed. They will puff up and float to the surface.
Once they float, gently flip them and continue to fry, turning occasionally, until they are golden brown, crisp, and cooked through on all sides.
Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
Increase the heat slightly between batches if needed, then lower it again before adding the next batch of kachoris.
Serve hot with your favorite chutney.
183cal
2gprotein
29gcarbs
8gfat
Ingredients
4 medium Raw Bananas (also known as green plantains)
3 medium Tomatoes (ripe and roughly chopped)
1 inch Ginger (peeled)
2 Green Chilies (adjust to your spice preference)
2 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing (asafoetida)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (use Kashmiri for milder heat and vibrant color)
1.5 tsp Coriander Powder
1 tsp Salt (adjust to taste)
0.5 cup Water (adjust for desired consistency)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Raw Bananas
Wash the raw bananas thoroughly and trim both ends.
Place them in a pressure cooker with 1 cup of water. Cook for 2 whistles on medium heat.
Alternatively, boil them in a pot of water for 12-15 minutes until they are fork-tender.
Once cooked, let them cool down completely. Peel the skin and chop the bananas into 1-inch cubes. Set aside.
2
Prepare the Tomato-Ginger Puree
In a blender, combine the roughly chopped tomatoes, peeled ginger, and green chilies.
Blend until you get a smooth puree. Do not add any water during blending.
3
Sauté the Masala
Heat oil in a kadai or pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds.
Allow the seeds to crackle and splutter for about 30 seconds.
Add the hing (asafoetida) and sauté for another 10 seconds.
Pour the prepared tomato puree into the pan. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and you see oil separating from the sides.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices for 1-2 minutes until fragrant.
4
Combine and Simmer
Gently add the boiled and cubed raw bananas to the masala. Mix carefully to coat them evenly without mashing them.
Pour in 1/2 cup of water, stir gently, and bring the curry to a simmer.
Cover the pan and cook on low heat for 5 minutes. This allows the bananas to absorb the flavors of the masala.
Uncover the pan, add the garam masala and fresh lemon juice. Give it a final gentle stir.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve hot with phulka, roti, paratha, or puri.
4
Add Spices and Simmer
Once the mixture is boiling, reduce the heat to low.
Stir in the roasted cumin powder, dry ginger powder, red chili powder, black salt, regular salt, garam masala, and optional hing.
Mix well and let the chutney simmer for 20-25 minutes. Stir occasionally to prevent it from sticking.
The chutney is ready when it has thickened and coats the back of a spoon.
5
Cool and Store
Turn off the heat and allow the chutney to cool completely to room temperature. It will thicken significantly as it cools.
Once cooled, transfer the chutney to a clean, dry, and airtight glass jar.