Matar Kachori, Aloo Sabzi and Tamarind Chutney

Instructions

1. 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. 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. 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. 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.