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)
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Crispy matar kachori, a tangy, soul-satisfying treat, perfect with cool dahi for a burst of flavor.
This marwari dish is perfect for lunch. With 327.23 calories and 12.33g 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.
4
Serving size: 1 serving
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.