Crispy, flaky deep-fried pastries with a savory, spiced green pea filling. A classic North Indian tea-time snack that's bursting with flavor and perfect for any celebration.
Prep55 min
Cook25 min
Servings6
Serving size: 1 serving
272cal
6gprotein
34gcarbs
12g
Ingredients
1.5 cup All-Purpose Flour
2 tbsp Semolina (Fine variety, also known as suji or rava)
3 tbsp Ghee (Melted, for the dough (moyan))
0.5 tsp Carom Seeds
1.25 tsp Salt (Divided for dough and filling)
0.5 cup Water (Lukewarm, use as needed for kneading)
A simple yet flavorful potato and tomato curry, perfect for a comforting weeknight meal. This North Indian staple is quick to make and pairs beautifully with hot puris or rotis. A true taste of home-style cooking.
Crispy, fiber-rich Mattar ki Kachori with homestyle Aloo Tamatar Sabzi. A soul-satisfying combo!
This awadhi dish is perfect for snack. With 472.96000000000004 calories and 10.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Fennel Seeds (Coarsely crushed)
0.25 tsp Asafoetida
1 inch Ginger (Peeled and roughly chopped)
2 count Green Chili (Adjust to your spice preference)
2 tbsp Gram Flour (Also known as besan)
1 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder
1 tsp Dry Mango Powder (Also known as amchur)
0.5 tsp Garam Masala
0.5 tsp Sugar (Optional, to balance flavors)
2 tbsp Cilantro (Freshly chopped)
Instructions
1
Prepare the Dough (10 mins active, 30 mins rest)
In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, and 0.5 tsp of salt.
Add the 3 tbsp of melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. To test, a fistful of the mixture should hold its shape.
Gradually add lukewarm water, a little at a time, and knead to form a firm, yet pliable dough. Do not over-knead.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Green Pea Filling (15 mins)
In a food processor or grinder, add the green peas, ginger, and green chilies. Pulse a few times to get a coarse, chunky paste. Do not make a smooth puree.
Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the cumin seeds, crushed fennel seeds, and asafoetida. Sauté for 30-40 seconds until they sizzle and become fragrant.
Lower the heat and add the gram flour (besan). Roast for 1-2 minutes, stirring constantly, until it releases a nutty aroma.
Add the coarse pea paste to the pan. Cook for 4-5 minutes, stirring continuously, until the raw smell disappears and most of the moisture has evaporated.
Add all the dry spice powders: coriander, turmeric, red chili, dry mango, and garam masala. Add the remaining 0.75 tsp salt and optional sugar. Mix thoroughly.
Continue to cook the mixture for another 2-3 minutes until it is completely dry and fragrant. A dry filling is key to crispy kachoris.
Turn off the heat and stir in the chopped cilantro. Transfer the filling to a plate and allow it to cool down completely.
3
Assemble the Kachoris (15 mins)
Once the filling is cool, divide it into 12 equal portions and roll them into small, compact balls.
Briefly knead the rested dough for a minute. Divide the dough into 12 equal-sized balls.
Take one dough ball and flatten it with your fingers to form a 3-inch circle, keeping the edges thinner than the center. This prevents the base from becoming too thick.
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, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
Gently flatten the stuffed ball between your palms to create a 2.5 to 3-inch diameter kachori. Be careful not to apply too much pressure, which could cause the filling to ooze out.
4
Fry the Kachoris (25 mins)
Heat the oil for deep frying in a heavy-bottomed pan or kadai over a low flame. The oil should be just warm, not hot. To test, a small piece of dough dropped in should take a few seconds to rise to the surface.
Carefully slide 3-4 kachoris into the oil, ensuring not to overcrowd the pan.
Fry on very low heat for 5-7 minutes. They will slowly puff up and float to the top. Do not disturb them during this time.
Once they float, gently flip them over. Increase the heat to low-medium and continue to fry for another 6-8 minutes, flipping occasionally, until both sides are golden brown and crisp.
Frying slowly on low heat is essential for a 'khasta' (flaky and crispy) texture.
Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
Serve hot with mint-coriander chutney, tamarind chutney, or a cup of chai.
201cal
4gprotein
31gcarbs
8gfat
Ingredients
500 g Potatoes (about 4 medium, boiled, peeled, and roughly crumbled)
250 g Tomatoes (about 3 medium, pureed)
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.25 tsp Hing
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
2 cup Water (hot)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Heat oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Then, add the hing and stir for a few seconds.
2
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
3
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to prevent the spices from burning.
4
Pour in the tomato puree and mix well. Increase the heat to medium and cook the masala, stirring occasionally, for about 6-8 minutes until it thickens and you see oil separating from the sides.
5
Add the crumbled boiled potatoes and salt. Gently mix to coat the potatoes with the masala. Sauté for 2 minutes, allowing the potatoes to absorb the flavors.
6
Pour in 2 cups of hot water and stir well. Bring the curry to a rolling boil. Once boiling, reduce the heat to low.
7
Cover the pan and let the curry simmer for 8-10 minutes. During this time, use the back of your spoon to gently mash a few potato chunks against the side of the pan. This will naturally thicken the gravy.
Turn off the heat. Stir in the garam masala and crushed kasuri methi. Garnish with fresh chopped coriander leaves. Let the sabzi rest for 5 minutes before serving to allow the flavors to meld.