Mattar ki Kachori with Aloo Tamatar Sabzi

Instructions

1. 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. 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. 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. 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.