Mughlai Matar Kachori with Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, salt, and carom seeds.
   • Pour in the 4 tbsp of melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. When you press a fistful, it should hold its shape.
   • Gradually add water, a little at a time, and knead to form a firm, stiff dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Create the Mughlai Filling

   • If using fresh peas, blanch them in boiling water for 2-3 minutes, then drain. If frozen, thaw them. Pulse the peas in a food processor a few times to get a coarse, chunky texture. Avoid making a smooth paste.
   • Heat 2 tbsp of ghee in a pan over medium heat. Add cumin seeds, crushed fennel seeds, and asafoetida. Sauté for 30 seconds until they sizzle and become fragrant.
   • Add the ginger paste and chopped green chilies. Cook for another minute.
   • Lower the heat and add the besan. Roast for 2-3 minutes, stirring continuously, until it smells nutty.
   • Stir in all the powdered spices: coriander, turmeric, red chili, garam masala, and dry mango powder. Cook for 30 seconds.
   • Add the coarsely ground peas, salt, and sugar. Mix well and cook for 5-7 minutes, stirring frequently, until the mixture becomes dry and pulls away from the sides of the pan.
   • Turn off the heat and mix in the chopped cashews and raisins. Transfer the filling to a plate and let it cool completely.
3. 3

   Assemble the Kachoris

   • Once the dough has rested, knead it gently for one minute to smoothen it.
   • Divide the dough and the cooled filling into 12 equal portions and roll them into smooth balls.
   • Take a ball of dough and flatten it with your fingers to form a 3-inch disc, keeping the edges thinner than the center.
   • Place a ball of filling in the center. Carefully bring the edges of the dough together, pleating as you go, and pinch to seal the filling inside completely.
   • Gently press the sealed ball between your palms to flatten it into a 2.5 to 3-inch kachori. Ensure there are no cracks.
4. 4

   Fry to Golden Perfection

   • Heat the vegetable oil in a deep kadai or pan over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise to the surface very slowly.
   • Carefully slide 3-4 kachoris into the oil. Do not overcrowd the pan.
   • Fry on a consistent low to medium-low heat for 12-15 minutes. They will puff up slowly.
   • Flip them occasionally until both sides are evenly golden brown and crisp.
   • Patience is key: frying on low heat ensures the kachoris cook through and become perfectly flaky ('khasta').
   • Once done, use a slotted spoon to remove the kachoris and drain them on a wire rack to maintain crispiness.