Today’s Recipe: It is very enjoyable to eat delicious things with hot tea in the cold season. And one such favorite snack of winter is Matar Kachori, which is a pleasure to eat. In this season, very good fresh green peas are available from which we try many dishes. The crispy texture of Matar Kachori looks more crispy in the cold. So today let us tell you the recipe of making crispy pea shortbread.

Material

• Flour – 2 cups


• Ghee/Oil – ¼ cup (moin)


• Salt – ½ teaspoon


• Water – as per need


• Green peas – 1 cup (fresh or frozen)


• Green chilli – 2


• Ginger – 1 inch piece


• Oil – 1–2 tbsp


• Cumin – ½ teaspoon


• Asafoetida – 1-2 pinch


• Coriander powder – 1 teaspoon


• Fennel powder – 1 teaspoon


• Red chilli powder – ½ teaspoon


• Garam masala – ¼ teaspoon


• Dry mango powder/lemon juice – ½ tsp


• Salt – as per taste

Method

1-First of all, add ¼ cup of ghee/oil into two cups of flour. The flour should be so much that it binds the dough when you clench your fist.

Gradually add water and knead a soft but stiff dough. Cover and keep aside for 30 minutes.

2-Now grind peas, green chillies and ginger coarsely (not paste). Heat oil in a pan. Add cumin and asafoetida in it.

3-Now add ground peas and fry for 6-8 minutes until its rawness goes away. Now add coriander powder, fennel powder, red chilli, garam masala, dry mango powder and salt.

4- When the mixture becomes dry and slightly crumbly, turn off the gas. Let the stuffing cool completely.

5- Now make small balls of the dough. Roll one ball lightly. Place 1-2 spoons of pea stuffing in the middle. Lift the edges and close it well. Press lightly with the palm and give it the shape of a round kachori. 6- Heat the oil in the pan on medium flame. The oil should not be too hot, nor too cold – just medium. Put the kachoris in the oil and let them rise on low-medium flame. On both the sides Fry till golden brown. Take it out and keep it on a tissue. Serve hot Matar Kachori with potato curry, curd or green chutney.

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