Crispy joy with spicy vibes, this Matar Aloo Kachori is a winter special delight.
Ingredients
Filling
- 500gMatar
- 500gPotato
- 1small bunch Coriander leaves
- 5cloveGarlic
- 1small piece Ginger
- 3Green chili
- 1Tbsp Oil
- 1tspMustard seeds
- 1tspCumin seeds
- 1tspTurmeric powder
- 2tspCoriander powder
- 1tspCumin powder
- 1tspGaram masala
- Salt
- 3cupsWheat flour
- 2tspGhee
- Water for dough
- Oil for deep frying
Nutrition (per serving)
Calories
723.8kcal (36.19%)
Protein
16.5g (33%)
Carbs
117.3g (42.64%)
Sugars
2.5g (5%)
Healthy Fat
10.0g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
How to make Matar Aloo Kachori
Preparation of Filling
Boil the potatoes and mash them.
In a pan, heat oil and add mustard seeds and cumin seeds.
Once they splutter, add chopped garlic, ginger, and green chilies.
Add the boiled matar and mashed potatoes to the pan.
Mix in turmeric powder, coriander powder, cumin powder, garam masala, and salt.
Cook for a few minutes and then add chopped coriander leaves.
Let the filling cool down.
Dough Preparation
In a bowl, mix wheat flour and salt.
Add ghee and water gradually to form a soft dough.
Cover the dough and let it rest for 15 minutes.
Making Kachoris
Divide the dough into small balls.
Flatten each ball and place a spoonful of filling in the center.
Seal the edges and shape it into a round kachori.
Heat oil in a deep pan for frying.
Fry the kachoris until they are golden brown.
Remove and drain on paper towels.
Nutrition (per serving)
Nutrition (per serving)
Calories
723.8kcal (36.19%)
Protein
16.5g (33%)
Carbs
117.3g (42.64%)
Sugars
2.5g (5%)
Healthy Fat
10.0g
Unhealthy Fat
10.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is soft for better kachori texture.
You can adjust the spice level by adding or reducing green chilies.
Fry kachoris on medium heat to ensure they cook evenly.
FAQS
What is the best way to store leftover Matar Aloo Kachori?
To store leftover Matar Aloo Kachori, let them cool completely and then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them. Just make sure to separate each kachori with parchment paper to prevent sticking.
Can I make Matar Aloo Kachori gluten-free?
Yes, you can make Matar Aloo Kachori gluten-free by substituting wheat flour with a gluten-free flour blend, such as rice flour or chickpea flour. Just ensure that the dough is pliable and easy to work with for shaping the kachoris.
What can I serve with Matar Aloo Kachori for a complete meal?
Matar Aloo Kachori pairs wonderfully with a side of tangy tamarind chutney or mint chutney. You can also serve it with yogurt or raita to balance the spices. For a complete meal, consider adding a fresh salad or a bowl of spicy curry.
How do I ensure my Matar Aloo Kachori stays crispy after frying?
To keep your Matar Aloo Kachori crispy after frying, make sure to drain them well on paper towels to remove excess oil. Additionally, avoid covering them immediately after frying, as steam can make them soggy. Serve them hot for the best texture.
What are some common substitutions for ingredients in Matar Aloo Kachori?
If you don't have fresh green chilies, you can use red chili powder for heat. For the spices, you can adjust the amounts of turmeric, coriander, and cumin powders based on your taste. If you prefer a different filling, you can also use peas or lentils instead of potatoes and matar.
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Suman Yadav
(@sumansauthenticrecipe)
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe...
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