Mutter Ki kachori happens to be the most favorite North Indian snack during the winters. Unlike those regular lentil and spice stuffed kachoris, the mutter kachori is filled with a spicy green pea filling and is served with tangy tamarind chutney and also with bedmi aloo ki sabzi at various places in North India.
Melt Ghee and mix in atta/ maida with salt, mix it well.
Add water slowly and mix it into a nice firm dough
Leave it aside for 1/2 - 1 hour
For Filling:
Grind Peas coarsely with ginger and green chilies
Heat oil in a pan, add both the onion seeds and fennel.
Add crushed green peas mix and fry for 5-6 min till raw smell of peas are gone.
Add all dry masalas and desiccated coconut and mix well
Fry for few more minutes.
Let it cool for a while (cool enough to be able to handle)
For Making Kachori :
Take a small lemon size dough ball and roll it into a thick poori size
Take about 1 tbsp aloo-matar masala in a ball form and keep it in the middle of the poori.
Now, pull all sides of the poori around it in round form and pinch off the extra dough from the top
Now, press the middle of the kachori nicely with a thumb (otherwise kahcori may open up when you put it in hot oil)
Press it with hand only (don't roll or else the masala will ooze out) and give it a round shape.
Heat oil in another deep pan and add these kachoris one by one and fry them in low flame till golden brown. If you take a wider pan and if your oil is hot enough, you can even fry 2-3 together.
Take them on paper towel and soak the extra oil Serve hot with Imli Chutney / tomato ketchup or curd !!!
Recipe Notes
If you liked this Indian snack recipe, then try making it at home and share your feedback with me in comments below 🙂
Hello! Welcome to Spoon Fork And Food ! I'm so happy you're here. Myself Shaheen and I am an IndianMuslim. Cooking is the way I express my creative side to the world. Welcome to my happy corner on the Internet.
