Aloo Matar Kachori
Deep-fried tasty aloo matar kachori recipe, made with boiled potatoes & peas, and spiced with a freshly ground spice blend!
Ingredients
Aloo Matar Filling
- 1 Tbsp Veg Oil
- 1 medium Potato
- 1/4 cup Green Peas
- 1-2 pcs finely chopped Green Chili
- 1 tsp Fennel Seeds or saunf
- 1 tsp Cumin Seeds or jeera
- 1 Tbsp Kachori Masala (2 parts coriander seeds, 1 part cumin seeds, 1 part fennel seeds)
- 1 tsp Salt (adjust to taste)
- 1 tsp Red Chili Powder (optional)
- 1/2 tsp Turmeric Powder or haldi
- 1/4 tsp Asafetida or Hing (optional)
- 1/2 cup finely chopped CIlantro or Coriander leaves
Pastry Dough
- 1 cup All Purpose Flour or maida
- 1/4 tsp Salt
- 1/4 tsp crushed Carom Seeds or ajwain
- 1/4 cup Ghee or Neutral Veg Oil
- 1/4 cup Warm Water
Other
- Oil, for deep frying
Instructions
Aloo Matar Filling
- Dry roast coriander seeds, fennel seeds, cumin seeds. Let them cool, grind to a coarse powder and set aside. This is your kachori masala
- Heat oil in a pan, add cumin and fennel seeds. Then add the chili, asafetida, turmeric powder and fry few seconds. Add the boiled and mashed potatoes and peas and mix well. Add the spices and salt, fry until mixture dries a bit. (You can't fill a wet filling inside a kachori). Let it cool completely
Pastry Dough
- Mix together dry ingredients: flour, salt, crushed carom seeds. Add oil or ghee and mix into the flour. Then add water and knead to a smooth and soft dough. Let it rest for 30 minutes.
Making the Aloo Matar Kachoris
- Divide dough and the aloo matar filling each into equal portions and roll into neat balls.
- Flatten each ball of dough, place filling in the center, wrap around with dough into a neat ball. Gently flatten into a round disk (kachori). Repeat with rest of the dough balls.
- Heat some neutral veg oil in a pan. Drop kachoris into medium hot oil. Don't overcrowd the pan. Cook on medium heat, pressing on both sides until the kachori is crispy, golden brown and well cooked.
- Remove onto a paper towel to drain out excess oil and serve with your favorite chutney. You can serve kachoris warm or at room temperature. You can also reheat in the oven or airfryer to return them back to their original crisp state.