Matar Kachori | How to make Peas Stuffed Pooris

For the second day of BM#48, weekend Brunch, I planned for yet another elaborate brunch. Sunday breakfast at home is either Appam with Tomato Kurma or Poori channa. I didn't want to break the tradition and decided to make two different poori variety to make it even more elaborate. As always the breakfast is had at around 10.30 or so. Since hubby dear had his clients coming early morning, he was clear that he will only have a quick breakfast. On hearing I made so much, he was looking skeptically, saying how I expected him to indulge in such heave breakfast, considering the elaborate Sunday lunch.

Only then it struck me that I completely forgot about the lunch part and wondered how will we even do justice to the breakfast. I then said that we vegetarians will do the justice and rest can diet if they wanted. So it was all one poori each for all of them. Even then they said it was heavy. I gave up. However I had a field day, enjoying the Matar Kachoris with Alu Sabzi and the Bedmi Poori with Bedmi Chana Subzi.

Matar Kachoris/Matar Pooris and I go a long way. I first remember hearing about it during our Calcutta Visit and enjoyed our share of stuffed pooris. Infact back home, I made these Matar Pooris and enjoyed. While I was checking out for ideas, I remembered the kachoris, as these are called in some parts of the country, made with fresh matar and checked again.

While the typical Kachoris are deep fried, hard crispy shells, stuffed with spicy filling, these kachoris are softer and more on the stuffed paratha types. Infact these are regular pooris only, simply referred as Kachoris. I read that this breakfast is famous in UP and Delhi as well. So I am going to generally tag this as North Indian Recipes.

I enjoyed both the set of pooris so much and I am sure I am going to repeat these often!

The weekend brunch was Matar Kachoris with Aloo Sabzi and Bedmi Poori with Bedmi Chana Sabzi

Matar Kachori | Peas Stufffed Pooris

Ingredients Needed:

For dough:

All purpose flour/ Maida - 2 cups
Baking powder - 1/4 tsp
Salt to taste
Ghee - 1 tbsp
water to knead
Oil for deep fry

For filling:

Fresh Green Peas - 1 cup
Cumin seeds - 1 tsp
Green chillies, finely chopped - 2
Grated Ginger - 1/4 tsp
Salt a pinch
Ghee - 1 tbsp

Spice powders to be added

Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Chaat masala - 1/4 tsp
Amchur powder - 1/4 tsp
Garam masala - 1/2 tsp
Asafoetida/ Hing a pinche

How to make the Matar Kachori

For the dough:

In a wide bowl, take the flour, salt and baking powder, mix well. Then add the ghee and crumble. Next add water slowly and knead to a stiff, but soft pliable dough. Let it rest for 30 mins, while you make the stuffing.

For the stuffing

Blanch the peas in MW for 5 mins. Mash it roughly so that the peas are mashed and soft.

Heat a non stick pan with ghee, add cumin seeds, hing, grated ginger and then all the mashed peas. Next add the salt, and all spice powders. combine and cook everything till the peas become almost dry. Keep it aside for it to dry

To make the matar kachori

Make even balls of the dough. Similarly make balls of the stuffing.

Heat oil in a kadai

Dust the board, press the balls slightly on the sides and place the stuffing in center, gather the sides and ensure the stuffing is completely covered. Pat it down and on dusted board, gently roll out. Make sure the discs are small and not very thin as stuffing will come out.

When the oil is hot enough, genly slide the pooris and press lightly on top, when it puffs up, turn to the other side and cook till the kachoris/pooris are cooked well.

Drain on a kitchen paper. Serve hot with Alu Subzi.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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