Rajashthani Matar Kachori

Rajashthani Matar Kachori

Rajashthani Matar Kachori

The trick to a good kachori is the correct dough and a tasty filling. But can we forget the important role of the ghee that we use? Verka Ghee has the perfect “desi ghee” aroma which reminds of us ‘ghar ka ghee’! It is much healthier to use good ghee than refined oils, so to my mind, nothing beats a spicy, flaky Rajasthani Kachori, cooked with Verka Ghee! When you prepare them at home, they will be more hygienic, ‘khastaa’ and ‘sasta’ !

Rajashthani Matar Kachori Ingredients: 

• 11⁄2 cups maida
• 1⁄4 tsp salt
• 1⁄4 tsp baking powder
• 21⁄2 tbsp Verka Ghee
• 3⁄4-1 cup water
• Oil for frying
• 1- 11⁄2 cup green peas
• 1⁄2 tbsp each, minced ginger and green chilies
• 1 tbsp Verka Ghee
• 1⁄2 tsp each, whole jeera and saunf
• 1/8th tsp heeng
• 11⁄2 tsp sabut dhaniya
• 11⁄2 tsp dhaniya powder
• 1⁄2-3⁄4 tsp amchoor
• Chili powder and salt to taste

Method:

• Sieve together the maida, salt and baking powder.
• Drop the Verka Ghee in several places, then blend it in with your fingertips. It should look sandy.
• Gradually add water and make a dough. It should be a little firm.
• Grind the jeera, dhaniya and saunf into a coarse powder.
• Place the peas, ginger and chilies in the mixie and make a rough paste.
• Heat Verka Ghee in a kadhai and tip in the heeng, then the dry powdered masalas.
• When the spices turn a bit darker, add the peas mixture, salt and chili powder and saute for 5-6 minutes.
• When the mixture looks quite dry, remove from heat, add green dhaniya, allow to cool and add amchoor.
• Punch down the dough till it’s smooth. Set up oil for frying.
• Make about 10 balls of dough, then roll each one out.
• Place a knob of spicy peas (3 tbsp) in the centre of each disc, then gather up the dough around it. Pinch and seal well.
• Roll gently and carefully, then slide them into hot oil. Fry till puffed up, then cook further on a medium flame till golden.
• Flip over and cook further. Remove and drain.

Note: A hint of garam masala and rock salt give the kachoris a fragrant lift! Half the maida can be replaced with whole wheat flour. Boiled and mashed potatoes can be added to the peas for a lovely variation. Before frying, make sure that the oil is hot. If it is cold, it will seep into the kachori, making it soggy and limp.