KHASTA MATAR PURI /
KHASTA MATAR KACHORI / मटारची पुरी / मटारची कचोरी
INGREDIENTS
FILLING / STUFFING
|
|
Jeera / cumin seeds
|
1 tsp
|
Onions
|
3 nos
|
Ginger garlic green chilli crushed coarse
|
1 ½ tbsp
|
Green peas par boiled
|
2 cups
|
Haldi / turmeric pdr
|
½ tsp
|
Dhania pdr
|
1 tsp
|
Jeera pdr
|
½ tsp
|
Chaat masala pdr
|
1 tsp
|
Salt
|
T.T.
|
Sugar
|
½ tsp
|
Coriander leaves chopped
|
3 – 4 sprigs
|
Lime juice
|
½ tbsp.
|
Besan / chickpea flour dry roasted
|
1 – 2 tbsp
|
Oil
|
2 tbsp
|
OUTER COVERING
|
|
Gavhache peeth / Wheat flour
|
2 – 2 ½ cups
|
Besan / chickpea flour
|
2 tbsp
|
Rawa / semolina
|
2 tbsp
|
Salt
|
T.T.
|
Sugar
|
1 tsp
|
Oil
|
4 – 5 tbsp + for deep frying
|
Water for kneading
|
As req.
|
METHOD:
1.
Heat oil, add
in the jeera.
2.
When it
crackles add in the onions. Mix them a little till they soften.
3.
Then add in the
ginger garlic green chilli paste and again mix a little.
4.
Drain out all
the water from the boiled peas and lightly crush them coarse.
5.
Add these
crushed peas to the pan.
6.
Mix and saute
well till they start to dry up a little.
7.
Then add in the
haldi, dhania jeera pdr, chaat masal pdr and salt. Mix.
8.
Now add in
sugar, coriander leaves and lime juice.
9.
Switch off the
flame and allow the mix to cool.
10.
Check the seasonings
and consistency of the filling.
11.
The filling
should be moist but there should not be any moisture oozing out. You should also be able to shape it into a ball.
12.
In case you feel
that the filling is too wet, then add in a little dry roasted besan / chickpea
flour.
DOUGH / OUTER
COVERING
1.
Mix together in a bowl the wheat flour, besan,
rawa, salt and sugar.
2.
Add in the oil and rub it in to form a coarse
gravel or bread crumb like consistency.
3.
Add water little at a time and knead to a stiff
dough.
4.
Cover and allow the dough to rest for 1 hour.
ASSEMBLING
1.
Make lemon sized balls of the dough.
2.
Roll out the balls in a circle.
3.
Make sure you keep the centre a little thick and
the outer edges thin.
4.
Keep 1 ½ - 2 tbsp of the filling in the centre.
5.
Bring all the edges together making sure there
are no gaps and shape into a ball. Pinch out the excess dough on top.
6.
Gently roll out the ball back again in a palm
sized circle. Leave it a little thick.
7.
Be careful as the filling may come out if it
remains too moist.
8.
Deep fry the puri / kachori in hot oil on both
sides till flaky and golden brown.
9.
Remove on to an absorbent paper to drain off the
excess oil.
10.
I have not tried it but you may try baking it
too.
11.
Serve hot along with green chutney, ketchup or sweet and
sour mango chutney.
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