KHASTA MATAR PURI OR KACHORI / GREEN PEAS KACHORI / / मटारची पुरी / मटारची कचोरी

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:

 FILLING / STUFFING

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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