mater and pyaz kachori

Mater and pyaz kachchori

ingrident

• All purpose flour / Maida - 2 cups
• Oil/ Ghee - 1/4 cup ,
• Salt - 1/2 tsp
• Water for kneading
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• For Muttar Ki Kachori - Peas Filling
• 2 cups green peas
• 1 teaspoon green chillies, chopped
• 1 teaspoon ginger, grated
• 1/2 teaspoon nigella seeds (kalonji)
• 2 teaspoons fennel seeds (saunf)
• 2 bay leaves
• 1 teaspoon chilli powder
• 1 teaspoon garam masala
• 4 tablespoons chopped coriander
• 2 tablespoons oil
• salt
• For Pyaz Ki Kachori - onion filling
• 2 cups onions, finely chopped
• 1 teaspoon nigella seeds (kalonji)
• 2 teaspoons fennel seeds (saunf)
• 2 bay leaves
• 1½ teaspoons green chillies, finely chopped
• 2 tablespoons Bengal gram flour (besan)
• 2 teaspoons coriander (dhania) powder
• 2 teaspoons chilli powder
• 1 teaspoon garam masala
• 3 tablespoons chopped coriander
• 2 tablespoons oil
Special Tips / Notes for making the Kachoris:
• You can fry 2 kachori's at a time.
• The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
• It will not be crisp if the oil is too hot.
• You can repeat the above pictorial for the other fillings too. The process is the same.
  Method - For the green pea filling
  • Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
  • Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
  • Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes. Remove the bay leaves and discard. Divide into 12 equal portions.
  Method - To make the onion filling
  • Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
  • Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
  • Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
  • Divide into 12 equal portions and keep aside.