Green Peas Kachori

Sunday’s are mostly a lazy day in my home, we get up late and its followed by a late breakfast.But this sunday i wanted to make something special with the end of green peas season I wanted to make most of it. So made this Khasta Matar Kachori’s with mint-pudina chutney Reem di’s recipe and tangy sweet tamarind chutney Monal di’ recipe. Monal di and Reem di are members of a foodie group and they make excellent food
This combo of chutnies just went awesome with khasta kachori’s.


For the dough

  1.  1 1/2 cup all-purpose flour
  2. 2 tsp semolina
  3. 2 tsp hot oil
  4. 1 tsp baking powder
  5. Enough cold water to knead the dough
  6. Salt according to taste.

For the filling

  1. 1 cup blanched green peas
  2. 1 small piece ginger grated
  3. 1 tsp cumin seed
  4. 2 tbsp chic-pea flour
  5. 1 tsp chili paste
  6. 1/2 tsp dry mango powder
  7. salt according to taste
  8. 2 tbsp oil +oil for frying


Knead the flour by adding salt,semolina, baking powder,hot oil and enough cold water till its a soft dough.Cover it with a wet cloth and let it rest.

While the dough is resting lets make the filling. Pulse the blanched peas so that they are coarse. Heat oil add cumin seed followed by grated ginger and chili paste. Once the paste is light brown add green peas. Saute for a while then add chic-pea flour and fry for some time.Add salt and dry mango mango powder. Let this mixture cool.

Take a medium sized portion of the dough flatten it and add the filling and seal the edges. now flatten it again and deep fry in medium heat till golden brown.

For mint- coriander chutney

  1.  1 cup each of mint and coriander cleaned and washed
  2. 1-2 green chili’s
  3. 2 garlic cloves
  4. 1 small piece of ginger
  5. 1/2 tsp roasted cumin powder
  6. 3 tbsp lemon juice
  7. 1-2 slices of bread.
  8. salt as per taste

In a grinder add all the ingredients till well combined by adding little water. Add salt and store in air tight box.

For sweet and sour tamarind chutney

  1. 1 cup of seedless dates
  2. 1 cup grated jaggery.
  3. 1 tsp tamarind pulp.
  4. 2 cups water
  5. 1/2 tsp chili powder
  6. 1/2 tsp cumin powder
  7. salt according to taste.

Pressure cook dates till soft in 1 1/2 cup water. Let it cool than grind it into fine paste add in tamarind pulp, jaggery and 1/2 cup of water add spices and let it boil for 10 mins or so or till its thick. Once cooled keep in air tight box or glass jars.



Paneer Pulav

Paneer/Indian cottage cheese is one of my favorites and so i  try to make incorporate it with my meals in different ways.After my sambar flavored paneer curry i wanted to make paneer biryani but than opted the idea and instead made Paneer Pulav.

Adding paneer to any dish takes it to a new level. So today am sharing with you an extremely simple and equally tasty  paneer pulav recipe. Hope you all enjoy it.



  1. 1 cup basmati rice washed and soaked in lukewarm water for 30 mins.
  2. 2 cups of water.
  3. 125 grams fresh paneer diced in small pieces.
  4. 2 tbsp butter and tbsp oil.
  5. 1 medium sized onion finely sliced.
  6. A tsp of ginger garlic paste.
  7. A pinch each of garam masala, coriander powder and black pepper powder.
  8. 1 cardamom.
  9. 1 small piece of cinnamon.
  10. 1 petal of star anise.
  11. Juice of half  lemon
  12. Few nuts and raisins fried in clarified butter.
  13. Salt according to taste.
  14. Few finely chopped coriander and mint leaves.


Heat 1/2 tsp oil in a cooker and add in cardamom, cinnamon, and star anise. Let it splutter. Then add in pre-soaked rice in it and fry it for a minute. Once the rice turns translucent add in little salt,2 cups of water and lemon juice. Let it come to a boil. After it starts to boil cover it with lid and let it simmer for 9-10 minutes. Remove from heat after the specified time and let cool for fie minutes. After five mins open the cooker fluff it up.

In a heavy bottom pan heat butter and oil and add in sliced onion and saute it till they turn pink. Then add in ginger garlic paste and again saute it. Next add in pinch each of coriander,garam masala, and pepper powder. Once  the onions are light brown add in diced paneer and saute it too. Once the paneer is light golden in color add in the cooked rice and combine it with the paneer. Add in fried nuts and garnish with chopped coriander and mint leaves serve hot.


I have used aged basmati rice.

Soaking rice helps in cooking process and also gives long grained rice. So the longer you  soak the rice the better.

Adding ghee or butter is optional but if you add, it enhances taste and flavor.