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.



Kachori Chaat

Kachori’s are popular evening snacks in India. I just love the crunchy and flaky texture of kachori. Mostly these kachori’s are accompanied with some sides. But i like them with curd and lot sweet and spicy chutney. The spiciness of kachori is just awesome. So here’s the recipe friends hope you all like it.
For dough
  1. 1 1/2 cup all purpose flour
  2. 1/2 cup semolina.
  3. 3 tbsp lukewarm oil
  4. Cold water for kneading a soft dough
  5. Salt according to taste.
For filling
  1. 1/2 split skinned green gram soaked for 2 hours.
  2. 3 tsp coriander leaves finely chopped.
  3. 2 green chilies finely chopped
  4. 1 tsp finely chopped ginger
  5. 1/2 tsp coriander powder.
  6. 1/3 tsp turmeric powder
  7. 1/4 tsp garam masala
  8. Salt according to taste.
  9. 3 tbsp oil +oil for frying
For chaat
  1. 1/2 cup green chutney and red chutney
  2. A pinch each of chaat masala, cumin powder and red chili powder.
  3. 1/2 cup sweetened curd
  4. Some fried boondis
First knead the ingredients for dough into a soft dough by adding enough water and cover it. Let it rest it rest for some time.
Till the dough is resting lets make the filling. In a heavy bottomed pan add oil and than saute ginger,chilies till raw smell goes off. Than add in soaked split skinned green gram. Fry it for sometime  and than add in all the spices.Once well mixed coriander leaves. Keep this aside to cool.
Now pinch the dough in medium sized balls and fill in the mixture and flatten it lightly. Now fry them in a medium heat till they are crispy and well cooked.
Place this fried kachori’s in serving dish and top it with generous amount of chutnies and good amount of sweetened curd. Sprinkle chili and cumin powder.Serve immediately.
Recipe for chutney:-
For tamarind chutney take 1/2 cup  tamarind pulp dilute it add in few chopped dates,1/2 cup jaggery and few raisins.Bring it to boil. Then add in salt,chili powder, fennel powder and chaat masala. Boil till the chutney is thick. store in airtight container. This can stay in fridge for 4-5 months.
For  coriander mint chutney take handful both of washed coriander and mint along with 2 green chilies in blender. blend it to a smooth paste. transfer to a bowl and add in salt and 2 tbsp lemon juice.