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Friday 30 January 2015

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This is a delicious spicy snack. Matar Ki Chaat can be served as a snack or as a main dish with Kulcha or Naan.
Serves 4.
Ingredients:
1 cup matar, (light brown in color, they look almost like chick peas; available in Indian grocery stores)
1 teaspoon salt (adjust to taste)
1 teaspoon black salt (adjust to taste)
1/4 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon cumin seed
1 tablespoon coriander
2 tablespoons ginger finely chopped
2 small green chilies finely chopped, (adjust to taste)
2 tablespoons tamarind pulp
1 tablespoon lemon juice
For Garnishing

Few slices of lemon
2 tablespoons ginger finely chopped
2 green chilies finely chopped

Method
Wash and soak matra in three cups of water overnight. After soaking matra will be about 2 1/2 times the volume of the original.
Dry roast the cumin seeds and coriander seeds separately, until they are brown and you can smell their aroma. Let them cool and grind to powder consistency.
Put the matra in a pressure cooker with 2½ cups of water. Add the salt, ginger, and green chili. Cook on medium high heat.
When the pressure cooker starts to steam, turn the heat down to medium and cook eight to nine minutes more.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Matra should be soft and tender.
Add all the spices; this is the time to adjust the salt and pepper to your taste. Mix the spices well. Add a little water if they look too dry, the gravy should be thick.
Serve warm garnish with ginger and green chili and lemon.
Mattar Kachori is delicious, fried puff pastry filled with spicy green peas. This mouth watering snack also can be served as part of any main meal.

Make 12 Kachoris.
Ingredients:
For crust
1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
Approximately 1/2 cup chilled water
For filling
1 cup green peas
1 teaspoon oil
1 tablespoon coriander powder (dhania)
1 teaspoon fennel seed powder (sonf)
1 teaspoon red chili powder
1 teaspoon shredded ginger
1/2 teaspoon mango powder (amchoor)
1/2 teaspoon salt (adjust to your taste)
Oil to deep fry

Method
To Make Crust
Add the flour, salt and oil in a bowl and mix it well.
Add the chilled water slowly, mixing with your fingers as you pour the water.
Do not knead the dough. The dough should be very soft but not sticking to fingers.
Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
While stir frying the peas mash them with spatula.
Let the filling cool to room temperature.
To Make the Kachoris
Take the dough and lightly knead it.
Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into about 2-inch circle. Leaving center little thicker then edges around.
Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
Let the filled balls sit for 3 to 4 minutes before pressing.
Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.
Do not over crowd the kachories in frying pan, fry them on medium heat.
After they are puff, slowly turn them over.
It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachories are fried on high heat, they will get soft and will not be crispy.
Serving suggestions
Kachoris can be served plain, with a variety of chutneys, or with Aloo Dam.