BM # 64
Week :3, Day : 1
Theme: Wheat Recipes
We begin the third week of this marathon and for this week I have chosen to cook Wheat Based recipes. Wheat is the main produce of our country and its the staple of North Indians. Living in Gujarat I see that the Gujjus also need rotli, a very thin chapati, they want baakhris and pooris and parathas . Yes, the minute one says wheat recipe, the first thing to mind is a chapati. But I am posting a Mattar ki Kachori today. 
 
Mattar ki Kachori is normally made with all purpose flour , but in a family like ours using all purpose flour and then frying, it would be a complete failure. There would be absolutely no takers, so I made the Kachori with wheat flour and fried them.One healthy ingredient. 
 
The Kachori is adapted from the Gujju Lilva ni Kachori, which is made with fresh pigeon pea, I used fresh green peas instead.
 
Mattar ki Kachori

Ingredients

500 gms fresh green peas
1 tbsp oil
1/8 tsp carom seeds
Pinch asafoetida
1/2 tsp Garam masala
1 tsp lemon juice
1 tbsp ginger chilly paste
Fresh coriander leaves
Salt to taste
 
For the crust
300 gms wheat flour
1 tbsp ghee
Salt to taste

Method

 
Stuffing

Crush the peas in a chilly cutter, we want them coarse.
Else you could boil the peas and crush them.
Heat oil.
Add asafoetida and carom seeds.
Immediately add the crushed peas and the spices including salt.
Add lemon juice and coriander leaves.
Mix well , cook for a couple of minutes, till the peas do not have a raw smell.
Cool the stuffing and then use.

Crust

Add salt and ghee to the flour.
Rub and mix till resembles bread crumbs.
Add water slowly and bind to a semi soft dough.
Pinch out small balls and roll.
Place the stuffing and bring together the edges.
Secure them tightly, so as to seal the Kachori.
Make with rest of the dough.
Deep fry the Kachoris till golden and crisp.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#64

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Mattar ki Kachori
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Servings

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