Thursday, 1 January 2015


Maida- 2 cup
Peas or Matar- 200 gm
Oil- 1 cup
Salt- to taste
Ginger garlic paste- 1 tsp
Red chillie powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Cumin seeds- a pinch
Ajwayin- a pinch
Mangrael- a pinch

Heat oil in a kadai. Add cumin seeds to crackle. Add ginger garlic paste and saute for one minute. Add matar, green chilli, red chillie powder, turmeric powder and saute for 4-5 minutes.

Matar stuffing

Once cooled, grind to make a paste. Add salt now and matar stuffing is ready.
In a bowl, mix maida, salt, oil, ajwayin and mangrael to make a soft dough using little water at a time. Keep aside for 15-20 minutes and knead the dough again.
Divide the dough into equal size balls. Stuff the matar filling in the dough and roll into balls. Sprinkle a little flour and roll them with a rolling pin.
In a kadai, heat the oil and add the kachori in a medium flame and fry till light brown.
Drain extra oil in paper napkin.
Serve hot with aloo bhaaji.