Skip to main content

Bengali Matar Kachori / Koriashutir Kachori / Green peas Kachori



Coming to the day 3 of  Indian Bread basket theme I chose to share a simple stuffed poori aka kachori with green peas.
In West Bengal poori is called as kachori and it is not a crispy and flaky kachori served as a snack.This kachori is mostly served with aloor dum or some potato curry as the stuffing is mildly spicy.But I had mine with pickle and yogurt,it tasted so good.Try this simple kachori and enjoy,off to the recipe.........................




                                                                        
                                                                                       Bengali Matar Kachori 

                                                                  
   Basic Information

   Preparation time 10 minutes
   Resting time 1 hour
   Cooking time 25 minutes
   Makes 8
    


  Ingredients




Ingredient
Quantity
Green peas/pachai pattani
1 cup(fresh/frozen)
Green chilly/pachamilagai
2
Ginger/inji
1 inch
Coriander leavesa handful
1/8 tsp
Amchur powder
1/4 tsp
Salt
1/2 tsp
Cumin seeds/jeeragam1/2 tsp
Asafoetida/perungayama generous
pinch




For the Dough
Ingredient
Quantity
All purpose flour/maida
1 cup
Yogurt/curd/thayir
1 tbs
1 tsp
Salt
1/2 tsp
Water
to knead
Oilfor frying


  
  Method 
  • Take all the ingredients except water given for the dough in a bowl and mix it well.Slowly sprinkle water and knead it to a soft dough and let it rest for an hour.

  •  Cook the frozen cook peas in water till it becomes soft and tender.Completely drain the excess water and keep it aside.Grind together green peas,coriander leaves,green chilly and ginger to a bit coarse paste without adding any water.

  • Heat a tsp of oil and crackle the cumin seeds,add the asafoetida.Add the ground paste and saute it for a minute.Now add the spice powders and salt mix it well.Keep it in the flame for a minute and put off the flame.Let it cool down and divide the stuffing into 8 equal portions.

  • Heat the oil in a pan and roll the dough on a floured surface to a small disc,keep the stuffing and pull the edges to the center,press and seal it well.Roll it to 3-4 inches disc. Once the oil becomes hot fry in the oil.Drain it on a paper towel.


  •  Once the oil becomes hot fry in the oil.Drain it on a paper towel.



  • Serve it with potato curry or pickle.




  • While kneading the dough sprinkle little water at a time and knead it.
  • Make sure all the green peas grind well otherwise it may pop up in the oil.
  • This poori/kachori doesn't puff up like the regular pooris.



Check out my fellow bloggers participating in Blogging Marathon #49 here.


Enjoy.......................................................

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more