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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
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