Matar Pyaaz ki Kachori Recipe:
Flaky deep fried Puffed Breads stuffed with a spicy Onion and Green peas filling, absolutely delectable.
A good stock of the favourite chutneys (this and this) in my fridge meant that I was almost day dreaming of the delicious snacks to go with them. The first and most assuring was the idea of some khasta kachoris, our very Indian flaky pastry usually stuffed with either moong/urad daal (yellow lentils) across UP and Bihar or sattu (Chickpea flour in Bihar or Payaaz and Aloo (onion or Potato) across Rajasthan. Now pyaaz kachoris that originated somewhere in Rajasthan is an absolute favourite with us and they make a perfect pair with the sweet and sour Tomato Chutney that I already had in stock. Although in Rajasthan it is just served with the tamarind chutney but that’s the benefit of home cooking, I can just bring two states from extreme ends to the plate together without a second thought. And as a matter of fact I have also taken the liberty to tweak the recipe by adding Matar (green peas) to the filling along with a load of Onions. The lightly caramelized onions, soft peas, and exceptional seasoning within the crispy fried pastries are an irresistible tea time snack, but of course like all good things are not so good for health this Matar Pyaaz ki Kachori too needs to be consumed in moderation super-occasionally.
The only important trick to a really khasta (flaky) kachori is to fry it on a really slow flame and then it can be stored in an airtight container for about a week (that is if you are using lentils or Sattu for the filling) without turning soggy.
Preparation (Makes 6 Kachoris):
For the dough:
- 1 cup plain flour (maida)
- 2 tbsp vegetable oil
- 2 tbsp melted ghee
- ¼tsp Onion seeds or Nigella Seeds (kalaunji /Mangrial)
- ½ tsp carom seeds
- ½ tsp salt
- Water to knead
For the stuffing:
- 1/4th cup green peas
- ½ cup finely chopped Onions
- ½ tsp cumin seeds
- ¼ tsp coriander seeds
- ½ tsp red chilli pwd
- ¼ tsp turmeric pwd
- ½ tsp cumin pwd
- 1 tsp, heaped, coriander pwd
- ¼ tsp black pepper pwd
- Salt to taste
- 1 & ½ tbsp vegetable oil plus extra to deep fry
- Mix all the dry ingredients with the flour, and then add both the oils and mix well by rubbing the flour between your palms.
- Knead into smooth and soft dough by adding a little water at a time, keep in bowl and cover it with a damp cloth and keep aside for about ½ hr.
- Boil the green peas with a little salt until soft, drain and keep aside.
- Heat oil in a frying pan, add the cumin and coriander seed and let them pop then add the onions and fry for 30 secs.
- Add all the remaining spices and fry for a minute stirring continuously. Then tip in the green peas , dress with salt to taste and cook for just a minute and remove from the stove and set aside to cool to room temperature.
- Set enough oil to slowly heat up for deep frying. Divide the dough into 6 equual parts and roll them into rounds.
- Made a depression into the dough round with thumb, and then flatten the sides a little with your fingers. Fill up with a tsp full of the cooled peas and onion filling. Surround the filling mixture by slightly stretching the dough over the filling and completely seal it.
- Gently press between you palm gently flatten the filled dough balls and gradually pressing between your palm and thumb roll into a circular shape about 2 ½ inch diameter.
- Repeat with all six dough balls and keep them apart on a lightly floured surface. Now check oil by dropping a tiny ball of dough and if it comes to the surface immediately after dropping then it is ready.
- Reduce the flame to low, and then deep fry the filled dough discs on low heat till golden brown on both sides.
- The kachoris should puff up like puris. These take a long time to fry as the crust is thick and need to be cooked on the inside also. Strain on a kitchen tissue before serving with tamarind chutney or my spicy, tangy Tomato chutney (click for recipe)
Dos and Don’ts:
- Be careful while stuffing the dough, do not over stuff and make sure the filling does not spill out while flattening.
- Make sure to deep fry on low flame slowly to make sure that it is cooked through and also to keep the kachoris crispy for long. Infact it can be made in advance and slightly reheated in the oven before serving, stays good for a day.