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.
