How to make classic UP-Style Matar Ki Kachori for dinner

In Uttar Pradesh, green peas or hara matar is a winter delight. From breakfast to dinner, it is enjoyed in all meals. Whether, it is chura matar, ninoma, matar ki tikki, matar ka halwa, or matar ki kachori, fresh green peas are loved in UP households in all ways possible. Here's a simple and easy recipe of Matar ki Kachori, which is best paired with rasse wale aloo and tamatar ki meethi chutney. Scroll down to read the recipe.

2 cups fresh green peas, 3 green chillies, 1 tsp ginger, 1 tsp ajwain, 1 tsp cumin seeds, salt to taste, 1 tsp black salt, salt to taste, 1 tbsp chaat masala, 6-8 garlic cloves, 4 tbsp mustard oil, 2 tbsp coriander leaves, 2 cups flour, 1/4 cup sooji, 1 tbsp ghee, salt, 1/2 tsp carom seeds, water and oil for frying.

First of all, blend the green peas coarsely with green chilli, and ginger in a blender of using a sill batta.

Heat oil in a pan, add cumin and garlic and let them crackle.

Add the blended peas and cook for 15-20 minutes.

Add ajwain, salt, black salt, chaat masala and cook until the mixture dries up and becomes fit for stuffing. Top it with coriander leaves.

In the meantime, knead a soft dough using flour, sooji, ghee, salt, carom seeds, and water. Cover and let it rest for 30 minutes.

Now, divide the dough into small balls, and stuff each ball with 2 tbsp of the stuffing.

Roll out the kachoris as desired in size and in the meantime, heat oil in a kadhai.

Deep fry the kachoris until crisp and golden and serve hot with aloo ki sabzi and tamatar ki chutney. ​