Winter Special: How to make Matar ki Kachori for dinner

It's the season for tender, sweet, and fresh green peas and the best way to make the most of these tiny pearls is to stuff them in the dough and deep fry to make khasta kachori. Here's the simplest Matar ki Kachori recipe to try at home.

2 cups all-purpose flour, 3 tbsp ghee, salt to taste, water as required, 1½ cups fresh green peas, 1 tbsp oil, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp coriander powder, ½ tsp red chilli powder, ½ tsp garam masala, ½ tsp amchur powder, 1 tsp ginger paste, 1 green chilli, salt to taste, and oil for frying

Take a bowl and add maida, salt, and ghee. Add water to knead a stiff dough.

For the filling, coarsely grind green peas without adding water.

Heat oil in a pan; add cumin seeds and crushed fennel seeds. Also, add ginger and green chilli and saute well.

Add ground peas and cook on medium heat till moisture evaporates. Add coriander powder, chilli powder, garam masala, amchur, and salt and cook till the mixture is dry and aromatic.

Divide dough into small balls, and fill each ball with 2 tsp of stuffing, and seal carefully. Roll out kachoris.

Heat oil in a pan and deep fry the kachoris on low flame until they turn golden and crisp. Serve hot with Aloo ki Sabzi and pickle.

Images Courtesy: istock