Hope you’re having a fabulous weekend! I’ve been very inspired in the kitchen these past few days (started around Holi time!) and have been cooking up quite a storm. Today afternoon I decided to make matar kachauris and thought I’d document the process to share with you all! I know that matar (green peas) dishes are more of a winter thing but I had some frozen peas at hand and had the sudden urge to indulge in some hot kachauris. Hope you enjoy this recipe and if you recreate it, do let me know how it turns out!
I don’t think I’ve ever made kachauris before but I’ve had plenty of them growing up! To accompany these kachauris, I made a simple aloo-tamatar sabzi and a sweet guava green chutney. I’ve often heard my Mum talk about how my nani (maternal grandmother) makes amazing amrood chutney and while I don’t know her recipe, I made up my own and it paired really well with the kachauris!
Matar Kachauri Filling- Recipe
– I started by preparing the filling first. I boiled a small bowl full of peas in salted water for about 5 minutes (I used frozen peas, fresh peas will need more time to cook fully). The peas should be quite soft and easily mashable.
– Next, I heated a tbsp of oil in a pan and added a pinch of hing, ajwain (carom seeds), haldi powder (turmeric), dhania powder (coriander), lal mirch powder (red chilli) and 2 finely chopped green chillies. I roasted the masalas for about a minute or so and then added 2 large tablespoons of besan (gram flour) to it. I further roasted the besan-masala mix for 3-4 minutes till the mixture started smelling fragrant and the raw smell of besan was gone. I really like the taste of roasted besan and it helps in binding the mixture together. You can also use a mashed potato.
– I then added the boiled peas and mixed it well with the besan-masala mix. At this point you can add salt according to taste. Once the mixture had cooled down (I did the prep for the other parts of this meal in the meantime), I mashed the peas really well to get an even mix for the filling. The filling is ready!
Kachauri Dough – Recipe
– To prepare the dough, I used whole wheat flour and added some jeera (cumin seeds), salt, lal mirchi powder (red chilli), and fresh chopped coriander. I then kneaded it well with water. For crispier kachauries, you can add some maida though I’ve not tried that variant yet! Let the dough rest for 10-15 minutes. While its resting, you can work on the aloo-tamatar sabzi and chutney (or whatever accompaniments you’d like to prepare with the kachauris).
Aloo Tamatar Sabzi – Recipe
– I started by grinding some whole spices in the chutney jar of my mixer. I don’t have a very well stocked whole spices department so I used whatever I had – whole dhania seeds (coriander), saunf, whole black pepper, half an inch stick of dalchini (cinnamon) and some jeera seeds (cumin seeds). I don’t generally use freshly ground masalas but I was just in the swing of things today so decided to do it this way.
– I heated some oil in a pressure cooker, added a large piece of tejpatta (bay leaf), some hing (asafoetida) and the freshly ground masalas After cooking the masalas for about the minute or so, I added in roughly chopped potatos (2 medium sized ones) and 1 large tomato. I then added about 1.5 glasses of water (I wanted it to be quite watery) and let this sabzi pressure cook for 4-5 whistles. Once all the steam was out, I opened the cooker and mashed the potatoes really into the liquid. I then added in salt, some garam masala powder and a little amchur (dry mango powder. And the aloo-tamatar sabzi is ready!
Sweet Guava Green Chutney – Recipe
– I love sweet chutneys and I thought it would pair well with the salty aloo tamatar sabzi and well-spiced matar kachauris. I used a handful of fresh coriander, half a large guava, about half an inch of green chilli, a pinch of salt, a large spoonful of sugar and some chat masala. The chat masala and green chilli adds a nice dimension to the sweet chutney. Just blend this mix together and the chutney is ready!
Matar Kachauri – Recipe
– Now to prepare the kachauri, divide the dough as well as the filling into small balls. Roll out the dough a little bit and place the filling ball into this rolled out disc. Wrap the double around the filling properly and then roll out the kachauri.
– Fry the kachauris in hot oil and let them rest on paper towels before serving!
The kachauris turned out really well! You can even have these as an evening snack or for breakfast with any pickle of your choice. Hope you enjoyed this blog post and my recipe for Matar Kachauris. Do share your thoughts and comments below!