Mattar Kachori/Mattar Ki Kachori - Rajasthan Special

Rajasthan is in Northwestern part of India, its one the largest states which is rich in culture, colourful traditions famous for its grand forts,majestic temples, amazing landscape,splendid costumes and obviously for its delicious cuisines.The cuisine of Rajasthan had its uniqueness and you cant find it anywhere. Rajasthan is a desert and coz of this reason, this states has always faced a scarcity of water, the dearth of water results in the growth of fresh vegetables and fruits. Due to this conditions, the Rajasthani peoples prefer foods that can be preserved easily for days and could be eaten without reheating.They use less water and used milk,buttermilk and calrified butter to cook their dishes which takes the taste of this cuisine to an another level.Rajasthani cuisine is primarily vegetarian in nature and different regions of Rajasthan is famous for different kinds of cuisine.This cuisine is developed under the influence of Rajputs and Brahmins. The royal kitchens o Rajasthan have large number of unique dishes. The Vaishanava, Bishnois, Marwaris and Jains are strictly vegetarians and they developed innvovative vegetarin foods.

Rajasthan is a land where both kinds of dishes find equal prominence. While most Rajasthani families are strict vegetarian by nature, on the other hand the Rajputs or the royal families enjoyed meat in various styles. Popular dishes of Rajasthan is Dal Baati Churma,Dal shorba,Tamatar shorba, rotis, parathas,poori, kachoris etc. Lapsi is an another famous delicacy of Rajasthan made with dalia. Missi rotis, Tikadia are the rotis prepared quite often. Rajasthani people often substitute their wheat rotis with Jowar ki roti, Bajre ki roti, chane ki roti etc.Since Rajasthani heat is unbearable, people prefer homemade drinks, common drinks of Rajasthan are Jal jeera, Pudina Nimbu Pani, Kairi ka Pani. However the cuisine of Rajasthan is so rich in taste and flavor  that you cant describe it in words.Rajasthani sweets have many popular dishes like Firni, Kalakand, Kaju Katli, Mawa kachori,none can resist to these delicious sweets.Ghevar is a special sweet from Jaipur, famous for it unique taste.List of famous Rajasthani sweets are long, am sure one would have already enjoyed their dishes atleast once in their life.For Rajasthan special, i picked this crispy fritters aka Kachoris with spiced green peas. Mattar Kachori,these crispy spiced green peas mixture stuffed in a maida dough goes for a delicious preparation.This post also goes to Vegan Thursdays.

Recipe Source: Spice Up The Curry
Dough:
2cups All purpose flour
1/4cup Oil
Salt
Water

Mix the flour and salt, gradually add the oil and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well.

Cover and keep aside for atleast half an hour..

Green Peas Filling:
2cups Greenpeas
1tsp Grated ginger
1tsp Fennel seeds
1tsp Cumin seeds
1no Green chillies (chopped finely)
1tsp Chilly powder
1tsp Garam masala
1tbsp Coriander powder
1tsp Amchur powder
1/2tsp Chaat masala
2tbsp Besan or gram flour
2tsbsp Oil
Salt

Coarsely grind the green peas and keep aside.

Heat the oil in a pan,add the cumin seeds, fennel seeds and fry, add the chopped green chillies,grated ginger and cook.

Add the greenpeas mixture and saute in low flame for few minutes.

Now add  the chilli powder, garam masala, amchur powder, chaat masala, coriander powder and salt and sauté for 2 to 3 minutes.

Sprinkle the besan and cook until the mixture turns dry.

Allow the mixture to cool completely and divide into 12 equal portions and keep aside.

To Make Kachoris:

Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.

Place about 2 tsps of the greenpeas filling in the center of the rolled dough.

Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough.

Repeat with all the balls and keep aside for 5 -7 mins.

Then using your palm, flatten the balls by lightly pressing it,keep aside covered.

Repeat with the remaining dough,meanwhile heat some oil for deep frying. The oil should not become smoking hot.

Fry the kachoris in small batches gently into the oil. It should rise up slowly.

Cook for about 6 to 10 minutes till the side down gets a golden brown color.

Turn and cook the other side for another 6 minutes or till its golden brown in color.

Remove when done, cool and store in airtight container.

Enjoy with coriander or tamarind chutney.

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