Matar Kachori

🔥 Prep

• Rinse 150 g green peas, blanch in boiling water for 2 minutes, drain and mash.
• Peel and finely grate 1 tsp ginger.
• Measure out 1 tsp fennel powder, 1.25 tsp salt, 200 g maida, 60 ml water, and reserve 300 ml oil for frying.

🔥 Cook

• 1. In a bowl combine 200 g maida and 1.25 tsp salt; add 60 ml water gradually and knead the dough for 5 minutes until smooth and pliable. Cover with a damp cloth and let rest for 15 minutes.
• 2. Heat a pan over medium heat, add 1 tsp oil (from the reserved 300 ml), then sauté the grated ginger for 30 seconds until fragrant.
• 3. Add the mashed green peas, 1 tsp fennel powder, and a pinch of salt; cook the filling for 4 minutes, stirring occasionally, until moisture evaporates and mixture is dry. Remove from heat and let cool.
• 4. Divide the rested dough into 8 equal portions (approx. 25 g each) and roll each into a ball.
• 5. Flatten a dough ball between your palms, place 1 tsp of the pea filling in the center, gather the edges, seal tightly, and reshape into a ball. Gently roll the sealed ball into a 4‑inch (≈10 cm) disc, taking care not to tear the dough.
• 6. Heat the remaining 300 ml oil in a deep karahi or heavy‑bottomed pot to medium‑high heat (about 180 °C). Test with a small dough piece; it should rise to the surface and sizzle immediately.
• 7. Slide the stuffed discs into the hot oil, fry for 2‑3 minutes on each side, or until they turn golden brown and puff up, adjusting heat to maintain a steady medium temperature.
• 8. Using a slotted spoon, remove the kachoris and drain on paper towels. Serve warm.

🔥 Serve

• Arrange the hot matar kachoris on a serving plate and garnish with finely chopped coriander leaves (optional).
• Accompany with tangy tamarind chutney and spicy green coriander‑mint chutney.
• Enjoy with a side of plain yogurt or a simple cucumber raita for balance.