Ingredients:
1 ½ cups wheat Atta
2 tbsp semolina (sooji)
2 tbsp G2G ghee
¼ tsp salt
Water
1 cup green peas
1 tbsp G2G mustard oil
1 tsp cumin seeds
1 tsp ginger
1-2 green chilies
½ tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
1 tsp coriander powder
1 tbsp fresh coriander (chopped)
Salt to taste
1 tbsp lemon juice
Instructions:
- In a mixing bowl, combine whole wheat atta, semolina, salt, and ghee
- Slowly add water and knead into a smooth, soft dough. Cover with a damp cloth and set aside to rest for about 20-30 minutes.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add grated ginger and chopped green chilies (if using), and sauté for a minute.
- Add the green peas and cook for 2-3 minutes, stirring occasionally.
- Mash the peas slightly with the back of a spoon or a potato masher.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Stir well.
- Cook the mixture for another 5-6 minutes until the spices are well combined and the filling is dry.
- Turn off the heat and add fresh coriander and lemon juice. Allow the filling to cool completely.
- Divide the dough into small balls (about the size of a golf ball).
- Roll each dough ball into a small disc (about 3-4 inches in diameter).
- Place a spoonful of the cooled filling in the center of the disc.
- Carefully fold the edges of the dough over the filling and seal it to form a ball again.
- Gently flatten the filled dough ball into a round shape, being careful not to let the filling spill out.
- Heat mustard oil in a deep-frying pan or wok over medium heat.
- Once the oil is hot (check by dropping a small piece of dough – it should rise to the surface), carefully drop in the kachoris one by one.
- Fry the kachoris on medium heat, turning them occasionally, until they turn golden brown and crispy.
- Remove the kachoris from the oil and drain on paper towels to remove excess oil.
Serve the hot Mattar Kachoris with mint chutney or tamarind chutney on the side.
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