Last week I had a surplus of peas in my freezer. I somehow like using fresh peas instead of frozen, but for sure frozen one’s save one a lot of resources. Fresh peas always have a sweetness to them that frozen ones dont.
However, I had to use the same and wanted to use them in a snack form so as to ensure no leftovers (I believe that snacks do not have any leftovers!!) Isint that correct?
Well those peas reminded me of the matar kachauris at haldiram and I headed into the kitchen with the determination to try them. And the following was the result. Believe me, the raves at home were Haldirams were not that good!!! 🙂 Wasnt I supposed to smile?? Yes I was. And truly I too believed it was correct – since they are loaded with a lot of garam masala and the sweetness of the peas is lost in them.
Wont keep you waiting for the recipe.
For the kachauri –
2 cups – maida
1/2 tspn – salt
1 tbspn – oil
1/4 tspn – ajwain
For the stuffing :-
250 grms – boiled and coarsely mashed peas ( I gave a swirl in the blender – just one tiny swirl)
1 – big onion
1/2 tspn – fennel or saunf
1/4 tspn – garam masala
1/4 tspn – sugar
1 tspn – maida or atta
Salt to taste
I left out the chillies for my daughter but you are free to add them as per your taste.
For the kachauri
Just mix the dry ingredients and add enough water bit by bit to make a stiff but pliable dough. Cover it with a wet cloth and keep it aside for at least 1/2 hour.
For the stuffing
In a kadai / wok add a tspn of oil and saute the chopped onion. Dont let it turn brown but it should have turned soft. Do this on a slow heat. Add the sugar at this stage and also the salt.
Add the saunf and fry for about a 5 secs and add the peas. Lastly add the garam masala.
Saute this mixture till no moisture is left. In the end just add the maida and fry again for about 3-4 mins.
Ensure that the stuffing has cooled down.
Before working on the dough just show your muscle strength to it, and do a bit of kneading once again (not too much please)
Make lime sized balls and with your finger make a indentation in it the way you do for parathas . Now make this into a katori with your hands. Just ensure that the dough is spread equally. Too thin a layer with burst open when the filling goes in.
Now slowly press in the stuffing.
You have to be very patient and careful
Now seal the edges very delicately to ensure they are covered completely and also sealed properly. You could use a dash of water on the tip and just rub it on the seal to ensure complete closure.
Now slowly press it down and pat it into a kachauri. I didnt use the rolling pin.
Heat oil slowly. Dont let it get too hot and add the kachauris.
Let them cook slowly on a medium flame
The outer covering was crisp and the matar was sweet and soft.