MasterChef Pankaj Bhadouria's video: Matar Kachori I I Winter Recipes I Pankaj Bhadouria

Matar Kachori I गुब्बेरे की तरह फूली हरी मटर कचौरी I Winter Recipes I Pankaj Bhadouria If your kachoris turn flat and do not stay crisp, here is the answer today. Sharing with you some special winter recipes- matar kachori! These matar kachori promise to be crisp and stay crisp. Each of these matar kachori will puff up like a balloon and stay that way too. The secret is in the perfect dough and the temperature of the oil in which to fry the Matar Kachori. Don’t forget to try out these delicious winter recipes of matar kachori! 0:00 Introduction 1:11 Ingredients for stuffing 1:50 Making of stuffing 1:50 Ingredients for dough 3:55 Making the dough 5:44 Making the kachori 7:55 Frying the kachori 9:57 Outro Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Matar Kachori Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 2-3 Ingredients: 1 cup all purpose flour 2 tablespoons ghee ¼ teaspoon baking powder ¼ teaspoon salt For Stuffing 1 cup green peas fresh ¼ teaspoon red chili powder ¼ teaspoon turmeric powder ½ teaspoon Coriander seeds ½ teaspoon fennel powder ½ teaspoon chaat masala ½ teaspoon amchur powder 2 green chili 1” ginger ¼ teaspoon cumin seeds 2 teaspoons oil ½ tsp baking soda salt as required For Frying 2 to 3 cups oil or as required Method: heat 1 tbsp oil in a pan. add the cumin seeds and then the shelled peas. Saute for a minute. Cover and cook for 4-5 minutes till peas soften. Add the chopped ginger and green chilies. Saute till fragrant. Add the powdered spices and mix well. Cool and grind to a paste with the green coriander and the baking soda. Do not add any water at all. To make the dough, mix together the flour, baking powder, salt & the ghee. Rub the ghee in the flour till it starts resembling bread crumbs. Add sufficient water to knead to a smooth, soft dough. Rest the dough for 20 minutes. Knead the dough again for 2 minutes and break into 10 equal sized balls. Divide the stuffing into 10 equal parts. Stuff each dough ball with 1 part stuffing, seal well and press with your hands to shape the kachoris. Fry the kachoris in 2 batches in low heat oil for 8-10 minutes till golden and crisp. Remove and serve hot with chutneys. For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj