Loved by Everyone These Methi Matar Kachoris are perfectfor any special occasion.
Kachoris are loved by everyone in my family. I have no words to explain how fond my father is of Kachoris. aalo kachoris, daal kachoris, masala kachoris, I have seen my mother cooking so many types of kachoris and I remember how my father closes his eyes while eating them , enjoying each and every bite of them as mummy always serve him limited kachoris( due to health reasons). This Post is entirely dedicated to the two fathers in my life..MY FATHER and MY KID’S FATHER, My husband who equally loves Kachoris. Since I rarely make oily and fried stuff ( only on special occasions); My husband and kids jump with excitement when I tell them that I am going to make Kachoris.
Yesterday on the special occasion of father’s day I tried for the first time METHI-MATAR kachoris and they came out awesome. The texture, crispiness, and taste everything was just perfect. In my home kachoris are served with Tamatar aloo ki sabzi. The special thing about this curry is its simplicity, method and limited ingredients. ( no onion and garlic).well, no need to say that these kachoris made Father’s day special as everyone enjoyed them a lot.
METHI MATAR KACHORIS
TO MAKE DOUGH
Whole wheat flour- 1.5 cups
Maida( all purpose flour)-1/2 cup
Sooji or semolina- 1/2 cup
Salt- 1/2 tsp
warm water- to knead a soft dough
Oil- 2 tbsp.
TO MAKE FILLING
Green peas fresh or frozen- 1 cup
Fresh methi leaves- 1/2 cup
Heeng- a pinch
cumin seeds- 1 tsp.
oil – 1tsp.
salt- to taste
red chili powder- 1/2 tsp
Garam masala powder- 1 tsp.
METHOD:
1. Mix all the ingredients in a bowl and knead a soft dough. While making dough keep in mind that you add water gradually. first mix all the dry ingredients and then add oil, keep adding little water and knead, then again water and knead, the more you knead, the more softer dough will you make. Cover the dough and keep aside for 1 minutes.
2. While the dough is resting make the filling. First para boil matar( if you are using frozen , microwave or boil for 1 minute if using fresh then for 3 minutes.)Drain the excess water and let them cool down. Now put the green peas in a blender and blend for 1 or 2 turns so that the peas become crushed.
3. Wash and chop methi ( fenugreek)leaves.
4. In a pan put oil and let it heat. Now add Cumin seeds, heeng and stir for a minute. Add matar(peas) paste, methi leaves, all spices and keep stirring this mixture till you see that all moisture has evaporated.
5. Keep this filling aside and let it cool
6. Now take the dough and make equal balls as equal as a size of a big lemon.. Take one ball, spread it with your palm and make a depression with fingers, fill a teaspoon of filling in this depression and close it from all sides.
7. Roll a little bit with a rolling pin. don’t put the pressure in the center , press only on the edges, otherwise, your kachoris will tear apart. Make all kachoris like this.
8. Deep fry them on medium flame till they become golden brown and crispy.Take them out on a paper towel
so that excess oil gets absorbed.
9. Serve hot and enjoy with Chutney, sabzi or yogurt.
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Thanks!! And how about Potato Tomato Subji?
That too is shared Sakshi..check out the blog 🙂
Foodie bang on fathers day..just loved the recipe along with its mouthwatering combo !
Wow.. super like ..
I love the kachoris and specially with methi flavour it is Sone Pe Suhaga.. Very nice.
Can have kachoris any time!!! Your photographs are so good, the dish looks amazingly super inviting!!! Love the idea of the curry with kachoris.
Simply love the stuffing went in it and the addition of methi sounds just fabulous for me.. Alluring kachoris there..
I usually make matar ki kachoris, but this combination of methi and matar sounds interesting , and the clicks are so inviting getting hungry suddenly, lovely share.
The things we do for people we love Swati, makes us forget all our dietary restrictions haha.. But the smile on their faces makes it all worth it. I too don’ fry a lot at home and my husband is very fond of papads and bhajiyas.. some days I give in and he eats it all up like a kid. Simple pleasures of life – cook for our loved ones. I am sure your Mom did the same and found immense happiness and so do you now. Loved the write up not to forget the thing that attracted me more than the kachoris obviously is that super silky aloo tamatar ki sabzi. How I want to dig into that right now.
I wanted to make these matar kachoris for Holi but couldn’t. Will try with methi leaves.
Delicious stuffing.. Looks so tempting and feel like having now!
These katchoris looks so lovely and crispy. The combination of ingredients are interesting and a lovely change from the standard fillings.
I was thinking making matar kachoris this weekend but daughter couldn’t come home because of bad weather so left the idea, but now I see my favourite ingredient methi in this recipe, surely I’ll make this next week 🙂 Can’t wait.
Methi and Matar sounds like a delicious combination for kachori. They look very inviting and absolutely delicious.
Methi and Matar very nice combo. Perfect for any party or for an evening snack.
Combination of kachori and aloo ki sabzi…yumm…Plus these kachoris has a filling of methi and matar..Will surely try this one 🙂
I need to make this in fact my girls are after me to make them. Now that I have a recipe without using my head I must try it. Thanks
I love making matar kachori but never tried adding methi. That is an amazing combination with aloo ki sabzi.
Last week I did moong dal kachoris, it was super hit. Next time i will try your recipe. Looks so delicious.
Love the detailed way of explanation. I always wanted to make kachori and love this yummy delicacy..
The kachoris looks so tempty. Thats one tasty filling you have got Swati
swati you know ingredients you listed for making kachoris is the perfect one. WIth them kachoris comes out great. My MIL makes like that.
With aloo sabji your platter is so inviting me. You are blessed that your father can eat food which you cook. I do not have that priviledge (he is alive but we don’t talk.)
Love the green colour of the filling. Its amazing how many different varieties of kachoris are made in India. We make the matar one but its no flat. Methi and matar is a good combination.