Introduction:

 

Let me take you back to a warm summer afternoon in my grandmother's kitchen, where the aroma of spices mingled with the laughter of family gatherings. It was during one such occasion that I first discovered the delightful Hare Matar ki Khasta Kachori. The crispy golden crust filled with a savory green pea filling immediately captured my senses. As I took my first bite, I was transported to a world of flavors, where each bite told a story of tradition and culinary mastery. Since that moment, Hare Matar ki Khasta Kachori has held a special place in my heart, reminding me of cherished memories and the joy of sharing delicious food with loved ones.

 

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Ingredients:

 

• 1 cup crushed green peas
• 1/4 cup chopped coriander
• 2 tbsp peanut oil
• 1 tsp amchoor powder
• Salt to taste
• 1 tbsp chopped ginger
• 1 tbsp chopped green chilies
• 1 tbsp cumin seeds (jeera)
• 1 pinch of asafoetida (heeng)
• 1 tbsp coriander powder
• 1 tbsp red chili powder
• 2 tbsp fennel powder (saunf)
• 1 tbsp garam masala
• 2 tbsp white sesame seeds (til) powder
• 2 tbsp crushed peanuts
• 2 tbsp dry coconut powder
• 2 tbsp grated jaggery

 

Instructions:

 

Prepare the Dough:

Step 1: Mix Ingredients for Dough

• In a bowl, combine refined flour, salt, carom seeds, and 1 tablespoon of oil. Gradually add water and knead into a firm dough.

Step 2: Rest the Dough

• Apply a little oil over the dough, cover it, and let it rest for 10-15 minutes.

Prepare the Stuffing:

Step 3: Heat Oil and Sauté Spices

• Heat peanut oil in a pan and add cumin seeds. Once they crackle, add chopped green chilies, chopped ginger, and asafoetida. Stir well.

Step 4: Add Spice Powders

• Lower the flame and add red chili powder, turmeric, and coriander powder. Stir for a few seconds.

Step 5: Cook the Peas

• Add boiled and crushed peas to the pan and mix everything well.

Step 6: Add Seasonings

• Add fennel powder, garam masala, sesame powder, amchoor powder, chopped coriander, crushed peanuts, dry coconut powder, and grated jaggery. Stir and sauté until everything is combined.

Step 7: Finish the Stuffing

• Sprinkle some water if needed and mix until the stuffing is well-blended.

 

Shape and Fry the Kachoris:

Step 8: Prepare the Dough Balls

• Knead the dough again for 2 minutes. Divide it into small round pieces and flatten each into a small bowl-like shape.

Step 9: Fill the Kachoris

• Place a spoonful of the prepared stuffing in the center of the flattened dough and wrap it around to form a ball. Repeat with the remaining dough.
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Step 10: Fry the Kachoris

• Heat oil in a deep frying pan. Gently add the kachoris and fry them until golden brown and crispy.
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Step 11: Drain Excess Oil

• Remove the fried kachoris and place them on a plate lined with tissue paper to absorb excess oil.
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About the Recipe:

 

Hare Matar ki Khasta Kachori is a traditional Indian snack hailing from the state of Rajasthan, known for its crispy exterior and flavorful green pea filling. The word "khasta" refers to the flaky and crunchy texture of the pastry crust, which is achieved by incorporating ghee (clarified butter) into the dough and frying it until golden brown. The filling, made from fresh green peas (hare matar) and a blend of aromatic spices, adds a burst of flavor to every bite. Hare Matar ki Khasta Kachori is often enjoyed as a tea-time snack or as part of a festive meal, accompanied by tangy chutneys and a hot cup of chai.

 

 

Cooking Tips:

 

1. Prepare the dough carefully: Ensure that the dough for the kachori is kneaded to the right consistency, neither too soft nor too stiff, to achieve the perfect flaky texture.
2. Fry on medium heat: Fry the kachoris on medium heat to ensure they cook evenly and develop a golden-brown color without burning.
3. Do not overcrowd the pan: Fry the kachoris in batches, making sure not to overcrowd the pan, as this can lower the oil temperature and result in soggy kachoris.
4. Drain excess oil: After frying, place the kachoris on a paper towel-lined plate to drain any excess oil and keep them crispy.
5. Serve hot: Hare Matar ki Khasta Kachori is best enjoyed hot and fresh out of the frying pan, served with your favorite chutneys or accompaniments.

 

 

Pairing Guide:

 

Hare Matar ki Khasta Kachori pairs well with a variety of accompaniments, such as:

 

• Tamarind chutney
• Mint chutney
• Green coriander chutney
• Sweet yogurt (dahi)
• Pickled onions or mango pickle
• Hot chai or masala tea

 

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Frequently Asked Questions (FAQs) about Hare Matar ki Khasta Kachori:

 

1. What is Hare Matar ki Khasta Kachori? Hare Matar ki Khasta Kachori is a traditional Indian snack made with a crispy pastry crust filled with a savory green pea filling, popular in Rajasthan and other parts of India.

2. What are the key ingredients in Hare Matar ki Khasta Kachori? The key ingredients in Hare Matar ki Khasta Kachori include green peas, wheat flour, ghee (clarified butter), and a blend of spices such as cumin, coriander, and chili powder.

3. Can I make Hare Matar ki Khasta Kachori ahead of time? Yes, you can prepare the kachori dough and filling in advance and refrigerate them separately. Assemble and fry the kachoris just before serving for the best taste and texture.

4. Is Hare Matar ki Khasta Kachori vegetarian? Yes, Hare Matar ki Khasta Kachori is a vegetarian snack made without any meat or animal products.

5. Can I freeze Hare Matar ki Khasta Kachori? Yes, you can freeze the prepared kachoris before frying. Place them on a baking sheet lined with parchment paper, freeze until firm, then transfer them to a resealable plastic bag or airtight container for up to 1 month. Fry them directly from frozen, adjusting the frying time as needed.

6. What is the origin of Hare Matar ki Khasta Kachori? Hare Matar ki Khasta Kachori originated in Rajasthan, India, and is a popular snack enjoyed during festivals and special occasions.

7. Can I use frozen peas for the filling? Yes, you can use frozen peas for the filling. Thaw them before using and drain any excess moisture to prevent the kachoris from becoming soggy.

8. How can I make the pastry crust extra crispy? To make the pastry crust of the kachori extra crispy, ensure that the dough is rolled out thinly and fry the kachoris on medium heat until they are golden brown and crunchy.

9. Are Hare Matar ki Khasta Kachori gluten-free? Traditional Hare Matar ki Khasta Kachori is made with wheat flour, which contains gluten. However, you can try using gluten-free flour alternatives to make a gluten-free version of this snack.

10. What is the best way to store leftover Hare Matar ki Khasta Kachori? Store leftover kachoris in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a preheated oven or toaster oven until warm and crispy before serving.

 

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