Mutter ki Kachori

Today we take you to eastern India , Bengal .. the land of Rassogullas and Mishti Doi's....

We couldnt thank them enough for giving us the lovely bengali sweets!!

Bengali food is characterized by the use of mustard oil and five basic spices: zeera, kalaunji, saunf, fenugreek and mustard seeds which are know in bengali cuisine as the Panch Phoran. Bengali sweets such as Rasgulla, Sandesh etc are popular all over the world.

With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts.

Green peas kachori is a Bengali delicacy served specially for morning breakfast or dinner. It can be eaten with aloo dum or even with the khatta meetha tamarind chutney. Bengali mutter kachori is not as spicy as its rajasthani counterpart which has more of garam masala in it.

Ingredients:

For the filling: 

2 cups       Green Peas

1 inch        Ginger

3 to 4         Green Chillies

1 tsp          Jeera

1 tsp          Dhania powder

1 tsp          Saunf (coarsely ground)

1/2 tsp       Namak Shamak

2 tsp          Oil

For the cover:

2 cups      Wheat Atta

1 cup        Maida

2 tsp         Rawa

2 tbs        Oil

1/2 tsp     Namak Shamak

 Oil for frying

Method:

For the filling:

Coarsely grind the peas with the ginger and green chillies.

Heat oil in a pan. Add the jeera. Now add the ground peas, the salt, saunf powder, dhania powder, cover and cook for 5 mins. Cool and keep aside.

For the dough:

In a bowl take the wheat atta, maida, rawa and the salt.

Heat the oil till smoking and add to the attas. Knead the dough using water. Cover and keep aside for 1/2 hr.

Take a small portion of the dough and make a vati of it. Fill the mutter mixture and close.

Now roll it into small puris but thicker.

Heat oil and fry the kachoris on low flame till golden brown. Here You need to be patient because if you increase the heat, the kachori will remain uncooked on the inside.

Drain and serve with khatti meethi imli chuney or pudina chutney.