INDORI MATAR KACHORI

“Khasta bahar, matar andar.”

Flaky fried kachori stuffed with spiced green peas, Indore style.

TIME 60 minSERVES 6DIET VegHOST Pihu

SAMAAN

01Rub maida, ghee and salt. Knead a firm dough with cold water and rest 20 minutes.

02Heat oil, add sauf and hing, then peas and spices. Cook until dry. Cool.

03Stuff small dough balls with filling, seal and flatten gently.

04Fry on low heat for 10 to 12 minutes until crisp.

PIHU KA TIP“Chief Chatkaara Officer approved. Sunder daalo, swaad badhao.”Fry slowly. High heat browns the outside before the layers crisp.

Why is my kachori not crisp?

The oil is too hot or the dough has too little ghee.

Can I make the filling ahead?

Yes. It keeps a day in the fridge.

SAUFfrom ₹10

PURE HINGfrom ₹175