Ingredients
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1 cup For the Stuffing: fresh or frozen green peas
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4-5 green chillies
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1 small piece of ginger
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1 tsp oil
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1 tsp jeera (cumin seeds)
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1/2 tsp asafoetida (hing)
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2 tbsp white sesame seeds
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1 tsp Garam Masala
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Salt to taste
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1 cup dry coconut powder
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2 tsp sugar
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Juice of 1 lime
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1/2 cup fresh coriander, finely chopped
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For Making Kachori: * Ready-made spring-roll or wonton wrappers
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Maida slurry (a thick paste of all-purpose flour and water) for sealing
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Oil, for deep frying
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Spring onion greens, for tying and decoration
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Gur Imli (jaggery-tamarind) chutney, for serving
About
Want to impress your guests this Diwali without spending hours in the kitchen? I made these super crispy Matar Potli Kachoris using ready-made sheets, and they are ready in minutes! Once they take a bite, your guests won’t leave without asking for the recipe. You have to try it.
Nutrition
* Health Benefits: Deep frying in Fortune Soyabean Oil provides antioxidants, supports metabolism, and helps manage cholesterol without compromising the crunch. The green peas offer a good dose of plant-based protein and fiber, while white sesame seeds are an excellent source of calcium.
* Estimated Nutritional Values (Calculated assuming 1 recipe makes 15 kachoris, serving 5 people; 1 serving = 3 kachoris):
* Calories: 285 kcal per serving
* Carbohydrates: 34g
* Protein: 7g
* Fat: 13g
Steps
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1
Done
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In a chopper, coarsely chop the green chillies and ginger. |
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2
Done
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Add the green peas to the chopper and chop them coarsely as well (Meghna shows the perfect coarse texture in the video). Keep this mixture aside. |
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3
Done
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In a kadai, heat 1 tsp of oil. Add the jeera, asafoetida, and white sesame seeds. |
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4
Done
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Once the seeds crackle, add the Garam Masala. Fry everything together for 1 minute to release the aromas. |
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5
Done
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Add the coarsely chopped matar (peas) mixture to the pan, along with salt to taste. |
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6
Done
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Sauté the stuffing in the hot pan for just 5 minutes to remove the raw bite while retaining the vibrant green color. |
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7
Done
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Turn off the heat and transfer the stuffing to a mixing bowl. Let the mixture cool down completely. |
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8
Done
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Once cooled, add the dry coconut powder, sugar, lime juice, and chopped fresh coriander. Mix everything well. |
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9
Done
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Take the ready-made spring-roll or wonton wrappers. Place 1 spoon of the cooled stuffing directly in the centre of the sheet. |
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10
Done
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Apply some maida slurry around the edges of the wrapper and bring the corners together, folding it into a neat potli (pouch) shape. |
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11
Done
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Press the knot tightly so that it doesn’t open while frying (Meghna demonstrates pressing the neck securely so the filling stays locked inside). |
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12
Done
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Deep-fry the kachoris in medium-hot Oil until they achieve a perfectly crispy, golden color. |
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13
Done
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Carefully remove them from the oil and drain. Tie a strip of onion green around the neck of each potli to decorate. |
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14
Done
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Serve hot with sweet and tangy Gur Imli chutney. |
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15
Done
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Zero-Waste & Substitutes * Zero-Waste Philosophy: "Look at your leftovers with love." If you have leftover green pea stuffing, don't throw it away! It makes an excellent filling for next morning's parathas, grilled sandwiches, or can even be mixed into a dough for theplas. Leftover wrapper edges or torn sheets can be cut into thin strips, deep-fried, and used as crispy noodles for soups or chaats. Save the coriander stems—they pack massive flavor and can be blended into your everyday green chutney. * Substitutes: If you don't have ready-made wrappers, you can make a standard kachori dough using maida and a little ghee for crispiness. If you prefer a richer filling, you can mix some grated paneer or crushed roasted peanuts into the peas mixture. |
