MATKI KACHORI

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MOTH BEANS KACHORI

INGREDIENTS

  • Maida or plain flour-2cups
  • Salt to taste
  • Oil 1 tbsp ＋ for deep frying

STUFFING
  • Moth beans - 1 cup
  • Potato - 1 small
  • Onion - 1 small
  • Green Chilies 2-4
  • Urad dal - 1/4 tsp
  • Mustard Seeds - 1/4 tsp
  • Cumin Seeds-1/4 tsp
  • Chaat Masala - 1tsp
  • Turmeric powder-1/4 tsp
  • Red chilli powder-1/2 tsp
  • Lemon juice - 1 tsp
  • Oil -1 tbsp
  • Salt to taste

METHOD

Soak moth beans/ matki in water overnight or for around 6 hours.

Refresh the soaked beans under running water.

Pressure cook the moth beans in 2 1/2 cups of water for 2 whistles.

Alternatively, boil the soaked moth beans in a sauce pot filled with 3 cups of water till they turn soft but not mushy. Add more water if required but make sure the beans are mushy.

Strain the cooked matki and keep aside.

Peel, wash and finely chop the potato.

Peel and finely chop the onion.

Remove stems, wash and finely chop green chilies.

For dough, mix plain flour, salt and oil in a mixing bowl . Add around 3/4th cup of lukewarm water and knead it into soft pliable dough.

Leave the dough covered with a damp cloth for around 20-30 minutes.

For stuffing, heat oil in a pan on medium heat.

Add urad dal, mustard seeds and cumin seeds.Once mustard seeds start spluttering, add chopped potato, onion and green chilies.

Sprinkle a tbsp of water and cook covered till potato is soft and onion is translucent.

Then stir in cooked moth beans, lemon juice, chaat masala, turmeric powder, red chili powder and salt.

Fry for couple of minutes or until any leftover moisture from the beans has evaporated.

Cool the moth beans stuffing mixture to room temperature.

Divide the resting dough into around 12 equal parts.

Take each portion and roll into 3-4 inch diameter long puri.

Apply few drops of oil or dust the surface to avoid the puri sticking to the surface.

Place a big spoonful of the moth mixture on the rolled out puri.

Carefully pull the ends of the rolled puri together and smooth over the stuffing to form it into a ball.

Slightly press the stuffed dough ball into thick disk of around 3 inch diameter and keep aside.

Repeat the same with remaining dough and moth stuffing.

Heat oil in a deep frying pan on medium - high heat.

Slowly drop around 3-5 kachori into hot oil at a time.

Deep fry the kachori till golden brown on both sides.

Remove the deep fried kachori onto absorbent paper.

Serve kachori with tamrind chutney or with chutney of your preference.

NOTE

Make sure the matki is cooked properly oil should always be on medium high heat. Reduce the heat occasionally to avoid over frying of kachori.

SUGGESTIONS

If the kachori turn soggy once removed from frying pan, put them back and deep fry on medium heat till little crisp and brown.










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