Indulge in the delightful flavors of Sooji Matar Wali Kachori, a beloved North Indian dish. These crispy kachoris are generously stuffed with a flavourful green pea filling.
Gather these ingredients to make Sooji Matar Wali Kachori :
- Sooji (Rawa or semolina) – 2 cups
- White oil for frying
- Water – 2 1/2 cups
- Oil – 1 tsp
- Additional oil for kneading – 1 tsp
- Rice or wheat flour for dusting – 3 tbsp
For the delectable filling, you’ll need:
- Green peas – 1 cup (frozen or fresh)
- Onion – 1 small (chopped)
- Garlic paste – 1/4th teaspoon
- Green chilies paste – 1/2 teaspoon (adjust to your spice preference)
- Asafoetida (hing) – 1/4th teaspoon
- Turmeric powder – 1/4th teaspoon
- Coriander powder – 1/2 teaspoon
- Red chili powder – 1/4th teaspoon (optional, adjust to taste)
- Salt to taste
- White oil for cooking – 2 tablespoons
- Oil for deep frying
Making the Sooji Dough
- Begin by preparing the dough for the kachori. You can follow our recipe for Sooji ki Roti for the dough: Sooji ki Roti (Rawa / Semolina Roti)
Preparing the Green Pea Filling
- Firstly, coarsely grind the green peas in a grinder without adding water. Aim for a coarse texture, not a paste.
- Next, heat 2 tablespoons of oil in a pan over medium heat. Add asafoetida (hing) and keep the flame low.
- Now add garlic paste and sauté for a minute, then introduce chopped onion and fry them until they turn light brown.
- Add turmeric powder, coriander powder, red chilies powder and salt. Mix well and cook for 5 minutes.
- Next, incorporate the coarsely ground green peas and sauté for 5-7 minutes until they become slightly dry and change color. Ensure that the filling is dry, not wet.
- Remove the filling from heat and let it cool completely.
Assembling, Shaping and Frying
- Divide the dough into small equal-sized portions. Take one ball and dust it with some flour. Roll it out into a small circle.
- Place a spoonful of the matar mixture in the center of the circle. Bring the edges of the dough together to cover the mixture and form a ball. Press down gently with your hands.
- Roll them into small circles but medium thickness.
- Meanwhile, Heat oil for deep frying in a pan or kadhai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the top, the oil is ready.
- slide the stuffed kachori into the hot oil, one at a time and fry gently pressing down with the frying spoon in a circular motion.
- Fry until they are golden brown and crispy, turning them occasionally for even cooking. Drain on an absorbent paper. Repeat the frying process with the remaining dough balls.
- Finally, serve hot with tangy tomato chutney, mint chutney, or yogurt.
- Enjoy your homemade matar ki kachori!