For the second day of BM#48, weekend Brunch, I planned for yet another elaborate brunch. Sunday breakfast at home is either Appam with Tomato Kurma or Poori channa. I didn't want to break the tradition and decided to make two different poori variety to make it even more elaborate. As always the breakfast is had at around 10.30 or so. Since hubby dear had his clients coming early morning, he was clear that he will only have a quick breakfast. On hearing I made so much, he was looking skeptical, saying how I expected him to indulge in such heavy breakfast, considering the elaborate Sunday lunch.
Only then it struck me that I completely forgot about the lunch part and wondered how will we even do justice to the breakfast. I then said that vegetarians will do justice and rest can diet if they wanted. So it was all one poori each for all of them. Even then they said it was heavy. I gave up. However, I had a field day, enjoying the Matar Kachoris with Alu Sabzi and the Bedmi Poori with Bedmi Chana Subzi.
Matar Kachoris / Matar Pooris and I go a long way. I first remember hearing about it during our Calcutta Visit and enjoyed our share of stuffed pooris. In fact, back home, I made these Matar Pooris and enjoyed them. While I was checking out for ideas, I remembered the kachoris, as these are called in some parts of the country, made with fresh matar and checked again.
While the typical Kachoris are deep-fried, hard crispy shells, stuffed with spicy filling, these kachoris are softer and more on the stuffed paratha types. In fact, these are regular pooris only, simply referred to as Kachoris. I read that this breakfast is famous in UP and Delhi as well. So I am going to generally tag this as North Indian Recipes.
I enjoyed both the set of pooris so much and I am sure I am going to repeat these often!
Matar Kachori | Peas Stuffed Pooris
Ingredients Needed:
For Dough
- 2 cups - All Purpose Flour / Maida
- 1/4 tsp - Baking Powder
- 1 tbsp - Ghee
- Salt to taste
- Water as required to knead
- Cooking Oil for deep fry
For Filling
- 1 cup - Peas
- 1 tsp - Cumin Seeds
- 2 - Green Chillies, finely chopped
- 1/4 tsp - Ginger, grated
- 1 tbsp - Ghee
- Salt to taste
Spice powders to be added
- 1/2 tsp - Red Chilli Powder
- 1 tsp - Coriander Powder
- 1/4 tsp - Chat Masala
- 1/4 tsp - Amchoor Powder
- 1/2 tsp - Garam Masala
- A pinch Asafoetida / Hing
How to make Matar Kachori:
For the dough
- In a wide bowl, take the flour, salt, and baking powder, mix well. Then add the ghee and crumble. Next, add water slowly and knead to a stiff, but soft pliable dough. Let it rest for 30 mins, while you make the stuffing.
For the stuffing
- Blanch the peas in microwave for 5 mins. Mash it roughly so that the peas are mashed and soft.
- Heat a nonstick pan with ghee, add cumin seeds, hing, grated ginger, and then all the mashed peas. Next add the salt, and all spice powders. Combine and cook everything till the peas become almost dry. Keep it aside for it to dry.
Preparation of Matar Kachori
- Make even balls of the dough. Similarly make balls of the stuffing.
- Heat cooking oil in a kadai.
- Dust the board, press the balls slightly on the sides and place the stuffing in the center, gather the sides, and ensure the stuffing is completely covered. Pat it down and on dusted board, gently roll out. Make sure the discs are small and not very thin as the stuffing will come out.
- When the cooking oil is hot enough, gently slide the pooris and press lightly on top, when it puffs up, turn to the other side and cook till the kachoris/pooris are cooked well.
- Drain on a kitchen paper. Serve hot with Alu Subzi.
Matar Kachori | Peas Stuffed Pooris
Ingredients
For Dough
- 2 cups All purpose flour /Maida
- 1/4 tsp Baking powder
- 1 tbsp Ghee
- Salt to taste
- Water as required to knead
- Cooking Oil for deep fry
For Filling
- 1 cup Peas
- 1 tsp Cumin Seeds
- 2 Green Chillies finely chopped
- 1/4 tsp Ginger grated
- 1 tbsp Ghee
- Salt to taste
Spice powders to be added
- 1/2 tsp Red Chilli powder
- 1 tsp Coriander Powder
- 1/4 tsp Chat Masala
- 1/4 tsp Amchoor Powder
- 1/2 tsp Garam Masala
- A pinch Asafoetida / Hing
Instructions
For the dough
- In a wide bowl, take the flour, salt and baking powder, mix well. Then add the ghee and crumble. Next add water slowly and knead to a stiff, but soft pliable dough. Let it rest for 30 mins, while you make the stuffing.
For the stuffing
- Blanch the peas in MW for 5 mins. Mash it roughly so that the peas are mashed and soft.
- Heat a non stick pan with ghee, add cumin seeds, hing, grated ginger and then all the mashed peas. Next add the salt, and all spice powders. combine and cook everything till the peas become almost dry. Keep it aside for it to dry.
Method to prepare matar kachori
- Make even balls of the dough. Similarly make balls of the stuffing.
- Heat cooking oil in a kadai.
- Dust the board, press the balls slightly on the sides and place the stuffing in center, gather the sides and ensure the stuffing is completely covered. Pat it down and on dusted board, gently roll out. Make sure the discs are small and not very thin as stuffing will come out.
- When the oil is hot enough, gently slide the pooris and press lightly on top, when it puffs up, turn to the other side and cook till the kachoris/pooris are cooked well.
- Drain on a kitchen paper. Serve hot with Alu Subzi.
Padma Rekha says
Wow mouthwatering brunch everything looks so tempting...
Nivedhanams Sowmya says
that is a delicious brunch.. the entire platter looks superr!!!
Sandhya Ramakrishnan says
What a spread Valli! Love each and every item on the list. Matar kachoris look delicious!
Chef Mireille says
I almost did this matar paratha for Bengal during Indian odyssey but instead did the achari paratha as I read is very popular there. You are reminding me to try it.
Padmajha PJ says
You have cooked up a feast.Next time you make something as elaborate as this invite me over. I will do justice to the meal :).And love the color of the pooris..
sneha datar says
I am drooling over these puris... Feeling hungry.
Pavani N says
Another deliciously stuffed poori. That is such an elaborate brunch you got going there Valli. Everything looks so awesome.
Harini-Jaya R says
Very tempting. I have been working up make to kachoris but never got the time to make these!
Priya Suresh says
Irresistible kachoris, u r tempting me very much.