Showing posts with label Video. Show all posts
Showing posts with label Video. Show all posts

Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup [Video]


Veg Manchow Soup Recipe with step by step video instructions. Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles. Vegetable Manchow soup is spicy and sour and full of vegetables like carrots, capsicum, beans, and cabbage. 

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Vegetable Manchow Soup

Happy New Year Guys!! 

This is my first recipe of 2021 and I am really excited to share it with you guys, coz, it is kinda my favorite soup. If Manchow soup is on the menu, you can be assured I am going to order it. I remember a lot of my college days, just chugging on this soup for dinner followed by different main courses, but the soup was always the Veg Manchow. 

What is Manchow Soup?


Manchow Soup is a hot and spicy soup that falls into the category of Indian-Chinese cuisine. Manchow Soup is usually made by boiling finely chopped vegetables such as cabbage, capsicum, carrots in water or broth and then flavoring the soup with soy sauce and garlic. The soup is thickened using cornflour or flour. Manchow Soup is always topped with crispy deep-fried noodles, and it is this that sets it apart from the Hot and Sour soup, which has almost the same base. Manchow Soup is made with chicken too.




Vegetable Manchow Soup

Making the Veg Manchow Soup...


Unlike soups that need hours of simmering, this one is almost an instant soup. Vegetables used here are very quick cooking and are generally chopped really fine so they cook even quicker. We have used carrots, beans, cabbage, spring onions and capsicum. You can add Tofu or Mushrooms too for added flavor.

To build the base of the soup, ginger garlic and green chillies are sauteed in oil before adding the other vegetables and frying. Soy sauce and water is added and the soup is simmered until the vegetables reach the desired texture. The vegetables should have a crunch or bite in them, they should not be completely cooked. Then a slurry of cornflour or maida (all purpose flour) is added to thicken the soup. The soup is topped with crispy noodles just before serving.

We made the crispy noodles at home too, but you can use store bought crispy noodles too. To make the crispy noodles, we boiled hakka noodles and then deep fried them. You can use any noodles you have available at home, like instant noodles or spaghetti to make the crispy noodles.

Always make extra crispy noodles, they taste so great!!!


Vegetable Manchow Soup


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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Veg Manchow Soup Recipe | How to make Vegetable Manchow Soup


Vegetable Manchow Soup Veg Manchow Soup is a popular Indian-Chinese soup that is hot and sour and topped with crispy noodles.

Recipe Type:  Soup
Cuisine:            Indian-Chinese
Prep Time:     15 minutes
Cook time:     60 minutes
Total time:     1 Hour 15 Mins
Yield:                Serves 2-3


Ingredients:


For the crispy noodles:


0.5 Packet Hakka Noodles
Oil to fry
Water as required

For the soup:


1 Tbsp Ginger, grated
1-2 Green Chillies, finely chopped
1 Tbsp Garlic, finely chopped
1 cup Spring Onions, chopped
1 cup Cabbage, finely shredded
8-10 Beans, finely chopped
1 Carrot, finely chopped
0.5 Capsicum, chopped
2-3 Tbsp Soy Sauce
1 tsp White Vinegar (Optional)
2 Tbsp All Purpose Flour or Cornflour
1 Litre Water or vegetable broth
2-3 Tbsp Oil
Pepper to taste
Salt to taste

Method:


To make the crispy noodles:


1. Bring a large pot of water to boil and add in the noodles. Boil until the noodles are just cooked, do not overcook the noodles.
2. Drain the noodles and rinse them. Keep it aside for 5-10 minutes to drain completely.
3. Heat oil in a kadhai for deep frying.
4. Add the noodles in batches to the oil and fry until golden and crispy. Keep aside until serving.

To make the Soup:


5. Heat Oil in large kadhai or wok and add in the ginger, garlic and green chillies. Saute until fragrant.
6. Add the spring onions and saute until slightly softened.
7. Add the shredded cabbage, finely chopped beans and carrots and fry until the vegetables are slightly soft.
8. Add the chopped capsicum and saute for 1 minute.
9. Add the soy sauce, pepper and vinegar (if using) and mix well. Then add the water or vegetable broth and boil for 5-6 minutes.
10. Adjust the salt, pepper and/or the soy sauce and vinegar to taste. You can also add chilli sauce if you want it spicier.
11. Take the flour (maida or cornflour) in a small bowl and add a few tablespoons of water and mix well to remove any lumps.
12. Add the slurry to the soup and boil until the soup thickens.
13. Serve the soup hot and top with the crispy noodles while serving.




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How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe [Video]


Vegetable Puff Recipe with step by step video instructions. Vegetable Puffs are a popular Indian bakery snacks made by filling sheets of puff pastry with a spicy potato and mix vegetable mash. Vegetable Puff or Pattis are perfect for a tea time snack.

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Indian vegetable puff

Vegetable Puffs or Pattis, as I knew them throughout my childhood, have always been a favorite tea time snack. Layers of crispy flaky puff pastry that crumbled as you ate them, filled with a spicy veg filling, mainly potato. 

Veg Puffs are also so easy to carry that they are almost the most popular food on the walk for me. I used to buy them all the time when I was in college and eat them on the bus on my way home. 

What are Vegetable Puffs?


Vegetable Puffs or Veg Puff or Veg Pattis are a very popular savory bakery snack sold in India. They are very similar to curry puffs that you may find in South Asia but vegetarian. A spicy filling of potato and mix vegetables are sealed in puff pastry sheets and baked until golden. These are a popular evening snack.

While I loved eating them, until a few years ago, I didn't attempt to bake them myself. The reason? the extremely complicated recipe for the puff pastry. I mean you have the rough puff and the traditional puff pastry. The rough puff pastry, while works out perfectly for pies, doesn't really work for our bakery-style puffs. And the traditional one, well I attempted it. I laminated the butter and dough and went through the whole shebang. The resulting puff tasted nothing like the bakery puff. My sister just rolled her eyes saying it tasted too buttery for her liking. Although I hate to admit it, it was true. That puff pastry would have tasted amazing with something sweet like a chocolate puff or something, but for savory, the butter just took over. And I may have messed up somewhere because it never got the nice golden color and the pastry became way flakier than I would have liked. 

Indian vegetable puff

Indian vegetable puff

Bakery style Puffs....

A few years ago I visited my cousin who had taken up the running of a bakery on contract. He had a cook who would make the pastry and bake the final puffs, while my aunt made the filling. So this recipe of the filling is actually courtesy of her. I would have never thought of adding in the mint leaves, but she did and it tasted amazing. I left it as optional since most bakeries do not add it, but it does taste really good with it. 

Regarding the puff pastry, the cook used vanaspati or dalda (hydrogenated vegetable oil). All bakeries use vanaspati in their puffs, it makes them crispier and is much easier to use as it doesn't melt at room temperature. While it makes the puffs vegan and much easier to make, vanaspati is not good for health.

So in this recipe, we followed the exact same process as that of the bakery, but replaced the vanaspati with butter. This makes the puffs crispy without an oily feeling. While it is not the healthiest recipe around with all that butter in there, it is definitely better for you than the vanaspati. 

Some tips and details

  • Use a good quality unsalted butter as this is the taste that will come through in your puff pastry.
  • Adding sugar in the dough helps with the color. If you are avoiding sugar, you can skip it, but the puffs will be paler to the eye. You can also brush the puff with milk before baking for more color.
  • 3 folds is the common way of making puff pastry. Any more than that may lead to a very dense pastry that may not rise well.
  • I sealed the puff a little away from the edge and very gently. This allowed the edges to expand into separate layers. If you seal the edge, the pastry will still taste the same, but may not be visually very appealing.
  • The first time I baked the puffs, I made the pastry a week ago and froze it. This puff had more well defined layers as compared to the one I made on the same day. It still tasted great.
  • The puffs can be filled with anything you like, the filling recipe here is only one of the many. Feel free to be creative with it.
  • If you need to bake in batches, store the remaining puffs in the fridge until the first batch bakes.
Indian vegetable puff



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



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How to make vegetable puff | Indian Veg Puff Recipe | Vegetable Puffs Recipe | Veg Curry Puffs Recipe


Indian vegetable puff Vegetable Puffs are baked Indian puff pastry parcels stuffed with a spicy vegetable mix. These veg puffs are stuffed with a spicy mix of boiled potatoes, carrots and green peas. This recipe also shows how to make the puff pastry from scratch.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     3 hours
Cook time:     45 minutes
Total time:     3 hours 45 minutes
Yield:                Makes 8 Puffs


Ingredients:


For the Puff Pastry:


3 cups Maida / All Purporse Flour
190gms unsalted Butter
1 tsp Salt
1 Tbsp Sugar
0.5 Lime
1 cup cool Water

For the filling:


3 large Potatoes, boiled and peeled
1 Carrot, diced small
0.5 Green Peas, fresh or frozen
4-5 Garlic cloves
1 Tbsp Ginger, chopped
1-2 Green Chillies
Handful of mint leaves / pudina (Optional)
1 Onion, finely chopped
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
2-3 Tbsp Oil
Salt to taste

Method:


To make the puff pastry:


1. Squeeze the lime in the cool water.
2. To make the dough for the puff pastry, take 2 cups of the flour in a large bowl and add 1 Tbsp sugar and 1 tsp salt to it. We will use the remaining 1 cup of flour for dusting while rolling.
3. Add in 40 gms of the unsalted butter and with your fingers mix it in until the flour appears sandy.
4. Now add the cool water little by little and knead to a soft and smooth dough.
5. Make a few slits in the dough with a sharp knife and cover and rest for 20-30 minutes.
6. After resting, dust the counter with dry flour and place the dough on it. Roll the dough into a rectangle as thin as possible. Use dry flour for dusting as required.
7. Take 50 gms of unsalted butter and apply it in a thin layer to 2/3rd of the rolled dough.
8. Sprinkle some dry flour on the butter. This helps make the layers.
9. Now gently fold the non-buttered 1/3rd dough onto the buttered dough. Now fold the other end to complete the letter fold. For clearer instructions on folding, refer to the video.
10. Take a baking sheet and sprinkle some dry flour on it and place the folded dough. Cover with a moist cloth and cool it in the fridge for 20-30 minutes.
11. After 30 minutes, move the dough from the baking sheet to a dusted surface and roll it out again.
12. Repeat steps 7,8,9 and 10. This is the second fold. We will do one more similar roll and fold process.
13. After 30 minutes, repeat the same steps 7 to 9 for the third time.
14. At this point you can choose to freeze the puff pastry if using later. To freeze the puff pastry, wrap it in a plastic wrap and freeze it without folding. If you are planning to make it fresh, then repeat step 10 and continue to make the filling in the meanwhile.
15. If you are using frozen puff pastry sheet, then on the day of making the puff, remove the sheet from the freezer and keep it on the counter 45mins to 1 hour before you plan to bake. You want the dough to be pliable but the butter to still be cold. You can make the filling while the dough thaws.

To make the filling:


16. To make the vegetable filling, grind together the mint leaves (optional), ginger, garlic and green chillies into a paste.
17. Heat oil in a kadhai and add in the mustard seeds.
18. Once the mustard seeds splutter, add in the finely chopped onion and fry until the onions are golden.
19. Add the green peas and diced carrots. Fry until cooked.
20. Add the paste made earlier and saute until fragrant.
21. Add in turmeric powder and salt. Mix well.
22. Coarsely mash the boiled potato and add to the kadhai.
23. You can add garam masala for a spicy filling.
24. Keep aside the filling to cool to room temperature.

To make the puff:


25. Once the filling has cooled, roll out the dough on a surface dusted with dry flour.
26. Dust off the excess flour on the dough with a brush.
27. Cut the dough into 8 equal rectangular pieces.
28. Add a spoonful of filling in each rectangle in the center.
29. Wet your finger with water and lightly apply water along the shorter end of the piece.
30. Fold the pastry sheet to seal the puff. Very gently press a little away from the edges to seal . Do not crimp the edges if you want the layers to puff up and separate.
31. Preheat the oven to 220 degree C. Bake the puffs for 20 minutes or until the puffs are golden.
32. Cool on a wire rack. Serve warm or at room temperature.




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Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri [Video]


Bangarpet Pani Puri Recipe with step by step video instructions. Bangarpet is a small town on the outskirts of Bangalore that is famous for its spicy pani puri which is transparent or clear. Bangarpet Pani Puri is a pani puri stuffed with boiled green peas and filled with a clear spicy and sour pani.

In a hurry? Jump to Video or Jump to Recipe

Bangarpet Pani Puri

To be honest, we are nuts over Pani Puri in this house. We can eat it for lunch / dinner and wipe off a hundred in one sitting together. And we are hard core, no meetha pani (sweet water) people. 

My love for Pani Puri probably comes from my dad. Seeing him eat puri upon puri obviously tempted me to try some and I was hooked. Imagine marrying a guy who loves Pani Puri even more than I do. As I said, nuts!

Before moving to Bangalore, I only knew of one Pani Puri, the regular pudina pani one. You can check out that recipe here. It's a classic and definitely the ultimate favorite.

But in Bangalore, I saw several "Bangarpet Chat" shops that seemed to serve a different variety. 

Bangarpet Pani Puri

What is Bangarpet Pani Puri?

Bangarpet is a town on the outskirts of Bangalore that is famous for it's unique pani puri. The Pani, unlike all others, is clear or transparent and is very very hot / spicy. It almost tricks you into thinking it is plain water and then the spice hits you right up your nose. It is an experience you must have if you ever spot a Bangarpet Chat shop. 

I attempted this several times and have now almost settled on a recipe that tastes similar to the one sold near our house, but with heat levels that we can tolerate without having a heartburn. 

The shop near my house does a Sunday special, something you can attempt once you have the base recipe mastered. They add fruit squashes and vegetable soups to the pani and have flavored panis like grape, pineapple and tomato. Definitely worth a try, but the original is the best, as always.

How is the Pani clear / transparent?


This is really the question isn't it? The simple answer is citric acid and seeping rather than grinding.

Also, sometimes, alum.

I avoid ingredients I have no idea about, so alum was out in my case. It left my pani with a very slight beige tinge, that I could live with. When served in individual quantities, that tinge isn't visible, so all's well here.

The making of the pani begins by lightly pounding ginger, garlic, cinnamon, clove and green chillies and letting them seep for a few hours or overnight in hot water. You can also tie this in a muslin cloth pouch for a better color, or rather, less color. Citric acid crystals are added for acidity instead of lemon juice or tamarind. This ensures the water is clear. 

I added chopped coriander too, you can skip it, it doesn't alter the taste too much. 

The water is sieved and the solids are kept aside. Adjust the salt and/or sourness and your Bangarpet Pani is ready.

The solids that we had seeped are ground and used to make the green peas stuffing for the puris. You can also use it in any curry.

Bangarpet Pani Puri




If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Bangarpet Pani Puri Recipe | Bangarpet Chats Recipe | How to make clear pani puri


Bangarpet Pani PuriBangarpet Pani Puri is a famous pani puri from the small town of Bangarpet near Bangalore. The pani is super spicy and clear and the puris are stuffed with green peas.

Recipe Type:  Snacks
Cuisine:            Karnataka
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 hours 30 minutes
Yield:                Makes 100 Pani Puris


Ingredients:


For the clear Pani:


2 Cloves
1" Cinnamon
2-3 Green Chillies
2 Tbsp Ginger, chopped
10-12 Garlic cloves
1 tsp Citric Acid crystals
0.5 tsp Black Salt
1 litre hot Water
Salt to taste

For the green peas filling:


1 cup dried Green peas
Salt to taste

To assemble the Pani Puri:


100 Puris
1 large Carrot, grated
1 large Onion, finely chopped
2 Tbsp Coriander leaves, finely chopped
1 cup Sev (Optional)

Method:


1. Wash and soak the dried green peas in water overnight.
2. Coarsely pound the ginger, garlic and green chillies together.
3. Take 1 litre of hot water in a steel tumbler and add the pounded mixture, black salt and citric acid crystals.
4. Keep the water aside for 2 hours at room temperature or in the fridge overnight, allowing the flavors to seep into the water.
5. Next morning, pressure cook the soaked green peas with 1 tsp of salt.
6. Sieve the pani and keep the ginger-garlic-green chilli mixture aside to use later.
7. Add salt to the pani as per taste. If you want the pani to be sourer, add more citric acid crystals.
8. Blend the ginger-garlic-green chillies into a smooth paste.
9. Heat a pan and add a few spoonfuls of the blended paste and then add the boiled green peas along with 1 cup water used for boiling it and salt.
10. Mash lightly and cook until the water evaporates. Allow to cool to room temperature.
11. Mix together the grated carrot, chopped onions and coriander leaves before assembling.
12. To assemble the pani puri, lightly poke a hole in the puri and stuff it with the green peas, carrot-onion mix, sev and fill with pani just before eating.





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Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe [Video]


Instant Milk Peda Recipe | Milk Peda Recipe with Condensed Milk | Quick doodh peda recipe with step by step video instructions. Instant Milk Peda or Doodh Peda is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat to make instant khova. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

milk peda made from milk powder and condensed milk

Milk Pedas are one of the easiest of Indian sweets, especially with THIS recipe.

You know that time, when you had a nice spicy dinner, and then get this sudden sweet craving, but it's already late and you are so cozily dressed up in your pajamas. And you are torn between changing and driving to the nearest sweet mart or trying to suppress that craving. You don't need to anymore, not with this recipe. 

The scene I just described above, is something I experience almost every couple of weeks. And most of the times laziness wins, I hate changing and going out after 10pm. So I mostly settle for maybe a biscuit or when I am in a good healthy-diet sort of mind, a couple of dates or raisins. But mostly, I'm still thinking of delicious desserts in my head. 

So when you aren't freezing brownies for such nights, give this peda recipe a try and I assure you it won't disappoint. In fact, it is so easy, a 12-year-old can make it, so feel free to delegate this to the little chefs at home. My sister actually won a cooking contest in school making this on an old kerosene stove, so you can guess how simple and tasty it really is. 

Instant Milk Peda is made from just a handful of ingredients - ghee, condensed milk, milk powder, cardamom powder and nuts.

milk peda made from milk powder and condensed milk

Notes to make the perfect Pedas

Not that you need too many pointers, but I did somehow manage to mess up this recipe once, so I thought I'd rather share the experience.

  • When I say 5-6 minutes of cooking, I mean it. Unfortunately, the first time I made the pedas, I went by look and feel rather than timing. I ended up with very chewy pedas, almost like a 5-star or caramel candy if you know. Not a pleasant experience for my jaws. So although the mixture looks runny and sticky after 6 minutes, don't cook it too long. At the maximum, based on the heat, you may need 1-2 minutes more. The pedas will harden and set as they cool, so don't worry.
  • What if my advice above failed and you actually undercooked it. Don't worry, put the mix back on the stove and maybe cook for an additional 2-3 minutes.
  • What if you totally missed my advice and overcooked it. Well, at least now you know how strong your jaws are. But don't worry, I actually managed to get this working too. Keep the pedas in the fridge overnight. In the morning, remove them and keep them on the counter and allow them to come to room temperature. Somehow this magically fixed the texture in my case. So it is worth a try, don't you agree?
Also, you can top the pedas with any nuts or no nuts at all. I like almonds and pista, so that is what I used.

Flavoring too is your choice. The traditional flavoring for most Indian sweets is cardamom and I stuck with it. You can use saffron, rose, or kewra too. I've tried the rose and it rocks.

Oh and also, since I'm posting this so close to Diwali, have a happy and safe one. 

I have a Diwali playlist on YouTube, that may interest you too, check it out here.

milk peda made from milk powder and condensed milk

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Instant Milk Peda Recipe | Quick Doodh Peda | Milk Peda with Condensed Milk


milk peda made from milk powder and condensed milk Instant Milk Peda or Doodh Peda an Indian fudge type of dessert / sweet that is made by combining sweetened condensed milk like mithai mate or milkmaid and milk powder and cooking them on low heat. Pedas are flavored with cardamom, shaped and topped with nuts. Instant milk peda is perfect for festivals like diwali or when you want a quick dessert. This recipe is gluten free and suits a Jain diet.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     10 hours
Cook time:     10 minutes
Total time:     20 minutes
Yield:                25


Ingredients:


400gms Sweetened Condensed Milk
1.5 cup Milk Powder or Dairy Whitener
8-10 Green Cardamom
1 Tbsp Ghee
3 Tbsp chopped nuts like Almonds and Pistachios

Method:


1. Peel the cardamom and crush the seeds into a powder. Add 1 tsp sugar to help you pound it into a powder.
2. In a non stick pan, add the ghee, condensed milk and the milk powder.
3. Mix well.
4. Cook the mixture on low heat while stirring constantly to prevent the mix from burning.
5. Continue to cook for 5-6 minutes or until the mix comes together as one mass.
6. Add cardamom powder and mix well.
7. Remove from heat and transfer to a bowl or a plate. The mix will look sticky, but don’t be tempted to cook it more. The pedas will become chewy if overcooked.
8. As the mix cools, it will begin to harden and set.
9. Grease your hands with ghee and take a spoonful of the mix while still warm and shape into pedas.
10. Top with chopped nuts and gently press so that they stick to the peda.
11. Cool completely before serving.
12. Pedas can be stored at room temperature for 1-2 days, after which they are best stored in the fridge. Do not store them for over 5-7 days.




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Matar Kachori Recipe | Green Peas Kachori Recipe


Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

matar kachori, green peas stuffed kachori

It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet imli ki chutney, the theeki hair chutney, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist. 

Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.

We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?

Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints. 

matar kachori, green peas stuffed kachori

What is a Kachori?


Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry. 

Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.

matar kachori, green peas stuffed kachori

How to fry a kachori?


The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.

To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.

The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.

The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.

Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.

matar kachori, green peas stuffed kachori

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Matar Kachori Recipe


matar kachori, green peas stuffed kachoriMatar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     1 hour
Cook time:     45 minutes
Total time:     1 hour 45 minutes
Yield:                12

Ingredients:


For the dough


2 cups Flour (Maida)
2 Tbsp Semolina (Fine Rava/Sooji)
6 Tbsp Oil
Salt to taste
Water as required

For the stuffing


1 cup boiled Green Peas
1 Tbsp Oil
1 tsp Fennel Seeds (lightly crushed)
0.25 tsp Asafoetida (Hing)
1 tsp Ginger Green Chilli Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Chaat Masala
0.5 tsp Amchur
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste

Others


Oil to fry

Method:


1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil.
2. Mix in the oil until the flour has a sandy texture.
3. Add water little by little and knead into a smooth dough.
4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour.
5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas.
6. Heat oil in a pan and add in the crushed fennel seeds.
7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste.
8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled.
9. After 1 hour, divide the rested dough into 10 or 12 equal pieces.
10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk.
11. Spoon in the stuffing. Do not overstuff.
12. Seal the kachori and place it on a floured surface with the seam side up.
13. Roll out the kachori with either a rolling pin or the heel of your hand.
14. Heat oil for deep frying in a kadhai.
15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying.
16. The kachori will puff as it rises to the top.
17. Fry until the kachoris are browned on both sides.
18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.





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