Name: Bathua and matar kachori recipe by Mukti Sahay at BetterButter
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4
Ingredients: All purpose flour - 2 cup; Boiled peas - 100 gms; Boiled bathua leaves - 1/2 cup; Finely chopped green chilly - 1; Finely chopped coriander leaves - 1 tbsp; Cumin seeds - 1 tsp; Red chilly powder - 1/4 tsp; Garam masala powder - 1/4 tsp; Asafoetida - a pinch; Amchur powder - 1/4 tsp; Salt - to taste; Oil - 2 tbsp; Oil - for frying

ABOUT Bathua and matar kachori RECIPE

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Ingredients Serving: 4

All purpose flour - 2 cup
Boiled peas - 100 gms
Boiled bathua leaves - 1/2 cup
Finely chopped green chilly - 1
Finely chopped coriander leaves - 1 tbsp
Cumin seeds - 1 tsp
Red chilly powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Asafoetida - a pinch
Amchur powder - 1/4 tsp
Salt - to taste
Oil - 2 tbsp
Oil - for frying

Instructions

Heat oil in a pan.
Add asafoetida and cumin seeds to crackle.
Add boiled bathua leaves and boiled matar and mix well.
Add red chilly powder,amchur powder,green chilly,garam masala powder,salt and coriander leaves and mix well.
Saute for 2 to 3 mins in a low flame.
Take a large bowl combine all purpose flour,salt,oil and bathua and matar mixture and mix well
With the help of little water make a dough.
Keep aside for 15 mins.
Divide the dough into equal size balls and roll it.
Heat enough oil in a pan.
Add the kachori,lower the heat and fry till light brown.
Drain in paper napkin.
Serve hot with potato bhaji.

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