Mutter ki Kachori

Mutter ki Kachori

By NamakShamak
  • Serves: 6 - 7
  • Prep Time: 30 Minute
  • Cooking: 30 Minute
  • Calories:




Today we take you to eastern India , Bengal .. the land of Rassogullas and Mishti Doi’s…. We couldnt thank them enough for giving us the lovely bengali sweets!! Bengali food is characterized by the use of mustard oil and five basic spices: zeera, kalaunji, saunf, fenugreek and mustard seeds which are know in bengali cuisine as the Panch Phoran. Bengali sweets such as Rasgulla, Sandesh etc are popular all over the world. With an emphasis on fish, vegetables and lentils served with rice as a staple diet, Bengali cuisine is known for its subtle (yet sometimes fiery) flavours, and its huge spread of confectioneries and desserts.   Green peas kachori is a Bengali delicacy served specially for morning breakfast or dinner. It can be eaten with aloo dum or even with the khatta meetha tamarind chutney. Bengali mutter kachori is not as spicy as its rajasthani counterpart which has more of garam masala in it.

Ingredients

Directions

  1. For the filling: Coarsely grind the peas with the ginger and green chillies. Heat oil in a pan. Add the jeera. Now add the ground peas, the salt, saunf powder, dhania powder, cover and cook for 5 mins. Cool and keep aside.
  2. For the dough: In a bowl take the wheat atta, maida, rawa and the salt. Heat the oil till smoking and add to the attas. Knead the dough using water. Cover and keep aside for 1/2 hr. Take a small portion of the dough and make a vati of it. Fill the mu
  3. Heat oil and fry the kachoris on low flame till golden brown. Here You need to be patient because if you increase the heat, the kachori will remain uncooked on the inside.
  4. Drain and serve with khatti meethi imli chuney or pudina chutney.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







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