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In this video, we show you how to make the perfect Crispy Matar Kachori at home! This popular North Indian snack features a flaky, golden-brown outer layer (khasta) filled with a spicy and flavorful green peas mixture . It’s the ultimate winter special treat, best enjoyed with a hot cup of masala chai or tangy tamarind chutney . We’ll walk you through step-by-step, from kneading the perfect dough to making a dry, aromatic stuffing that ensures your kachoris puff up beautifully without getting soggy . Recipe: For the Dough (Outer Cover): · 1 cup All Purpose Flour (Maida) · 2-3 tbsp Ghee or Oil (for flakiness/moyan) · ¼ tsp Salt · Water (lukewarm), as needed to knead a stiff dough For the Matar Filling (Stuffing): · 1 cup Fresh or Frozen Green Peas (coarsely crushed) · 1 tbsp Oil · ½ tsp Cumin Seeds (Jeera) · ¼ tsp Asafoetida (Hing) · 1 tsp Ginger Paste · 1 tsp Green Chilli Paste · ½ tsp Turmeric Powder · 1 tsp Red Chilli Powder · ½ tsp Dry Mango Powder (Amchur) · 1 tsp Garam Masala · 1 tbsp Besan (Gram Flour) – to dry out the mixture · Salt to taste Other Ingredients: · Oil for deep frying Method: 1. Prepare the Filling: Heat oil in a pan. Add cumin seeds and hing. Add ginger-green chilli paste and sauté. Add the crushed peas and all dry spices (turmeric, chilli powder, amchur, garam masala, salt). Cook until the mixture dries up. Sprinkle besan to absorb any remaining moisture and bind the filling. Let it cool completely . 2. Knead the Dough: Mix flour, salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add lukewarm water to knead a stiff dough. Cover and rest for 20-30 minutes . 3. Shape the Kachoris: Divide the dough into small balls. Flatten a ball, place a portion of the pea filling in the center, and seal tightly. Gently flatten the stuffed ball with your fingers (avoid using a rolling pin, as it can cause breakage) . 4. Frying: Heat oil in a deep pan. The oil should be medium-hot (not smoking). Gently slide in the kachoris and fry on low-medium flame until golden brown and crisp. This ensures they cook from the inside without burning . Pro Tips for Perfect Kachoris: · Dry Filling is Key: Ensure the peas stuffing is completely dry. If it's wet, the kachori won't puff up and may burst while frying . · Dough Consistency: The dough should be firm. If it is too soft, the kachoris won't be flaky . · Oil Temperature: Always fry on low to medium heat. If the oil is too hot, the outer crust will cook too fast, leaving the inside raw . Serving Suggestions: Serve hot with Aloo Sabzi (Potato Curry), Green Chutney, Tamarind Chutney, or a piping hot cup of tea . If you enjoyed this recipe, please LIKE the video, SHARE it with your friends, and SUBSCRIBE to our channel for more delicious Indian snacks! #matarkachori #peaskachori #indiansnacks #winterspecial #kachorirecipe #streetfood #vegetarianrecipes matar kachori recipe · matar ki kachori · green peas kachori · how to make matar kachori · kachori recipe · Indian snacks recipes · street food at home, khasta kachori recipe · crispy kachori · stuffed kachori · peas stuffing for kachori · matar kachori filling · Rajasthani kachori · North Indian snacks · tea time snacks · evening snacks recipe · breakfast recipes Indian · vegetarian snacks · festive snacks · winter special recipe · मटर कचोरी रेसिपी · मटर की कचोरी · हरी मटर कचोरी · कुरकुरी कचोरी · कोराइशुतिर कचूरी (Bengali - Koraishutir Kochuri) · how to make crispy matar kachori at home · matar kachori recipe by chef · healthy matar kachori recipe · flaky matar kachori dough recipe · easy matar kachori without rolling pin · matar kachori with whole wheat flour · cooking with peas recipes,aloo sabzi for kachori,dal kachori,samosa recipe,imli chutney,chai recipe Hibakirasoi, Hibakirasoi, recipe, Hibakirasoi,matar kachori recipe, matar kachori street food, matar kachori atta recipe, matar kachori Hiba ki rasoi , matar kachori Hiba ki rasoi, hibakirasoi , Hiba ki rasoi recipe, peas kachori recipe, hari matar ki kachori, hari matar ki recipe, kachori recipe