Matar kachori or Luchi thand ke mausam mai halwai wali khusboo ke sath скачать в хорошем качестве

Matar kachori or Luchi thand ke mausam mai halwai wali khusboo ke sath

Ingredients For the Dough (Outer Shell): All-purpose flour (maida), ghee or oil, salt, and water For the Filling (Stuffing): Green peas (fresh or frozen), ginger, green chilies, cumin seeds, hing (asafoetida), besan (gram flour - optional, helps bind), spices (turmeric, garam masala, amchur/dry mango powder, fennel powder, coriander powder), salt, and oil for cooking For Frying: Oil Method 1. Prepare the Dough In a large bowl, mix all-purpose flour, salt, and ghee/oil  Rub the mixture with your fingers until it resembles breadcrumbs Gradually add water and knead into a stiff yet smooth dough  Cover with a damp cloth and let it rest for 15–30 minutes 2. Prepare the Matar Filling Coarsely grind the green peas, ginger, and green chilies in a blender without adding water Heat oil in a pan, add cumin seeds, hing, and sauté Add the coarsely ground peas, salt, and dry spices (turmeric, garam masala, amchur, etc.) . Add a tablespoon of besan (gram flour) if the mixture is too moist; cook for a few minutes until it dries out and becomes aromatic Let the mixture cool completely, then shape into small balls 3. Shape the Kachoris Divide the rested dough into equal-sized balls Flatten a dough ball, creating a cup shape with your fingers Place a pea filling ball in the center Bring the edges together, seal tightly, and remove any excess dough Gently flatten the kachori with your palm or a rolling pin   4. Fry the Kachoris Heat oil in a kadai (deep pan) on low-medium heat  Slide the kachoris in and fry slowly without touching them until they float to the surface Flip and fry until they are golden brown and crisp Drain on paper towels