For the second day of BM#48, weekend Brunch, I planned for yet another elaborate brunch. Sunday breakfast at home is either Appam with Tomato Kurma or Poori channa. I didn’t want to break the tradition and decided to make two different poori variety to make it even more elaborate. As always the breakfast is had at around 10.30 or so. Since hubby dear had his clients coming early morning, he was clear that he will only have a quick breakfast. On hearing I made so much, he was looking skeptical, saying how I expected him to indulge in such heavy breakfast, considering the elaborate Sunday lunch.
Only then it struck me that I completely forgot about the lunch part and wondered how will we even do justice to the breakfast. I then said that we vegetarians will do the justice and rest can diet if they wanted. So it was all one poori each for all of them. Even then they said it was heavy. I gave up. However I had a field day, enjoying the Matar Kachoris with Alu Sabzi and the Bedmi Poori with Bedmi Chana Subzi.
Matar Kachoris / Matar Pooris and I go a long way. I first remember hearing about it during our Calcutta Visit and enjoyed our share of stuffed pooris. In fact back home, I made these Matar Pooris and enjoyed. While I was checking out for ideas, I remembered the kachoris, as these are called in some parts of the country, made with fresh matar and checked again.
While the typical Kachoris are deep fried, hard crispy shells, stuffed with spicy filling, these kachoris are softer and more on the stuffed paratha types. In fact these are regular pooris only, simply referred as Kachoris. I read that this breakfast is famous in UP and Delhi as well. So I am going to generally tag this as North Indian Recipes.
I enjoyed both the set of pooris so much and I am sure I am going to repeat these often!
Matar Kachori | Peas Stufffed Pooris
- 2 cups – All Purpose Flour / Maida
- 1/4 tsp – Baking Powder
- 1 tbsp – Ghee
- Salt to taste
- Water as required to knead
- Cooking Oil for deep fry
- 1 cup – Peas
- 1 tsp – Cumin Seeds
- 2 – Green Chillies, finely chopped
- 1/4 tsp – Ginger, grated
- 1 tbsp – Ghee
- Salt to taste
Spice powders to be added
- 1/2 tsp – Red Chilli Powder
- 1 tsp – Coriander Powder
- 1/4 tsp – Chat Masala
- 1/4 tsp – Amchoor Powder
- 1/2 tsp – Garam Masala
- A pinch Asafoetida / Hing
Method to prepare
For the dough
- In a wide bowl, take the flour, salt and baking powder, mix well. Then add the ghee and crumble. Next add water slowly and knead to a stiff, but soft pliable dough. Let it rest for 30 mins, while you make the stuffing.
For the stuffing
- Blanch the peas in microwave for 5 mins. Mash it roughly so that the peas are mashed and soft.
- Heat a non stick pan with ghee, add cumin seeds, hing, grated ginger and then all the mashed peas. Next add the salt, and all spice powders. Combine and cook everything till the peas become almost dry. Keep it aside for it to dry.
Preparation of Matar Kachori
- Make even balls of the dough. Similarly make balls of the stuffing.
- Heat cooking oil in a kadai.
- Dust the board, press the balls slightly on the sides and place the stuffing in center, gather the sides and ensure the stuffing is completely covered. Pat it down and on dusted board, gently roll out. Make sure the discs are small and not very thin as stuffing will come out.
- When the cooking oil is hot enough, gently slide the pooris and press lightly on top, when it puffs up, turn to the other side and cook till the kachoris/pooris are cooked well.
- Drain on a kitchen paper. Serve hot with Alu Subzi.