Aloo Matar Kachori , good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.

It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!

It’s been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.

In the past I have prepared Garlic Lilva Kachori , Poha kachori and Dry fruit Masala Kachori , they were phenomenal !!!

Let’s make Gujarati Khasta Aloo Matar kachori , straight from the streets of Gujarat, this kachori will knock your socks off !!

KHASTA ALOO MATAR KACHORI - 1

KHASTA ALOO MATAR KACHORI

ingredients:

  • 1/2 cup plain flour

  • 1/4 cup melted ghee or oil

  • Salt to taste

  • Oil to deep fry

  • 2 cup boiled and mashed potato -use a floury potato

  • 1/2 cup boiled green peas

  • 2 tbsp. green chillies and ginger crushed

  • 2 tbsp. fresh coriander

  • 1 tbsp. oil

  • 1 tsp. cumin seeds

  • Pinch hing

  • 1 tbsp. dry mango powder or lemon juice

  • Pinch sugar

  • 2 tbsp. cinnamon, cloves, black pepper, cardamom seeds, fennel seeds, dry red chillies and whole coriander seeds

  • 1 tbsp. sesame seeds

  • 1 tbsp. khus khus – white poppy seeds

  • 1 tsp. desiccated coconut

instructions:

How to cook KHASTA ALOO MATAR KACHORI

  1. Heat less than 1/2 tsp. oil in a pan and lightly roast the 2tbsp. whole spices, let it cool.
  2. Grind roasted whole spices in a grinder, keep it coarse.
  3. Mix with sesame and poppy seeds.
  4. Heat 1 tbsp. oil in a kadai, add cumin seeds, once they crackle add hing.
  5. Add crushed chilli and ginger and cook for few seconds, add coconut and fry less than 2 seconds or it will burn.
  6. Now add mashed potato and boiled green peas, 2 tbsp, freshly ground garam masala, salt and sugar.
  7. Keep low heat and mix well.
  8. Add dry mango powder ( amchoor ) or lemon juice and mix well.
  9. Sprinkle fresh coriander leaves and leave it aside to cool.
  10. Meanwhile prepare the dough by mixing plain flour, salt and melted ghee, mix well and knead the semi-stiff dough.
  11. Cover with the clean kitchen towel and rest it for half an hour.
  12. Divide the dough into equal portions.
  13. Roll out each dough portion into a small circle.
  14. Put one big spoonful of the filling portions into the centre, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
  15. You can grease your palms a little and roll the ball between them to form an even ball if that’s easier.
  16. Repeat for all the kachoris.
  17. Now heat oil in a wok or kadai and deep fry 3-4 kachoris at a time over medium heat till they are light golden brown in colour.
  18. Enjoy hot Khasta Aloo Matar kachori with green coriander and date and tamarind chutney .

NOTES:

Did you make this recipe?

Phirni is a traditional creamy dessert, prepared with ground rice, milk and sugar and set in a small earthen pots. It’s garnished with nuts, edible silver leaf and rose petals. I’ve added caramel for a fusion twist.

Khasta Aloo Matar Kachori Gujarati Style - 2

If you are a caramel fan, see my Salted Caramel Peda .

three caramel phirni bowls placed in the serving tray - 3

Caramel Phirni

Ingredients

  • 30 grams Ground rice
  • 400 ml Milk
  • 100 ml Single cream
  • 100-125 grams Sugar I used demerara
  • 2 tablespoon Pistachio slivers
  • Fresh fruit like berries, mango or grapes

Instructions

  • Put milk and half cream in a thick bottom saucepan over medium heat.
  • Mix in ground rice and stir continuously. Keep string while bringing to the boil.
  • Meanwhile, in another non-stick pan, add sugar and couple of spoon of water over medium heat.
  • Allow the sugar to dissolve and bring it to boil.
  • Let the mixture caramelize and wait for it turns to dark brown.
  • Do not stir, just swirl the pan.
  • As soon as caramel dark in colour, remove it from the heat.
  • Carefully pour the caramel mixture into rice and milk mixture, be careful as this mixture will bubble violently.
  • Keep whisking constantly, and simmer until any lumps have dissolved and the mixture is smooth.
  • By now phirni mixture will be creamy and thick.
  • Turn off the heat, let the mixture cool at room temperature.
  • Once cooled, set the phirni in an individual serving glass, and let it cool in the fridge for 2-3 hours.
  • Once you are ready to serve, whip a remaining cream, pour on the cooled phirni and garnish with the pistachio slivers.
  • If you fancy add fresh fruit too.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.