Matar Kachori
Matar Kachori

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Zoya Pathan
KITCHEN HAND

10 recipes | 44,637 views | 6 appreciations

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Matar Kachori

By Zoya Pathan - KITCHEN HAND
(1)

INGREDIENTS

METHOD

INFO / TIPS / CREDITS

few tips for making matar kachori:
1. for making any flaky pastry, the proportion of flour to oil/ghee is important.
2. also the amount of water required to knead is another important factor that determines the flakiness. too much water will make the dough crisp but not flaky and too little can dry out the dough.
3. keep the dough covered with a moist cloth at all times.
4. next comes the frying. too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. too cold oil would end up the dough soaking a lot of oil and the result would be an oily pastry.
5. to check the temperature while frying, add a small piece of dough to the oil.if it comes steadily to the surface, then the kachoris are ready to be fried.
6. if the the dough comes quickly, the oil is hot. so lower the flame. if it takes a lot of time to come, then the dough is cold. increase the flame.
7. a point to be remembered is that when you add the kachoris to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
8. the spices in the filling can be adjusted as per your preference.
9. if mango powder is not available, then add some lemon juice instead.
10. the recipe can be doubled or tripled.
nutrition Information
serving size: 6 kachoris
Zoya Pathan
KITCHEN HAND

10 recipes | 44,637 views | 6 appreciations

Joined 2 years ago
Zoya Pathan's profile

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Recipe is part of the Savouries, Sauces, Ramadhaan, Eid recipes category