Matar Kachori Recipe | Green Peas Kachori Recipe

Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. The green peas are spiced and then stuffed in a flour based dough, shaped into parcels and deep fried. Matar Kachori is vegan and can be modified to suit a Jain diet.

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It may seem strange, but I had never been very fond of kachoris. We probably knew of each other's existence and chose to live separate lives. But Samosa and me, were like best pals. And then BAM! I get married to kachori lover and our lives weren't too separate anymore. When I bought samosas for myself, I bought kachori for him. And slowly, I started enjoying it too. The crispy exterior, the sweet imli ki chutney, the theeki hair chutney, the chopped onions and sometimes, the sev. It made a delicious mouthful, that I couldn't resist. 

Then last year, I tried the stuffed kachori and it was just another level. The plain barely held up to it after that. I had a standard Rajasthani shop in the neighbourhood where I bought kachoris before. Sadly, due to the pandemic, they have now closed. And I had to learn to make these at home to fulfill our cravings.

We have been having all sorts of cravings during the lockdown, that previously, weren't there. Are you going through the same thing?

Over the past few months, I have made these Matar Kachoris, 4-5 times and we have loved it at home. It took me some time to learn the art of deep frying kachoris. This is the most important step as it gives you a crispy exterior shell. Well, even if you do mess up here when you try it for the first time, please know that the stuffing is so delish, that you will barely get any complaints. 

What is a Kachori?

Kachori is a deep fried savory snack very popular in the Indian subcontinent, it is a slightly flattened disk made of all purpose flour (maida) that is usually stuffed with spiced lentils (dal) or onions. There are different varieties of kachoris available across North India. In some regions, a soft stuffed puri is also called a kachori and served for breakfast along with curry. 

Matar Kachori is a crispy deep fried kachori that is stuffed with a spiced green pea mash. Since the stuffing of the kachori is a wet filling, a matar kachori will never be as crispy as a plain kachori.

How to fry a kachori?

The most important step in achieving the perfect kachori is the frying of the kachori. Fear not, I will share the tips and tricks that I learned over the course of several retries.

To fry kachori, take sufficient oil in a kadhai or a deep pot. Don't skimp on the amount of oil being used.

The temperature of the oil is very important. The oil should not be very hot not too cold. If the oil is very hot, the kachoris will puff up immediately, but they will become soft as soon as they are removed from the oil and cool a little. These will still taste very good, but will just not have the crispy shell that you may be expecting. If the oil is too cold, the kachori will absorb a lot of oil, will not puff up and will end up becoming hard rather than crispy. The perfect temperature to fry a kachori is medium to low. When a kachori is dropped in the oil, oil should bubble around it, but it should rise to the surface slowly. Always test the temperature of the oil with a small ball of dough - if it rises too fast, turn off the heat and allow the oil to cool, if it doesn't bubble, wait for a while. If the oil bubbles, but the dough ball doesn't rise to the surface, you are good to fry the kachori. Maintain the temperature of the oil throughout the cooking process.

The kachoris will puff up slowly as they rise to the surface. If they don't all puff up, don't worry, they will still taste amazing. This could be because the dough has gotten a little dry. Keep the dough covered with a moist cloth throughout.

Serve the kachoris warm-hot with sweet tamarind chutney and spicy mint chutney. However, I'd like to add that these kachoris taste delicious on their own too.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Matar Kachori Recipe

Matar Kachori is a deep fried green peas stuffed savory snack. Matar Kachori is a popular North Indian tea time snack. Matar Kachori is vegan.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     1 hour
Cook time:     45 minutes
Total time:     1 hour 45 minutes
Yield:                12

Author:                Anupama

Ingredients:

For the dough

2 cups Flour (Maida)
2 Tbsp Semolina (Fine Rava/Sooji)
6 Tbsp Oil
Salt to taste
Water as required

For the stuffing

1 cup boiled Green Peas
1 Tbsp Oil
1 tsp Fennel Seeds (lightly crushed)
0.25 tsp Asafoetida (Hing)
1 tsp Ginger Green Chilli Paste
1 tsp Cumin Powder
1 tsp Coriander Powder
0.5 tsp Chaat Masala
0.5 tsp Amchur
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste

Others

Oil to fry

Method:

1. To make the dough, take the flour in a large bowl and add in the semolina, salt and oil.
2. Mix in the oil until the flour has a sandy texture.
3. Add water little by little and knead into a smooth dough.
4. When the dough is smooth and soft, cover it with a moist cloth and allow it to rest for 30 mins to 1 hour.
5. While the dough rests, make the stuffing. To make the stuffing, coarsely mash the boiled green peas.
6. Heat oil in a pan and add in the crushed fennel seeds.
7. Add the asafoetida and the ginger-green chilli paste and saute until fragrant. For a Jain version, just add chilli paste.
8. Add in the mashed green peas and all the spice powders and salt and mix well. Keep aside until cooled.
9. After 1 hour, divide the rested dough into 10 or 12 equal pieces.
10. Flatten a dough ball with either your fingers or with a rolling pin to a small disk.
11. Spoon in the stuffing. Do not overstuff.
12. Seal the kachori and place it on a floured surface with the seam side up.
13. Roll out the kachori with either a rolling pin or the heel of your hand.
14. Heat oil for deep frying in a kadhai.
15. The oil should neither be too hot nor too cold. When you drop the kachori in, it should bubble but should slowly rise to the top. Refer to notes above for frying.
16. The kachori will puff as it rises to the top.
17. Fry until the kachoris are browned on both sides.
18. Serve the kachoris hot with sweet tamarind chutney and spicy mint chutney.

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Batata Vada Recipe | Alugadde Bonda Recipe [Video]

Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

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I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

The details...

Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

• Boil potatoes
• Make the stuffing
• Make the batter
• Dip the stuffing in the batter
• Deep fry

You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Batata Vada Recipe | Alugadde Bonda Recipe

Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14

Author:                Anupama

Ingredients:

For the potato stuffing:

8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:

1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:

1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.

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Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe [Video]

Crispy Moong Dal or Moong Dal Namkeen recipe with step by step photo and video instructions. Crispy Moong Dal is a deep-fried lentil snack that is popular in India. Crispy moong dal is inspired from Haldiram's moong dal namkeen and is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.

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Ok, I'll be honest, I've been spending wayyy too much time on Twitter following #workingfromhome. And I'm jealous, of the lovely co-workers, read pet cats and dogs, that so many folks have. And here I am stuck with actual humans. But I guess that has some advantages too, at least I don't have to do the dishes. But I still feel, one look at that smushy puppy face and I would have forgotten all my stress and anxiety. This working from home thing has me discovering some new things about myself. One, I like hoarding vegetables. Yes, I'm less of a grocery or TP hoarder, but leave me with less than 3 types of veggies in the fridge, and I'm anxious. Two, I can live without chips, chocolate and ice cream. I know the rest of the world ran out of TP, but Bangalore ran out of chips. Apparently, that's what we need to fuel us down here. Three, I still am not a fan of exercise, well that's not a new one. Four, I love cooking more than I ever thought.

I've discovered in the absence of travel to work, I'm left with a lot more time, and I am investing that in cooking and prepping. We are eating more and more hot breakfasts that take a little longer to make, I've sundried two batches of potato chips, I've made 3 bottles of instant mango pickle, a few bottles of ice tea and pineapple squash, and I'm making a lot of snacks. Last week I posted the Paper Avalakki Mixture, which has been kind of a lifeline, because it also doubles up as breakfast when required. I've made loads of Churmuri Chiwda to much on along with tea. And this week I made this Crispy Moong Dal, in total Haldiram's style.

Crispy Moong Dal or Moong Dal Namkeen flooded the Indian market in the late 1990s and took the urban population by a storm. Everyone loved this simple salty snack. It became a family favorite, something to serve when your family and friends dropped in unannounced on the weekends. Kids loved it, double dipping their wet fingers into the bowl and amused when the dal stuck to their fingers, eh, just for this reason, always give kids their own bowl of moong dal. I've loved Moong Dal namkeen from the time I first ate it. But I never attempted to make it. Frankly I had no clue it was so easy to make it, until now.

Crispy Moong Dal requires just 3 ingredients in reality - the moong dal, salt and oil to fry it in. While the time taken to make the crispy moong dal is long, it is mostly effortless. The moong dal needs to soak for a good 3 to 4 hours and dry for nearly 1 hour before you can start frying it. This soak and dry time makes up for most of the time taken. Once the moong dal is dry, we fry it using a mesh strainer. The reason for this is simply because the dal is too small and if directly dumped in the oil, will spread all throughout and it will take a lot of effort to fish out every grain from the oil. A mesh strainer makes it much easier to fry. The temperature of the oil matters a lot here. If the oil is not hot enough, you will end up with a box of moong dal that is hard and not crispy. Very unpleasant. To test the temperature of the oil, drop in 1 or 2 grains, if they immediately rise to the top, the oil is hot enough.

Once you have fried the moong dal, use a clean paper napkin to remove the excess oil and immediately add seasoning. If you allow the dal to cool, the salt will not stick to the moong dal. I only added salt, you can add spices if you want.

Crispy Moong Dal stayed crisp and fresh for about a week in an airtight box. It didn't last beyond it for me to determine the shelf life.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Crispy Moong Dal Recipe | Moong Dal Namkeen Recipe

Crispy Moong Dal or Moong Dal Namkeen is a deep-fried lentil snack that is popular in India. Crispy moong dal is great as a tea time snack. Crispy Moong Dal is vegan, gluten free and fits a Jain diet.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     5 Hours
Cook time:     20 Minutes
Total time:     5 Hours 20 Minutes
Yield:                200 gms or 1 cup

Ingredients:

1 cup or 200gms Moong Dal
Salt to taste
Oil to fry
Water as required

Method:

1. Wash the moong dal twice in tap water and drain out the water.
2. Soak the moong dal in water for 3-4 hours.
3. Drain out the water and spread the moong dal on a kitchen towel for 1 hour, allowing it to dry.
4. Heat oil in a kadhai. Allow the oil to become very hot, if oil it not hot enough the moong dal will turn hard instead of crispy.
5. Take a little of the moong dal in a net strainer and place in the oil.
6. Stir the moong dal with a spoon frequently.
7. Fry for 1 to 3 minutes until the moong dal is crispy. The moong dal will shrink and color will change slightly.
8. Pour the moong dal onto a bowl lined with a paper napkins.
9. With another paper napkin, wipe off the excess oil from the moong dal.
10. While the moong dal is still hot, add salt and mix well.
11. Once cooled, store in an air tight container at room temperature.

Step by Step Photo Instructions

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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe [Video]

Masala Vada / Ambode / Dal Vada recipe with detailed Video recipe. Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

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I post a lot less deep-fried recipes than I actually eat. I don't deep fry much, but that doesn't mean I don't binge on french fries or samosas. I just fry less at home myself and rely on restaurants doing it for me. All this because I find it really boring to clean up after frying. To be really honest, I kinda eat them almost every day. There is a "gaadi" or a cart behind my house who makes some really amazing masala vadas along with mirchi bhajjis and other pakodas. I usually pick up at least a couple vadas on my way home. So I rarely get about making them. But these Masala Vadas are worth the effort.

There are days when you want everything homemade, from your bread to your pickles. And in one of those energetic moments, I made these masala vadas. And to tell you the truth, they were so much better and fresher than the ones you get outside.

Masala Vada is crispy on the outside and soft on the inside. The base of the masala vada is soaked chana dal. The chana dal is coarsely ground to give a nice texture to the vadas. You can also save a little aside while grinding and add the rest in final batter. If you don't have Dill leaves, add in coriander or any other herb, but dill tastes the best. There are so many variations you can do while making them. If you or your family does not like or eat onions, either don't add it or you can replace it with finely chopped cabbage. If you don't want to add ginger, then you can add in hing.

Serve the vadas piping hot with ketchup or chutney and a hot cup of chai!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Masala Vada Recipe | Ambode Recipe | Chana Dal Vada Recipe

Masala Vada or Ambode is a popular Indian deep fried fritter / snack made from chana dal or lentils. Masala Vada is a popular tea time snack. Masala Vada is vegan.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     20 minutes
Total time:     3 Hours 20 Minutes
Yield:                12-15 Vadas

Ingredients:

1 cup Chana Dal
1" Ginger, grated
1 Tbsp Black Pepper
0.25 tsp Turmeric Powder
2-3 Green Chillies, finely chopped
1 Onion, finely chopped
0.5 cup Dill leaves, finely chopped
10-12 Curry leaves, roughly chopped
Salt to taste
Water as required
Oil to fry

Method:

1. Wash and soak the chana dal in water for 3-4 hours.
2. Drain the chana dal and add to a grinder/blender along with the ginger, pepper and turmeric powder. Grind until your have a coarse batter that is sticky.
3. Remove to a bowl and add in the chopped onioons, green chillies, dill leaves, curry leaves adn salt. Mix well.
4. Heat oil in a kadhai or deep fryer.
5. While the oil heats up, wet your hands and divide the batter and shape the vadas.
6. Drop in the hot oil and cook on medium heat until the vadas are browned.
7. Serve vadas hot along with ketchup or chutney.

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Lahsun Shev Recipe | Garlic Sev Recipe [Video]

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

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So how have you guys been? I'm making an appearance after a gap of few weeks now.

For the first time, it is not because I was busy with work, but because I was on vacation. Finally!! The last real vacation that did not involve attending weddings or meeting family was when we went to Bali in 2017 and we were both craving some "us" time. This year we kept it local and visited North East India.

Before I went on vacation, I shared the recipe of the BEST CHOCOLATE CAKE ever!!! I hope you tried that out cause that's a keeper. But that cake, was what I wanted to make for Gee and Raj's birthday. They had asked me for totally different things.

Gee, not one with a sweet tooth and someone craving a certain savory for months now, asked me to make her Garlic Sev, the way they sell in Goa. She's been trying her luck to find something similar in Bangalore, but not succeeded. I thought I would attempt to make some for her. Whether it tastes exactly like the one she buys in Goa, it is up to her to tell, but I thought it was really really tasty and it was so simple to make.

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. The dough is very simple, just a few ingredients. The dough doesn't require any real kneading, just enough to combine all the ingredients together. Then you need a sev press or any press really that can shape the sev. Using the press, release the dough straight into the hot oil and deep fry until crisp.

The amount of garlic I used gives the sev a mild garlic flavor. To get a more prominent flavor, add more garlic.

Garlic Sev stores well for 1-2 weeks in an airtight container, but, I assure you it won't last that long for you to test. This thing is so addictive, it will be gone in a jiffy. Serve garlic sev with tea during tea times or just snack day long.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Garlic Sev Recipe | How to make Lahsun Sev

Garlic Sev or Lahsun Shev is deep fried savory strings made of chickpea flour that has been flavored with garlic. Serve garlic sev as an evening snack during tea time. Garlic Sev is vegan.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                One small jar

Ingredients:

1 cup Chickpea Flour (Besan)
5 to 6 Garlic cloves
0.25 tsp Asafoetida (Hing) (Use gluten-free hing)
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 Tbsp Oil
Salt to taste (Curd)
Oil for deep frying
Water as required

Method:

1. Blend the garlic, asafoetida, red chilli powder, turmeric powder, salt and 1 Tbsp oil with a little water into a smooth paste. The mentioned amount of garlic gives a very mild flavor, add more garlic for a more prominent garlic flavor.
2. Take the chickpea flour/besan in a large bowl and add the blended garlic masala.
3. Knead until combined. Add more water if required. If it is too sticky, add a little more chickpea flour/besan. Adjust salt or red chilli powder as required.
4. Take a chakli press or a sev press and select the sev plate of the thickness you desire. Grease the plate and the press.
5. Add in a portion of the dough to the press and stuff it in tight.
6. Heat oil for deep frying.
7. Once the oil is hot, press the sev directly into it.
8. Allow the sev to cook for 1-2 minutes on medium heat, then flip it.
9. Cook for 4-7 minutes until crisp and lightly browned.
10. Remove from heat and either place it on an absorbant paper towel or a collander.
11. Once the sev has cooled completely, gently break it into smaller pieces.
12. Store in an airtight container so that sev remains crisp.

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