Since fresh peas still flooding the market I wanted to make a baked version of Matar kachori and share the recipe. Furthermore Holi is approaching and this baked wholewheat Matar kachori would be perfect for the party. Moreover baked whole wheat Matar kachori would be great for the party because you can bake a large batch at the same time in the oven. No hassle of standing in front of hot oil and frying. Finally giving you more time to enjoy with family.
Another delightful green peas recipe Koraishuti’r kochuri inspired green peas momo is a must try before the peas season ends.
Some more healthy baked holi recipes to try
- Bengali Style Baked samosas
- Baked spicy pudina sticks
- vermicelli malpua (baked)
- Baked vegetable chop
- Wholewheat Baked nimki
How to make Baked wholewheat Matar kachori
For the dough
- Whole wheat flour 1 cup
- Ghee 2 tablespoon
- Salt 1/4 teaspoon
- Warm water 3-4 tablespoon or as required
For the stuffing
- Shelled green peas
- Vegetable oil 1 tablespoon
- Cumin seeds 1/2 teaspoon
- Ginger chilly paste 1 teaspoon
- Asafoetida (hing) 1/4 teaspoon
- Turmeric powder 1/4 teaspoon
- Red chilly powder 1/2 teaspoon
- Fennel powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Roasted cumin powder 1/4 teaspoon
- Amchur powder 1/2 teaspoon
- Salt to taste
Method to make baked wholewheat Matar kachori
Preparation of kachori dough
- First, sift together the flour and salt. Next add the ghee and rub it to the flour till it resembles like bread crumbs.
- Slowly add warm water to form a stiff dough. Cover the dough and keep it aside for half an hour.
Preparation of kachori stuffing
- First, blanch the green peas and grind to a coarse paste in a mixer grinder.
- Heat a tablespoon of oil in a pan and add cumin seeds.
- Next add in the hing and ginger chilly paste. Fry for a minute.
- Next add in the dry masalas- turmeric, red chilly, coriander, fennel powder and salt. Fry for a few seconds.
- Add the green peas paste, mix it well and cook it until the raw aroma of peas are gone.
- Finally add amchur powder and roasted cumin powder, give it a mix and your stuffing is ready.
Filling and baking of kachoris
- Divide the dough into small portions.
- Apply some oil in the rolling board and pin. Roll them out to medium thickness.
- Place a teaspoon of the stuffing in the centre.
- Bring all the edges together and pinch.
- Flatten it by rolling it out with a rolling pin. This will ensure that kachoris are uniform in thickness leading to uniform baking.
- Likewise prepare all the kachoris in the same manner.
- Spread some oil on the parchment sheet, place all the kachoris on it. Brush each kachoris with oil.
- Bake in a preheated oven at 180 degrees for 30 mins or until done. (check baking instructions in notes)
- Cool them and store in air tight container. Remains good for 2 days at room temperature.
- There will be some excess filling for the amount of the kachori dough which you can use as per your liking.
- The amount of filling in the kachori will depend on the size of the kachori. I made medium to small sized ones as those get done quickly.
- I have baked with the lower rod for 15 minutes and both rods for the last 15 minutes. Check with settings of your oven.
- Do not overbake as that will make the kachoris hard.
- If your kachoris turn soft later heat it in the oven for 5 minutes to crisp it up.
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