Matar Ki Kachori Green Peas Shortbread

Ingredients

• 2 Tbsp Dried Coriander Seeds
• 2 Tbsp Fennel Seeds
• 1 Tbsp Cumin Seeds
• 3 Tbsp Ghee
• 1 Tsp Fennel Seeds
• 1 Tbsp Ginger, Peeled, Chopped
• 1 ½ Cups Green Pea
• ¼ Tsp Asafoetida
• ½ Tsp Degi Red Chilli Powder
• Salt To Taste
• 3 Green Chillies, Chopped
• 2 Tbsp Prepared Ground Masala
• ½ Tsp Black Pepper Powder
• ½ Cups Water
• 2 Cups Refined Flour
• 4 Tbsp Ghee
• Salt To Taste
• Water as Required
• ¼ Cup Mustard Oil
• 1 Tsp Fennel Seeds
• 1 Tbsp Mustard Dal
• 10-12 Fresh Green And Red Chilli, Sliced
• 1 Inches Ginger, Julienne
• 2 Tbsp Vinegar
• Salt To Taste
• 1 Tbsp Sugar

Steps

1. In a pan, add dried coriander seeds, fennel seeds, cumin seeds and dry roast them well and crushed it properly.
2. In a pan, add dried coriander seeds, fennel seeds, cumin seeds and dry roast them well and crushed it properly.
3. Heat a pan, add ghee, fennel seeds, ginger, green peas, asafoetida, degi red chilli powder, salt, green chilli, water and mix them well, cover and let them cook properly.
4. Once cooked add the prepared masala, black pepper powder and cook till it gets soft.
5. Now mash it properly and keep aside and let it cool.
6. In a mixing bowl, add refined flour, ghee, salt to taste and water as required knead a soft dough.
7. Heat a pan add mustard oil, fennel seeds, mustard dal let it crackles and add ginger, red chillies, green chillies and saute for a minute and add vinegar, salt and sugar mix it and your achaar is ready.
8. Make lemon sized balls and take one in hand and flatten it out add spoonful of feeling and close it up.
9. Apply some ghee/oil in rolling pin and board and roll it properly and not so thin. repeat it with all.
10. Deep fry them in hot oil until golden brown on both sides.
11. Serve hot with tea and instant achaar.