Vatana (green peas) kachori is a delightful, crispy, and mildly spicy deep-fried snack featuring a delectable stuffing of green peas and rava. It offers a wonderful twist to the traditional kachori and can be effortlessly prepared within minutes. This dish serves as an excellent choice for an evening snack or pairs well with Green Chutney and tomato sauce.
I’ll be sharing the perfect ingredient ratios and some foolproof tips to help you create flawless kachoris on your very first attempt. Give this recipe a try and savor its tantalizing taste with your friends and family!
- Firstly, the stuffing is slightly spicy, sweet, and sour, made with green peas and regular spices. You can adjust the filling according to your preference.
- I highly recommend using fine rava for this recipe. Other sooji variants may not yield the same texture and crispiness. If you have coarse rava (sooji) at home, grind it slightly.
- I incorporate curd into the outer layer of the kachori dough. This addition provides crispiness and imparts proper color. Alternatively, you can use buttermilk. Also, the ideal liquid mixture to rava ratio should be 2:1.
- Fry the kachoris on medium flame to achieve a crunchy, flaky, and golden texture. Avoid frying on low flame as it may lead to oil absorption.
- Lastly, Vatana Kachori tastes best when served hot and crispy.
Please do visit my other related recipe collection like
Vatana ni kachori recipe | matar kachori | suji matar kachori
For green peas stuffing
- 2 cup or 250 grm green peas
- 1 tbsp + 2 tbsp ghee
- 2-3 spicy green chilli
- 1 inch ginger
- ½ cup coriander leaves
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilli powder
- 1 tsp dry mango powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ½ tsp black salt
- ¼ tsp black pepper powder
- 1 tsp fennel powder
- 2 tbsp gram flour - besan
- 1 tsp sugar
- Salt to taste
For outer layer of kachori
- 1 cup fine rava
- ½ cup curd
- 1.5 cup water
- Salt to taste
- Oil for frying
Making kachori stuffing
- Heat 1 tbsp ghee in a pan and add 2 cups of green peas along with salt. Sauté for 3-4 minutes until the green peas become slightly soft. Transfer them to a plate and let them cool down slightly.
- In a mixing bowl, combine ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp dry mango powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp black salt, ¼ tsp black pepper powder, and 1 tsp fennel seeds powder. Mix well to create the masala mix. Set it aside.
- Once the green peas have cooled slightly, put them into a mixing jar. Add 2-3 spicy green chilies, 1-inch ginger, and ½ cup coriander leaves. Without adding water, crush them coarsely. Keep this mixture aside.
- In the same pan, add 2 tbsp ghee. Add 2 tbsp besan and roast it until it slightly changes its color.
- Add the prepared masala mix to the besan and mix well. Then add the crushed green peas mixture, 1 tsp sugar, and salt. Combine all ingredients thoroughly. The stuffing for the kachori is now ready. Form small-sized balls from the stuffing and set them aside.
Make the outer layer dough
- in a pan, mix ½ cup curd, 1.5 cups water, and salt. Whisk to make an even mixture.
- Place the pan on the heat and stir continuously until it starts to boil.
- Slowly add rava while stirring continuously.
- Transfer the cooked rava into a bowl and let it cool slightly.
- Once the rava is warm, knead it well until the dough turns soft and smooth.
To assemble the kachori
- grease your hands with oil and take a ball-sized portion of the dough.
- spread kachori dough ball with hand and Place a ball of stuffing in the center, gather the edges together, and pinch to seal. Roll it into a round shape.
- Heat oil in a pan and fry the kachoris on medium flame until they become crispy and golden brown on both sides.
- Once done, remove the kachoris from the oil and place them on a paper towel to drain excess oil.
- Finally, serve the vatana kachoris hot with green chutney and tomato sauce.
- Sauté green peas over medium heat until they become slightly soft.
- Coarsely crush the green peas; avoid grinding them into a fine paste.
- Besan enriches the flavor and provides binding to the kachori stuffing.
- Adding curd to the outer layer creates crispiness and imparts the perfect color to the kachori.
- Add rava to the boiling mixture so that it can be easily absorbed.
- Cook the mixture until it begins to leave the sides of the pan.
- Knead the cooked mixture until it becomes smooth.
- Fry the kachori over medium heat