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Sarson ka Saag with Makki ki Roti | Cook with Budgett

 SARSON KA SAAG  Cook with Budgett brings another simply best yet tasty recipe which goes by the name Sarson ka saag – One of the Indian recipes that are a symbol of love, taste, and patience. Sarson is the Hindi/Punjabi word that is used for Mustard and Saag means Greens basically. Moreover, saag is a Punjabi term that means greens. so the English translation for Sarson ka Saag is mustard greens. Picture Courtesy - Pankaj Bhadouria Shortcut methods are not allowed in the making of Sarson ka saag. Sorting the greens from the pool of them, washing them, chopping and then cooking them… Blending them and again cooking them is a time-intensive method but the end result is worth paying off. And in today’s world of curry in a hurry Cook with Budgett - simply best yet tasty recipe has curtailed some steps and came up with to let you savor the taste of an authentic Sarson ka saag, a little bit of investment of time is required but the rate of return is exponentially amazing. Picture Courtes

Matar Kachori Recipe | Cook with Budgett

MATAR KACHORI RECIPE


Cook with Budgett cares about your craving and with respect to it another simply best yet tasty recipe we are happy to announce which is called Matar kachori a crisp deep-fried kachori filled with spicy peas filling. In Hindi matar known as peas and Kachori can be said as the fried pastry. 


Picture Courtesy - Archana Kitchen

Cook with Budgett peas/matar kachori is a nice warm hearty breakfast (yes you read it exactly right, it's the breakfast in the northern Indian states, which is enjoyed like anything) or as a mid brunch or evening snack. Served hot with some spicy coriander chutney and with sweet dates chutney, this recipe is a food lover’s abode.


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For Matar Kachori Pastry

  • One cup all-purpose flour, you can also use whole wheat flour or both the flours in a half-half ratio
  • One tablespoon oil or ghee, I used sunflower oil
  • Quarter cup lukewarm water
  • Quarter teaspoon baking powder
  • Quarter teaspoon salt or add as per taste


For Matar Kachori Stuffing

  • 2 cup peas, fresh or frozen
  • Quarter teaspoon red chili powder
  • Quarter teaspoon turmeric powder
  • Half teaspoon coriander powder
  • Half teaspoon fennel powder
  • Half teaspoon chaat masala or add as per taste
  • Half teaspoon amchur powder (dry mango powder) 
  • Half teaspoon green chili-ginger paste or crushed or minced green chili & ginger - use about ½ inch of ginger and ½ or 2 green chilies and then crush them in a mortar & pestle or mixy if we say in Hindi
  • Quarter teaspoon cumin seeds
  • One tablespoon besan (gram flour or chickpea flour)
  • Two teaspoons oil or ghee (clarified butter)
  • salt as required


For Frying

3 to 4 cups oil


Picture Courtesy - Fun Food Frolic


Instructions

Making Kachori

  • Sift the flour with salt and respective baking powder. Add oil and form a bread crumb similar mixture.
  • Now add water and form a tight dough. Cover it with a damp cloth and keep it aside.

Making Matar Kachori Stuffing

  • Boil the peas. Mash them coarsely or semi-coarsely both will work.
  • Heat oil and shallow fry the cumin. Then add the crushed ginger with green chilis.
  • Fry it for a minute. Now add the dry spice powders with salt.
  • Stir and add the respective amount of gram flour. Saute it for 3-4 minutes.
  • Check the seasoning and add some more spice powders and salt, if it seems to be required.

Making Matar Kachori

  • Make equal-sized 6-7 balls from the dough. Roll into 4-5 inch round on a dusted board.
  • Add the stuffing to the center. Brush some water on the edges.
  • Now bring together all the edges and pinch them to the middle. Press the edges downwards below.
  • Roll into a 5-6 inches kachori. Prepare the rest matar kachoris like these. 
  • Keep them covered it with a wet cloth.

Frying Matar Kachori

  • Now heat up the oil in a kadhai. 
  • At low-medium flame, fry the kachoris till they become golden brown, flaky, and crisp.
  • Drain your matar kachori's on paper tissues to let the tissues absorb the excess oil. 
  • Serve matar ki kachori hot with some coriander chutney or tamarind chutney.

Picture Courtesy - Dassana's Veg Recipes


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