Yum Yum Aloo Matar Ki Kachauri with Whole Wheat Flour

So, sometimes you are not meant to do or shall I say eat certain things and then you end up trying new ones. So, that was the case last night. We thought of making "Pyaaz ki Kachauri", but guess what no pyaaz at home, so hubby said, let's try "matar and paneer ki kachauri", but then paneer was bad, so threw that idea out of the door. Finally, decided on making "Aloo and Matar Ki Kachuari". After deciding that, not sure what I was thinking, I started making dough of aata with ghee etc. instead of maida. So, another change. My husband said, let's leave this dough for sometime later, but I was like nope, let's use the same dough and see how they come. 


So, there you go a new dish (at least in my household) invented, aloo matar ki kachauri using whole wheat flour. They came out rather well. Of course they didn't have that maida taste, but were yum no matter. And felt good that I was eating whole grains... lol


Aloo Matar Ki Kachauri (आलू मटर की कचौरी)

Ingredients
For Dough
Whole Wheat Flour - 2 cups
Ghee (Clarified Butter) - 1/2 cup
Salt - as per taste
Water - To make the dough
For Filling
Matar (Peas) - 1 cup
Aloo (Potatoes) - 1 cup boiled
Hari Mirch (Green Chillies) - 3 small ones
Adrakh (Ginger) - 1 inch piece
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Kalaunji - Kala Jeera (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Salt - per taste
Oil - 1 tsp
Preparation
For Dough

• Melt Ghee and mix in atta with salt, mix it well.
• Add water slowly and mix it into a nice firm dough
• Leave it aside for 1/2 - 1 hour

For Filling

• Grind Peas coarsely with ginger and green chillies
• Boil potato and mash them
• Heat oil in a pan, add both the kala jeera and saunf
• Add crushed green peas mix and fry for 5-6 min till raw smell of peas are gone.
• Add mashed potatoes and add all dry masalas and mix well
• Fry for few more min
• Let it cool for a while (cool enough to be able to handle)

For Making Kachauri

• Take a small lemon size dough ball and roll it into a thick poori size
• Take about 1 tbsp aloo-matar masala in a ball form and keep it in the middle of the poori
• Now, pull all sides of the poori around it in round form and pinch off the extra dough from the top
• Now, press the middle of the kachauri nicely with a thum (otherwise kahcauri may open up when you put it in hot oil)
• Press it with hand only (don't roll or else the masala will ooze out) and give it a round shape
• Heat oil in another deep pan and add these kachauris one by one and fry them till golden brown. If you take a wider pan and if your oil is hot enough, you can even fry 2-3
• Take them on paper towel and soak the extra oil

Serving
Serve them with a little of ketchup or the way my husband/son likes it with a bowl of yogurt.


As I made these with whole wheat flour, I am also sending this in for Show Me Your Whole Grains event.

I am also sending this for JIHVA - Breakfasts which was originally started by Indira (Mahanandi)

This is also an entry for Cooking For Kids - Filling Breakfast contest, started by Shama.

OK, till the next post, enjoy these. Take care,
Priya