If fried foods are not your thing, these walnut mattar kachoris can be your best bet to impress your siblings this Raksha Bandhan. For this recipe, Chef Meghna Kamdar prepares a delicious mixture with green peas and chopped walnuts and spices it up with freshly ground spices like cumin, cinnamon, and cloves.
1 teaspoon oil
1/2 teaspoon cumin seeds
A small piece of cinnamon
1/2 teaspoon garam masala
A pinch of turmeric powder
Some finely chopped green chillies
1 finely chopped small onion
Salt as per taste
3-4 tablespoons finely chopped coriander
Some finely chopped California Walnuts
8-10 spring roll wrappers/maida roti
Corn starch and a spoonful of water (for slurry)
1. Heat up the pan, add 1 teaspoon oil, 1/2 teaspoon cumin seeds, a small piece of cinnamon, 2 cloves, 1/2 teaspoon garam masala, a pinch of turmeric powder, some finely chopped green chillies, and (ginger/garlic alternate)
2. Then add 1 finely chopped small onion, add salt as per taste, mix it well and then add 1.5 cup green peas (fresh/frozen).Do not overcook this mixture.
3. Further, take a mixing jar/chopper, add the mixture in it (remove cinnamon stick and clove before grinding) and then grind coarsely.
4. Transfer the mixture to the same pan, add 3-4 tablespoons finely chopped coriander. Add some finely chopped California Walnuts and mix it well. You can add a pinch of sugar, if you like.
- Take some spring roll wrappers/maida roti, add stuffing in the middle.
6. Apply some slurry on the corners of the wrapper to stick (make a slurry with some corn starch and a spoonful of water)
7. Bring together all the corners gently and seal, giving it potli shape.
8. Place all the kachoris on a baking tray (place parchment paper on it) and brush some oil over it.
9. Pre-heat oven at 190⁰ C and bake it for approx 20-25 mins (check once after 15 mins, if it turns golden brown, then it’s done)
10. Take kachoris on a serving plate and tie a knot with spring onions.