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Recipe : Walnut Mattar Kachori

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
2 cloves
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.

  1. 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.


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