Winter is the season during which hot and delicious snacks may be enjoyed with family and friends. Matar Kachori and Guguni is favorites that many enjoy, especially among the people of Odisha and its neighboring states. This dish is tasty and comforting, ideal for cold evening hours. Let’s go for the recipe and see how to make this wonderful duo step by step.
Ingredients:
- For Matar Kachori:
- 2 cups all-purpose flour (maida)
- 1/4 cup oil or ghee (for kneading)
- 1/2 teaspoon salt
- Water as needed
- 1 cup green peas (matar)
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Oil for frying
For Guguni:
- 1 cup dried yellow peas soaked overnight
- 1 medium-sized onion finely chopped
- 1 medium-sized tomato finely chopped
- 1 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
Preparation:
Making the dough for Matar Kachori:
Take all-purpose flour, salt, and oil/ghee in a large bowl. Rub the mixture between your palms until it becomes crumbly.
Gradually add water and knead into a smooth, soft dough. Cover and let it rest for 30 minutes.
Making the Filling:
Heat a pan and add a little oil. Add cumin seeds and let them splutter.
Add the ginger-garlic paste and sauté until fragrant.
Add green peas, turmeric powder, red chili powder, garam masala, and salt. Stir until the peas soften.
Mash it lightly and set aside for it to cool down.
To assemble the Kachoris:
Take the dough into small balls and flatten it into small circles.
Take a spoonful of the pea mixture, place in the center, fold the edges and seal them tight, flattening and rolling to form a disc.
Fry the Kachoris:
Heat oil in a deep pan. Fry the kachoris on medium flame till golden brown and crispy.
Drain on a paper towel and keep aside.
Preparation of Guguni
Cook the Peas:
Pressure cook the soaked yellow peas with a pinch of salt and turmeric until tender (2-3 whistles).
Preparation of Curry:
Heat oil in a pan. Add mustard seeds and let them splutter.
Add chopped onions and sauté until they turn golden.
Add tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the masala is well-blended.
Add the cooked peas along with the water. Adjust salt and simmer for 5-7 minutes.
Finishing and Garnish:
Finish with fresh coriander leaves and serve hot.
Serving Suggestions:
Serve crispy Matar Kachoris with the flavorful Guguni. You can even add a side of tamarind chutney or green chili pickle for extra zing. This combination tastes best when served hot and fresh.
Enjoy this winter special recipe with your loved ones and create warm memories over a plate of delicious Matar Kachori and Guguni!