Baked matar kachori

Make it

8 kachoris

Ingredients

• Dough: 1 cup whole-wheat atta, 2 tbsp roasted sattu, 1 tbsp besan (optional), 1 tsp oil, ½ tsp ajwain, salt and warm water
• Filling: 1½ cups boiled green peas
• 1 tsp oil for cooking the filling (specified in the card’s method)
• 1 tsp grated ginger and 1 finely chopped green chilli
• 2 tbsp chopped coriander
• ½ tsp fennel seeds
• ½ tsp each roasted cumin, coriander powder and amchur
• ¼ tsp hing; check for wheat-containing carriers if relevant
• ½ tsp kasuri methi (optional) and salt to taste
• A little oil or milk for brushing

How to make it

1. Mix the dough ingredients. Add warm water gradually and knead a soft, firm dough. Cover and rest for 20–30 minutes.
2. Warm the filling oil in a pan. Add fennel and hing, then ginger and chilli; sauté briefly.
3. Add peas and remaining filling spices. Cook for 4–5 minutes, mash lightly and cook off excess moisture. Cool completely.
4. Divide the dough and filling into eight portions. Roll a small disc, add filling, seal and gently flatten.
5. Place on a lined baking tray and brush lightly with oil or milk.
6. Bake in a preheated oven at 200°C for 20–25 minutes, turning halfway, until golden and cooked through. Alternatively, air-fry at 180°C for 15–18 minutes.
7. Serve with coriander chutney or plain dahi if suitable for you.