Vatana Ni Kachori
Veg
Vegan
Flaky, deep-fried pastry shells filled with a spiced paste of fresh green peas (vatana), coriander, green chilli, and cumin — the Kathiyawadi pea kachori, seasonal in winter when fresh peas arrive. The pastry is thinner and crispier than a samosa shell; the pea filling is bright green and assertively spiced. Eaten at breakfast with sweet tamarind chutney and raw garlic chutney.
Cuisines
Gujarati
Kathiyawadi
Rajasthani
Surati
Marwari
Best for
Breakfast
Lunch
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Green Pea , dried, vatana |
|
2 cups | Flour |
|
2 tablespoons | Oil , for deep frying |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Green chili paste |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Amchur Powder |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
1 tablespoon | Lemon juice |
Instructions
- 1 Soak the dried green peas overnight, then drain and boil until soft.
- 2 In a mixing bowl, combine the all-purpose flour with a pinch of salt and 2 tablespoons of oil. Add water gradually to form a soft dough. Cover and let it rest for 15 minutes.
- 3 Heat 2 tablespoons of oil in a pan, add cumin seeds and fennel seeds, and let them splutter.
- 4 Add ginger paste and green chili paste, sauté for a minute.
- 5 Add the boiled green peas, garam masala, amchur, sugar, and salt. Cook until the mixture is dry.
- 6 Add lemon juice to the mixture, stir well, and let it cool.
- 7 Divide the dough into small balls and roll each into a small disc.
- 8 Place a spoonful of the pea mixture in the center of each disc, gather the edges, and seal to form a ball.
- 9 Heat oil in a deep pan for frying. Once hot, fry the kachoris until golden brown and crispy.
- 10 Serve hot with chutney or ketchup.
Tips
Ensure the filling is dry to prevent the kachoris from bursting while frying.