To begin making the Matar Kachori, prepare all the ingredients and keep ready.
First step is to make the dough. In a mixing bowl, add the flour, ghee and salt. Combine to make a coarse crumb mixture.
Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 5 to 10 minutes until we are ready with the filling.
To make the matar kachori filling, add the green peas, ginger, garlic, green chilli in a Grinder jar of the mixer grinder and blend to make a coarse mixture.
Notice the texture of matar, its coarse and grainy and the exact texture needed for the kachori.
Heat a teaspoon of ghee or oil in a heavy bottomed pan; add the fennel seeds and kalonji and saute for two seconds.
Add the matar kachori mixture, chilli powder, garam masala, amchur powder, chaat masala powder, salt to taste and saute till all the ingredients are well combined.
Once done, turn off the heat and allow the matar kachori mixture to cool completely.
Finally, to make the Matar Kachori roll the dough into 2 inch circles. Add the kachori mixture in the center and bring edges together and form a ball.
Preheat the oven to 170 C
Place the Matar Kachori in a greased baking tray. Brush the kachori with more ghee on the top – this will help in even browning of the kachori when baked in the oven.
Place it in the oven and bake the kachori until it is golden brown and crisp for about 35 to 40 minutes.
Serve this delicious and tasty Baked Matar Kachori with Tamarind Chutney or Dhaniya Pudina Chutney and a hot cup of Masala Chai or your evening snacks, as an Indian appetizer for potluck and as starters for dinner parties.