Rajasthani Muttar Kachori
Take a culinary journey to the coast with Patra Ni Machi – a beloved Parsi fish dish that brings together the richness of marine flavors with aromatic spices and the natural goodness of banana leaves. This exquisite preparation is a true coastal delight that showcases the art of Parsi cuisine. Let’s dive into the world of Patra Ni Machi and discover how to create this flavorful fish delicacy in your own backyard!
Rajasthani Muttar Kachori
Rajasthani Muttar Kachori – Savory Stuffed Delights from the Land of Kings!
Equipment
Ingredients
- 1 lb plain flour
- 5 tbsp oil / ghee
- 1 tsp carom seeds
- ½ cup water to make the dough
- ½ lb frozen green peas
- 2 chopped green chillies
- 1 tsp grated ginger
- 1 tbsp oil
- ½ tsp kalongi seeds
- 2 tsp fennel seeds
- 2 bay leaves
- 1 tsp chilli powder
- 1 tsp garam masala
- handful fresh coriander
- salt to taste
Instructions
- Combine all the ingredients and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
- Divide the dough into 12 equal portions. Keep aside.
- Combine the green peas, green chillies and ginger and blend in a mixer to a coarse mixture without using any water. Keep aside.
- Heat the oil in a deep non-stick pan, add the nigella seeds, fennel seeds, bay leaves and green pea mixture and sauté on a slow flame for 6 to 7 minutes.
- Add the chilli powder, garam masala, coriander and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
- Remove the bay leaves and discard. Divide the filling into 12 equal portions. Keep aside.
