Matar Chakhakri

by Kathleen Morrison

Servings:

INGREDIENTS

1 cup maida
2 tbsp. oil
A little salt

Filling:
1-1/2 cup peas, shelled, boiled and mashed
75 grams cheese, grated
Salt

INSTRUCTIONS

Mix maida, 2 tbsp. oil, salt and water to make a pliable dough. Mix the filling ingredients except salt together well. Taste and adjust salt.

Roll out the maida thinly into a rectangular shape. Spread the filling, leaving approximately a 1/4-inch border all around. Pat the filling so that it settles. Roll it tight. Seal the open long edge using a little water. Cut into 1-cm. slices. Take each slice and press gently between your palms and deep-fry in hot oil until light brown. Serve with tomato ketchup.

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Tagged: indian, matarchakhakri add tags

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