Heat oil in a kadai. Add cumin seeds to crackle.
Add Ginger Garlic Paste And Saute For One Minute. Add Matar, Green Chilli, Red Chillie Powder, Turmeric Powder And Saute For 4-5 Minutes.
Once Cooled, Grind To Make A Paste. Add Salt Now And Matar Stuffing Is Ready.
In A Bowl, Mix Maida, Salt, Oil, Ajwayin And Mangrael To Make A Soft Dough Using Little Water At A Time.
Keep Aside For 15-20 Minutes And Knead The Dough Again. Divide The Dough Into Equal Size Balls.
Stuff The Matar Filling In The Dough And Roll Into Balls. Sprinkle A Little Flour And Roll Them With A Rolling Pin.
In A Kadai, Heat The Oil And Add The Kachori In A Medium Flame And Fry Till Light Brown.
Drain Extra Oil In Paper Napkin. Serve Hot With Aloo Bhaaji.
