Ingredients:
Refined flour 500 gm
Ghee 100 gm
Onion seed 1 tsp
Water enough to make dough
Salt Green peas 100 gm
Tomato 50 gm
Onion 50 gm
Red chilli powder 1 tsp
Potato 30 gm
Garlic 1 tsp
Ginger 1 tsp
Hing 1/6 tsp
Cumin powder 1 tsp
Chat Masala 1 tap
Amchoor powder 1 tsp
Tamarind chutney 1 tsp
Mint chutney 1 tsp
Cucumber 20 gm
Green chilli 10 gm
Green coriander fresh 1 tsp
Lemon juice 1 tsp Oil to Fry
Kachori: Make Kachori by kneading refined flour with ghee, salt and kalongi seeds. Add enough water to make the dough. Leave the dough for 40 minutes and then shape it into individual dumplings. If you want, you can stuff each dumpling with dry fruits. Heat oil on a pan, fry the dumplings. Make sure you fry them in moderate heat.
To make the Nimona: Boil the green peas in hot water and take it out. Take a pan and add ghee, hing, chopped garlic, ginger, green chili, sliced onion and cook it for 10 minutes or until it’s cooked well. Add green peas and other spices, finish with chopped tomato and boiled potato. Add chat masala and amchoor powder and fresh green coriander.
Cucumber mix as topping: Seed and chop cucumber, onion and some chopped green chilies and green corriander. Add lemon juice. Mix all of them and enjoy it with the Nimona. Plate the Matar Nimona in the base and then place the fried Kachori on top. Drizzle some mint chutney and tamarind chutney to taste. Also, add the cucumber mix and enjoy it piping hot.
