From a Chef’s Kitchen

The past few months have made a chef out of most of us. Soon we might just give the real guys a run for their money. To help hone your skills even further, here is Chef Nishant Choubey sharing one of his favourite recipes from his hometown Babaras: Matar Nimona Kachori.

Chef Nishant Choubey
Chef Nishant Choubey


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.