Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Peas Kachori served hot with some spicy coriander chutney and sweet dates chutney is a food lover’s delight.
There are various savory kachori such as pyaaz (onion) kachori, khasta kachori, and dal kachori, and then there are sweet versions such as mawa kachori.
Matar Ki Kachori is one of my favorite kachori flavors. The spicy filling of fresh green peas is what makes this kachori recipe so unique.
The filling of these matar kachoris is made of flavorful, delicate green peas and has a flaky shell. As a result of the flaky and crisp exterior pastry, this recipe can alternatively be termed Khasta matar kachori. When we have access to fresh green peas in the winter in India, I normally cook this snack.
Ingredients for Matar Kachori
- 1 cup all-purpose flour/ maida
- 1/4 cup Whole wheat flour
- 1/4 cup Ghee/ oil
- 1/4 tsp baking soda
- Salt to taste
- warm water
- 1 tbsp oil
- 1 tbsp gram flour/ roasted/ Besan
- 1 cup green peas, cooked, mashed
- 11/2 tsp cumin seeds
- 1/2 tsp nigella seeds
- 1/4 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp chaat masala
- 1/2 tsp amchur powder
- 1/2 tsp fennel powder
- 1 tsp ginger, chopped
- Salt to taste
- 1 tsp fresh green chili, chopped
Instruction For Matar Kachori
- Salt, baking powder, and both types of flour (all-purpose/maida and whole wheat flour) should be added to the mixing bowl. Add ghee to it now to create a mixture that resembles bread crumbs.
- Now slowly add warm water while continuing to knead the dough.
- For 30 minutes, cover with a damp muslin towel and set away.
For Kachori Stuffing
- In a kadhai, heat oil. Add ginger and green chilies after sputtering cumin seeds. For one minute, sauté.
- Green peas are now added; cook for one minute.
- Salt and all dry spice powders (turmeric, coriander, chaat masala, amchur, fennel) should be added and thoroughly combined. For a couple of minutes, saute. Mix thoroughly after adding gram flour.
- Roll out some of the dough after splitting it into equal sections. Give the kachori form by placing one portion of the green pea filling in the centre. Make sure all the edges are sealed.
- Deep-fry the kachoris for 4 minutes over a medium temperature in hot oil in a large nonstick kadhai. Reduce the heat and deep-fry for 5 to 6 minutes on a low flame.
- Drain and set aside on a piece of absorbent paper.
- Repeat as before.
- Serve right away with khajur chutney and imli.
Matar Kachori tastes best when piping hot, straight out of the frying pan. You can serve it as a teatime snack or a hearty Indian breakfast.
But a few side dishes always complement the flavor and flakiness of a matar kachori. One of them is aloo ki sabzi, and the other is green chutney.
Apart from that, you can serve kachori like a chaat topped with a variety of sweet and spicy chutney, sweet curd, pomegranate, and fresh coriander.
Tips and Variations
- Do not add use any water to grind the peas.
- You can choose to skip the baking powder.
- The kachori stuffing should be dry and non-sticky.
- The oil has to be at a low to low-medium temperature but not cold.
- Do not press the kachori too hard while shaping else the filling will start oozing out making holes in the outer cover.
- The spices in the kachori filling can be adjusted as per your preference.
- Matar Kachori remains fresh at room temperature for 1 – 2 days. Store them in an air-tight container.