Matar Kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: Snacks
  • Cuisine: North Indian

Ingredients

  • 1 cup all purpose flour (- 125 grams, can also use whole wheat flour or both the flours in half-half ratio)
  • 2 tablespoons oil (- I used sunflower oil, can use ghee)
  • 3 to 4 tablespoons water (- lukewarm, add as required)
  • ¼ teaspoon baking powder (- optional)
  • ¼ teaspoon salt (or add as required)
  • 1 cup green peas (fresh or frozen)
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon fennel powder
  • ½ teaspoon chaat masala (or add as per taste)
  • ½ teaspoon amchur powder ((dry mango powder) or add as per taste)
  • ½ teaspoon green chili-ginger paste
  • ¼ teaspoon cumin seeds
  • 2 teaspoons oil (- can use ghee (clarified butter))
  • 1 tablespoon besan ((gram flour), can use chickpea flour)
  • salt (as required)
  • 2 to 3 cups oil (or as required)

Method

Making pastry

  1. In a bowl sift the flour, salt and baking powder. Add oil and mix with your fingertips to form a bread crumb like mixture.
  2. Add water in parts - a few tablespoons at a time. Work to a smooth and stiff or firm dough. Cover with a damp cloth and set aside.

Making matar kachori stuffing

  1. Boil or steam the peas. Mash them coarsely or semi-coarsely.
  2. Heat oil and fry the cumin seeds till they splutter and get browned. Then add the crushed ginger-green chili paste. Fry for a minute on low heat.
  3. Add the coarsely mashed peas. Then add the dry spice powders and salt as required. Stir and mix well.
  4. Add the gram flour. Saute for a couple of minutes until the raw aroma of besan goes away.
  5. Check the seasoning and add some more of the spice powders or salt, if required.

Rolling matar ki kachori

  1. Make equal sized 5 to 6 balls from the dough. Roll into 3 to 4 inch round on a dusted board.
  2. Add some of the stuffing in the center. Brush some water on the edges.
  3. Bring together all the edges and pinch them. Press the edges downwards below.
  4. Roll into a 4 to 5 inches kachori. Prepare all matar kachoris like these.
  5. Keep them covered with a wet cloth.

Frying matar kachori

  1. Now heat oil in a kadai. When the oil becomes medium hot, slid the prepared matar kachori gently and carefully into the hot oil.
  2. The peas kachori would start puffing up. Fry the first side until golden and crispy. Then turn over with a slotted spoon and fry the second side.
  3. Turn over a couple of times as needed and fry till they become golden brown and flaky from both sides. Make sure they are evenly fried.
  4. Drain them on kitchen paper tissues to remove excess oil. Fry the remaining batches this way and regulate the heat as needed.
  5. Serve matar ki kachori hot with some coriander chutney or tamarind chutney or mint chutney or any green chutney of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.