Taste the unique matar kachori, a popular snack from Rajasthan and Delhi. Follow our step-by-step guide for perfect results.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Total time: 40 minutes
  • Yield: 6 Servings
  • Category: snacks
  • Cuisine: Indian

Ingredients

!for dough:

  • 2 cup maida
  • ¼ tsp ajwain
  • ½ tsp salt
  • ¼ cup oil
  • water (for kneading)

!for stuffing:

  • 3 cup peas / matar (frozen / fresh)
  • 1 inch ginger
  • 4 chilli
  • 2 tbsp oil
  • pinch hing
  • 1 tsp cumin
  • ½ tsp fennel
  • 2 tbsp besan / gram flour
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp dry mango powder
  • oil (for frying)

Method

  1. Firstly, on a large plate take 2 cup maida, ¼ tsp ajwain, ½ tsp salt, and ¼ cup oil.
  2. Crumble and mix well making sure everything is well combined.
  3. Add water as required and knead to a smooth dough.
  4. Grease the dough with oil, cover, and rest for 30 minutes.
  5. Meanwhile, prepare the stuffing by sauting 3 cup peas.
  6. Saute until the peas turn aromatic and soften.
  7. Cool completely, and transfer to the mixer jar.
  8. Add 1 inch ginger, 4 chilli, and grind to a coarse paste. Keep aside.
  9. In a pan heat 2 tbsp oil, add pinch hing, 1 tsp cumin, and ½ tsp fennel. Saute until the spices turn aromatic.
  10. Further, add 2 tbsp besan and saute till the besan turns aromatic.
  11. Now add prepared peas paste and cook for a minute.
  12. Keeping the flame on low, add ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp kasuri methi, ½ tsp salt, 1 tsp sugar, and 1 tsp dry mango powder.
  13. Mix well making sure all the spices are well combined.
  14. Matar stuffing is ready. Allow to cool completely.
  15. Knead the dough again, pinch a small ball-sized dough, and tuck well.
  16. With your fingers, press the sides gently and make a cup shape.
  17. Place a small ball-sized prepared matar stuffing.
  18. Start to pleat and seal tight. Pinch off excess dough.
  19. Now flatten gently, having a uniform thickness.
  20. in hot oil, keeping the flame on low.
  21. Do not touch until the kachori starts to float by itself. Takes approximately 3 minutes.
  22. Carefully flip over and fry both sides on low flame.
  23. Fry until the kachori turns golden brown and crisp.
  24. Drain off the kachori over kitchen paper making sure to remove excess oil.
  25. Finally, enjoy Matar Kachori Recipe with imli chutney.

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.