Matar Kachori or green peas stuffed puffed bread are filled with a spicy pea filling and are best enjoyed with a spicy aloo sabji and tea. Here is how to make Matar ki Kachori at home (Step by Step)
Kachori are flaky crisp, deep fried pastries that hold within them a load of deliciousness and taste. These are a big favorite with my family, not just because of their taste, but since I make it at home, I try to make it using best of ingredients and oil.
Matar Kachori has a spiced pea filling which looks very simple, but actually brings together peas and a whole bunch of spices. Ginger and dry mango powder give the filling, a spicy, sour, tantalizing taste that is hard to resist. Kachori are similar to pakoras or bajjis, except for the pastry outer shell.
The recipe of kachori is never simple. But this green peas kachori recipe that I always use for making this kachori is very easy to roll whenever you want.
All you need is a bowlful of fresh peas, dough and oil to fry! This matar kachori recipe can be made in advance prior an hour or two before your guests arrive and then you could simply heat them in microwave and serve as well!
These matar kachori can be enjoyed with Khatti Meethi Imli Ki Chutney, Hing Jeera Aloo or even plain tomato sauce. Here is how to make Matar Kachori.
Tips to make best Matar Kachori
The dough for the these kachori should be soft, like chapati dough.
Knead the dough very well until is smooth and pliable to make best kachories.
Mash the filling very nicely. If there are big pea chunks in the filling, the kachori can tear while rolling.
Do not roll the kachori too thin. The thickness should be approx 1/2 inch.
Drop the kachori in oil once it is quite hot. Then immediately lower the heat to low and fry the kachori on low heat.
Do this after frying each batch.
Do not overload the pan for frying the kachori. Fry max 2-3 at one time.
How to make Matar Kachri Chaat
Now that you have learned to make matar kachori, you can make a chaat using these as well. make the kachories as mentioned below in the recipe. Make a hole in the centre of the kachori.
Drizzle tamarind chutney, coriander mint chutney, curd whisked with sugar, roasted cumin powder, red chilli powder, salt, chopped green chillies, fresh coriander and fine sev. Serve immediately.
How to make Matar ki Kachori Step by Step
Mix flour, salt and 2 tbsp oil in a bowl.
Mix well using your fingers.
Add little water and knead to make a soft dough. Cover the dough and keep aside.
Heat oil in a pan
Once the oil is hot, add heeng and zeera and let them crackle for a few seconds.
Add mashed peas, dry spices, chilli, coriander and salt and fry for 2-3 minutes.
Add ginger and fry for a minute.
Now add besan and fry for another minute. Remove the pan from heat and let the filling cool.
Divide the dough into lemon sized balls.
Dust a ball with dry flour and roll to make a 3-4 inch disk.
Keep a tbsp of filling in the centre and bring the ends together.
Dust and roll again to make a 4 inch disk.
Heat oil in a pan. Once the oil is very hot, drop 2-3 kachoris in the oil and reduce the heat to low.
Fry the kachoris from both the sides until golden brown. Drain on a plate lined with kitchen towel. Serve hot with Coriander Chutney and Tea.
Matar Kachori Recipe
Matar Kachori
Matar Kachori are flaky crisp, deep fried pastries filled with a spicy pea filling and are best enjoyed with Khatti Meethi Imli Ki Chutney for tea
Ingredients
Kachori Dough
- 1 and 1/2 cups All purpose flour/ Maida
- 1/2 cup Whole wheat flour
- Salt To taste
- 2 tbsp Oil Plus for frying
For the filling
- 1 and 1/2 cups Green peas Boiled and coarsely mashed
- 2 tbsp Oil
- 1/2 tsp Heeng
- 1 tsp Zeera
- 1 tsp Ginger Grated
- 1/2 tsp Coriander powder
- 1 tsp Fennel powder
- 1 tsp Red chilli powder
- 1/2 tsp Garam masala powder
- 1/2 tsp Amchoor powder
- 1 tsp Green chilli Chopped
- 2 tbsp Fresh coriander Chopped
- Salt To taste
- 2 tbsp Besan
Instructions
Kachori Dough
Mix all purpose flour, whole wheat flour, salt and 2 tbsp oil in a bowl.
Add little water and knead to make a soft dough.
Cover the dough and keep aside.
For the Filling
Heat oil in a pan.
Once the oil is hot, add heeng and zeera and let them crackle for a few seconds.
Add mashed peas, coriander powder, fennel powder, red chilli powder, garam masala powder, amchoor powder, green chilli, fresh coriander and salt and fry for 2-3 minutes.
Add ginger and fry for a minute.
Add besan and fry for another minute.
Remove the pan from heat and let the filling cool.
Assembly
Divide the dough into lemon sized balls.
Dust a ball with dry flour and roll to make a 3-4 inch disk.
Keep a tbsp of filling in the centre and bring the ends together.
Dust and roll again to make a 4 inch disk.
Heat oil in a pan.
Once the oil is very hot, drop 2-3 kachoris in the oil and reduce the heat to low medium.
Fry the kachoris from both the sides until golden brown.
Drain on a plate lined with kitchen towel.
Serve hot with Coriander Chutney and Tea.
Recipe Notes
While rolling the kachori, keep the edges a little thinner than the centre.
Drop the kachori in oil when it is very hot. Immediately simmer the heat to medium low and then fry the kachori.
If kacohri tears while rolling, apply a mixture of flour and water to the area where the tear has happened and then fry the kachori.
Gently press the kachori while frying. It will help to puff it up.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Shanaz
Matar Kachori is me all time favorite snack for tea…Thanks for step by step pics and making it easy to understand
Neha Mathur
Do try Shanaz:)