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 it.
In North India, many families follows a tradition of eating Kachoris for their weekend breakfast or tea time snack.
When I visited Rajasthan, I saw that there is a huge line outside the Halwai shop early morning to just get hold of the Samosa, Kachori and Mirchi Bada.
When I asked about the craze, my relatives told me about the breakfast tradition and even we enjoyed it for breakfast during this trip.
Well, while Rajasthan is famous for Pyaaz, Dal or Mawa Ki Kachori, you can make varieties of kachoris with different kinds of filling and can serve them for your weekend breakfast or for your tea parties.
One of them is this Crispy Matar Kachori.
They flaky crisp, deep fried pastries that hold within them a load of deliciousness and taste.
These are a big favorite with my family, but I avoid getting them from outside and make them at home with best of ingredients and oil.
Filled with delicious green pea masala, these tastes great along with Aloo Ki Sabzi or even with Chutneys.
So, if there is a special occasion coming up, do make these Matar Kachoris and I assure you, you will not just stop at one.
About the recipe
It 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 and is loaded with spicy filling.
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!
For Matar Kachori, you need very few everyday ingredients!
For the outer crispy layer of the Kachori, you will need All Purpose Flour, Salt, Oil and Water.
For the filling, you will need – Green Peas, Oil, Hing, Cumin Seeds, Ginger, Green Chillies, Fresh Coriander, Red Chilli Powder, Fennel Powder, Coriander Powder, Garam Masala Powder, Amchur Powder, Salt and Besan.
If you like, you can also add a little boiled and mashed potatoes in the mixture.
I like this Kachori only with green peas, and this I don’t add potatoes.
You can also make a Chaat with this Kachori.
I have mentioned below how to make Chaat with the Kachori.
Pro Tips by Neha
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.
If fresh peas are not available, you can definitely use frozen peas to make Matar Kachori.
You can replace the all purpose flour or maida with whole wheat flour and make these kachori with only whole wheat flour.
Texture will be a little different, but the one with whole wheat flour also tastes amazing.
How to make it into a 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.
Step by Step Recipe
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 hing and cumin seeds 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
- 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
- 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.
- 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.