Matar Kachori (Green Peas Stuffed Puffed Bread)

4.75 from 4 votes

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.

Matar Kachori served in a bowl.
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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. 

Here are some more similar recipes, that can be served for your Tea Parties – Moong Dal Samosa, Punjabi Bread Pakora, Halwai Style Punjabi Samosa, Crispiest Aloo Tikki and Corn Cheese Balls

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!

Ingredients 

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. 

Serving Suggestion

Matar Kachori can be served with any spicy and tangy Rasewali Aloo Ki Sabzi or with Chutneys such as Green Chutney and Sweet Tamarind Chutney

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 ½ 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.

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.

Step by Step Recipe

Mix flour, salt and 2 tablespoon oil in a bowl.

All purpose flour, whole wheat flour, salt and oil in a bowl.

Mix well using your fingers.

Flour and oil mixed in bowl

Add little water and knead to make a soft dough. Cover the dough and keep aside.

Dough made with flour in a bowl

Heat oil in a pan

Oil in a pan

Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.

Hing and cumin seeds in the oil

Add mashed peas, dry spices, chilli, coriander and salt and fry for 2-3 minutes.

Mashed peas and dry spices in the pan

Add ginger and fry for a minute.

Ginger added in the pan

Now add besan and fry for another minute. Remove the pan from heat and let the filling cool.

Besan added in the pan

Divide the dough into lemon sized balls.

samll ball made from the dough

Dust a ball with dry flour and roll to make a 3-4 inch disk.

Dough ball rolled into a 4 inch circle

Keep a tablespoon of filling in the centre and bring the ends together.

Filling kept in the centre of the dough circle

Dust and roll again to make a 4 inch disk.

Sides of the dough circle brough together and made into a ball
Dough rolled to make a 4 inch kachori

Heat oil in a pan. Once the oil is very hot, drop 2-3 kachoris in the oil and reduce the heat to low.

Kachori added in hot oil

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.

Fried 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
4.75 from 4 votes

Matar Kachori Recipe

These are flaky crisp, deep fried pastries filled with a spicy pea filling and are best enjoyed with Khatti Meethi Imli Ki Chutney for tea
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4 people

Ingredients 

Kachori Dough

  • 1 and ½ cups All purpose flour/ Maida
  • ½ cup Whole wheat flour
  • Salt (To taste)
  • 2 tablespoon Oil (Plus for frying)

For the filling

  • 1 and ½ cups Green peas (Boiled and coarsely mashed)
  • 2 tablespoon Oil
  • ½ teaspoon Heeng
  • 1 teaspoon Zeera
  • 1 teaspoon Ginger (Grated)
  • ½ teaspoon Coriander powder
  • 1 teaspoon Fennel powder
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Garam masala powder
  • ½ teaspoon Amchoor powder
  • 1 teaspoon Green chilli (Chopped)
  • 2 tablespoon Fresh coriander (Chopped)
  • Salt (To taste)
  • 2 tbsp Besan
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Instructions 

Kachori Dough

  • Mix all purpose flour, whole wheat flour, salt and 2 tablespoon 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 tablespoon 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.

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.
 

Nutrition

Calories: 199kcal, Carbohydrates: 14g, Protein: 3g, Fat: 14g, Saturated Fat: 1g, Sodium: 23mg, Potassium: 120mg, Fiber: 2g, Vitamin A: 215IU, Vitamin C: 1.4mg, Calcium: 20mg, Iron: 1.1mg
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4 Comments

  1. Matar Kachori is me all time favorite snack for tea…Thanks for step by step pics and making it easy to understand