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

Matar Kachori

Course: Snack
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 199 kcal
Author: Neha Mathur

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

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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

  1. Mix all purpose flour, whole wheat flour, salt and 2 tbsp oil in a bowl.

  2. Add little water and knead to make a soft dough.

  3. Cover the dough and keep aside.

For the Filling

  1. Heat oil in a pan.

  2. Once the oil is hot, add heeng and zeera and let them crackle for a few seconds.

  3. 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.

  4. Add ginger and fry for a minute.

  5. Add besan and fry for another minute. 

  6. Remove the pan from heat and let the filling cool.

Assembly

  1. Divide the dough into lemon sized balls.

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

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

  4. Dust and roll again to make a 4 inch disk.

  5. Heat oil in a pan.

  6. Once the oil is very hot, drop 2-3 kachoris in the oil and reduce the heat to low medium.

  7. Fry the kachoris from both the sides until golden brown.

  8. Drain on a plate lined with kitchen towel.

  9. 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.

 

Nutrition Facts
Matar Kachori
Amount Per Serving
Calories 199 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 23mg 1%
Potassium 120mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Protein 3g 6%
Vitamin A 4.3%
Vitamin C 1.7%
Calcium 2%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.