Matar Kachori Recipe – is an utterly delicious deep fried savoury snack with crisp outer and so spicy tangy within green peas filling. This Matar ki Kachori is a popular North Indian Snack recipe loved by all since ages. It will not at all be wrong to say that Samosas are younger brother to kachoris. :). The peas kachori is a delicious winter breakfast recipe in the region of Rajasthan, Delhi and Uttar Pradesh. We can serve these green peas kachori not only with Achaar or chutney but with Aloo ki Sabzi as well.
We, usually make these Matar kachori in winters when fresh peas are flooding the market. But, can be made any time of the year with frozen green peas as well. First, we need to make filling with green peas that is blended to a coarse paste ( dar-dara) and cooked with spices and seasonings. By the time filling cools down, we need to make a dough which will make crisp and flaky outer. Next, we need to do the division of the dough and filling equally. Lastly, roll the dough, place the filling in the centre of the dough, seal, pat and deep fry.
Kachori for We Indians is the most loved snack recipe anytime. We absolutely need no valid excuse or reason to rush over to having these flaky deep fried snack. Say we have some festivals, we make kachoris, We have guests coming over we get Kachoris made with some sides or sabzi or if we are simple just hungry and want something to munch over with tea in the evening, we either make it at home or get it from the chaat shop.
Not only savouries but sweets recipes like Balushahi, Malpuas, Kesar Lachcha Rabdi, Jalebi, Kala Jamun are loved by all on any ocassion. Kachoris are amongst those types of meal which can be had anytime and anywhere, be it breakfast, lunch or dinner. If you are off to weekend getaways and you prefer home-made food over the outside junk then this peas kachori can surely be added in your cook list.
This flaky Matar kachori recipe was always on my mind since quite few months when the fresh peas started showing up in markets. However, loads of work kept me away from putting my hands on making Matar Kachori . As soon as I got freed for few days from work, without any delay, I made this during lunch and let my husband knew that I am making Matar Kachori today for meal. Trust me, he got super excited and wished to rush back home as soon as possible.
To be honest, these Khasta Matar ki Kachori is a type itself to crave for. It is already the season of peas and fresh green peas/ Hari Matar are easily available in the market these days. You may grab frozen packets as well if you are abroad or aren’t getting the fresh stock of these Hari Matar.
Ingredients required to make Matar Kachori:
Next, stepping up to the ingredients for the Matar Kachori dough, I have taken Maida i.e. All-purpose flour, Ghee (clarified butter), Ajwain, salt and water to knead the dough. For the green peas stuffing, I have used fresh green peas, green chilies, ginger, amchoor, kasuri methi, garam masala powder, red chili powder, dhaniya powder, coriander leaves, salt, zeera, fennel seeds (saunf), Kalonji and oil for frying
Important Tip to fry the Matar Ki Kachori :
Another important point to remember is, while making matar kachori is, oil should be medium hot. First, we need to fry the them on medium high for 1 minute, then reduce the flame to low and fry for 6-7 minutes or until they are golden brown and crisp. Please do not fry them on high flame through out, as this will burn the kachoris and remain uncooked within.
Variations in Peas Kachori Recipe:
If, you are looking for spicy chatpata vegan green peas recipe, then you can skip the addition of ghee in the dough and add vegetable oil to it. This Matar Ki Kachori is no onion no garlic snack recipe. Matar Kachori is a perfect starter/ appetizer recipe for any weekend or weekday dinner or best buddy to evening tea .
Crisp outside and soft moisten inside with that extremely amazing filling, golden brown fried with that small bubbly texture on top is just illuminating. The best part about the filling is that it is not grinded into a fine paste but rather in to a coarse can also be called Dar-Dara so that every ingredient can express its flavor and doesn’t gets mixed up like a chutney. Indeed, one can purely feel the layers of the outer crisp and the filling inside of the tastiest Matar Kachori ever.
Here and there, everywhere, we long for Kachori Nimki, Pudiney Ke Namak Pare, Matar Ki Mathri, Namak Paare, on any ocassion, especially when we love it to the core. We make sure that khasta kachori makes its way in to any of the meal during feasts, get together or festive season.
Here are some more green peas recipes you might love to try :
Why not try it out yourself and taste the bliss???
Matar Kachori | How to make Matar ki kachori | Peas Kachori Recipe
(Makes approximately 19-20 kachoris)
For Kachori Dough:-
400 grams, Maida
5 tablespoons, Ghee
1 teaspoon, Ajwain
Salt to taste
Water to knead the dough (I have used ½ cup)
For kachori stuffing:-
2 cups, green peas (fresh or frozen), blended to coarse paste
2-3 green chilies, finely chopped
1 inch, ginger, grated
½ teaspoon, amchoor
1 teaspoon, kasuri methi
1 teaspoon, garam masala powder
½ teaspoon, red chili powder
½ teaspoon, dhaniya (coriander) powder
½ cup, coriander leaves, finely chopped
1 teaspoon, zeera
1 teaspoon, fennel seeds/crushed
½ teaspoon, Kalonji (nigella seeds)
1& 1/2 tablespoon, ghee
Salt To taste
Oil for frying
Method to make peas kachori:
For Matar Kachori stuffing:
In a blender or a processor, add peas and blend it to a coarse paste. Take it out into a bowl.
In a pan or kadhai, heat ghee. Add cumin, fennel seeds and kalonji, fry for few seconds, do not burn.
Add chopped chilies and ginger fry for another few seconds.
Now add coarsely chopped/crushed green peas and sauté for a minute or two.
Cover and cook for 5 minutes on low. Stir in between to avoid burning.
Add chili powder, dhaniya powder, garam masala powder, amchoor and mix. Cook for another minute. Make sure that mixture dry completely.
Take it off the heat and add kasuri methi, mix. Allow it to cool completely. Add coriander leaves and mix.
Meanwhile, we will make our dough.
In a bowl, add flour, Ajwain, salt and mix.
Add ghee and mix it with fingers to make crumbly mixture.
Now, add water and knead it to a soft dough. Dough need not be smooth. Cover with tea towel and keep it aside for 30 minutes.
Fry the Kachori:
Divide the dough into 19-20 equal parts (small lemon sized balls).
Now, take one ball and roll it into 3-4 inch disc making sure that edges and slightly thinner than the centre. Then, place spoonful or two of filling in the centre, bring the edges together carefully and pinch them to seal the mixture within. Do not over stuff the filling. I placed standard measure 1 tablespoon of filling within.
Gently roll the kachoris to 2-3 inches circle. Repeat the same for all the kachoris.
Heat enough oil in heavy bottom pan or kadhai. Once the oil is medium hot, crefully, slide-in the kachoris few at a time and fry on medium high heat for a minutes. Then, reduce the flame to low and fry until they brown and crisp.
Take them out on absorbant paper. Fry all the kachoris in similar manner.
Delectable Matar Kachori is ready.
Serve them with hari chutney or/and meethi chutney