Matar Kachori (Peas kachori) is delicious North Indian snack of crispy and flaky deep fried pastry stuffed with tangy, spicy green peas filling. A true winter appetizer, a best companion with cup of hot masala chai. This khasta matar ki kachori has all the crunch and flavour to hit the right spots.
Matar 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 green peas kachori is a delicious winter breakfast recipe in the region of Rajasthan, Delhi and Uttar Pradesh. We can serve these khasta matar kachori not only with achaar or chutney but with Aloo ki Sabzi as well.
We, usually make these flaky kachoris in winters when fresh peas are flooding the market. But, can be made any time of the year with frozen green peas as well.
This recipe of matar ki kachori is no onion no garlic version. Makes a perfect starter/ appetizer recipe for any weekend or weekday dinner or best buddy to evening tea
Ingredients required to make Matar Ki Kachori
- Next, stepping up to the ingredients for the matar kachori dough, I have taken Maida i.e. All-purpose flour, oil, 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, coriander powder, coriander leaves, salt, cumin seeds, fennel seeds (saunf), Kalonji and oil for frying
To be honest, these Khasta Matar ki Kachori is a type itself to crave for. It is already the season of fresh green peas, and they 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.
Important Tips to make Best Matar Ki Kachori
- Another important point to remember is, while making kachoris is, oil should be medium hot and NOT very hot.
Important : First, we need to fry the them on medium high for 1 minute, then reduce the flame to low and fry for 5-6 minutes or until they are golden brown and crisp. - DO NOT not fry them on high flame through out, as this will burn the kachoris and remain uncooked within.
- Adjust the spiciness of the chillies as per your liking.
- You can use ghee (clarified butter) also to make the recipe of matar kachori
How To Make Matar Kachori Recipe - Step By Step
In a blender or a processor, add peas and blend it to a coarse paste (photo 1 and 2)
In a pan or kadhai, heat ghee. Add cumin, fennel seeds and kalonji, fry for few seconds, do not burn (photo 3)
Add chopped chilies and ginger fry for another few seconds (photo 4)
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 (photo 5)
Then, add chilli powder, coriander powder, garam masala powder, amchoor and mix. Cook for another minute. Make sure that mixture dry completely (photo 6)
Finally add kasuri methi, mix. Allow it to cool completely (photo 7)
Then, add coriander leaves and mix (photo 8)
To make kachori dough
Meanwhile, we will make our dough. In a bowl, add flour, ajwain, oil, salt and mix (photo 9)
Mix it with fingers to make crumbly mixture. It should be such that when you hold the mixture in your palm, it should take fist shape (photo 10)
Now, add water and knead it to a soft dough. Dough need not be smooth. (photo 11)
Cover with tea towel and keep it aside for 30 minutes (photo 12)
To stuff and fry the kachoris
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.
Slightly, wet the edges with water using finger and 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, carefully, slide-in the peas kachoris few at a time and fry on medium high heat for a minutes. Then, reduce the flame to low and fry.
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.
Here are some more green peas recipes you might love to try
- Restaurant Style Methi Matar Malai,
- Easy Achaari Matar Paneer,
- Matar aur Paneer Ke kabab,
- Best Matar Ka Nimona Recipe
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Matar Kachori Recipe Card
Matar Kachori
Ingredients
For kachori dough
- 450 grams (4 Cups) All-purpose flour
- 8 tbsp Oil
- 1 tsp Ajwain ((carom seeds))
- Salt to taste
- Water to knead the dough (I have used little more than ½ cup)
For matar kachori stuffing
- 2 ½ cups Green peas ((fresh or frozen), blended to coarse paste)
- 2-3 Green chilies (finely chopped)
- 1 inch Ginger (grated)
- ½ tsp Dry mango powder
- 1 tsp Garam Masala Powder
- ½ tsp Red Chilli Powder
- 1 tsp Kasuri Methi
- ½ tsp Coriander Powder
- 1 tsp Cumin seeds
- ½ tsp Nigella Seeds
- 1 tsp Fennel Seeds (crushed)
- ½ cup Coriander leaves ( finely chopped)
- 1 ½ tbsp Oil
- Salt To taste
- Oil for frying
Instructions
How to make matar kachori recipe
- In a blender or a processor, add peas and blend it to a coarse paste.
- 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.
- Finally, add kasuri methi, mix. Allow it to cool completely.
- Add coriander leaves and mix.
To make kachori dough
- In a bowl, add flour, Ajwain, salt and mix.
- Add oil 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.
- Divide the dough into 19-20 equal parts (small lemon sized balls).
To stuff and fry the kachoris
- 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.
- Slightly, wet the edges with water using finger and bring the edges together carefully, 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, carefully, slide-in the kachoris few at a time and fry on medium high heat for a minute
- 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
Notes
- Spoon and cup measures used in this recipe is of American standard.
- An important factor to keep mind while making the dough is, the proportion of flour to fat (oil or ghee) should be followed as mentioned in the recipe. This will always give flaky and crispy kachoris each time.
- Never add too much water while kneading the dough. Add little water at a time and proceed.
- It is extremely important to keep the kachori dough covered with damp kitchen towel all the time, in order to avoid drying.
- Never fry kachoris in a very hot oil as it will burn the kachoris and will remain uncooked within.
- Always fry the kachoris in medium high heat for a minute, then reduce the flame to low and fry until golden and crisp.
Shravanthi K
Very nice recipe and you illustrated it so well. Thanks for sharing
Ruchi Mathur
I had once tasted them in Delhi and had always wonder how can these tasty kachioris be made at home. This one did the trick for me and I have made it today. Yummy yummy. Thankyou so much fornsharing the recipe.
Farrukh Aziz
Thanks Ruchi, am glad you liked it 🙂