Matar Kachori, Delicious to the core, that’s what this Matar Kachori is! You would never have, really, tasted Matar Kachori with such a flavorful filling. Crushed green peas are pepped up in Matar Kachori with a rather snazzy assortment of spices, you will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!
It is most popular snack in Northern and Central India. It is stuffed with peas and spice fillings. You can have it with tea in the morning or in the evening, giving your tea experience a different texture and taste. A perfect Kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust.

Ingredients:

For Dough
• 1 ½ cup All Purpose Flour/Maida
• 2-3 tbsp Oil/Ghee
• ½ tsp Carom Seeds/Ajwain

For Filling/Stuffing
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1-2 tsp Ginger-Green Chili Paste
• 1-2 tbsp Besan/Chickpeas Flour
• 1 ½ cup Boiled Fresh Green Peas/Matar
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Fennel Seeds
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• ½ tsp Amchoor Powder/Dry Mango Powder
• Salt

Other Ingredients

• Oil for Deep Frying

Method:

For Dough

1. Take a mixing bowl. Add flour, salt, carom seeds and oil/ghee. Mix it well and make crumbled mixture.
2. Now add little by little chilled water and make a stiff but soft dough. Cover it and keep aside.

For Filling

1. Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili paste and pinch of hing. Sauté for few seconds.
2. Add beasn, and sauté for a minutes, then add boiled green peas, all remaining spices, and salt. Mix well and crush it with spatula or potato masher and mix well.
3. Stir and cook for 2-3 minutes, then switch off the flame and let it cool down. once cool down, make lime sized balls and keep aside.

To make Kachoris

1. Take the prepared dough and knead it for a minute.
2. Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface and make a circle/disk. Leave the center little thicker than edges.
3. Place prepared stuffing ball on the center of the disk, pull the edges of disk upward to wrap the filling, warp it and make a ball, then using the base of your palm slowly flatten them like Puri.
4. Use same process for other balls. Once all done then cover it and keep aside.
5. Heat oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough in the oil. Dough should sizzle and come up very slow.
6. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
7. Matar Kachori is ready, serve with coriander chutney, dates tamarind chutney, sev or as per your choice.

Tips:

• Kachoris can be stored in a refrigerator for at least a week in an airtight container.
• You should fry Kachories on low heat. If Kachories are fried on high heat, then they will get soft and not be crispy.

Matar Kachori

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Matar Kachori, Delicious to the core, that’s what this Matar Kachori is! You would never have, really, tasted Matar Kachori with such a flavorful filling. Crushed green peas are pepped up in Matar Kachori with a rather snazzy assortment of spices, you will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!

Author: Binjal Pandya

Recipe type: Appetizers & Snacks

Cuisine: Indian

Serves: 7-8

Ingredients

For Dough

• 1 ½ cup All Purpose Flour/Maida
• 2-3 tbsp Oil/Ghee
• ½ tsp Carom Seeds/Ajwain

For Filling/Stuffing

• 2 tbsp Oil
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• 1-2 tsp Ginger-Green Chili Paste
• 1-2 tbsp Besan/Chickpeas Flour
• 1 ½ cup Boiled Fresh Green Peas/Matar
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Fennel Seeds
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• ½ tsp Amchoor Powder/Dry Mango Powder
• Salt

Other Ingredients

• Oil for Deep Frying

Instructions

1. For Dough
2. Take a mixing bowl. Add flour, salt, carom seeds and oil/ghee. Mix it well and make crumbled mixture.
3. Now add little by little chilled water and make a stiff but soft dough. Cover it and keep aside.
4. For Filling/Stuffing
5. Heat oil in a small kadhai/pan. Add cumin seeds, ginger-green chili pastes and pinch of hing. Sauté for few seconds.
6. Add beasn, and sauté for a minute, then add boiled green peas, all remaining spices, and salt. Mix well and crush it with spatula or potato masher and mix well.
7. Stir and cook for 2-3 minutes, then switch off the flame and let it cool down. once cool down, make lime sized balls and keep aside.
8. To make Kachoris
9. Take the prepared dough and knead it for a minute.
10. Divide the dough into small-small size balls. Take a ball, roll it on the kitchen surface and make a circle/disk. Leave the center little thicker than edges.
11. Place prepared stuffing ball on the center of the disk, pull the edges of disk upward to wrap the filling, warp it and make a ball, then using the base of your palm slowly flatten them like Puri.
12. Use same process for other balls. Once all done then cover it and keep aside.
13. Heat oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough in the oil. Dough should sizzle and come up very slow.
14. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
15. Matar Kachori is ready, serve with coriander chutney, dates tamarind chutney, top with sev and chaat masala or as per your choice.

Notes

• Kachories can be stored in a refrigerator for at least a week in an airtight container.
• You should fry Kachories on low heat. If Kachories are fried on high heat, then they will get soft and not be crispy.

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