Matar Kachori Recipe | Peas Kachori

matar kachori recipe

Matar Kachori Recipe: A spicy deep-fried snack popular in north Indian cuisine, particularly in Delhi, Rajasthan, Gujarat, and Kota. It is believed that kachori originated in Rajasthan or Uttar Pradesh and were a popular snack recipe until the introduction of samosa to Indian cuisine.

In Indian cuisine, there are numerous types of kachori. They’re also popular as a street food. A kachori is a deep-fried stuffed round bread. Stuffing ingredients can range from vegetables to lentils to dried fruits.

Except for the filling and shape, they are very similar to Samosas. The crust of a kachori varies depending on the recipe. It can be crispy, flaky, or soft.

The flaky crust of this matar kachori is paired with a savoury filling of tender green peas. Because the outer pastry is flaky and crisp, this recipe is also known as Khasta matar kachori. During the Indian winters, I usually make this snack with fresh green peas.

During the winter, these peas kachori make a delicious warm breakfast. Yes, you read that correctly: some North Indian states serve kachori for breakfast. It’s also good as a brunch or evening snack. They’re delicious with a side of green chutney and make a filling snack.

Essentially, it is made with all-purpose flour dough that is stuffed with green peas and spice masala before being deep fried into a round flattened ball. This flaky and layered snack comes in a variety of flavours, which vary depending on the stuffing. With pyaj kachori, moong dal kachori, aloo ki kachori, mawa kachori, and even kachori chaat recipe with sweet tamarind chutney, the stuffing can vary.

I’ve already shared the traditional khasta kachori recipe, which is made with moong dal and other spices. However, I felt that the peas kachori was much simpler and tastier than the previous one. Furthermore, I thought the matar ki kachori was even flakier and more layered. This could be because I kneaded for a longer period of time. or it could be due to the green peas, which are more juiced and have more moisture than dry moong dal.

Before we get into the recipe for the perfect matar kachori, there are a few things you should know. The kachori served in restaurants or by street vendors are typically extra fluffy because the dough is prepared with baking powder. I did not include it in this recipe, but you are welcome to add a pinch. Second, like samosas, matar ki kachori must be deep-fried in a low flame. Otherwise, the kachori will not become flaky and crispy. Finally, you can serve these kachoris with potato curry or mango pickle. I prefer it with Maggie’s hot and sweet tomato ketchup sauce.

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Matar Kachori Recipe Card:

matar kachori recipe

Matar Kachori Recipe

Matar Kachori is a flaky, crisp, deep-fried pastry filled with spicy pea filling that is popular as a street food in Rajasthan. Serve it as an evening snack with tamarind or green chutney.
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course snacks
Cuisine Indian
Servings 6 servings


To make the kachori dough:

  • 1 cup  Maida / plain flour / all-purpose flour
  • 1 tsp  Semolina / rava / sooji
  • Salt to taste
  • 3 tbsp  Oil / ghee
  • Water to knead to dough
  • Oil for deep frying

Stuffing for kachoris:

  • 1 cup  peas / matar (fresh / frozen)
  • 1 tsp  oil
  • 1 inch  ginger / adrak
  • 1  green chilli
  • 1/2 tsp  cumin seeds / jeera
  • 1/4 tsp turmeric / haldi
  • salt to taste
  • 1/2 tsp  kashmiri red chili powder / lal mirch powder
  • 1/2 tsp  coriander powder / daniya powder
  • pinch of hing / asafoetida
  • 1/4 tsp  garam masala powder
  • 1/4 tsp  aamchur powder / dry mango powder
  • 2 tbsp  coriander leaves (finely chopped)
  • 1/4 tsp  fennel / saunf (crushed)


Step-by-step instructions for making matar kachori:

    Recipe for matar kachori stuffing:

    • First, place 1 cup boiled / frozen peas in a small blender.
    • Also include ginger and chilli
    • Without adding any water, blend to a coarse paste. set aside
    • Moreover, heat oil in a large kadai.
    • Sauté the cumin seeds until they become aromatic.
    • Also add 1/4 teaspoon turmeric, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala powder, 1/4 teaspoon aamchur powder, 1/4 teaspoon fennel, and a pinch of hing
    • Sauté over low heat until aromatic.
    • Add more blended peas
    • And cook for 2 minutes.
    • Add salt and coriander leaves as well.
    • Make a final mix and set aside.

    Recipe for matar kachori dough:

    • First, combine 1 cup maida / all-purpose flour in a large mixing bowl.
    • Add rava as well. The addition of rava prolongs the crispiness of the kachori.
    • Additionally, season with salt to taste
    • Also add 3 tablespoons oil or ghee The addition of ghee enhances the flavour of the kachori.
    • Combine the flour and oil in a large mixing bowl.
    • In addition, gradually add water and knead.
    • Knead the dough until it is smooth and soft.
    • Additionally, cover with a moist cloth and set aside for 15 minutes.

    Preparation of peas kachori:

    • Now, flatten a small lemon-sized ball with your fingers.
    • Scoop 1 tbsp of the prepared matar stuffing into the centre.
    • Gather the edges and form a bundle.
    • Press and flatten the top to close it.
    • Furthermore, gently press and flatten the edges to form a poori size.
    • Add one kachori when the oil is medium hot.
    • For a minute or until they float, don't touch it. then press down with a spoon to puff up Turn the kachori over and fry until golden brown all over.
    • Finally, serve the matar kachori with green chutney and fried chilli.
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    • First, fry the kachoris on medium heat until they are crispy.
    • You can also use a rolling pin to flatten the kachori.
    • Furthermore, you can customise the filling to your liking.
    • Furthermore, kachoris are ideal when oil is added while kneading the dough.
    • The proportion of flour to oil or ghee is critical when making any flaky pastry.
    • You can omit the baking powder. However, it aids in the creation of a lighter and crisper crust.
    • The amount of water required to knead is also an important factor in determining flakiness. Too much water will make the dough crisp but not flaky, while too little will cause the dough to dry out.
    • Cover the kachori dough with a damp cloth at all times.
    • The frying comes next. Too much hot oil prevents the dough from becoming flaky, resulting in a crisp exterior with uncooked interiors and filling. If the oil is too cold, the dough will soak up a lot of it, resulting in an oily kachori. As a result, the oil must be at a low to low-medium temperature, but not cold.
    • Add a small piece of dough to the oil to test the temperature while frying. If it comes to the surface slowly and steadily, the matar ki kachori are ready to be fried.
    • The oil is too hot if the dough comes out quickly. Reduce the heat. If it does not rise to the surface, the oil is too cold. Turn up the heat.
    • It’s important to remember that when you add the matar ki kachori to the hot oil, the temperature of the oil naturally drops, so adjust the flame accordingly.
    • The spices in the kachori filling can be adjusted to your liking.
    • If dry mango powder is not available, substitute lemon juice.
    • This recipe can be tripled or doubled.
    • Finally, put these in an airtight container and make matar kachori chat.

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