Matar Kachori is a popular vegetarian Indian breakfast dish. It is a flaky, crispy Indian pastry stuffed with spicy green peas filling. Matar Kachori is more than just a snack, it’s a feeling of pure ambrosia. Serve it with a variety of flavorsome chutney for an indulgent Indian breakfast feast.
Kachori has its origin in the state of Rajasthan, India.
There are a variety of savory kachori such as as pyaaz (onion) kachori, khasta kachori, and then there sweet versions such as mawa kachori.
Matar Ki Kachori is an instant fill-me-up kinda Indian snack.
The soft butteriness of the outer pastry cover compliments the bold kick of the spicy fresh green peas stuffing on the inside.
Many folks who aren’t well acquainted with the Indian street food often get confused between a samosa and a kachori.
Here’s the deal, apart from the obvious differences in shape, the stuffing also greatly varies between samosas and kachoris.
Difference between samosa and kachori
A samosa can be stuffed with anything from potatoes to keema to even chocolate these days, they are easier to experiment with.
Kachori, on the other hand, has a more traditional stuffing that usually comprises of a filling of gram flour, urad dal, spices, onions, peas, etc.
My Tried & True Tips
First attempt at making Kachori can be intimidating if you’re a novice cook. But let me assure you, it is a simple process that can be easily perfected by practice.
Making a matar kachori involves two steps:
Making the dough
Preparing the filling
Perfect Dough: The dough for kachori does not take much time. Start with rubbing oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like kachori.
Both (flour and oil), when combined together, must look like bread crumbs.
Always use ice-cold water to bind the dough. This will ensure flaky, crispy kachoris. And don’t forget to rest the dough.
Perfect Filling: Since we’re making Matar Kachori today, we will use a stuffing of cooked and seasoned green peas. You can use both frozen and fresh peas for the stuffing.
Make sure the pea mixture is nicely roasted and non-sticky before stuffing inside the kachori.
It is always advised not to overstuff the kachori with the filling. Otherwise, while folding the outer crust will get pierced.
Frying Kachori: Make sure the oil is heated to the right temperature. Frying in less hot oil always results in oil-soaked, non-crispy kachori.
Watch Matar Kachori Recipe Video
Matar Kachori tastes best when served piping hot, straight out of the frying pan.
A few side sides that compliment Kachori perfectly are:
More Green Peas Recipes For You
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Matar Kachori Recipe
- Stir Fry Pan
- Deep Frying Pan
Ingredients For Dough:
- 1 Cup all-purpose flour (maida)
- ¼ teaspoon Salt
- 1/4 Cup refined oil
- 1/4 Cup ice cold water
Ingredients For Matar Filling:
- 1 Cup green peas (fresh or frozen)
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida (hing)
- 1 tablespoon grated ginger
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon mango powder (amchur)
- 1 tablespoon gram flour (besan)
- Oil for deep-frying
How To Prepare Kachori Dough:
- To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.
- Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions
- Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it rest for 20 – 30 minutes.
How To Prepare Kachori Filling:
- Meanwhile, prepare the filling for the kachori. Make a paste of peas in a mixer without using water.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for 2 – 3 minutes.
- Once seeds start crackling peas paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.
- Add salt and spices. Mix nicely and cook the paste for another few minutes.
- At last, add gram flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.
How To Make Matar Kachori:
- To shape the kachoris, divide the dough into equal small sized balls.
- Take one part of the dough and with your fingers shape it like a bowl. Leaving center little thicker than the edges.
- Place 1 teaspoon of pea filling in the center. Pull the edges of the dough and seal the filling. Make a ball again.
- Gently flatten the stuffed ball into about three inches in diameter with the pressure of your palm. Similarly, prepare remaining kachori.
- Heat the oil in a deep 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.
- Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.
- Transfer them to a metal colander or sieve.
- Serve matar kachori warm with aloo ki sabzi or chutney.
- Do not add use any water to grind the peas. If you are using frozen peas, thaw them at room temperature before using them for the stuffing.
- The kachori stuffing should be dry and non-sticky.
- Add the salt cautiously in filling because the dough also has some amount of salt.
- Always fry kachori over low heat. If you fry Kachori over high heat, it will become dark brown from outside but uncooked from inside.
- Do not flip kachori again and again while frying.
- Matar Kachori remains fresh at room temperature for 1 – 2 days. Store them in an air-tight container.