Matar Kachori Recipe
Matar Kachori is a popular vegetarian Indian breakfast dish. Learn how to make khasta matar ki kachori in a few simple steps.
Prep Time15 mins
Cook Time30 mins
Resting Time30 mins
Total Time45 mins
Servings: 10 kachori
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.
- 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.
Serving: 50g | Calories: 157kcal | Carbohydrates: 12.5g | Protein: 2.3g | Fat: 10.8g | Fiber: 1.5g