Matar Kachori Recipe
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5 from 2 votes

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
Course: Breakfast
Cuisine: Indian
Keyword: khasta matar kachori, matar kachori, matar ki kachori
Servings: 10 kachori
Calories: 157kcal
Author: Hina Gujral


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