Matar Ki Kachori: Matar Kachori Ki Recipe

This Matar Kachori Ki Recipe will show you how to make Matar Ki Kachori or Peas Kachori which is a very crispy, flaky, and deep-fried snack recipe having a spicy and savory filling made from Green peas and spices. Matar is called Green Peas in English and Kachori means deep-fried snack or pastry. Kachori is very popular street food in India along with Samosa and is either served during breakfast or evening as a snack along with spicy Green or Hari Chutney. The outer crust of this Khasta Matar Ki Kachori is mainly made with all-purpose flour or wheat flour and the inner has a savory filling that makes it very delicious. Kachori is prepared in many varieties and I’ve shared those in my blog too. I’m sure that you’ll enjoy this Recipe of Matar Kachori too.

Check out my other Kachori Recipes like Aloo Kachori, Moong Dal Kachori, Paneer Kachori, and Pyaz Kachori. Also, check out my other crispy snack recipes like Puri, Pani Puri, Masala Corn Chaat, Mix veg Pakora, Poha Cutlet, Rice Cutlet, Aloo Samosa, Aloo Tikki, Namak Para, and Suji Potato Bites. Make this delicious and spicy Green chutney to enjoy these amazing snacks with hot Tea.

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Matar Ki Kachori Recipe Video

Oil for frying Kachoris

How To Make Matar Ki Kachori

1. Take a mixing bowl. Add 1 cup Refined Flour, and 1 cup Wheat Flour. Crush ½ tsp Carom seeds and add it to the bowl. Add 1 tsp salt. Mix well.

2. Add 1 cup Refined oil. Mix well and knead until it starts to get together and breaks in your hands.

3. Gradually add water to make a soft dough. Grease it with ¼ tsp of oil and cover it. Let it rest for 30 minutes.

4. To make stuffing, take a Pan and add 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin, and dry roast on low flame.

5. Add 2 whole red chilli and ½ tsp salt—dry roast on low flame.

6. Add everything to a grinding jar and grind to make the Kachori Masala. Keep it aside.

7. Heat 1 tbsp oil in a Pan. Add 1.5 cups of Fresh Peas. Cook for 3-4 minutes on medium flame.

8. Add it to a grinding jar and grind it. Keep the Peas mixture aside.

9. Heat 2 tbsp oil in the same Pan. Add 2 pinch of Hing, 1-inch grated ginger, and 3 chopped green chilli. Cook on low flame for a minute.

10. Add the Peas mixture to the Pan and mix well.

11. Add salt as per taste, ½ tsp black salt, 1 tsp Kashmiri red chilli powder, ¼ tsp Turmeric powder, and 2 tbsp gram flour. Mix well on low flame.

12. Add 1 tsp Kasuri Methi, chopped coriander leaves, ¼ tsp sugar, ½ tsp Garam Masala, ½ tsp Amchur powder, and Kachori Masala. Mix well and cook for 2 minutes on low flame.

13. The Chatpata Stuffing for the Kachori is ready. Keep it aside to let it cool down.

14. Make small lemon-sized balls out of the Mixture for stuffing the Kachori.

16. Check the dough now. Grease your hands with oil and knead for 1-2 minutes. Make small balls out of the dough for making the Kachori. The balls should be slightly bigger than those we prepared for the stuffing in the previous step.

17. Spread the dough ball and make a hollow space in between. Keep the mixture ball in the space and seal it.

18. Press it with your palm to spread the stuffing inside evenly. Keep the edges thinner than the middle. Prepare the other kachoris in the same manner.

19. Heat oil in a Kadai. Fry the Kachoris on low flame.

20. Flip and fry the Kachoris on both sides evenly.

Serve the Kachoris with Chutney and Chilli.

Recipe Card

Matar Ki Kachori: Matar Kachori Ki Recipe

Juhi

Matar Ki Kachori is a very crispy and delicious stuffed flatbread that can be served as a breakfast or as an evening snack.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 4 people

Ingredients

  

For Dough

• 1 cup Refined Flour
• 1 cup Wheat Flour
• ½ tsp Carom seeds
• 1 tsp salt
• 1 cup Refined oil
• Water to make Dough
• ¼ tsp of oil

For Stuffing

• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp cumin
• 2 whole red chilli
• ½ tsp salt
• 1 tbsp oil
• 1.5 cup of Fresh Peas
• 2 tbsp oil
• 2 pinch of Hing
• 1 inch grated ginger
• 3 chopped green chilli
• salt as per taste
• ½ tsp black salt
• 1 tsp Kashmiri red chilli powder
• ¼ tsp Turmeric powder
• 2 tbsp gram flour
• 1 tsp Kasuri Methi
• coriander leaves
• ¼ tsp sugar
• ½ tsp Garam Masala
• ½ tsp Amchur powder
• Oil for frying Kachoris

Instructions

 

• Take a mixing bowl. Add 1 cup Refined Flour, and 1 cup Wheat Flour. Crush ½ tsp Carom seeds and add it to the bowl. Add 1 tsp salt. Mix well.
• Add 1 cup Refined oil. Mix well and knead until it starts to get together and breaks in your hands.
• Gradually add water to make a soft dough. Grease it with ¼ tsp of oil and cover it. Let it rest for 30 minutes.
• To make stuffing, take a Pan and add 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin, and dry roast on low flame.
• Add 2 whole red chilli and ½ tsp salt—dry roast on low flame.
• Add everything to a grinding jar and grind to make the Kachori Masala. Keep it aside.
• Heat 1 tbsp oil in a Pan. Add 1.5 cups of Fresh Peas. Cook for 3-4 minutes on medium flame.
• Add it to a grinding jar and grind it. Keep the Peas mixture aside.
• Heat 2 tbsp oil in the same Pan. Add 2 pinch of Hing, 1-inch grated ginger, and 3 chopped green chilli. Cook on low flame for a minute.
• Add the Peas mixture to the Pan and mix well.
• Add salt as per taste, ½ tsp black salt, 1 tsp Kashmiri red chilli powder, ¼ tsp Turmeric powder, and 2 tbsp gram flour. Mix well on low flame.
• Add 1 tsp Kasuri Methi, chopped coriander leaves, ¼ tsp sugar, ½ tsp Garam Masala, ½ tsp Amchur powder, and Kachori Masala. Mix well and cook for 2 minutes on low flame.
• The Chatpata Stuffing for the Kachori is ready. Keep it aside to let it cool down.
• Make small lemon-sized balls out of the Mixture for stuffing the Kachori.
• Check the dough now. Grease your hands with oil and knead for 1-2 minutes. Make small balls out of the dough for making the Kachori. The balls should be slightly bigger than those we prepared for the stuffing in the previous step.
• Spread the dough ball and make a hollow space in between. Keep the mixture ball in the space and seal it.
• Press it with your palm to spread the stuffing inside evenly. Keep the edges thinner than the middle. Prepare the other kachoris in the same manner.
• Heat oil in a Kadai. Fry the Kachoris on low flame.
• Fry until both sides becomes crisp.
• Serve with chutney and green chilli.