Chits Kitchen

Matar Kachori is a popular North Indian recipe prepared from All Purpose Flour dough and Green Peas stuffing. It is a crispy and crunchy deep fried snack recipe which can be served in breakfast as well as in snack time. It is served hot with Chutney such as Coriander Chutney and Tamarind Chutney.

Green Peas stuffing is prepared by cooking grinded Green Peas along with Gram Flour and various Spices. This stuffing is then stuffed and then deep fried in oil to prepare Matar Kachori. Matar Kachori is mostly prepared from All Purpose Flour. But you can prepare it by using mixture of both refined flour (Maida) as well as wheat flour (Atta).

There are different types of Kachoris that we prepare at home such as Pyaaz Kachori, Aloo Ki Kachori, Sattu Kachori, Moong Dal Kachori, Urad Dal Kachori, Raj Kachori, Mawa Kachori, etc. Today I am going to prepare Matar Kachori which is spicy and crunchy. I have already shared the recipe of Moong Dal Kachori where we have prepared the stuffing using moong dal. All the processes are similar in both the recipes except for the use of main ingredient such as moong dal and green peas. However preparing Matar Kachori is easier as compared to Moong Dal Kachori since preparation of Green Peas stuffing is easier and quick.

To prepare crispy and crunchy Matar Kachori, do follow the below given tips:

1. To make crispy and flaky Kachoris, add small amount of Semolina (Sooji) to All Purpose Flour and then prepare the dough.
2. Add Ghee or Oil to maida to prepare the dough. Mix all the ingredients properly without water. Take small amount of the mixture and then press with your palm to see whether the dough holds its shape or not. If it holds then the dough is perfect for making khasta kachori. If it does not then add extra amount of oil or ghee.
3. After preparing the dough allow it to rest for 20 minutes by covering it with moist muslin cloth. Also after you stuff the kachori, again allow it to rest for 5-10 minutes. It will help in preparing khasta kachori.
4. Fry the kachoris on low flame till they are cooked properly and are golden brown in colour. Frying under low flame helps in preparing crisp kachoris.

To prepare Matar Kachori, take a large bowl and then add Maida, Sooji, Ajwain, Baking Powder and Salt into it. Mix all the ingredients properly. Now add required amount of Oil or Ghee. In local language we call it as Moyan. Mix the oil with the mixture for few minutes. After few minutes take small amount of the mixture in your palm and press it to see whether it holds its shape or not. If it holds its shape then the mixture is perfect for making khasta kachori. If it does not, then add extra oil to it.

After preparing the mixture add water in small amount in batches. Mix the water with the flour and knead it to prepare semi soft dough. Cover the dough with moist muslin cloth for about 20 minutes which will help in keeping the dough soft and prepare khasta kachori.

Now let’s prepare the Green Peas stuffing. Take washed Green Peas, Green Chillies and Garlic in a mixer grinder jar and grind it into coarse paste. Keep it aside. Now heat Oil in heavy base kadai over medium heat. Add Heeng, Grated Ginger and Chopped Green Chillies and saute for few seconds. Next add Green Peas coarse paste along with spices such as Crushed Fennel Seeds, Cumin Powder, Red Chilli Powder, Coriander Powder, Garam Masala, Turmeric Powder, Dry Mango Powder and Chaat Masala. Also add Gram Flour. Mix all the ingredients and cook for few minutes till the spices are properly cooked and the raw smell of the besan goes off. Switch off the stove and then allow the stuffing to cool down to room temperature.

Now take the dough and knead it again for some time. Divide it into equal small parts of lemon size. Roll all the parts into ball shape. Take a ball and place it on rolling pin and roll it into circle shape of 3 inch diameter. Place small amount of stuffing at the centre and with the help of your palm bring the edges together and seal it. Remove the excess dough and then press it slightly. Place the stuffed balls in the rolling board and roll it again into circular disc of diameter 2 ½ inch. Keep it aside. In the same manner stuff all the balls and cover it with moist muslin cloth for about 10 minutes. This is done so as to keep the dough soft. If you do not have time then start frying it directly

Heat oil in deep heavy base kadai over low flame. Add the stuffed kachoris one by one into the oil. The quantity of the kachoris added should be such that they get enough space to fry. Fry the kachoris under low flame with continuous flipping at regular intervals till it is crisp and golden brown in colour. Take it out from oil and place it over kitchen towel to absorb excess oil. Matar Kachori is ready to serve. Serve it hot with Green Chutney or Date Tamarind Chutney or Tamarind Chutney.

When you want to serve the Kachoris in a simple way, just serve with Green Chutney or Tamarind Chutney or any type of vegetables such as Aloo Ki Sabzi or Aloo Chana Curry. Aloo Curry is the most famous of all the Curry Vegetables to serve the Kachoris. We frequently see road side stall serving Aloo Curry with Kachoris. This vegetable suits with all types of Kachoris.

But when guest arrives at your place and you wish to serve it to them by giving it a twist, here is the way out. You need few ingredients beforehand such as Chopped Onion, Nylon Sev, Curd, Green Chutney, Tamarind or Date Tamarind Chutney and Pomegranate Seeds. Pomegranate Seeds are optional. To give a twist, take a Kachori in a plate and with your finger break at the centre to create a well. Add Curd, Green Chutney and Tamarind Chutney into it one by one. Above that garnish with Chopped Onion, Nylon Sev and Pomegranate Seeds. Vary the quantity of the ingredients as per your taste. Serve your guest in this way and you will really love them see having it.

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Please try our other Breakfast Recipes and Snack Recipes

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Let’s start preparing this tasty and tangy Matar Kachori recipe step by step….

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5 from 17 votes

Matar Kachori / Matar Ki Kachori / Peas Kachori Recipe

Matar Kachori is a tasty and delicious recipe prepared from All Purpose Flour and Green Peas stuffing. Green Peas Stuffing is first prepared from grinded Green Peas, Gram Flour and various Spices. This stuffing is then stuffed and then deep fried in oil to prepare Matar Kachori.

Course Breakfast, Snacks

Cuisine Indian, North Indian

Diet Vegetarian

Keyword Matar Kachori, Peas Kachori

Preparation Time 30 minutes minutes

Cook Time 15 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories

Author Recipe by Chits

Equipments:

• Heavy Deep Base Thick Pan or Kadai
• Rolling Board and Rolling Pin
• Mixer Grinder
• Strainer/Spatula

Ingredients:

For Kachori Dough:

• 2 cup All-purpose Flour (Maida)
• 3 teaspoon Semolina (Sooji) (Optional)
• 1/2 teaspoon Ajwain (Carrom Seeds) (Optional)
• 1/2 teaspoon Baking Powder
• 2 tablespoon Oil/Ghee
• Salt to taste
• Water to knead (As required)
• Oil for frying

For Stuffing:

• 2 cups Green Peas
• 9-10 cloves Garlic
• 4 pieces Green Chilli
• A pinch Heeng/Hing
• 1 piece Finely Chopped Green Chilli
• 1 teaspoon Grated Ginger
• 1 teaspoon Fennel Seeds (Saunf) Crushed or Powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Dry Mango Powder (Aamchur Powder)
• 1 teaspoon Chaat Masala
• 2 tablespoon Besan (Gram Flour)
• 2 tablespoon Oil
• Salt to taste

Instructions:

Preparation of Maida Dough:

• Take All Purpose Flour (Maida) in a large bowl. To it add Sooji, Ajwain, Baking Powder and Salt. Mix all the ingredients uniformly.
• Now add Ghee or Oil to the mixture. With the help of your palm mix the Oil with the mixture for few minutes.
• After mixing them properly for few minutes, take small amount of the mixture in your palm and press it to see whether it holds its shape or not. If it holds its shape then the mixture is perfect. If it does not then add extra oil to it and mix it again.
• Now add small amount of Water in batches and knead the mixture to prepare semi-soft dough. It should not be too soft.
• Keep the dough aside by covering it with moist cloth for about 20 minutes. It will keep the dough soft and will help in preparing khasta Matar Kachori.

Preparation of Stuffing for Matar Kachori:

• Take washed Green Peas, Garlic and Green Chillies in mixer grinder jar. Grind it to coarse paste. Keep it aside. There is no need to add water for grinding.
• Now heat Oil in kadhai over medium flame. Add Heeng, Grated Ginger and Chopped Green Chillies. Saute for few seconds.
• Next add the Green Peas coarse paste. Also add Salt and spices such as Crushed Fennel Seeds, Cumin Powder, Red Chilli Powder, Coriander Powder, Garam Masala, Turmeric Powder, Dry Mango Powder and Chaat Masala. Stir and mix all the ingredients properly.
• Now add Gram Flour (Besan) and mix it. Cook for few minutes till the spices are cooked properly and the raw smell of Besan goes off.
• Check the taste of the stuffing and add extra spices if required. Switch off the gas and allow the stuffing to cool down completely.

Stuffing Matar Kachori:

• Remove the moist cloth from the dough and slightly knead it again.
• Divide the dough into equal portions of lemon size. The size totally depends upon your choice.
• With the help of your palm roll all the small portions of the dough into circular balls. Keep it aside.
• Take a ball and place it over the rolling board. With the rolling pin, roll to make circular disc of approx. 3 inch.
• Take small amount of the stuffing and place it at the centre of the circular disc.
• Now with the help of your palm bring the edges of the circular disc together.
• Seal it and remove the excess dough if any and press it slightly.
• Now with the help of rolling pin, gently roll the stuffed ball into 2 ½ inch diameter circle. While rolling, the stuffing should not come out. Keep it aside.
• In the same manner stuff all the balls and roll them into circle of diameter 2 ½ inch each.
• Keep it aside and cover it with moist cloth for about 10 minutes so that it does not dry out. It helps in preventing of formation of bubbles at the surface on frying.

Preparation of Matar Kachori:

• Heat Oil in a deep heavy nonstick kadai over low flame.
• When the Oil is just hot enough, add the stuffed Kachoris one by one.
• Add required amount of kachoris as per the size of the kadai so that it gets enough space for the kachoris to fry.
• Fry the kachoris under low flame till it is crisp and golden brown in colour. Keep on flipping them in between at regular intervals so that it is evenly fried.
• Take out the Fried Kachori and place it over kitchen towel to absorb excess oil.
• In the same manner fry all the remaining Kachoris. Matar Kachori is ready to serve.
• Serve Matar Kachori hot with Chutney such Green Chutney, Date Tamarind Chutney or simply Tamarind Chutney. You can also serve it with vegetable Curry Recipes.
  
• You can also use Curd, Chopped Onion and Nylon Sev to add extra flavour to the recipe. Just break at the centre of the Kachori by creating a well structure. Garnish with these ingredients before serving.
  

Notes:

1. To prepare Matar Kachori, you can use mixture of Wheat Flour (Atta) and All Purpose Flour (Maida) to prepare the dough.
2. To prepare Khasta Matar Kachori, use Ghee to prepare the dough. Before adding water to knead the maida, take small amount of the mixture and press it to see whether a lump is formed or not. If it does not form then add extra ghee to it and mix it.
3. Cover the dough with moist cloth and allow it to rest for at least 20 minutes. It makes the dough slightly soft and helps in preparing khasta Kachori. The dough should not be too soft. It should be semi soft to soft.
4. While preparing the dough, if the dough becomes sticky, add more maida to it and if it becomes dry then add more water to it.
5. To prepare the stuffing, blend the Green Peas into coarse mixture. It should not be grinded into smooth paste.
6. Divide the dough into equal portions of lemon size. The size of the dough depends upon the size you want for the Kachori. You can increase or decrease the size of the dough balls if you want.
7. While filling the stuffing, the quantity of the stuffing should be appropriate. It should not be more or else it may spill out on rolling it into flat discs.
8. While rolling the stuffed balls, be careful and roll the balls softly with rolling pin so that the stuffing does not come out.
9. After stuffing the Kachori, allow it to rest for about 10 minutes. It is done so as to remove the bubbles that are created while rolling the Kachori. It also prevent the stuffing from coming out.
10. Dip the stuffed Kachori in slightly warm oil. Cook under low flame till it is golden brown in colour. Do not fry in high flame. Frying in low flame allows the Kachori to cook properly from inside and make crispy from outside.