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Matar Kachori / Matar Ki Kachori / Peas Kachori Recipe
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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
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Calories
Author Recipe by Chits

Equipment

  • 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.
    Matar Kachori / Matar Ki Kachori / Peas Kachori Recipe
  • 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.
    Matar Kachori / Matar Ki Kachori / Peas Kachori Recipe

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.