Matar Kachori Recipe | Matar Ki Kachori | Peas Kachori with detailed photo and video. A spicy deep-fried snack recipe popular in North Indian cuisine especially in Delhi, Rajasthan, Gujarat and Kota. It is believed that kachori originated in Rajasthan or Uttar Pradesh and was a very popular snack recipe. Until samosa was introduced to Indian cuisine which has slightly impacted the Kachori popular.
Matar Kachori Recipe | Matar Ki Kachori | Peas Kachori with step-by-step photo and video recipe. It is prepared with all-purpose flour dough that is stuffed with green peas plus spice masala. There are several variations to this flaky and layered snack which often varies with its stuffing. This post describes
I have already shared the authentic khasta kachori recipe which is prepared from moong dal and other spices stuffing. However, I somehow felt that peas kachori were much simpler and tastier compared to the previous one. In addition, I even felt that the matar ki kachori was even more flaky and layered. This could be because I may have kneaded for a longer time. Or it could be because of the green peas which are comparatively juicer and have more moisture compared to dry moong dal. Hence I am proposing to you that, you should certainly give a try to this simple snack. I am certain that you would enjoy it with a cup of tea or coffee.
Some important tips before jumping into the actual recipe for the perfect matar kachori recipe. Typically the kachoriโs served in restaurants or with street vendors are extra fluffy because the dough is prepared with baking powder. I have not added in this recipe but you are more than welcome to add a pinch of it. Secondly, Matar ki kachori has to be deep fried on a low flame like a samosa. Otherwise, the kachori will not turn flaky and crispy plus cooks it evenly. Lastly, you can serve these kachoris with either potato curry or even with mango pickle. I like it with Maggieโs hot and sweet tomato ketchup sauce, but it is completely individual preference.
Finally, I would like to highlight my other Snacks Recipes Collection with this post. this mainly includes onion samosa, Nippattu, Seekh kabab, Mysore Bonda, rava vada, veg Frankie recipe, khandvi, hara bhara kabab, bread pizza and garlic bread recipe. in addition, do visit my other recipes collection board like,
About Matar Kachori
An extremely simple and popular deep-fried snack recipe prepared with plain flour with spiced and tasty peas masala stuffing. Peas Kachori most commonly known as Matar kachori is an ideal tea-time snack, but not limited to it. It can also be an ideal morning breakfast and even a lunch meal with a spicy side dish or curry. It is also a most common street food snack served with a choice of condiments across India.
There are many different types and variations of this simple Kachori recipe. The most common types and variations are mainly with the stuffing used in each of these Kachori. The most common or easy stuffing is Peas or Matar hence the Matar Kachori recipe. The stuffing can also be done with other vegetables like potatoes, onions, mixed vegetables and even paneer.
Video Recipe
Recipe Card for Matar Ki Kachori
Matar Kachori Recipe | Matar Ki Kachori | Peas Kachori
Ingredients
!for dough:
- 2 cup maida
- ยผ tsp ajwain
- ยฝ tsp salt
- ยผ cup oil
- water, for kneading
!for stuffing:
- 3 cup peas / matar, frozen / fresh
- 1 inch ginger
- 4 chilli
- 2 tbsp oil
- pinch hing
- 1 tsp cumin
- ยฝ tsp fennel
- 2 tbsp besan / gram flour
- ยฝ tsp turmeric
- ยฝ tsp cumin powder
- 1 tsp coriander powder
- ยฝ tsp garam masala
- 1 tsp kasuri methi
- ยฝ tsp salt
- 1 tsp sugar
- 1 tsp dry mango powder
- oil, for frying
Instructions
- Firstly, on a large plate take 2 cup maida, ยผ tsp ajwain, ยฝ tsp salt, and ยผ cup oil.
- Crumble and mix well making sure everything is well combined.
- Add water as required and knead to a smooth dough.
- Grease the dough with oil, cover, and rest for 30 minutes.
- Meanwhile, prepare the stuffing by sautingย 3 cup peas.
- Saute until the peas turn aromatic and soften.
- Cool completely, and transfer to the mixer jar.
- Addย 1 inch ginger, 4 chilli, and grind to a coarse paste. Keep aside.
- In a pan heatย 2 tbsp oil, add pinch hing, 1 tsp cumin, and ยฝ tsp fennel. Saute until the spices turn aromatic.
- Further, add 2 tbsp besan and saute till the besan turns aromatic.
- Now add prepared peas paste and cook for a minute.
- Keeping the flame on low, addย ยฝ tsp turmeric, ยฝ tsp cumin powder, 1 tsp coriander powder, ยฝ tsp garam masala, 1 tsp kasuri methi, ยฝ tsp salt, 1 tsp sugar, and 1 tsp dry mango powder.
- Mix well making sure all the spices are well combined.
- Matar stuffing is ready. Allow to cool completely.
- Knead the dough again, pinch a small ball-sized dough, and tuck well.
- With your fingers, press the sides gently and make a cup shape.
- Place a small ball-sized prepared matar stuffing.
- Start to pleat and seal tight. Pinch off excess dough.
- Now flatten gently, having a uniform thickness.
- in hot oil, keeping the flame on low.
- Do not touch until the kachori starts to float by itself. Takes approximately 3 minutes.
- Carefully flip over and fry both sides on low flame.
- Fry until the kachori turns golden brown and crisp.
- Drain off the kachori over kitchen paper making sure to remove excess oil.
- Finally, enjoy Matar Kachori Recipe with imli chutney.
Nutrition
How to Make Matar Kachori with Step-by-step Photos
- Firstly, on a large plate take 2 cup maida, ยผ tsp ajwain, ยฝ tsp salt, and ยผ cup oil.
- Crumble and mix well making sure everything is well combined.
- Add water as required and knead to a smooth dough.
-
Grease the dough with oil, cover, and rest for 30 minutes.
- Meanwhile, prepare the stuffing by sautingย 3 cup peas.
- Saute until the peas turn aromatic and soften.
- Cool completely, and transfer to the mixer jar.
- Addย 1 inch ginger, 4 chilli, and grind to a coarse paste. Keep aside.
- In a pan heatย 2 tbsp oil, add pinch hing, 1 tsp cumin, and ยฝ tsp fennel. Saute until the spices turn aromatic.
- Further, add 2 tbsp besan and saute till the besan turns aromatic.
- Now add prepared peas paste and cook for a minute.
- Keeping the flame on low, addย ยฝ tsp turmeric, ยฝ tsp cumin powder, 1 tsp coriander powder, ยฝ tsp garam masala, 1 tsp kasuri methi, ยฝ tsp salt, 1 tsp sugar, and 1 tsp dry mango powder.
- Mix well making sure all the spices are well combined.
- Matar stuffing is ready. Allow to cool completely.
-
Knead the dough again, pinch a small ball-sized dough, and tuck well.
-
With your fingers, press the sides gently and make a cup shape.
-
Place a small ball-sized prepared matar stuffing.
-
Start to pleat and seal tight. Pinch off excess dough.
-
Now flatten gently, having a uniform thickness.
-
Drop in hot oil, keeping the flame on low.
-
Do not touch until the kachori starts to float by itself. Takes approximately 3 minutes.
-
Carefully flip over and fry both sides on low flame.
-
Fry until the kachori turns golden brown and crisp.
-
Drain off the kachori over kitchen paper making sure to remove excess oil.
-
Finally, enjoy Matar Kachori Recipe with imli chutney.
Notes
- Firstly, make sure to roast the besan well, or else the flavor of besan will not taste good.
- Also, you can adjust the amount of spices to your choice.
- Additionally, make sure to fry on a low flame to cook uniformly.
- Finally, Matar Kachori Recipeย stays good for a week when stored in an airtight container.
All recipes are nice n easy to do also.thnks
Looks nice, can’t wait to try this weekend. Thanks for sharing
Thanks a lot ๐
Very nice
Thanks a lot ๐
today i made this at home…and everybody liked it..
you are welcome Jebisha
Very nice recipe. Love your videos. Can I use wheat flour instead of maida?
you are welcome P Rao
great recipe
thanks a lot Juhi
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