Matar Kachori | Peas Kachori | Snack Recipes

Crisp, flaky, light and fun to eat Holi special, matar kachori
02/26/2018 9:51:46 PM vindhyadesai

Matar Kachori

Matar/peas is a very useful ingredient in the kitchen. It gives a sweet flavour to any dish and it’s fun when they pop in the mouth. Again like potatoes or tomatoes they often get ignored. But here’s a fun recipe made from matar, matar kachori, authentic and delicious!
Kachoris like samosas are very famous in North India especially in Rajasthan and Uttar Pradesh. Khasta Kachoris are made with many different kinds of fillings. Urad dal, mung dal and here’s one with peas, matar kachori. Make these tasty snacks for this Holi!

Peas used in this recipe can use either frozen or fresh peas. If using fresh, make sure they are tender and sweet. Frozen peas generally are nice and sweet as they are frozen immediately after harvesting fresh and tender. Either way matar kachori taste amazing and I am sure everyone will love to eat them.
Couple of points to remember, ensure filling is not very soggy, follow the steps and matar kachori will turn A-one! Also season the filling to taste or you will end up with bland matar kachori. You can deep-fry them or bake in an oven. Do try other snacks from FOI, baked samosa, palak pakoda, kanda bhaji etc. More peas recipes from FOI…

Matar Kachori | Peas Kachori | Snack Recipes
 
Prep time
Cook time
Total time
 
Crisp, flaky, light and fun to eat Holi special, matar kachori
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 6-7 kachoris
Ingredients
For dough:
  • 1 Cup maida/all purpose flour (heaped)
  • Salt to taste
  • 2 Tbsp desi ghee
  • ½ Tsp carom seeds/ajwain
  • ¼ Tsp baking soda
  • Warm water to make dough
For filling:
  • 1 Cup frozen or fresh matar
  • 2 Tsp oil
  • 1 Tsp cumin
  • 1 Tsp chilli-ginger paste/crushed
  • ½ Tsp powdered fennel seeds
  • ½ Tsp powdered coriander seeds
  • 1 Tsp amchur powder
  • ½ Tsp chaat masala
  • ¼ Tsp turmeric
  • ½ Tsp garam masala
  • ½ Tsp red chilli powder
  • 1 Tbsp besan
  • Salt to taste
Method
  1. Take maida in a bowl
  2. Sprinkle salt and baking soda
  3. Add ghee to the dry mixture
  4. Crumble ghee with maida
  5. Next sprinkle carom seeds
  6. Add water slowly and start making a dough
  7. Make soft dough with warm water, keep aside
  8. Pressure cook peas for 2-3 whistles, let them cool
  9. Heat oil in a pan, add cumin let them splutter,
  10. Add ginger-chilli paste and saute
  11. Next add all masalas powdered fennel seeds, powdered dhania, amchur powder, chaat masala, turmeric, garam masala, red chilli powder and mix well
  12. Coarsely mash peas with a potato masher
  13. Add this to the masala and mix well, add salt to taste
  14. Add besan and mix well
  15. This is the filling
  16. To make kachori, divide dough into 6-7 balls
  17. Without flour roll into a puri shape
  18. Place filling in the centre
  19. Bring the sides and bring it together just like a paratha
  20. Seal well and roll out into thick kachori puri
  21. Fry in hot oil on medium/low flame till they puff up and turns golden
  22. Serve with mint chutney, sweet chutney or ketchup
Notes
If you feel the mixture is too wet add little more besan

If mixture is very dry add 2-3 drops of water, very unlikely it will turn dry

Adjust spices and masalas as per your taste

Do not fry the kachori in hot oil, keep in medium-low flame for frying

Matar Kachori Stepwise:
Take maida in a bowl
Sprinkle salt and baking soda
Add ghee to the dry mixture
Crumble ghee with maida
Next sprinkle carom seeds
Add water slowly and start making a dough
Make soft dough with warm water, keep aside
Pressure cook peas for 2-3 whistles, let them cool
Heat oil in a pan, add cumin let them splutter
Add ginger-chilli paste and saute
Next add all masalas powdered fennel seeds, powdered dhania, amchur powder, chaat masala, turmeric, garam masala, red chilli powder and mix well
Coarsely mash peas with a potato masher
Add this to the masala and mix well, add salt to taste
Add besan and mix well
This is the filling
To make kachori, divide dough into 6-7 balls
Without flour roll into a puri shape
Place filling in the centre
Bring the sides and bring it together just like a paratha
Seal well and roll out into thick kachori puri
Fry in hot oil on medium/low flame till they puff up and turn golden
Serve with mint chutney, sweet chutney or ketchup

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