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…
- 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
- 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
- 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 turns golden
- Serve with mint chutney, sweet chutney or ketchup
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
