How To Make Authentic Matar Kachori At Home

Matar Kachori is a flaky, crispy snack filled with spiced green peas. The dough is kneaded with ghee for a rich texture, while the filling is made with mashed peas, spices, and coriander. The kachoris are deep-fried until golden brown. Serve them hot with chutneys for a flavorful treat.

Matar Kachori is a North Indian snack made by stuffing flaky dough with a spiced green pea filling. The dough, enriched with ghee, is kneaded to perfection and rested. The filling, prepared by sautéing green peas with spices like cumin, fennel, and garam masala, adds bold flavors. The dough is rolled, filled, sealed, and deep-fried until crispy golden. These kachoris are best served with tamarind or mint chutney. Enjoy this delicious treat with tea or as a standalone snack.

Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 cup ghee or oil
• 1/2 tsp salt
• Water, as needed

For the Filling:

• 1 cup green peas (fresh or frozen)
• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp grated ginger
• 1-2 green chilies, finely chopped
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• 1 tsp sugar (optional)
• 2 tbsp chopped coriander leaves

For Frying:

• Oil for deep frying

Instructions

Step 1: Prepare the Dough

• In a large mixing bowl, combine all-purpose flour, salt, and ghee (or oil).
• Rub the ghee into the flour using your fingertips until it resembles breadcrumbs.
• Gradually add water and knead into a soft yet firm dough. Cover with a damp cloth and set aside for 30 minutes.

Step 2: Prepare the Filling

• Heat oil in a pan over medium heat. Add cumin seeds, fennel seeds, and asafoetida. Let them sizzle.
• Add grated ginger and chopped green chilies. Sauté for a minute.
• Add the green peas and cook until soft. Mash them lightly using a spoon or potato masher.
• Stir in turmeric, red chili powder, coriander powder, garam masala, and salt. Mix well.
• Add sugar (optional) and chopped coriander leaves. Cook for 2-3 minutes and let the mixture cool completely.

Step 3: Assemble the Kachoris

• Divide the dough into equal-sized balls.
• Roll out each ball into a small circle. Place a spoonful of the pea filling in the center.
• Bring the edges together to seal the filling, pinching it tightly to avoid leakage. Flatten gently to form a disc.

Step 4: Fry the Kachoris

• Heat oil in a deep pan on medium-low heat. Test by dropping a small piece of dough; it should rise slowly without browning.
• Fry the kachoris in batches, ensuring the oil temperature remains low to medium. Cook until golden brown and crispy, turning occasionally.
• Remove and drain excess oil on paper towels.

Step 5: Serve

• Serve the crispy matar kachoris hot with tamarind chutney, mint chutney, or yogurt.
• Enjoy with tea or as a standalone snack for a perfect treat.

This detailed recipe ensures that your matar kachoris turn out perfectly crispy on the outside with a spicy, flavorful filling.