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matar ki kachori
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5 from 5 votes

Matar Ki Kachori/Green Peas Kachori

Flaky and Crispy Matar Ki Kachori recipe with Fresh/Frozen Green peas and Whole Wheat Flour for festivals and special occasions. Best Khasta Matar ki Kachori recipe.
Prep Time6 hrs 20 mins
Cook Time20 mins
Course: Breakfast, Main Course
Cuisine: Indian
Keyword: Khasta Matar Ki Kachori, Recipes with Green Peas
Servings: 8 Kachori
Author: Swati

Ingredients

For Pastery or Outer Covering

  • 2 Cups Whole Wheat Flour
  • 1/4 tsp Ajwain/Caraway Seeds
  • 1/2 Cup Water for Kneading
  • 1 tsp Salt
  • 1/2 Cup Oil/Desi Ghee
  • Oil for Frying

For Spicy Peas Filling

    • Cup Fresh Green Peas can use frozen also
    • 2 tbsp Chickpea Flour optional
    • 1-2 Green Chillies
    • 1" Ginger Piece
    • 1 tsp Cumin Seeds/Jeera
    • 1/4 tsp Hing/Asafetida
    • 1 tsp Amchoor Powder/Dry Mango Powder
    • 1 tsp Red Chilli Powder
    • 2 tbsp Kachori Masala
    • 2 tsp Any good plant based Oil I use Mustard Oil
    • Salt to taste

    For Kachori Masala/Spice Mix

    • 2 tbsp Cumin Seeds
    • 2 tbsp Coriander Seeds
    • 2 tbsp Fennel Seeds

    Instructions

    • For Outer Pastry Covering
    • In a mixing bowl add Whole Wheat Flour/Atta, Ajwain, salt and mix.
    • Add oil to four and rub nicely with fingers, till flour mix is of breadcrumbs consistency.
    • Knead to soft dough adding cold water little by little.
    • Keep dough aside for 20 mins.

    Make Kachori Masala

    • Dry roast all the spices under kadhai masala and then coarsely grind. You can use coffee grinder/mixer or crush by rolling pin.

    For Filling/Stuffing

    • Wash peas nicely and then grind to a coarse paste.
    • In a pan or kadhai, add oil, then add cumin seeds, hing..
    • Add coarse pea mix., then add kachori masala, red chilli powder, amchur/dry mango powder and salt.
    • Mix well and cook peas 2-3 mins.
    • Add chickpea flour and roast the pea and flour mix, till it gives aroma(nutty aroma of chickpea flour)
    • Take off the heat and let it cool completely before filling in kachori.

    Make Kachori

    • Divide the dough into tennis ball sized equal portions.
    • Roll each portion in a small circular disc of about 2.5" diameter. Refer video recipe.
    • Keep spoonful of filling in middle of rolled dough, then get together the sides, seal the dough tightly, remove extra dough.
    • Do not over stuff Kachoris.
    • Gently roll without putting any pressure, else fulling will come out of the dough.
    • Likewise repeat for all the portions. Keep rest of the rolled kachoris covered with a damp kitchen cloth ,else outer covering will dry out.
    • Meanwhile. heat oil in a heavy bottomed pan/kadhai.
    • Check if the oil is hot enough to cook kachori. Put a small portion of dough in hot oil. Add kachori if it rises slowly to the top,
    • Add rolled kachoris to hot oil(as much as can fit in) and fry on medium low flame till light brown from both sides.
    • Take out an keep on a paper kitchen towel, to drain excess oil.
    • Serve hot with Aloo ki Subzi or chutney of your choice.

    Air Fryer/Oven Method

    • Follow the same steps for making dough, stuffing and filling the stuffing in kachori.
    • Then brush with oil and air fry or bake in a preheated oven at 350 ºF or 180°C and air fry/bake for 10 mins.

    Video