Matar Kachori - Crisp Green Peas Kachori with Perfect Spice Mix

If you are craving a classic North-Indian snack, matar kachori is one of the best you can make at home. Crisp, pastry, a spicy green-peas filling, and deep-fried golden perfection- this kachori is beloved for its crunchy shell and warm. flavorful  stuffing. Let us take you through an easy-to-follow recipe for matar kachori that delivers rich taste and satisfying texture. 

What Makes Matar Kachori So Special?

Matar kachori stands out because of the contrast between its flaky outer crust and its soft, spicy green-peas filling. The outer dough-usually made with refined flour (maida)- becomes light and crisp when deep-fried. Inside, green peas, aromatic spices, ginger, garlic and herbs come together to create a filling that bursts with flavour. This snack is a staple for tea-time, evening snacks, or festive occasions, and tastes best when served fresh and hot. 

Ingredients

For the Dough:

● 2 cups all-purpose flour(maida)
● 2-3 tbsp ghee or oil
● ½ tsp salt
● Water ( to knead the dough)

For the Filling (spiced Green Peas)

● 1-2 cups fresh frozen green peas ( matar), boiled or lightly cooked. 
● 2 tbsp oil or ghee
● 1 tsp cumin seeds ( jeera)
● ½ tsp fennel seeds ( saunf) for mild sweetness and aroma
● ¼ tsp asafoetida (hing, optional for digestive relief)
● 1-2 green chillies, finely chopped (for heat)
● 1 tsp ginger-green chilli paste or finely chopped ginger + green chilli
● 1 tsp coriander powder
● ½ tsp BMC turmeric powder (haldi) brings slight colour and earthiness.
● 1 tsp BMC red chilli powder ( adjust to taste)
● ½  tsp BMC garam masala for warmth and depth of flavour
● ½ tsp dry mango powder (amchur) or a small squeeze of lemon
● Salt to taste
● 1-2 tbsp gram flour (besan)-  helps to bind the filling and absorb moisture so the filling stays dry. 
● A handful of fresh coriander leaves, chopped- for freshness and herbiness

Step-by-Step Method

Prepare the Dough

In a large bowl,combine maida salt, and ghee/oil.Blend the ghee into the flour until you get a crumbly, coarse texture.Gradually add water and knead into a firm but pliable dough. Cover with a damp cloth and rest for at least 15-20 minutes. This resting step helps make a softer,flakier crust. 

Make the Spiced Matar (Peas) Filling

● Heat Oil ( or ghee) in a pan. Add cumin seeds; when they crackle, add fennel seeds and a pinch of asafoetida ( if using).
● Add ginger-green chilli paste ( or chopped ginger and green chillies). Saute until the raw smell disappears. 
● Add boiled/softened green peas. Lightly crush them with the back of a spoon or masher.
● Add coriander powder, turmeric, red chilli powder, dry mango powder, garam masala, salt- mix well. Cook until mixture becomes fairly dry. 
● Stir in gram flour ( besan) to bind the mixture and absorb excess moisture. Mix thoroughly until the stuffing is dryish and aromatic. Finally add chopped coriander leaves.Cool down the filling completely before stuffing. 

Shape and Stuff the Kachoris

Divide the rested dough into small equal[-sized balls. Flatten each ball slightly with your palm. Place a spoonful of cooled matar stuffing in the centre. Bring edges together,seal tightly and pinch off an extra dough. Gently flatten each sealed ball with the base of your palm- do not roll with a rolling pin as that may tear the dough or break the seal. 

Fry to Golden Perfection

Heat enough oil in a deep frying pan or kadhai over low to medium flame. Once  oil is hot, slide in stuffed kachoris gently. Fry on low flame so that the outer layer cooks evenly and kachoris puff up beautifully. Flip occasionally and remove when you see them golden brown and crisp. Drain excess oil absorbent paper towels. 

Serving Ideas

● Serve hot with tamarind (imli) chutney or mint-coriander chutney. 
● Matar kachori with hot chai ( tea) makes an ideal tea-time snack. 
● You can also pair them with aloo sabzi or some more filling meal.
● For a twist, serve with sweet jalebi alongside- classic combo for breakfast or festive treat.