There is something about winter afternoons and chai that always takes me back to my nani’s kitchen. She would fry a small batch of kachori right before sunset, and the whole house would smell of ghee, fennel, and roasted spices.
This matar kachori recipe is the version I now make at home when we want a comforting tea-time snack that still feels festive. The crust stays flaky, the filling is spicy and bright, and the method is practical enough for busy weekdays if you prep the stuffing ahead.
If you have struggled with soggy crust or filling that leaks while frying, cook with me through this post. I am sharing the exact texture cues that helped me get consistently khasta results.
What Is Matar Kachori?
Matar kachori, also called matar ki kachori, is a stuffed fried pastry made with a crisp dough and a spiced green peas filling. You will find versions across North India, especially in winter when fresh peas are naturally sweeter and more vibrant.
At home, we treat it as a snack that can flex into many moments. It fits chai time with onion pakora, brunch platters, and even small festive gatherings. I often pair it with sweet tamarind chutney and green chutney, plus a simple raita when serving guests.
What I love most is the contrast. You get a delicate crackly outer shell and a flavorful, slightly coarse filling inside. That texture contrast is what makes homemade kachori so satisfying.
Why You Will Love This Matar Kachori Recipe
- Flaky, khasta crust without complicated steps
- Filling that tastes bold but not heavy
- Make-ahead friendly stuffing for easier prep
- Works for both festival menus and everyday snacking
- Tested texture cues so you know when each stage is ready
Ingredients Notes and Smart Swaps
Use the ingredient image above for exact amounts and visual prep layout. For this matar kachori recipe, these notes make the biggest difference:
- Green peas: Fresh peas taste sweetest, but frozen peas work very well. Thaw and drain before cooking.
- Flour + semolina: A little semolina helps the shell stay crisp for longer.
- Fat in dough: Warm ghee rubbed into flour gives the crust a layered bite.
- Fennel and cumin: These are key for that classic kachori aroma.
- Asafoetida: Use a pinch for depth. Skip if unavailable.
If you need a lighter side pairing, this cucumber raita balances the spice nicely. For a broader chai-time spread, I also like serving these with mixed veg cutlet.
How to Make Matar Kachori Recipe at Home
Step 1: Make the dough
In a mixing bowl, combine all-purpose flour, semolina, salt, and warm ghee. Rub the ghee in until the mixture looks sandy and holds shape when pressed in your palm. Add water little by little and make a firm but smooth dough.
Cover and rest for 20 to 25 minutes. In my kitchen, this rest is the difference between a tight shell and a flaky shell.
Step 2: Cook the matar filling
Heat a little oil, then add cumin, fennel, and a pinch of asafoetida. Add ginger and green chili, followed by peas. Cook for a few minutes, then mash lightly. Do not turn it into a paste. You want visible pea bits for texture.
Add coriander powder, red chili powder, garam masala, salt, a little sugar, and lemon juice. Cook until the mixture is dry enough to hold shape when pressed. In this matar kachori recipe, cooling the filling fully before stuffing prevents cracks.
Pro tip from my test batch: I once stuffed while the filling was still warm and three kachoris burst in oil. Fully cooled, drier filling prevents cracks and leaks.
Step 3: Fill and shape
Divide dough into equal balls. Flatten each ball, place filling in the center, and gather edges to seal. Press gently into a thick disc. Keep pressure even so the filling spreads without tearing the shell.
Step 4: Fry on medium-low heat
Heat oil on medium, then lower to medium-low before frying. Add kachoris and fry slowly, turning occasionally, until evenly golden and crisp. Slow frying is the secret to khasta texture.
Do not crowd the pan. Fry in batches for better control and consistent color.
Common Mistakes and Fixes
Filling leaks out while frying
Usually caused by wet filling or thin dough center. Cook filling longer and cool it fully before stuffing.
Kachori turns soft quickly
Oil may be too hot and the crust browns before drying out. Lower heat and fry slower.
Crust has no layers
Either dough rested too little or not enough fat was rubbed into flour. Rest and rub properly.
Filling tastes flat
Add lemon juice at the end and adjust salt after cooking. A small acid lift helps all spices bloom.
Serving Ideas
This matar kachori recipe tastes best served warm, but the kachoris also hold well for small gatherings if kept on a wire rack first and then transferred to a serving basket.
Serve with:
- Sweet tamarind chutney
- Green chutney
- Cucumber raita
- Masala chai
If you are planning a snack platter, pair with a poha cutlet or vegetable pakora for variety in texture.
FAQs
Q1. Can I make this recipe vegan?
Yes. Replace ghee with neutral oil in the dough. Keep everything else the same.
Q2. Can I make the filling ahead of time?
Absolutely. For this matar kachori recipe, the filling can be made one day ahead and refrigerated in an airtight container.
Q3. Can I bake or air fry matar kachori?
Yes, but texture will be different from deep-fried. Brush with oil and bake or air fry until golden. If you enjoy air-fryer snacks, try this crispy poha cutlet next. They will be crisper than soft, but less flaky than fried.
Q4. Why did my kachori crack while rolling?
Either dough was too dry or you overfilled. Add a few drops of water to dough and reduce filling per piece.
Q5. How do I store leftovers?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to bring back crispness.
Matar Kachori Recipe (Khasta Green Peas Kachori)
Equipment
- Kadai or deep frying pan
- Slotted spoon
- Mixing bowl
Ingredients
For the dough
- 1.5 cups all-purpose flour maida
- 2 tbsp semolina sooji
- 2 tbsp ghee
- 0.5 tsp salt
- 0.4 cup water add as needed
For the matar filling
- 1 cup green peas fresh or thawed frozen
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds lightly crushed
- 1 tbsp ginger finely chopped
- 2 green chilies finely chopped
- 1 tbsp coriander powder
- 0.5 tsp red chili powder
- 0.5 tsp garam masala
- 0.25 tsp asafoetida
- 1 tbsp lemon juice
- 0.5 tsp sugar
- salt to taste
For frying
- oil, as needed for deep frying
Instructions
Make the dough
- Mix flour, semolina, and salt in a bowl.
- Rub in ghee until the mixture looks sandy and holds shape when pressed.
- Add water gradually and knead into a firm smooth dough.
- Cover and rest for 20 to 25 minutes.
Make the filling
- Heat oil in a pan and add cumin, fennel, and asafoetida.
- Add ginger and green chili, then saute for about 30 seconds.
- Add peas and cook for 3 to 4 minutes.
- Mash lightly so pea bits remain visible.
- Add coriander powder, red chili powder, garam masala, salt, sugar, and lemon juice.
- Cook until the mixture is dry and can hold shape.
- Cool completely before stuffing.
Shape the kachori
- Divide dough into equal balls.
- Flatten each, place filling in the center, and seal edges.
- Press gently into thick discs without cracking the surface.
Fry
- Heat oil, then lower to medium-low.
- Fry in batches until evenly golden and crisp, turning occasionally.
- Drain on a rack or paper towel and serve warm.
Notes
– Fry on medium-low heat for khasta texture. High heat browns quickly but leaves the crust soft later.
– For vegan version, replace ghee with neutral oil in the dough.
– Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer.
Final Thoughts
This matar kachori recipe is one of those snacks that feels special every single time, whether you make it for a festival tray or just a rainy-day chai break with vegetable pakora. Once you nail the dough rest and slow fry, the process becomes easy and repeatable.
If you try this at home, tell me how your filling turned out. Did you like it chunkier or smoother?
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!