Matar Kachori Recipe (Khasta Green Peas Kachori)
Crispy, flaky matar kachori with a spiced green peas filling, perfect for tea time and festive snack platters.
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
- Keep the filling dry and fully cooled before stuffing to prevent leaks while frying.
- 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.
- 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.
Tried this recipe?Let us know how it was!