Matar Kachori are crispy, flaky, deep-fried pastry puffs with a spiced green pea filling. This snack is a perfect example of regional recipes from North India, particularly popular in states like Rajasthan, Uttar Pradesh, and Delhi, where it's enjoyed as a street food snack. The pastry dough, made with flour, semolina, and oil, is the key to achieving the signature flaky layers. Though it takes a bit of practice to stuff and seal the kachoris, the fantastic flavour is worth the effort!
To begin with this simple matar kachori recipe, mix the flour, semolina, and salt in a large bowl. Add the oil and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add water and knead until you have a firm, smooth dough. Cover and let it rest for 30 minutes.
Description - Step 2
Cook the Pea Filling
If using fresh peas, boil them until just tender. Drain well and lightly mash, leaving some peas whole. Heat oil in a pan. Temper with cumin seeds and asafoetida. Add ginger and green chillies; sauté for a minute. Mix in the spice powders and salt. Add the peas and cook until dry. Finish with crushed fennel, nigella seeds, and chopped coriander leaves. Cool completely.
Description - Step 3
Stuff the Kachoris
Divide the dough into 12 equal portions. Roll each into a 4-inch circle. Place a spoonful of the cooled pea filling in the centre. Pull the edges together and pinch to seal, shaping into a ball. Flatten slightly and roll out again to a 3-inch disc, taking care not to expose the filling. Repeat with the remaining dough and filling.
Description - Step 4
Fry the Kachoris
Heat oil for deep frying in a wok or kadhai. Carefully slide in the stuffed kachoris, 2-3 at a time. Fry on medium heat, turning occasionally, until golden brown and crisp. Drain on absorbent paper.
Description - Step 5
Serve Hot
Serve the hot Matar Kachoris immediately with tangy tamarind chutney, spicy green chutney, or as a delightful chai-time snack. Enjoy the crispy, flaky layers and the burst of spiced peas!
Search
Login
North Indian
Intermediate
Snack
