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Matar (Green Peas) Kachori

Matar (Green Peas) Kachori

North IndianNorth IndianIntermediateIntermediateSnackSnack
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Matar Kachori
: Crispy Pea-Stuffed Puffed Kachori

85 mins
Cooking Time
Intermediate
Difficulty
20
Ingredients
Veg
Diet
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!

Ingredients

UNITSIngredients
For the Pastry Dough
250 gAll-purpose flour (maida)
2 tbspSemolina (sooji)
1/2 tspSalt
3 tbspVegetable oil or ghee
120 mLWater
For the Pea Filling
250 gGreen peas (fresh or frozen)
1 tbspVegetable oil
1/2 tspCumin seeds
1 pinchAsafoetida (hing)
1 inch pieceGinger
2Green chillies
1 tspCoriander powder
1/2 tspRed chilli powder
1 tspAmchur (dried mango) powder
1/2 tspGaram masala
1 tspFennel seeds
1/2 tspNigella seeds (kalonji)
1 tspSalt
2 tbspCoriander leaves
For Deep Frying
500 mLVegetable oil

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Follow
Directions

Description - Step 1

Make the Pastry Dough

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!

Step 1
Make the Pastry Dough
15 minutes
Step 2
Cook the Pea Filling
20 minutes
Step 3
Stuff the Kachoris
25 minutes
Step 4
Fry the Kachoris
25 minutes
Step 5
Serve Hot
2 minutes

Plate it up!

Plating

plating-image

Serve the piping hot Matar Kachoris on a large platter, alongside other delicious kachori varieties like Club Kachori or Pyaz Kachori, elegantly arranged on a decorative paper napkin. Accompany the kachoris with small bowls of chutneys for dipping.

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Pairing

pairing-image

Matar Kachoris are perfect paired with a cup of ginger-cardamom masala chai to wash down the spicy flavours. You can also serve them with chilled yoghurt for a cooling contrast.

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Garnishing

garnishing-image

Sprinkle some chaat masala and finely chopped fresh coriander leaves over the Matar Kachoris just before serving for an extra zing, adding a burst of flavor that complements this beloved dish, inspired by traditional global recipes.

 

... Read More

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