matar kachori recipe or khasta matar kachori recipe | peas kachori

matar kachori recipe

matar kachori recipe – a flaky, crisp deep fried pastry filled with spiced peas filling. in hindi matar means peas and kachori is the fried & flaky pastry. these are like spiced empanadas.

the matar kachori filling can be varied from savory to sweet, from potato & peas to lentils and even onions. i shall be posting the other versions as well, my favorite being the khasta kachori where the filling is made from urad dal (black lentils). this recipe can also be called khasta matar kachori as the outer pastry is flaky and crisp.

as we are still in the winters, khasta kachoris are a nice warm breakfast (yes you read it right, breakfast in the northern indian states) or a mid brunch or evening snack. served hot with some spicy coriander chutney and sweet dates chutney, this is a food lover’s delight.

they are not much different from the samosas except for the filling and the shape.

lets start step by step khasta matar kachori recipe:

1: sieve flour with salt and baking powder.

flour for matar kachori

2: add oil.

3: with your fingertips mix the oil with the flour and form a bread crumb like consistency.

4: now add water to the flour.

5: knead into a dough which is smooth and firm. the dough should not be sticky. cover with a damp cloth and keep aside for 30-40 mins.

knead dough for matar kachori

6: in the meantime now prepare the filling. boil the peas. strain and keep aside. you can boil the peas in a steamer or pressure cooker. the potatoes were added to some other dish :-)

7: mash the peas to a coarse or semi-coarse consistency with a potato masher. keep aside.

matar

8: heat oil and fry whole cumin till they get browned.

9: add crushed ginger-green chili &  fry for a minute on a low flame.

10: add the coarsely mashed peas.

11: add all the dry spice powders and stir well.

12: add the besan (chickpea flour) and saute for a couple of minutes. the besan soaks up all the moisture and as result, the stuffing mixture becomes dry. hence making it easier to roll the kachoris.

13: keep the prepared pea filling aside.

matar filling for kachori

14: make about 5-6 equal sized balls from the dough.

15: roll into a 3-4 inches diameter disc with a rolling pin or using your palms flatten the ball.

16: place the matar (peas) filling in the center of the disc. brush the edges with water. brushing the edges is optional. i do this so that the dough sticks very well while folding and the filling has no chance to come out.

matar filling for kachori

17: bring together all the edges in the center and join them. then press them downwards towards the center. this step is much like the way we do for stuffed parathas. make sure there are no gaps in the pastry.

kachori preparation

18: flatten gently to a kachori of about 4-5 inches in size. you can also roll using a rolling pin, but do very gently as otherwise the pastry covering breaks.

19: cover all the prepared kachori in a damp cloth and keep aside till you heat the oil. now slid them gently in to the oil. the oil should not be very hot nor should be at low heat, but medium hot. read the notes section below for getting the right temperature while frying.

20: the kachoris would start puffing up.

puffed up matar kachoris

21: fry the kachoris till they become golden brown and flaky from both sides.

frying the matar kachori

22: drain the kachoris on tissues to remove excess oil and then serve matar kachori hot with coriander chutney or tamarind dates chutney. in the below pic, i served matar kachori with pomegranate chutney.

matar kachori or khasta matar kachori

if you are looking for similar recipes then do check namak paare, mathri, apple gujiya, sweet shankarpali and aloo tikki chole.

khasta matar kachori recipe below:

4.0 from 3 reviews
matar kachori recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
matar kachori - flaky & crisp indian pastries stuffed with spiced & mashed peas. vegan recipe.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: north indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the pastry:
  • 1 cup all purpose flour/maida (you can also use whole wheat flour or both the flours in 50:50 amount)
  • 1 tbsp oil or ghee ((i used sunflower oil)
  • ¼ cup warm water
  • ¼ tsp baking powder
  • ¼ tsp salt
for the stuffing:
  • 1 cup peas, fresh or frozen
  • ¼ tsp red chili powder/lal mirch
  • ¼ tsp turmeric powder/haldi
  • ½ tsp coriander powder/dhania powder
  • ½ tsp fennel powder/saunf pwder
  • ½ tsp chaat masala
  • ½ tsp amchur powder/dry mango powder
  • ½ tsp green chili-ginger paste or crushed or minced (use about ¼ inch of ginger and ½ or 1 green chili and crush in a mortar & pestle)
  • ¼ tsp cumin/jeera
  • 1 tbsp besan or gram flour
  • 2 tsp oil or ghee
  • salt as required
for frying:
  • 2 to 3 cups oil
INSTRUCTIONS
preparing the pastry:
  1. sift the flour, salt and baking powder. add oil and form a bread crumb like mixture.
  2. add water and form a tight dough. cover with a damp cloth and keep aside.
preparing the pea stuffing:
  1. boil or steam the peas. mash them coarsely or semi-coarsely.
  2. heat oil and fry the cumin. then add the crushed ginger and green chili.
  3. fry for a minute. now add the dry spice powders and salt.
  4. stir and add the gram flour. saute for 2-3 minutes.
  5. check the seasoning and add some more of the spice powders or salt, if required.
preparing the kachoris:
  1. make equal sized 5-6 balls from the dough. roll into 3-4 inch round on a dusted board.
  2. add some of the stuffing in the center. brush some water on the edges.
  3. bring together all the edges and pinch them. press the edges downwards below.
  4. roll into a 4-5 inches kachori. prepare all matar kachoris like these. keep the kachoris covered with a wet cloth.
  5. now heat oil. at medium flame, fry the kachoris till they become golden, flaky and crisp.
  6. serve matar kachori hot with some coriander chutney or tamarind chutney.
NOTES
few tips for making matar kachori:
1. for making any flaky pastry, the proportion of flour to oil/ghee is important.
2. also the amount of water required to knead is another important factor that determines the flakiness. too much water will make the dough crisp but not flaky and too little can dry out the dough.
3. keep the dough covered with a moist cloth at all times.
4. next comes the frying. too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. too cold oil would end up the dough soaking a lot of oil and the result would be an oily pastry.
5. to check the temperature while frying, add a small piece of dough to the oil.if it comes steadily to the surface, then the kachoris are ready to be fried.
6. if the the dough comes quickly, the oil is hot. so lower the flame. if it takes a lot of time to come, then the dough is cold. increase the flame.
7. a point to be remembered is that when you add the kachoris to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
8. the spices in the filling can be adjusted as per your preference.
9. if mango powder is not available, then add some lemon juice instead.
10. the recipe can be doubled or tripled.
NUTRITION INFORMATION
SERVING SIZE: 6 kachoris




{ 35 Responses }

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  1. Ashish says

    Hi Amit,
    Thanks again for the excellent recipe. Its my 5 recipe from your website and it’s irresistible.
    Need to rush my kachauri’s are getting cold. :)
    Thanks

  2. ann says

    Hi.. love your recipes. Please tell me when you mean one cup flour.. do u mean a teacup or a large coffee cup.. thanks

  3. Peldyn says

    I just recently found your site and it is fabulous! I am making these tonight. I already made your chole recipe and took it to a girl’s night and it was devoured! Thank you for posting the pomegranate chutney recipe in the comments. It looks divine.

  4. simran says

    Hello Dassana,

    Today for iftar i tried your peas kachori receipe. It was a hit among my family. Thanks to you for all the appreciation i got. God bless

  5. Renuka says

    hi dassana,

    i tried the receipe…..yesterday….but the kachories did not turn crisp…and then in anger again i tried the kachories with left over atta after finishing my dinner chapatis ….these kachories were still crisp….in maida kachories i had added oil and meetha soda but atta was normal chapatti dough..i am confused…where is the flaw……..i am determined to make perfect kachoris…i have decided that ….and serve them to my husband……yesterday….me and my son had to glup them and we did not reveal anything to him…..please guide me…i want to serve this on his birthday next week…one alteration i had made was that i made pyaaz kachori…in stuffing i added onion garlic after fring and tbsp of fried besan with koota hua sabut dhaniya, fennel and sabut red chillies and other usual masalas …waiting for your response…..cheers

    • says

      arre baba don’t get angry. in cooking such things happen. in fact i have had disaster many times while making samosas. they cover would never turn flaky and be soft. everybody would laugh at home. thankfully i make pretty good samosas now.

      the stuffing should not matter as you cooked the onions. so either it is the baking soda or water proportion. if a pinch of baking soda is added, then there would be no issues. but if you added 1/4 tsp baking powder than it will affect the dough. since i have used baking powder and this is less concentrated than baking soda.

      also even if some extra water is added, then the pastry become crisp but not flaky while frying. it will be more like pooris, some parts crisp and some parts soft. perhaps the chapati dough was perfectly done for the kachoris. it must have had the right amount of water in it. adding baking powder is not essential. it just helps the dough to leaven. but kachoris can be made without adding baking powder or soda.

      most important is the proportion of water. moreover the quality of maida also matters. some flours absorb more water and some less. so when you make next time, just add little by little water and knead. the dough should not at all feel sticky. a little firmness is ok. it should not be soft like chapati dough. you can omit adding the baking powder or soda.

      also remember to cut the ghee or oil in the flour. this technique is also important. making a bread crumb like consistency before kneading is usually done for pastries to give that flaky crust. avoid over kneading or punching too much the way we do for roti dough.

      i hope next time you make perfect kachoris.

      • Renuka says

        i will definately try them soon and then give u feedback…..

        i could not understand what u mean by….
        “”””””also remember to cut the ghee or oil in the flour. this technique is also important. making a bread crumb like consistency before kneading is usually done for pastries to give that flaky crust””””””
        do i need to reduce the oil amount in making dough

        • says

          cutting the fat in the flour is the 3rd step where we make the breadcrumb like consistency. since oil is added fingertips are used to make the breadcrumb like texture. but if butter is added then with a knife the butter is cut into the flour. this technique usually done for large proportions and for pie pastries and flaky stuff.

  6. chandrika says

    Matar kachori loooks very yummy.I see there is some purple colour chutney is kept for serving next to kachori, in the picture.could you pls provide recepe for that? I’ll be greatful,pls.
    thanks.

    • says

      hi chandrika. the purple chutney is made from fresh pomegranate. i will update the recipe soon. this sweet chutney was so good and was an excellent accompaniment with the kachoris. we also had the chutney later with pakoras and the combo was great. in short, i will give you the recipe – just grind 1 or 1/2 cup fresh pomegranate seeds/arils with jeera powder, red chili powder (optional), chaat masala, ginger, few mint or coriander leaves ( (you don’t want to change the color hence less amounts), lemon juice, black salt and some powdered jaggery or sugar if required. use the method of andaz or estimation when adding the masalas. if you want you can strain the chutney.

      • chandrika says

        wow,I am sure it’ll be delicious.I’ll surely try this chutney.very very nice of you for shareing such healthy and mouthwatering chutney.

        • says

          hi chandrika. if you strain the chutney then the consistency is thin. its tastes like pani puri water. if you want a thick consistency, then don’t strain the chutney.

  7. Fizaah says

    Hi,
    The recipe looks yummy… I just want to know, how many Kachoris will this recipe make? I am planning to try this recipe in a day or two and I have a family of 4 and was wondering about the quantity.