matar kachori

Matar kachori recipe with step by step photos. Matar ki kachori is 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. A vegan recipe.

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.

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matar kachori recipe, peas kachori

As we are still in the winters, these peas kachori 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 Samosa except for the filling and the shape.

How to make matar ki kachori

1: sieve flour with salt and baking powder.

flour for matar kachori recipe

2: add oil.

making matar kachori recipe

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

making matar kachori recipe

4: now add water to the flour.

making matar kachori recipe

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

Making matar kachori stuffing

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 🙂

making matar kachori recipe

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

matar, green peas

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

making matar kachori recipe

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

making matar kachori recipe

10: add the coarsely mashed peas.

making matar kachori recipe

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

making matar kachori recipe

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

making matar kachori recipe

13: keep the prepared pea filling aside.

matar filling for kachori recipe

Rolling matar kachori

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

making matar kachori recipe

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

making matar kachori recipe

16: place the 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 recipe

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.

matar 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.

making matar kachori recipe

Frying matar kachori

19: cover all the prepared kachori in a damp cloth and keep aside till you heat the oil. Now slid them gently into the oil. The oil should not be very hot nor should be cold. Fry them at low to low-medium flame. You can also fry them at medium flame. Read the notes section above in the recipe card, for getting the right temperature while frying.

making matar kachori recipe, making peas kachori recipe

20: the kachori would start puffing up.

puffed up matar kachoris

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

matar kachori recipe, peas kachori recipe

22: drain them on paper tissues to remove excess oil and then Serve matar ki kachori hot with coriander chutney or tamarind chutney. In the below pic, I served them with pomegranate chutney.

matar kachori recipe, peas kachori recipe, khasta matar kachori
Few more tasty recipes

  1. Kachori
  2. Urad dal kachori
  3. Karanji recipe
  4. Raj kachori
STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Matar Kachori

4.8 from 20 votes
Peas kachori is a flaky & crisp Indian pastries stuffed with spiced & mashed peas. Vegan recipe.
matar kachori recipe, peas kachori recipe
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)


for matar kachori pastry

  • 1 cup all purpose flour , you can also use whole wheat flour or both the flours in half-half ratio
  • 1 tablespoon oil or ghee, i used sunflower oil
  • ¼ cup warm water
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt or add as required

for matar kachori stuffing

  • 1 cup peas, fresh or frozen
  • ¼ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon fennel powder
  • ½ teaspoon chaat masala or add as per taste
  • ½ teaspoon amchur powder (dry mango powder) or add as per taste
  • ½ teaspoon green chili-ginger paste or crushed or minced green chili & ginger - use about ½ inch of ginger and ½ or 1 green chili and then crush them in a mortar & pestle
  • ¼ teaspoon cumin seeds
  • 1 tablespoon besan (gram flour or chickpea flour)
  • 2 teaspoons oil or ghee (clarified butter)
  • salt as required

for frying

  • 2 to 3 cups oil


making pastry

  • Sift the flour, salt and baking powder. Add oil and form a bread crumb like mixture.
  • Add water and form a tight dough. Cover with a damp cloth and keep aside.

making matar kachori stuffing

  • Boil or steam the peas. Mash them coarsely or semi-coarsely.
  • Heat oil and fry the cumin. Then add the crushed ginger and green chili.
  • Fry for a minute. Now add the dry spice powders and salt.
  • Stir and add the gram flour. Saute for 2-3 minutes.
  • Check the seasoning and add some more of the spice powders or salt, if required.

making matar kachori

  • Make equal sized 5-6 balls from the dough. Roll into 3-4 inch round on a dusted board.
  • Add some of the stuffing in the center. Brush some water on the edges.
  • Bring together all the edges and pinch them. Press the edges downwards below.
  • Roll into a 4-5 inches kachori. Prepare all matar kachoris like these. 
  • Keep them covered with a wet cloth.

frying matar kachori

  • Now heat oil in a kadai. 
  • At low to low-medium flame, fry the kachoris till they become golden, flaky and crisp.
  • Drain them on paper tissues to remove excess oil. 
  • Serve matar ki kachori hot with some coriander chutney or tamarind chutney.


  • For making any flaky pastry, the proportion of flour to oil or ghee is important.
  • 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.
  • Keep the kachori dough covered with a moist cloth at all times.
  • 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 kachori. So the oil has to be at a low to low-medium temperature but not cold. 
  • To check the temperature while frying, add a small piece of dough to the oil. If it comes slowly and steadily to the surface, then the matar ki kachori are ready to be fried.
  • If the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. Increase the flame.
  • A point to be remembered is that when you add the matar ki kachori to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
  • The spices in the kachori filling can be adjusted as per your preference.
  • If dry mango powder is not available, then add some lemon juice instead.
  • This peas kachori recipe can be doubled or tripled.

Nutrition Info (approximate values)

Nutrition Facts
Matar Kachori
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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110 comments/reviews

  1. Hi Dassana,looks like a great recipe. I wanted to know if I could bake these in an air fryer? In which case do I have to tweak any proportions of the outer dough? Also how long would these keep good at room temperature if baked? Thank you????

    • thanks ashwini. you can bake them in an air fryer. yes, you will need to add some more fat (moyan) in the dough to get a crisp and flaky texture. so you can add 3 tablespoons oil or ghee in the dough. at room temperature, these kachoris stay good for a day.

      • Thanks for the clarification,I however deep fried it and used whole wheat flour in the recipe. I stored them in tight steel container but by next day it was no longer crisp and flaky! Tasted good though????. Should these kachoris be consumed the same day itself?4 stars

        • welcome ashwini. the kachori will become soft the next day. they are best served hot or warm. yes, ideally kachori should be consumed the day they are made.

  2. Your recipe is Super!5 stars

  3. Hi Dassana

    I can’t cook for love nor money, but had a go. Everyone loved it! Thank you!5 stars

    • thanks for sharing the review and feedback bakul.

  4. All your recipes are awsm, I had tried so many recipes… today I tried paneer do pyaza and it was awsm. Tomorrow gonna try matar kachori for my in laws hope this help to impress them ????. I need to make 20s kachori so what will be the measurements.

    • thanks avantika for the feedback on paneer do pyaaza. just double the ratio of all ingredients proportionately. you can add spice powders less or more as per your taste preferences.

  5. Instead of boiling peas can we grind them? then what should be the cooking time of filling?

    • you can grind the peas and then cook them. heat oil and add the jeera etc. then add the ground peas. stirring continuously cook them. then add the spice powders and later besan. cooking time will be more. can take 9 to 10 minutes on a low to medium flame.

  6. Hi Dassana. Made this yesterday and it turned out too good. Kneaded the dough by adding a tea spoon of rava (sooji) to make it more crispy4 stars

    • thanks for the feedback sonal as well as for sharing the tip on adding sooji.

  7. what if i dont have chaat masala?

    • you can add some more amchur powder and a bit of black salt, if you have black salt. or else just skip it.

  8. Hi… I’m not sure what I did wrong but my dough is cracking up… Too dry? Please help

    • add some more water and knead again.

  9. wonderful recipe dassana. You are inspiration for all the bloggers. I love your recipes and always follow your blog. Thanks for sharing your wonderful recipes.

    • thank you shilpi for your positive feedback 🙂 glad to know this and you are welcome.

  10. Thank you so much for the recipe.
    I tried it.But the kachoris turned out soft.It was not crispy.What must have gone wrong?

    • welcome beena. if too much water goes in the dough or if the dough is moist and soft like a chapati dough, the kachoris will get the texture of pooris. the dough has to be firm and not soft. i hope this helps.

  11. Thank you so much for the recipe.
    How to make the kachoris round and puffed like the ones we get from shops?5 stars

    • if you roll them well and evenly, then they will puff up well. also the filling mixture has to be dry, so that it does not stick to the dough.

  12. The recipe came amazing and even tried with chicken filling. All your recipes are just perfect and great work Dasana!!

    • thanks you divya 🙂

  13. Hey, the recipe sounds & looks very very tempting, i wld b trying it 2moro itself, can u tell me which brand instant yeast do u use for ur recipes.?

    • thanks. i use mauripan brand of instant yeast.

  14. Hi…its yummy,…i loved it…thank u so much for sharing this…i like ur site…

    • welcome always and thankyou neha 🙂

  15. I had a quick question. Can i fill i n the stuffing, roll the pooris and freeze/refrigerate them to fry them after 2-3 days?

    • i would not suggest. as after freezing/refrigerating some moisture would release due to condensation and the kachoris will become soggy before you fry them.

  16. Too gud i love kachori there s a particular place in my hometown n kachori of tht place is v tasty. .had kachori at many other places but missed tht taste but to my surprise these kachoris almost tastes similar loved it

    • pleased to know this shabana 🙂 thankyou for trying the matar kachoris.

  17. At my place there is a famous kachori shop n d
    Taste is awesome. .. had kachori at many other places but not a single one matched to tht taste but this kachori recipe of urs was exactly like tht loved it even my hubby loved it?

    • ?

    • hey shabana we are pleased to know your hubby loved the matar kachori recipe 🙂 thankyou for trying them.

  18. i am big fan of your site. i am in food business and your knowledge helps me a lot. thanks sister

    • pleased to know this manjit 🙂 thankyou and you are welcome.

  19. Hi!! Dassana….m a big fan of ur recipes….today I tried the kachories bt wid potato filling…bt my outer part became soft…..wat to do??

    • thanks geetanjali. the outer part has become soft due to the dough being soft. nothing can be done, unfortunately. they will taste like stuffed pooris. next time whenever you make, knead the dough to a firm texture. the dough should not be like a chapati or paratha dough.

  20. Looks very nice and will be tasty also I will try soon.

  21. Hi Dassana,
    Tried out this today and served with your mathura k dubke wale aaloo.
    My parents were very pleased when I served this at breakfast.

    Thanks for the awesome recipe 🙂

    Amrita5 stars

    • welcome amrita. glad to know this.