Matar ki Kachori (Green Peas Kachori) is a crispy, flaky, deep fried Indian bread stuffed with green peas. These are generally prepared during winter as plenty of fresh peas is available. The sweetness of fresh green peas and the spices make this traditional Matar ki Kachori so delicious.
These kachories are popular in Rajasthani cuisine and Gujarati cuisine but relished in most North Indian house hold. In Gujarat they are also known as Rajasthani Vatana Kachori. It is served during festivals, and weddings, but can be eaten as main course or for snacks. Matar Kachori is known as Koraishutir Kochuri and is a favorite dish in West Bengal. They serve it with Aloo Dum.
This is a no onion and no garlic dish and goes well as Jain recipe. Try this delicious kachori with our Aloo Tamatar ki Sabzi and Hare Dhaniye Ki Chutney. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram.
Yield: 10 to 12
Prep time: 15 minutes
Total time: 45 minutes
Ingredients for Matar Kachori
For dough
2 cups Maida (All purpose flour)
1 teaspoon Salt
3 to 4 tablespoon Ghee (clarified butter)
Oil to fry
For the filling
1 and 1/2 cups fresh Green Peas (frozen can be used)
2 tej patta (bay leaf)
4 lavang (cloves)
2 elaichi (cardamoms)
1 teaspoon Ginger chopped
4 green chillies chopped
1 teaspoon amchur powder (dry mango powder)
1 teaspoon garam masala (optional)
1/4 teaspoon hing (Asafoetida)
1 teaspoon salt/rock salt to taste
1 teaspoon sugar (optional)
2 tablespoon oil
Directions for Matar Kachori
The dough
- In a large bowl mix flour and salt.
- Add ghee and mix well till it appears like bread crumbs. Now add half cup water and knead. Add more water little by little to make semi soft and dough.
- Keep it aside for half an hour covered with a moist kitchen towel.
Filling
- In a food processor grind peas, ginger and green chilies, to a coarse paste.
- Heat oil in a pan, add hing, tej patta, lavang and elaichi.
- Add the green peas paste and sauté on low heat till the mixture is dry and becomes crumbly.
- Add the salt, garam masala, amchur powder and mix well.
- Take it off the heat and let the mixture cool.
How to Proceed
- Knead the dough for a minute. Pinch small portions (smaller then lemon) and roll into balls.
- Take a ball, flatten it into a tiny Poori.
- Add 1 teaspoon of peas filling and bring all the edges together to seal.
- Flatten it and roll into a Poori, do not make the Poori too thin or too thick.
- Heat oil on medium heat, gently slide 3 to 4 Kachories and allow them to puff up. Flip all to another side, reduce the heat, fry until both sides becomes golden. Flip Kachori in between as needed.
- Repeat same for rest of the Kachories.
- Enjoy with Aloo Tamatar ki Sabzi (Potato Tomato Gravy).
Note: The dough can be made with half plain flour and half whole wheat flour.
