matar kachori recipe | matar ki kachori | peas kachori recipe (2024)

matar kachori recipe | matar ki kachori | peas kachori recipe with detailed photo and video recipe. a spicy deep fried snack recipe which ispopular in north indian cuisine especially in delhi, rajasthan, gujarat and kota. it is believed that kachori’s were originated from rajasthan or uttar prasdesh and were very popular snack recipe until samosa was introduced to indian cuisine.
matar kachori recipe | matar ki kachori | peas kachori recipe (1)

Table of Contents hide

1Matar Kachori Or Peas Kachori Recipe

2Recipe Card

3Ingredients 1x2x3x

4Step By Step Photos

5Matar Kachori Stuffing Recipe

6Matar Kachori Dough Recipe

7Peas Kachori Preparation Recipe

8Notes

matar kachori recipe | matar ki kachori | peas kachori recipe with step by step photo and video recipe. basically it is prepared with all purpose flour dough which is stuffed with the green peas plus spice masala and later deep fried to round flattened ball. there are several variations to this flaky and layered snack which often varies with its stuffing. the stuffing may vary with pyaj kachori, moong dal kachori, aloo ki kachori, mawa kachori and even kachori chaat recipe with sweet tamarind chutney.

i have already shared the authentic khasta kachori recipe which is prepared from moong dal and other spices stuffing. however i somehow felt that peas kachori was much more simpler and more tastier compared to previous one. in addition i even felt that the matar ki kachori was even more flaky and layered. this could be because i may have kneaded for longer time. or it could be because of the green peas which is comparatively more juicer and has more moisture compared to dry moong dal.

matar kachori recipe | matar ki kachori | peas kachori recipe (2)

some important tips before jumping into the actual recipe for the perfect matar kachori recipe. typically the kachori’s served in restaurant’s or with the street vendors are extra fluffy because the dough is prepared with baking powder. i have not added in this recipe but you are more than welcome to add a pinch of it. secondly, matar ki kachori has to be deep fried in a low flame like samosa’s. otherwise the kachori’s would not turn flaky and crispy. lastly, you can serve these kachori’s with either potato curry or even with mango pickle. i personally like it with maggie hot and sweet tomato ketchup sauce.

finally, i would like to highlight my other snacks recipes collection with this post. this mainly includes, onion samosa, nippattu, seekh kabab, mysore bonda, rava vada, veg frankie recipe, khandvi, hara bhara kabab, bread pizza and garlic bread recipe. in addition do visit my other recipes collection board like,

  • breakfast recipes collection
  • curry recipes collection
  • sweets recipes collection

matar kachori orpeas kachori recipe:

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recipe card for matar ki kachori orpeas kachori:

matar kachori recipe | matar ki kachori | peas kachori recipe (3)

matar kachori recipe | matar ki kachori | peas kachori recipe

HEBBARS KITCHEN

easy matar kachori recipe | matar ki kachori | peas kachori recipe

5 from 468 votes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course snacks

Cuisine Indian

Servings 6 Servings

Ingredients

for kachori dough:

  • 1 cup maida / plain flour / all-purpose flour
  • 1 tsp semolina / rava / sooji
  • salt to taste
  • 3 tbsp oil / ghee
  • water to knead to dough
  • oil for deep frying

for kachori stuffing:

  • 1 cup peas / matar, fresh / frozen
  • 2 tsp oil
  • 1 inch ginger / adrak
  • 1 green chilli
  • ½ tsp cumin seeds / jeera
  • ¼ tsp turmeric / haldi
  • salt to taste
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • ½ tsp coriander powder / daniya powder
  • pinch of hing / asafoetida
  • ¼ tsp garam masala powder
  • ¼ tsp aamchur powder / dry mango powder
  • 2 tbsp coriander leaves, finely chopped
  • ¼ tsp fennel / saunf, crushed

Instructions

matar kachori stuffing recipe:

  • firstly, in a small blender take peas, ginger and chilli.

  • blend to coarse paste without. keep aside.

  • further, in a large kadai heat oil.

  • add in cumin seeds and saute till they turn aromatic.

  • also add in spices and saute.

  • further add blended peas and saute.

  • also add salt and coriander leaves. mix and keep aside.

kachori dough recipe:

  • firstly, in a large mixing bowl add maida, rava and oil and salt.

  • crumble the flour well with oil.

  • in addition, add water and knead to form a dough. rest for 15 mins.

  • now pinch a ball sized ball and flatten it.

  • scoop prepared matar stuffing.

  • get the edges together and form a bundle.

  • deep fry kachoris to golden brown.

  • finally, serve matar kachori.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to makematar kachoriwith step by step photo:

matar kachori stuffing recipe:

  1. firstly, in a small blender take 1 cup boiled / frozen peas.
    matar kachori recipe | matar ki kachori | peas kachori recipe (4)
  2. also add ginger and chilli.
    matar kachori recipe | matar ki kachori | peas kachori recipe (5)
  3. blend to coarse paste without adding any water. keep aside.
    matar kachori recipe | matar ki kachori | peas kachori recipe (6)
  4. further, in a large kadai heat oil.
    matar kachori recipe | matar ki kachori | peas kachori recipe (7)
  5. add in cumin seeds and saute till they turn aromatic.
    matar kachori recipe | matar ki kachori | peas kachori recipe (8)
  6. also add in ¼ tsp turmeric,½ tsp red chili powder, ½ tsp coriander powder, ¼ tsp garam masala powder,¼ tsp aamchur powder, ¼ tsp fennel and pinch of hing.
    matar kachori recipe | matar ki kachori | peas kachori recipe (9)
  7. saute on low flame till they turn aromatic.
    matar kachori recipe | matar ki kachori | peas kachori recipe (10)
  8. further add blended peas.
    matar kachori recipe | matar ki kachori | peas kachori recipe (11)
  9. and saute for 2 minutes.
    matar kachori recipe | matar ki kachori | peas kachori recipe (12)
  10. also add salt and coriander leaves.
    matar kachori recipe | matar ki kachori | peas kachori recipe (13)
  11. give a final mix and keep aside.
    matar kachori recipe | matar ki kachori | peas kachori recipe (14)

matar kachori dough recipe:

  1. firstly, in a large mixing bowl add 1 cup of maida / all purpose flour.
    matar kachori recipe | matar ki kachori | peas kachori recipe (15)
  2. in addition add rava. adding rava makes kachori stay crispy longer.
    matar kachori recipe | matar ki kachori | peas kachori recipe (16)
  3. furthermore, add salt to taste.
    matar kachori recipe | matar ki kachori | peas kachori recipe (17)
  4. also add 3 tbsp of oil or ghee. adding ghee makes kachori more flavourful.
    matar kachori recipe | matar ki kachori | peas kachori recipe (18)
  5. crumble the flour well with oil.
    matar kachori recipe | matar ki kachori | peas kachori recipe (19)
  6. in addition, add water little by little and knead.
    matar kachori recipe | matar ki kachori | peas kachori recipe (20)
  7. knead well till you form a smooth and soft dough.
    matar kachori recipe | matar ki kachori | peas kachori recipe (21)
  8. furthermore, cover with moist cloth and keep aside for 15 minutes.
    matar kachori recipe | matar ki kachori | peas kachori recipe (22)

peas kachori preparation recipe:

  1. now pinch a small lemon sized ball and flatten it.
    matar kachori recipe | matar ki kachori | peas kachori recipe (23)
  2. now scoop 1 tbsp of prepared matar stuffing and place in the center.
    matar kachori recipe | matar ki kachori | peas kachori recipe (24)
  3. get the edges together and form a bundle.
    matar kachori recipe | matar ki kachori | peas kachori recipe (25)
  4. close the top by pressing and flattening.
    matar kachori recipe | matar ki kachori | peas kachori recipe (26)
  5. furthermore, gently press the edges and flatten to form a poori size.
    matar kachori recipe | matar ki kachori | peas kachori recipe (27)
  6. when the oil is medium hot, add one kachori.
    matar kachori recipe | matar ki kachori | peas kachori recipe (28)
  7. do not touch it for a minute or till they float.then press with the spoon to puff up.turn around and fry the kachoritill golden brown all over.
    matar kachori recipe | matar ki kachori | peas kachori recipe (29)
  8. finally, serve matar kachorias it is or with green chutneyand fried chilli.
    matar kachori recipe | matar ki kachori | peas kachori recipe (30)

notes:

  • firstly, fry kachoris on medium flame else they will not be crispy.
  • furthermore, you can use rolling pin to flatten kachori.
  • additionally, you can alter the filling according to your preference.
  • moreover, kachoris are perfect when oil is added while kneading dough.
  • finally, you can store these in a airtight container and prepare matar kachori chat.

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matar kachori recipe | matar ki kachori | peas kachori recipe (2024)

FAQs

Why is my kachori not fluffy? ›

If you add too little ghee, the dough won't come together. And if you add too much ghee, the kachoris would not be fluffy,” shared Bhadouria. *Make the dough with lukewarm water and not room temperature water. Otherwise, the ghee would harden, leading to small blobs of ghee all over the dough.

Which type of kachori is best? ›

3. Which type of Kachori is best? Dal Kachori, Pyaz Kachori and Matar Kachori are the most preferred ones.

How many calories are there in Matar Ki Kachori? ›

One Matar ki Kachori gives 200 calories. Out of which carbohydrates comprise 79 calories, proteins account for 16 calories and remaining calories come from fat which is 104 calories. One Matar ki Kachori provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

What is a kachori made of? ›

The filling of a Kota Kachori consists of yellow mung dal (split yellow lentils) cooked with a blend of spices and herbs, including cumin, ginger, green chili, turmeric, and coriander.

Why is Kachori unhealthy? ›

Samosa and Kachori

These are prepared using all-purpose flour that is high in sugar content. A potato filling is used in these Indian delicacies. This makes it a fatty and high-calorie food. Also, it is deep fried which increases your bad cholesterol levels.

Why is my dal not thick? ›

Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture.

Is Kachori good for diet? ›

Eating panipuri and kachori occasionally may provide enjoyment but they are typically high in refined carbs, fats, and sodium, offering limited nutritional benefits. Consuming them frequently may not support a balanced diet and could contribute to health concerns.

How to burn 1 Kachori calories? ›

How long would it take to burn off serving (130cals calories) of Kachori:
  1. 57 minof Walking.
  2. 16 minof Jogging.
  3. 16 minof Bicycling.
  4. 23 minof Swimming.

How many carbs are in one Kachori? ›

How to burn 195 calories that come from one Moong Dal Kachori?
Value per per kachori% Daily Values
Carbohydrates18.8 g6%
Fiber0.9 g4%
Fat11.5 g17%
Cholesterol0 mg0%
20 more rows
Jan 1, 2024

What do you call kachori in English? ›

Kachori is an exclusive Indian snack. It won't have an ideal English word or term however it could be called as a “Quiche”. A quiche can be prepared with different type of stuffings either veg or non-veg. Kachori though is a vegetarian snack.

What is the difference between poori and kachori? ›

Both kachori and puri are deep-fried snacks; kachori is a pastry with a variety of fillings and a crispy exterior, and puri is a puffed bread with a soft inside. They are served differently and vary depending on the region in terms of ingredients and fillings.

What is the difference between samosa and kachori? ›

As for the filling goes, kachoris are usually filled with some sort of dry fillings like yellow moong dal, besan flour, pepper, chili powder, cumin seeds, and other spices, while samosa is filled with either spiced potatoes or even spiced minced chicken or lamb keema.

Why is my bhatura not puffing? ›

Check if the oil is hot by dropping a small portion of the dough. The dough has to rise without browning. But ensure the oil is hot enough otherwise bhaturas will turn very oily, may not puff well and may collapse after frying.

Why is my puff pastry not fluffy? ›

Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven. Puff Pastry works best when cold.

Why are my puris not fluffy? ›

Why don't my pooris puff? For a perfectly puffed poori, roll the dough evenly to a disc that is not too thin or too thick. If they are too thin they will turn crisp like papads and won't puff. If they are too thick then also they won't puff.

Why is my Bhalla not soft? ›

Consistency of Batter: The batter for the bhallas should be thick enough to hold its shape when dropped into hot oil but not too thick that it becomes dense. Frying Temperature: Maintain the oil at the right temperature while frying the bhallas to achieve a crispy exterior and a soft interior.

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