Matar Kachori

Kachori or Kachauri or Kachodi or Katchuri is another popular recipe from North India. It is popular in Delhi and also in Rajasthan. Wiki states that Kachori is supposed to have originated in Uttar Pradesh or Rajasthan. I am not worried about its origin or who invented. All I wanted to say is big thanks to the person who invented this recipe. IMO, Kachori is a cousin of samosa.  There are both sweet and savory Kachori. When I researched about this recipe, I was super surprised to find oodles of this kachori recipe. Finally thought of keeping it simple, so here I am presenting the savory matar kachori or green peas kachori.

As I mentioned there are different types of kachori based on the stuffing. There is mawa sweet kachori, dry fruits kachori and the popular onion kachori, moong dal kachori. I can keep adding to this list. Kachori is one among the recipes that I prepared just before the marathon. As time was pressing, I wanted to keep it simple, so went with this peas kachori and took the base recipe from here.  But for the outer covering I went with half and half of wheat flour and APF.  Luckily I had few chaat recipes pending and I was able to prepared them just in time and treat my in-laws who are here with us now. The interesting thing was, vaandu loved it so much than any other chaat recipe and he was asking me prepare more. That explains it all. :-) So no more delay, here comes the kachori recipe,
kachori

Ingredients:

For Outer Layer:

  • All purpose flour  / Maida – 1/2 cup
  • Wheat flour – 1/2 cup + for dusting
  • Baking soda – 1/4 tsp
  • Ghee – 1 tsp
  • Salt – 1/2 tsp
  • Lukewarm Water – 1/3 cup

For Inner Layer:

  • Chopped Onion – 1/4 cup
  • Frozen Peas – 2 cups
  • Red Chilli Powder – 1 tsp
  • Garam Masala – 1/2 tsp
  • Fennel Seed Powder – 1 tsp
  • Amchur Masala – 1/2 tsp
  • Salt – 3/4 tsp
  • Oil – 2 tsps

Other Ingredients:

Oil for frying.

Prep – Work:

  • Thaw the frozen peas and make sure they are in the room temperature.
  • Chop the onion and set aside.

Preparing the Outer Cover:

  • Take the all purpose flour, wheat flour in a wide bowl.
  • Add the ghee, baking soda and salt and mix well.
  • Now slowly add water and knead it to form a stiff dough.
  • Cover it with wet cloth or tissue and let it sit and meanwhile, prepare the filling.

Preparing the Peas Filling:

kachorifilling

  • Heat a pan or kadai and add oil.
  • Once the oil is hot, add the chopped onion and cook until they are translucent.
  • Now add the peas and also all the masalas including salt.
  • Mix them well. Peas will ooze out water, so no need to add more water and also no need to cover and cook.
  • Cook until all the water evaporates and make sure the peas are tender. Turn off the heat and now the filling is ready.

Assembling the Kachori and Frying:

kachoriouterlayer

  • In a wide kadai, heat the oil for frying.
  • Meanwhile, we can assemble the kachoris.
  • Pinch a small lemon sized ball from the kneaded dough.
  • Roll it round and dust it with flour if required.
  • I rolled them all and now add about 1 tbsp of the peas filling.
  • Bring the edges together and close them. Then slightly press them flat with your fingers.

fillingkachori

  • Repeat this for all the rolled dough.
  • Once the oil is hot, bring it to medium heat and slowly drop in these kachoris.
  • Fry until golden brown and that’s it. Matar kachoris are ready.

matarpeaskachori

Notes:

  • I did not use any water for sealing the edges. But if required you can slightly spread water around the edges and seal them.
  • I missed to cover the stuffed kachoris with wet cloth. They were sitting out while I was frying.  As we had it right away, it didn’t go dry. But make sure it is covered with wet tissue always.
  • Instead of ghee, you can use oil while preparing the dough.
  • Adjust the salt and spice as per your preference for the filling.
  • While frying, ensure the oil is not too hot. Always fry in medium low heat. 

Serve kachori with ketchup or sweet chutney. 

Matar Kachori
Yields 10
Matar kachori or green peas kachori is a spicy savory snack prepared with all purpose flour and wheat flour covering with green peas filling.
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
For Outer Layer
  1. All purpose flour / Maida - 1/2 cup
  2. Wheat flour - 1/2 cup + for dusting
  3. Baking soda - 1/4 tsp
  4. Ghee - 1 tsp
  5. Salt - 1/2 tsp
  6. Lukewarm Water - 1/3 cup
For Inner Layer
  1. Chopped Onion - 1/4 cup
  2. Frozen Peas - 2 cups
  3. Red Chilli Powder - 1 tsp
  4. Garam Masala - 1/2 tsp
  5. Fennel Seed Powder - 1 tsp
  6. Amchur Masala - 1/2 tsp
  7. Salt - 3/4 tsp
  8. Oil - 2 tsps
Other Ingredients
  1. Oil for frying.
Prep - Work
  1. Thaw the frozen peas and make sure they are in the room temperature.
  2. Chop the onion and set aside.
Preparing the Outer Cover
  1. Take the all purpose flour, wheat flour in a wide bowl.
  2. Add the ghee, baking soda and salt and mix well.
  3. Now slowly add water and knead it to form a stiff dough.
  4. Cover it with wet cloth or tissue and let it sit and meanwhile, prepare the filling.
Preparing the Peas Filling
  1. Heat a pan or kadai and add oil.
  2. Once the oil is hot, add the chopped onion and cook until they are translucent.
  3. Now add the peas and also all the masalas including salt.
  4. Mix them well. Peas will ooze out water, so no need to add more water and also no need to cover and cook.
  5. Cook until all the water evaporates and make sure the peas are tender. Turn off the heat and now the filling is ready.
Assembling the Kachori and Frying
  1. In a wide kadai, heat the oil for frying.
  2. Meanwhile, we can assemble the kachoris.
  3. Pinch a small lemon sized ball from the kneaded dough.
  4. Roll it round and dust it with flour if required.
  5. I rolled them all and now add about 1 tbsp of the peas filling.
  6. Bring the edges together and close them. Then slightly press them flat with your fingers.
  7. Repeat this for all the rolled dough.
  8. Once the oil is hot, bring it to medium heat and slowly drop in these kachoris.
  9. Fry until golden brown and that’s it. Matar kachoris are ready.
Notes
  1. I did not use any water for sealing the edges. But if required you can slightly spread water around the edges and seal them.
  2. I missed to cover the stuffed kachoris with wet cloth. They were sitting out while I was frying. As we had it right away, it didn’t go dry. But make sure it is covered with wet tissue always.
  3. Instead of ghee, you can use oil while preparing the dough.
  4. Adjust the salt and spice as per your preference for the filling.
  5. While frying, ensure the oil is not too hot. Always fry in medium low heat.
  6. Serve kachori with ketchup or sweet chutney.
Adapted from Veg Recipes Of India
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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39 thoughts on “Matar Kachori

  1. Pingback: Samosa

  2. Watching shows like Diya Aur Baati, I always wondered what kachoris were made of but never bothered to check or learn. Thanks to you, i now know. The ingredient list is simple and the process too doesn’t sound difficult.
    By the way, the Kachoris look so tempting. I am in office and they look mouth watering! Just wondering how the insides look.. maybe, a cut picture next time please.

    • hey how are you? Long time.. hope things are fine at your end.
      Thanks.. sure, will post the cut picture next time. I made a batch of 10 and after clicking the pics, all got vanished just like that. Then I realized I missed the inside picture. Same happened with one other recipe too. Actually I have a video too for this. But I couldn’t find time to edit it. Need to upload it later.

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