Matar kachori or green peas kachori is a spicy savory snack prepared with all purpose flour and wheat flour covering with green peas filling.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
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
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
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
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.
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.
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.
Adapted from Veg Recipes Of India