Matar kachori
Matar kachori (peas stuffed fried dumplings) is a much loved Indian snack that can make almost anyone’s mouth salivate. Small balls of dough are stuffed with pickled spicy fresh peas and fried till they reach crispy flaky perfection.
Servings Prep Time
6 20mins
Cook Time
Servings Prep Time
6 20mins
Cook Time
For the dough
For the peas (matar) filling:
For the dough:
  1. Start by mixing the flour, baking powder, salt and carom seeds in a large mixing bowl. Add the ghee to it and rub the flour till it resembles coarse sand crumbs. slowly add the chilled water (not all at once) and working quickly knead the dough till soft. Add more water if needed one tablespoon at a time. The dough once done should have come together smoothly and will be soft and pliable to the touch. If poked with a finger it will leave a dent and then spring back. Cover and set aside for 20-30 mins. In this time, make the filling.
  2. Start by boiling the shelled peas in water with salt and 1 spoon sugar for 5 mins. Remove after ten mins and lightly smash with a potato masher. Keep aside.
  3. Now heat a little ghee in a non stick pan and add the cumin, fennel seeds and the hing. Once fragrant, add the ginger, green chillies, onion slices, all the masala and cook for 5mins. Now add the smashed peas , 1 tablespoon sugar, crushed kasuri methi and cook for further 3-4 mins. The stuffing turns brownish. Remove and let it cool.
To make kachori
  1. Now, roll out a small disc of flour to about 3 inch. Place a small sphere of the peas stuffing in the center and bring it to a close by pinching the edges together.
  2. Lightly flatten the sealed edges of the kachori and make sure there are no cracks or visible tears. Press the kachori with your palm gently making sure there are no cracks. Dont flatten them too much. Repeat till all kachoris are ready. Keep them covered with a towel while making new ones to prevent the dough drying out. Now cover with a clingfilm and chill in the refrigerator for 30 mins.
  3. Heat 3 inch oil in a deep heavy Dutch oven or Karahi. When the oil is hot (180C), drop a kachori and reduce the heat to medium low. Fry on medium low heat on both sides till golden brown. You can fry 3-4 at a time depending on the size of your karahi.
  4. Remove with a slotted spoon and place on tissues to drain excess oil. Serve immediately with hari and imli chutney, onion slices in lemon juice and fresh coriander leaves. Enjoy!
Recipe Notes
  • I use chilled water here as opposed to the warm water you will usually find in recipes coz I like my kachori to be really flaky. Since I pretty much make pro level pies, I wanted to use the same technique while making kachori too. 
  • In fact, the chilled water and the chilling of the dough before frying makes the kachoris extremely flaky and light. 
  • At times, I measure out the ghee and chill it too just like I used chilled butter for pies.Works perfectly. 
  • The filling is extremely versatile and can be adjusted as per your own requirements.