Matar Kachori – A Crispy and Delicious Indian Snack

Matar Kachori is a popular deep-fried Indian snack, loved for its crispy outer shell and flavorful, spiced green pea filling. This dish is a favorite in North Indian households, often enjoyed with chutneys, aloo sabzi, or simply with a cup of chai. Whether you’re making it for a festive occasion, a special weekend breakfast, or just as a treat, matar kachori never fails to impress.

In this detailed guide, we will explore the ingredients, step-by-step recipe, expert tips, serving ideas, common mistakes to avoid, and even the history and health benefits of this iconic dish.

---

---

---

Ingredients

For the Dough

• 250 grams all-purpose flour (maida)
• 125 grams semolina (suji) – optional, for extra crispiness
• 3 tsp ghee or oil
• 1 teaspoon thymol seeds
• ½ tsp salt
• Water (as needed)

For the Filling

• 250 grams green peas (fresh or frozen)
• 2 green chilies
• 1-inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ½ tsp garam masala
• 1 tsp coriander seeds
• 1 tsp dry mango powder (amchur)
• ½ tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp oil
• Handful green coriander leaves
• Salt to taste

For Frying

• Oil (as needed for deep frying)

---

Step by Step Recipe for Matar Kachori

Step 1: Prepare the Green Pea Filling

1. Heat oil in a pan and add cumin, coriander and fennel seeds. Let them crackle. Close the heat and allow it to cool down completely. Once cooled, make a fine powder using a mixer grinder.
2. Heat oil in a pan. Add green peas, green chilies and ginger. Sauté for 5 minutes.
3. Remove it from heat, add green coriander leaves and grind it roughly in a mixed grinder once cooled down completely.
4. Remove it in a bowl and add grinded powder, dry mango powder and salt. Mix well and set aside.

Step 2: Prepare the Dough

1. In a mixing bowl, combine all-purpose flour, semolina, thymol seeds, salt, and ghee.
2. Mix with your fingertips until the mixture resembles breadcrumbs.
3. Gradually add water and knead into a firm but smooth dough.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 3: Assemble the Matar Kachori

1. Divide the dough into small lemon-sized balls.
2. Roll out each ball into a small disc.
3. Place a spoonful of the pea filling in the center.
4. Gather the edges and seal the kachori properly. Flatten it slightly.

Step 4: Fry the Matar Kachoris

1. Heat oil in a deep pan on medium heat.
2. Carefully slide the prepared kachoris into the oil.
3. Fry on low to medium heat until golden brown and crisp.
4. Drain on a paper towel and serve hot.

---

Tips for Perfection

• Perfect Dough: The dough should be stiff, not too soft, to ensure crispy kachoris.
• Slow Frying: Always fry on low to medium heat for even cooking and crispiness.
• Spice Balance: Adjust the spices in the filling according to your taste preferences.
• Sealing Properly: Ensure the kachoris are well-sealed to prevent bursting while frying.
• Resting Time: Let the dough rest for at least 30 minutes for a smooth texture.

---

Serving Suggestions

• With Chutneys: Pair with mint chutney and tamarind chutney for a flavorful bite.
• With Aloo Sabzi: Serve with spicy potato curry for a fulfilling meal.
• As Chaat: Break the kachori, top with yogurt, chutneys, and sev for a street-style treat.
• With Tea: Enjoy it with a hot cup of masala chai for a delightful evening snack.

---

Common Mistakes to Avoid

• Using Too Much Water in Dough: Makes kachoris soggy instead of crispy.
• Frying on High Heat: Leads to uncooked inside and over-browned outside.
• Not Mashing the Peas Properly: Can cause difficulty in sealing the kachoris.
• Overstuffing: May cause the kachoris to burst while frying.
• Skipping Resting Time: Results in a tough dough, making kachoris chewy.

---

History and Origin

Matar Kachori has its roots in North India, particularly in states like Rajasthan and Uttar Pradesh. Traditionally, kachoris were made with lentils or spicy potato fillings. Over time, green peas became a popular variation, especially during the winter season when fresh peas are abundant.

The concept of stuffed deep-fried snacks dates back centuries in Indian culinary history. Kachoris were originally made in royal kitchens and then became a common street food delicacy across India.

---

Health Benefits

While Matar Kachori is an indulgent treat, it does have some nutritional benefits:

• Rich in Fiber: Green peas provide a good amount of dietary fiber, aiding digestion.
• Protein Content: The filling contains plant-based protein, essential for muscle health.
• Energy Boosting: The combination of carbohydrates and fats provides instant energy.
• Good Source of Antioxidants: Green peas have vitamins and minerals that support immunity.

To make a healthier version, you can bake or air-fry the kachoris instead of deep frying.

---

Variations

• Baked Matar Kachori: Instead of frying, bake the kachoris at 180°C (350°F) for 20-25 minutes.
• Moong Dal Kachori: Use spiced lentils instead of green peas for a protein-rich alternative.
• Pyaaz Kachori: Stuff with caramelized onion filling for a sweet and spicy taste.
• Khasta Kachori: A flaky version with a mix of lentils and spices.

---

Regional Cuisines

• Rajasthani Matar Kachori: Extra crisp with a blend of tangy and spicy flavors.
• Bengali Koraishutir Kachori: A soft, stuffed puri-like version popular in Bengal.
• Delhi-Style Kachori: Often served as chaat with yogurt and chutneys.
• Gujarati Kachori: Sometimes made with sweet and spicy flavors.

---

Frequently Asked Questions (FAQs)

1. Can I make the filling in advance?

Yes, you can prepare the filling and store it in the refrigerator for up to 2 days.

2. Can I freeze the kachoris?

Yes, half-fried kachoris can be frozen and fried later for fresh crispness.

3. Why do my kachoris turn soft after frying?

This happens if there is too much moisture in the dough or if they are fried at high heat.

4. Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be slightly denser.

5. How do I reheat leftover kachoris?

Reheat in an oven or air fryer at 180°C for 5-10 minutes to regain crispiness.

---

Matar Kachori is a must-try dish that brings joy with every crispy, flavorful bite. Whether you enjoy it as a snack, breakfast, or part of a festive meal, its irresistible taste makes it a favorite across generations.

To know more about Kachori click here.

---

Few of our other Trending Recipes:

Malai Paneer Recipe: A Creamy Delight for Every Occasion

Aloo Gobi Recipe: A Classic Indian Comfort Dish

---