Matar Kachori Recipe (Green Peas Kachori)
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4.8
72 reviews
Excellent
Matar Kachori Recipe (Green Peas Kachori)
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Matar Kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry.
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Ingredients
For pastry
- 1 cup all purpose flour - 125 grams, can also use whole wheat flour or both the flours in half-half ratio
- 2 tablespoons oil - I used sunflower oil, can use ghee
- 3 to 4 tablespoons water - lukewarm, add as required
- ¼ teaspoon baking powder - optional
- ¼ teaspoon salt or add as required
For matar kachori stuffing
- 1 cup green peas fresh or frozen
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder
- ½ teaspoon chaat masala or add as per taste
- ½ teaspoon amchur powder (dry mango powder) or add as per taste
- ½ teaspoon green chili-ginger paste or crushed or minced green chili & ginger - use about ½ inch of ginger and ½ or 1 green chili and then crush them in a mortar & pestle
- ¼ teaspoon cumin seeds
- 2 teaspoons oil - can use ghee (clarified butter)
- 1 tablespoon besan (gram flour), can use chickpea flour
- salt as required
For frying
- 2 to 3 cups oil or as required
Instructions
Making pastry
- In a bowl sift the flour, salt and baking powder. Add oil and mix with your fingertips to form a bread crumb like mixture.
- Add water in parts - a few tablespoons at a time. Work to a smooth and stiff or firm dough. Cover with a damp cloth and set aside.
Making matar kachori stuffing
- Boil or steam the peas. Mash them coarsely or semi-coarsely.
- Heat oil and fry the cumin seeds till they splutter and get browned. Then add the crushed ginger-green chili paste. Fry for a minute on low heat.
- Add the coarsely mashed peas. Then add the dry spice powders and salt as required. Stir and mix well.
- Add the gram flour. Saute for a couple of minutes until the raw aroma of besan goes away.
- Check the seasoning and add some more of the spice powders or salt, if required.
Rolling matar ki kachori
- Make equal sized 5 to 6 balls from the dough. Roll into 3 to 4 inch round on a dusted board.
- Add some of the stuffing in the center. Brush some water on the edges.
- Bring together all the edges and pinch them. Press the edges downwards below.
- Roll into a 4 to 5 inches kachori. Prepare all matar kachoris like these.
- Keep them covered with a wet cloth.
Frying matar kachori
- Now heat oil in a kadai. When the oil becomes medium hot, slid the prepared matar kachori gently and carefully into the hot oil.
- The peas kachori would start puffing up. Fry the first side until golden and crispy. Then turn over with a slotted spoon and fry the second side.
- Turn over a couple of times as needed and fry till they become golden brown and flaky from both sides. Make sure they are evenly fried.
- Drain them on kitchen paper tissues to remove excess oil. Fry the remaining batches this way and regulate the heat as needed.
- Serve matar ki kachori hot with some coriander chutney or tamarind chutney or mint chutney or any green chutney of your choice.
Notes
- For making any flaky pastry, the proportion of flour to oil or ghee is important.
- You can choose to skip baking powder. But it helps to make a lighter and crispy crust.
- Also the amount of water required to knead is another important factor that determines the flakiness. Too much water will make the dough crisp but not flaky and too little can dry out the dough.
- Keep the kachori dough covered with a moist cloth at all times.
- Next comes the frying. Too hot oil won't allow the dough to get flaky resulting in a crisp exterior with uncooked interiors and filling. Too cold oil would end up the dough soaking a lot of oil and the result would be an oily kachori. So the oil has to be at a low to low-medium temperature but not cold.
- To check the temperature while frying, add a small piece of dough to the oil. If it comes slowly and steadily to the surface, then the matar ki kachori are ready to be fried.
- If the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. Increase the flame.
- A point to be remembered is that when you add the matar ki kachori to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase a bit of the flame.
- The spices in the kachori filling can be adjusted as per your preference.
- If dry mango powder is not available, then add some lemon juice instead.
- This recipe can be doubled or tripled.
Nutrition Information
Show Details
Serving
6g
Calories
397kcal
(20%)
Carbohydrates
42g
(14%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
18g
Sodium
980mg
(41%)
Potassium
234mg
(7%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
424IU
(8%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
4mg
Vitamin B6
1mg
Vitamin C
20mg
(22%)
Vitamin E
9mg
Vitamin K
14µg
Calcium
42mg
(4%)
Vitamin B9 (Folate)
119µg
Iron
3mg
(17%)
Magnesium
32mg
Phosphorus
132mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 397kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 18g | 90% |
| Sodium | 980mg | 41% |
| Potassium | 234mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 424IU | 8% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 20mg | 22% |
| Vitamin E | 9mg | |
| Vitamin K | 14µg | |
| Calcium | 42mg | 4% |
| Vitamin B9 (Folate) | 119µg | |
| Iron | 3mg | 17% |
| Magnesium | 32mg | 8% |
| Phosphorus | 132mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
72 reviews
Excellent
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