How to make Matar Ki Kachori - Crispy kachoris stuffed with a spicy green pea mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour, Green peas (हरे मटर)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

Matar Ki Kachori Recipe Card

Matar Ki Kachori
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Matar ki kachori is a very popular version of kachoris. These deep-fried delicious dough balls stuffed with a spicy green pea mixture are a great snack any time of the year. The flavour of desi ghee in these kachoris really takes things to another level. Serve hot with any chutney of your choice – even ketchup works.

For more recipes related to Matar Ki Kachori checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Pav Bhaji, Crispy Arbi Tukras, Spicy Rice Pakoras, Dryfruit Chikki.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Matar Ki Kachori Recipe

  • Refined flour 1 1/2 cups

  • Green peas 1 cup

  • Salt to taste

  • Desi ghee 5 tablespoons

  • Oil for deep-frying

  • Stuffing

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Green chillies finely chopped 2

  • Green peas blanched & crushed 1 cup

  • Asafoetida a pinch

  • Split Bengal gram (chana dal),roasted and powdered 1 tablespoon

  • Garam masala powder 1 tablespoon

  • Chaat masala 1/2 teaspoon

  • Salt to taste

  • Fresh coriander leaves finely chopped a few sprigs

Method

Step 1

Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix.

Step 2

Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool. Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls.

Step 3

Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep-fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.