Crispy, flaky pastries filled with a savory and tangy green pea mixture. This popular North Indian snack is perfect for tea time or as an appetizer, bursting with flavor in every bite.
Prep30 min
Cook30 min
Servings12
Serving size: 1 piece
165cal
4gprotein
21gcarbs
7g
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
2 tbsp Semolina (Fine variety, also known as Suji or Rava)
A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
Crispy Matar Kachori with tangy Dhaniya Chutney – a fiber-rich, perfectly spiced, soul-satisfying snack!
This north_indian dish is perfect for breakfast. With 186.85 calories and 4.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Also known as Jeera)
1 tsp Fennel Seeds (Coarsely crushed, also known as Saunf)
1 inch Ginger (Freshly grated)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Gram Flour (Also known as Besan)
1.5 tsp Coriander Powder
0.25 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to spice preference)
1 tsp Dry Mango Powder (Also known as Amchur)
0.5 tsp Garam Masala
0.5 tsp Sugar (Balances the flavors)
2 tbsp Coriander Leaves (Freshly chopped)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, semolina, 0.75 tsp salt, and melted ghee.
Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky texture.
Gradually add water, a little at a time, and knead to form a semi-stiff dough. Do not over-knead; the dough should be firm but pliable.
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2
Prepare the Green Pea Filling
If using frozen peas, thaw them. If using fresh, blanch them in boiling water for 2-3 minutes, then drain and refresh in cold water.
Pulse the green peas in a food processor or blender to a coarse, chunky paste. Avoid making it too smooth and do not add water.
Heat 2 tbsp of oil in a pan over medium heat. Add the asafoetida, cumin seeds, and crushed fennel seeds. Sauté for 30 seconds until they splutter and become fragrant.
Add the grated ginger and chopped green chilies, and sauté for another 30 seconds.
Lower the heat, add the gram flour (besan) and roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma.
Add the coarsely ground peas along with all the powdered spices: coriander, turmeric, red chili, dry mango powder, garam masala, sugar, and 1 tsp salt.
Mix everything well and cook for 5-7 minutes on low-medium heat, stirring frequently, until the mixture becomes dry and fragrant. The moisture should evaporate completely.
Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
3
Assemble the Kachoris
Once the filling is completely cool, divide it into 12 equal portions and roll them into small balls.
Briefly knead the rested dough for a minute, then divide it into 12 equal-sized balls.
Take one dough ball and flatten it with your fingers or a rolling pin into a 3-inch circle, ensuring the edges are thinner than the center.
Place one ball of the pea filling in the center of the dough circle.
Bring the edges of the dough together, pleating as you go, and pinch firmly at the top to seal the filling inside. Remove any excess dough from the top.
Gently flatten the stuffed ball between your palms to form a kachori about 2.5 to 3 inches in diameter. Be careful not to apply too much pressure, which could cause the filling to break through.
4
Fry the Kachoris
Heat the oil for deep frying in a heavy-bottomed pan or kadai over low heat. The oil should be just warm, not hot. To test, drop a small piece of dough; it should sink and rise to the surface slowly without browning quickly.
Carefully slide 3-4 kachoris into the oil, ensuring not to overcrowd the pan.
Fry on a consistent low to low-medium heat for 12-15 minutes. For the first 5-6 minutes, let them cook undisturbed. They will puff up and float to the surface.
Once they float, gently flip them and continue to fry, turning occasionally, until they are golden brown, crisp, and cooked through on all sides.
Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
Increase the heat slightly between batches if needed, then lower it again before adding the next batch of kachoris.
Serve hot with your favorite chutney.
22cal
1gprotein
4gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems included)
0.5 cup Mint Leaves (Packed)
2 pcs Green Chili (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 clove Garlic (Optional, for a pungent flavor)
2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
0.75 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Ice Cold Water (As needed for grinding)
Instructions
1
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
2
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
3
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
4
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.