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.
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.
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.
This north_indian recipe takes 60 minutes to prepare and yields 12 servings. At 165.09 calories per serving with 3.75g of protein, it's a moderately challenging recipe perfect for snack or appetizer or breakfast or brunch.
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.
Pro Tips
1The key to a flaky, 'khasta' kachori is the right amount of fat (moyan) in the dough and not over-kneading it.
2Ensure the filling is completely cool and dry before stuffing; any moisture can cause the kachoris to break while frying.
3Frying on low heat is essential. This slow cooking process makes the kachoris crisp from the inside out. High heat will result in a soft, uncooked interior.
4Adding gram flour (besan) to the filling is a traditional technique to absorb excess moisture from the peas and add a nutty flavor.
5Seal the kachoris very well to prevent the filling from leaking into the oil.
6Let the kachoris cool on a wire rack instead of paper towels to maintain crispiness on all sides.
Recipe Variations
Healthier Version
Healthier Version
For a lower-fat option, bake the kachoris at 180°C (350°F) for 20-25 minutes, or until golden brown. You can also cook them in an air fryer at 180°C (350°F) for 15-18 minutes, flipping halfway through. Brush with a little oil before baking or air frying for a better texture.
Dough Variation
Dough Variation
Replace half of the all-purpose flour with whole wheat flour (atta) for a slightly healthier and nuttier crust.
Filling Variation
Filling Variation
Add 1/4 cup of crumbled paneer or mashed boiled potato to the green pea filling for a different texture and flavor profile.
Health Benefits
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Good Source of Fiber
Green peas are rich in dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
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Plant-Based Protein
Both green peas and gram flour (besan) in the filling provide a good amount of plant-based protein, which is essential for muscle repair and overall body function.
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Rich in Antioxidants
The spices used, such as turmeric, cumin, and fennel, are known for their antioxidant and anti-inflammatory properties, which help combat oxidative stress in the body.
Frequently Asked Questions
How many calories are in one Matar Kachori?
One homemade Matar Kachori contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.
Is Matar Kachori healthy?
Matar Kachori is a deep-fried snack, making it high in calories and fat, so it should be enjoyed in moderation. The filling, made of green peas and spices, offers some fiber and nutrients. For a healthier version, consider baking or air-frying them.
Why did my kachoris turn out hard or chewy?
Kachoris can turn hard if the dough is too stiff or if there isn't enough fat (ghee) added. A chewy texture can result from over-kneading the dough, which develops too much gluten. Knead just until the dough comes together.
Why did my kachoris burst open while frying?
This usually happens for a few reasons: the filling was not completely cool or had too much moisture, the kachori was not sealed properly, or too much pressure was applied while flattening it. Ensure the filling is dry and the seal is tight.
Can I make the filling or dough in advance?
Yes, you can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. The dough can also be made a day ahead and refrigerated. Bring it to room temperature before using.
How do I store leftover Matar Kachori?
Store leftover kachoris in an airtight container at room temperature for up to 2 days. To regain their crispiness, you can reheat them in an oven or air fryer at 160°C (320°F) for 5-7 minutes.
