Mattar ki Kachori
Crispy, flaky deep-fried pastries with a savory, spiced green pea filling. A classic North Indian tea-time snack that's bursting with flavor and perfect for any celebration.
For 6 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough (10 mins active, 30 mins rest)
- b.In a large mixing bowl, combine the all-purpose flour, semolina, carom seeds, and 0.5 tsp of salt.
- c.Add the 3 tbsp of melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. To test, a fistful of the mixture should hold its shape.
- d.Gradually add lukewarm water, a little at a time, and knead to form a firm, yet pliable dough. Do not over-knead.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Prepare the Green Pea Filling (15 mins)
- b.In a food processor or grinder, add the green peas, ginger, and green chilies. Pulse a few times to get a coarse, chunky paste. Do not make a smooth puree.
- c.Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the cumin seeds, crushed fennel seeds, and asafoetida. Sauté for 30-40 seconds until they sizzle and become fragrant.
- d.Lower the heat and add the gram flour (besan). Roast for 1-2 minutes, stirring constantly, until it releases a nutty aroma.
- e.Add the coarse pea paste to the pan. Cook for 4-5 minutes, stirring continuously, until the raw smell disappears and most of the moisture has evaporated.
- f.Add all the dry spice powders: coriander, turmeric, red chili, dry mango, and garam masala. Add the remaining 0.75 tsp salt and optional sugar. Mix thoroughly.
- g.Continue to cook the mixture for another 2-3 minutes until it is completely dry and fragrant. A dry filling is key to crispy kachoris.
- h.Turn off the heat and stir in the chopped cilantro. Transfer the filling to a plate and allow it to cool down completely.
- 3
Step 3
- a.Assemble the Kachoris (15 mins)
- b.Once the filling is cool, divide it into 12 equal portions and roll them into small, compact balls.
- c.Briefly knead the rested dough for a minute. Divide the dough into 12 equal-sized balls.
- d.Take one dough ball and flatten it with your fingers to form a 3-inch circle, keeping the edges thinner than the center. This prevents the base from becoming too thick.
- e.Place one ball of the pea filling in the center of the dough circle.
- f.Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
- g.Gently flatten the stuffed ball between your palms to create a 2.5 to 3-inch diameter kachori. Be careful not to apply too much pressure, which could cause the filling to ooze out.
- 4
Step 4
- a.Fry the Kachoris (25 mins)
- b.Heat the oil for deep frying in a heavy-bottomed pan or kadai over a low flame. The oil should be just warm, not hot. To test, a small piece of dough dropped in should take a few seconds to rise to the surface.
- c.Carefully slide 3-4 kachoris into the oil, ensuring not to overcrowd the pan.
- d.Fry on very low heat for 5-7 minutes. They will slowly puff up and float to the top. Do not disturb them during this time.
- e.Once they float, gently flip them over. Increase the heat to low-medium and continue to fry for another 6-8 minutes, flipping occasionally, until both sides are golden brown and crisp.
- f.Frying slowly on low heat is essential for a 'khasta' (flaky and crispy) texture.
- g.Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
- h.Serve hot with mint-coriander chutney, tamarind chutney, or a cup of chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a 'khasta' (flaky) kachori is frying on low heat. Be patient; rushing the process on high heat will result in a kachori that is cooked on the outside but raw inside.
- 2Ensure the filling is completely dry and cool before stuffing. Any moisture will make the kachoris soggy and can cause them to break open in the oil.
- 3The dough should be firm and stiff. A soft dough will absorb excess oil and won't be crispy.
- 4Seal the kachoris very carefully and tightly. Any small opening will cause the filling to leak into the oil, creating a mess.
- 5After stuffing and flattening, let the kachoris rest for 5-10 minutes before frying. This helps them hold their shape better.
Adapt it for your goals.
Healthier Version
For a lower-fat option, bake the kachoris in a preheated oven 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.
Filling VariationFilling Variation
You can create different fillings by using boiled and mashed potatoes (Aloo Kachori), spiced lentils (Dal Kachori), or crumbled paneer with onions and spices.
Dough VariationDough Variation
Replace half of the all-purpose flour with whole wheat flour (atta) for a slightly healthier and nuttier-tasting crust.
Why this is on our healthy list.
Source of Plant-Based Protein
Green peas and gram flour in the filling provide a good amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
The green pea filling is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Energy Boosting Snack
The combination of carbohydrates from the flour and fats from ghee and oil provides a quick and sustained energy boost, making it a fulfilling and satisfying snack.
Frequently asked questions
One serving of two Mattar ki Kachoris contains approximately 350-380 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
