Mattar ki Kachori
Crispy, flaky deep-fried pastry pockets stuffed with a spiced green peas filling. This popular North Indian breakfast and tea-time snack features a whole wheat dough encasing a savory, slightly tangy pea mixture, served hot with tamarind chutney or aloo sabzi.
For 4 servings
- knead · ~20 min
Prepare and rest the dough.
1.In a bowl, combine whole wheat flour, 1 pinch salt, and 2 tbsp oil. Mix well until the mixture resembles breadcrumbs.2.Add water a little at a time and knead into a smooth, firm dough. Cover with a damp cloth and rest for 20 minutes.TIPA firm dough gives crisper kachoris. Avoid making it too soft, or the kachoris won't hold their shape during frying. - prep · ~2 min
Make the coarse pea filling.
1.In a food processor or with a potato masher, coarsely grind the green peas into a crumbly texture. Do not make a smooth paste.2.Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and crushed fennel seeds. Let them sizzle for 30 seconds.TIPA coarse texture gives the filling a nice bite. If using frozen peas, ensure they are fully thawed and drained to avoid a soggy filling. - saute · ~7 min
Cook the spiced pea stuffing.
1.Add grated ginger and chopped green chili. Saute for 1 minute until fragrant.2.Add the coarsely ground peas, coriander powder, red chili powder, garam masala, amchur, and 0.5 tsp salt. Mix well.3.Cook for 5-7 minutes, stirring frequently, until the mixture is completely dry and starts to leave the sides of the pan.4.Remove from heat and let the filling cool completely.TIPThe filling must be bone-dry. Any moisture left in the peas will create steam, causing the kachori to puff up and burst open in the hot oil. - mix · ~2 min
Divide and shape the dough.
1.Knead the rested dough lightly once, then divide it into 8 equal portions.2.Roll each portion into a smooth ball between your palms. - assemble · ~10 min
Stuff the kachoris.
1.Take one dough ball and flatten it into a 2.5-inch disc on your palm. Place a generous spoonful of the cooled pea filling in the center.2.Gather the edges of the dough together over the filling and pinch to seal tightly.3.Gently flatten the stuffed ball between your palms into a 0.5 cm thick disc. Repeat for all portions.TIPPinch the seal tightly to avoid any cracks. If the seal breaks during rolling, the filling will leak out and splatter in the hot oil. - fry · ~15 min
Deep fry the kachoris.
1.Heat the 2 cups of oil for deep frying in a deep pan over medium-low heat. The oil should be moderately hot, not smoking.2.Carefully slide in 2-3 kachoris. Fry for 4-5 minutes, flipping occasionally, until they are golden brown and crisp.3.Remove with a slotted spoon and drain on paper towels. Repeat with the remaining kachoris.TIPFry on low to medium heat. High heat will brown the exterior quickly while leaving the inside raw and doughy. A gentle, patient fry is key to a perfectly crisp, flaky kachori. - serve
Serve the mattar kachoris hot.
Pair the crisp, golden kachoris with tamarind chutney, mint chutney, or a piping hot bowl of aloo sabzi.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 20 minutes to relax the gluten, making it easier to roll without cracking.
- 2Coarsely grind the peas — a smooth paste will make the filling pasty and hard to handle.
- 3Cook the filling until completely dry; any moisture can cause kachoris to burst open while frying.
- 4Seal the stuffed dough ball tightly, pressing out any air pockets, to prevent oil leaks.
- 5Fry on medium-low heat; too high heat will brown the outside leaving the center doughy.
- 6Cool the filling completely before stuffing, or the steam will soften the dough from inside.
- 7Use a slotted spoon to gently flip kachoris while frying to ensure even golden browning.
Adapt it for your goals.
Baked
For a healthier twist, brush the stuffed discs with oil and bake at 200°C (400°F) for 18-20 minutes, flipping halfway. They’ll be less oily but still satisfyingly crisp.
High FiberHigh-Fiber
Replace half the whole wheat flour with oat or chickpea flour to boost fiber and protein. The dough will be slightly harder to handle but yields a nuttier, more nutritious snack.
Spicy & TangySpicy & Tangy
Add 1/4 teaspoon of chaat masala and an extra chopped green chili to the pea filling. Perfect for those who love a punchy, street-food-style flavour.
Gluten FreeGluten-Free
Substitute whole wheat flour with a gluten-free blend (rice flour + tapioca starch). The dough will be more delicate, so use less water and fry on very low heat to avoid breaking.
Why this is on our healthy list.
Rich in Plant Protein
Green peas are a good source of plant-based protein, which helps in muscle repair and keeps you full longer.
High in Dietary Fiber
Whole wheat flour and peas both contribute fiber, supporting healthy digestion and stable blood sugar levels.
Contains Iron and Vitamin C
Peas provide iron, and ginger & green chilies add vitamin C, which enhances iron absorption for better energy.
Antioxidant Spices
Cumin, fennel, and coriander are packed with antioxidants that help reduce inflammation and support immunity.
Frequently asked questions
The filling likely had too much moisture, or the seal wasn't tight enough. Always cook the pea filling until completely dry and pinch the edges firmly to trap no air.
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