Mughlai Matar Kachori

Name: Mughlai Matar Kachori
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: mughlai
Ingredients: 250 g all-purpose flour (for dough); 3 tbsp ghee (for dough, melted); 1 pinch salt (for dough); 0.5 cup water (for kneading dough, as needed); 250 g green peas (shelled, fresh or frozen); 1 tsp oil (for filling); 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 1 tsp ginger (grated); 1 pcs green chili (finely chopped); 1 tsp coriander powder; 1 pinch garam masala; 1 pinch dry mango powder; 1 pinch red chili powder; 1 pinch asafoetida

RATING

4.4/5(38)

TASTE SCORE

9/10

Crisp, flaky deep-fried flatbreads stuffed with a richly spiced green pea filling. This indulgent Mughlai-inspired treat has a golden, blistered crust that shatters delicately with every bite, revealing a warm, aromatic center of mashed peas, fragrant whole spices, and a gentle kick of green chili. Perfect for festive brunches or as a luxurious evening snack with tamarind chutney.

PREP

30m

COOK

25m

SERVES

1 PIECE

191 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Steam and mash the green peas.
1.Steam the green peas until just tender, about 5 minutes.
2.Drain well and let them cool slightly.
3.Mash coarsely with a fork or pulse briefly in a food processor. Set aside.
TIPDon't puree the peas into a paste — a coarse mash gives the filling a pleasant, rustic bite.
temper · ~9 min
Cook the spiced pea filling.
1.Heat 1 teaspoon oil in a pan over medium heat.
2.Add cumin seeds and fennel seeds; let them crackle for 30 seconds.
3.Add asafoetida, grated ginger, and green chili. Sauté for 30 seconds.
4.Stir in the mashed peas, coriander powder, red chili powder, garam masala, amchur powder, and salt.
5.Cook for 3–4 minutes, stirring frequently, until the mixture is dry and aromatic.
6.Remove from heat and let the filling cool completely.
TIPThe filling must be absolutely dry — any moisture will make the kachoris soggy and cause them to burst while frying.
knead · ~20 min
Knead a soft, pliable dough.
1.In a large bowl, mix the all-purpose flour, a pinch of salt, and 3 tablespoons of melted ghee.
2.Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.
3.Add water, a little at a time, and knead into a smooth, soft dough.
4.Cover with a damp cloth and rest for 15 minutes.
TIPResting the dough relaxes the gluten, making it much easier to roll without tearing.
prep · ~3 min
Divide and portion the dough.
1.Knead the rested dough briefly to smooth it out.
2.Divide into 8 equal-sized balls.
3.Keep them covered to prevent drying.
assemble · ~10 min
Stuff and seal the kachoris.
1.Take one dough ball and flatten it slightly into a small disc.
2.Spoon 1 heaped tablespoon of the cooled pea filling into the center.
3.Gather the edges together to enclose the filling completely, pinching the top to seal.
4.Flatten gently between your palms, then roll out carefully into a 3-inch disc.
5.Repeat with the remaining dough and filling.
TIPRoll very gently and evenly — too much pressure forces the filling out. Keep the stuffed balls covered while you work.
fry · ~8 min
Deep-fry until golden and blistered.
1.Heat oil in a kadhai over medium heat. The oil is ready when a small pinch of dough rises gradually to the surface.
2.Slide in 2 kachoris at a time.
3.Fry gently, spooning hot oil over the tops, until they puff up and turn golden brown on both sides.
4.Drain on paper towels.
TIPKeep the heat steady and medium. Too hot and the outside browns before the inside cooks; too cool and they soak up oil.
serve
Serve crisp and hot.
Serve the Mughlai Matar Kachoris immediately while crisp and hot, with tamarind chutney and mint chutney on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
To prevent the kachoris from bursting while frying, ensure the filling is completely dry and cooled before stuffing.
2
Rest the dough for at least 15 minutes after kneading; this relaxes the gluten and makes rolling easier without tearing.
3
When deep-frying, maintain a steady medium heat — test by letting a tiny piece of dough rise slowly to the surface before adding kachoris.
4
Avoid overcrowding the kadhai; fry only 2 kachoris at a time to keep the oil temperature stable and ensure even puffing.
5
Gently spoon hot oil over the tops of the kachoris while frying; this helps them puff up uniformly and develop a blistered crust.
6
For a make-ahead option, prepare the pea filling up to two days in advance and refrigerate in an airtight container.

RECIPE VARIATIONS

Adapt it for your goals.

spicier version

Spicier version

Double the green chili and add ½ teaspoon of crushed dried red chilies to the filling for those who crave a fiery kick in every bite.

nutty twist

Nutty twist

Stir 2 tablespoons of toasted, crushed cashews or almonds into the cooled pea filling for added texture and a rich, nutty note.

moong dal variation

Moong dal variation

Replace half the green peas with cooked, mashed yellow moong dal for a different texture and a protein boost, keeping the same spice profile for a lentil-stuffed kachori.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Green peas are a good source of plant-based protein and fiber, helping to keep you full and support muscle repair.

✓

Digestive Aid from Spices

Cumin, fennel, and asafoetida are traditionally used in Indian cuisine to aid digestion and reduce bloating.

✓

Antioxidant-Rich

Garam masala and coriander powder contain natural antioxidants that help combat oxidative stress in the body.

✓

Contains Healthy Fats

The ghee used in the dough provides butyrate, a fatty acid that supports gut health and overall digestion when consumed in moderation.

QUESTIONS?

Frequently asked questions

The filling was likely too moist or the kachoris were not sealed tightly. Ensure the pea mixture is completely dry and cool, and pinch the dough edges firmly before rolling.

PAIRS WELL WITH