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Crispy, flaky pastries filled with a rich, aromatic blend of green peas, cashews, and Mughlai spices. A royal twist on the classic Indian snack, perfect for teatime or special occasions.
For 4 servings
Prepare the Dough
Create the Mughlai Filling
Crispy, flaky pastries filled with a rich, aromatic blend of green peas, cashews, and Mughlai spices. A royal twist on the classic Indian snack, perfect for teatime or special occasions.
This mughlai recipe takes 70 minutes to prepare and yields 4 servings. At 665.75 calories per serving with 12.54g of protein, it's a moderately challenging recipe perfect for snack or appetizer or brunch.
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Assemble the Kachoris
Fry to Golden Perfection
For a lower-calorie option, bake the kachoris at 180°C (350°F) for 20-25 minutes, or until golden brown. Brush them with a little ghee before baking for better color and flavor.
Replace the pea filling with a spicy lentil (dal) filling, a crumbled paneer mixture, or a savory potato filling.
Substitute half of the all-purpose flour with whole wheat flour (atta) for a more rustic and fiber-rich kachori. You may need slightly more water for the dough.
Green peas provide plant-based protein, fiber, and essential vitamins like Vitamin K and Manganese. Cashews add healthy fats and minerals.
The spices used, such as cumin, fennel, and asafoetida, are traditionally known in Ayurveda to aid digestion, reduce bloating, and improve gut health.
The combination of carbohydrates from the flour and fats from ghee and oil provides a quick and substantial source of energy, making it a filling snack.
One serving of three Mughlai Matar Kachoris contains approximately 450-550 calories, primarily from the flour, ghee, and absorbed oil from deep-frying.
Mughlai Matar Kachori is an indulgent, deep-fried snack and is best enjoyed in moderation. While the filling contains nutritious ingredients like peas, nuts, and spices, the deep-frying process adds significant fat and calories.
This usually happens if not enough fat (ghee) was used in the dough, or the 'moyen' step of rubbing the fat into the flour was not done properly. A stiff dough and slow frying on low heat are also crucial for a flaky texture.
Yes, you can. You can prepare the filling and the dough a day in advance and store them separately in the refrigerator. You can also fully fry the kachoris and store them in an airtight container for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
This can happen for a few reasons: the filling was not cooled completely, the kachori was not sealed properly, or it was flattened too much, causing the filling to poke through. Ensure a tight seal and be gentle when flattening.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
