matar kachori
Breakfast Recipes, Festival Recipes, INDIAN STREET FOOD

Matar kachori

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How To Make Perfect Matar Kachori/(savoury fried puff pastries stuffed with peas )/

Matar kachori recipe with step by step photos. Matar ki kachori is a flaky, crisp deep-fried pastry filled with spiced peas filling. In Hindi, matar means peas and Kachori is the fried & flaky pastry. A vegan recipe.

I usually avoid too many oily things in day to day menu. However, sometimes I made kachori’s (Indian fried puff pastries ) and paratha’s ( stuffed flatbread) just to add some variety to my daily menu. We Indians really like fried stuff for breakfast.

My diary:

Being in the army we got this opportunity to visit different places. Sometimes, urban and sometimes god forbidden places like some interior, remote countryside. there I experience the difference between urban and countryside life. In the countryside they like to have paratha’s with buttermilk and homemade white butter, actually, they are very hardworking they leave home early in the morning and they spend the whole day working in farms or factories and return only in the evening. So for them, a heavy breakfast is really important, it gives energy for the whole day and they don’t feel hungry. For us as we live in the urban areas we don’t do much hard work we just sit at one place like offices and also we have to be a little conscious about our diet. We can’t afford oily stuff daily but once in a while, we can enjoy these delicacies.

matar kachori

Coming back to the point Mutter kachori is a very popular street food of Delhi and we often make it at home also some people like it with Aloo ki sabji ( potato curry) but I like it with tangy tasty tomato chutney. You can enjoy it either way. These stuffed balls are so delicious that you can’t resist them for long! The matar kachori Filling can be varied from savoury to sweet, from potato & peas to lentils and even onions. I shall be posting the other versions as well, my favourite being the khasta kachori where the filling is made from urad dal (black lentils). this recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp.
so here we go …..A very simple yet delicious recipe.

Finally, I would like to suggest you more interesting recipes like this :

How to make matar kachori

Directions for dough

  • Sift flour with baking powder and salt through a sieve.flour
  • Add ghee and mix well till it appears like bread crumbs. gujiya
  • Knead well with water to a soft and pliable dough.Keep it aside for half an hour.step8
  • FOR FILLING
  • Bring 4-5 cups of water with 1 tsp salt and 1 tsp sugar and pressure cook for 5-10 min or wait till two whistles.
    ( There is a secret my mom told me about it that putting sugar help peas to retain green colour).Strain and keep aside.peas
  • Heat ghee in a skillet, add asafoetida and cumin seeds.
    Reduce the heat and add grated ginger, coriander powder and turmeric powder and fry for a minute. Add the chopped green chilli and fry again for a minute.jeeraadrak
  • Add peas to it and mix well. Mash the peas lightly with a back of a big spoon or a masher.peas
  • Add the salt, red chilli powder,*chaat masala, amchoor powder,*garam masala and fry for another 2 mins. Remove it and let the mixture cool.  masala
  • To make Matar Kachori:
  • Heat oil in a little flat skillet for deep frying the kachoris.
    Pinch a lemon sized ball out of the dough and flatten it to a small roundel with hands.kachori
  • Fill  2-3 tbsp peas mixture and cover it to form a ball and flatten it slightly. Do not roll it much keep it a little thick but not too thick.matar kachori
  • Gently drop 2 pieces at a time into the hot oil and fry them until they turn brown. This part is really important  Heat oil on high flame before you put kachoris in it and reduce the flame to low when you put them for frying and fry it on low flame until they turn brown. Flip in between.frying kachori
  • Serve it with Special tomato chutney.matar kachori

Matar kachori (savoury fried puff pastries stuffed with peas )/ How To Make Perfect Matar Kachori

Recipe by MINAL SHARMACourse: SidesCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

35

minutes

Matar kachori is an Indian fried puff pastry that is fried. It is very tasty and crunchy from the outside. stuffing is very tasty.

Ingredients

  • For dough:
  • 2 cups All-purpose flour(Maida)

  • a pinch of Baking powder

  • 1/2 tsp Salt

  • 2 tbsp Oil

  • Oil, to deep fry

  • Water for kneading

  • For filling:
  • 2 cups fresh/frozen green peas

  • 1 tsp Coriander powder

  • 1/4 tsp grated Ginger

  • 2 green chillies, finely chopped

  • 1/4 tsp Red chilli powder

  • 3/4 tsp Chaat masala

  • 3/4 tsp Amchur powder/ dry mango powder

  • 1/2 tsp Garam masala

  • 1/4 tsp Cumin seeds

  • 2 pinches Asafoetida(Hing)

  • 1 tsp Salt, approx

  • 1 tbsp Oil

Directions

  • To prepare the dough:
  • Sift flour with baking powder and salt through a sieve.
  • Add ghee and mix well till it appears like bread crumbs. Knead well with water to a soft and pliable dough. Keep it aside for half an hour.
  • To prepare filling:
  • Bring 4-5 cups of water with 1 tsp salt and 1 tsp sugar and pressure cook for 5-10 min or wait till two whistles.
  • There is a secret my mom told me about it that putting sugar help peas to retain green colour). Strain and keep aside.
  • Heat ghee in a skillet, add asafoetida and cumin seeds.
  • Reduce the heat and add grated ginger, coriander powder and turmeric powder and fry for a minute.
  • Add the chopped green chilli and fry again for a minute.
  • Add peas to it and mix well. Mash the peas lightly with a back of a big spoon or a masher.
  • Add the salt, red chilli powder,*chaat masala, amchoor powder,*garam masala and fry for another 2 mins.Remove it and let the mixture cool.
  • To make Matar Kachori:
  • Heat oil in a little flat skillet for deep frying the kachoris.
  • Pinch a lemon sized ball out of the dough and flatten it to a small roundel with hands.
  • Fill  2-3 tbsp peas mixture and cover it to form a ball and flatten it slightly.Do not roll it much keep it a little thick but not too thick.
  • Gently drop 2 pieces at a time into the hot oil and fry them until they turn brown. This part is really important  Heat oil on high flame before you put kachoris in it and reduce the flame to low when you put them for frying and fry it on low flame until they turn brown. Flip it in between.
  • Serve it with Special tomato chutney.

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Notes

  • If you are a little calorie conscious but want to enjoy this tasty kachori you can reduce oil in kachori dough, I often do that as my husband is not very fond of too oily and crispy kachoris so for them I reduce oil quantity to just half and to reduce crispness  I avoid baking powder. Taste is superb either way.

One Comment

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Did you try the recipe? please review it :)