Matar Kachori recipe – Indian pastry filled with spiced green peas
Matar Kachori is a deep fried Indian pastry, stuffed with spiced green peas. You can serve it for breakfast, appetizer or tea time snack. I prefer to have it with a cup of tea.
I have posted some time ago Khasta Kachori recipe, a kachori with filling made of moong dal and spices, another favorite in our family.
For making Matar Kachori, I have used whole wheat flour for the dough as I want to avoid too much all purpose flour (maida). But if you want an authentic kachori, than I recommend using all purpose flour or a combination of whole wheat and all purpose flour.
Step by step Matar Kachori Recipe
In a deep bowl prepare the dough by adding flour, ghee and salt. Mix well and add water slowly to make a soft dough. Dough should not be sticky. Cover the dough and let it rest for 30 minutes.
Meantime, boil water and add frozen green peas. Boil green peas for 10 minutes, then drain the water and mash the peas with a spoon. Keep aside.
Heat mustard oil in a non stick pan. Add cumin seeds and fennel seeds and let them crackle for a few seconds.
Then add green chillies and ginger garlic paste. Stir fry for 2 minutes, on medium flame.
Add all spices powder except for garam masala and fry for a minutes. Smells amazing, isn’t it?
Bring boiled and mashed green peas, salt, garam masala and coriander leaves. Cook for about 5 minutes, on low-medium flame, stirring frequently.
Increase the flame on medium-high and add gram flour. Stir fry for 3 minutes or until the mixture becomes dry. Turn off the flame and let it cool down.
Once cooled the filling, start making small balls (lime size) out of the dough (about 8 balls). Now roll the ball dough into a small, about 3-4-inch circle.
Place about 1 tablespoon of filling in the center of the circle dough and seal it by combining the dough into the center. Now roll this dough into a 3-4-inch circle. Make sure the filling does not spill out. Repeat these steps for the rest of the dough.
Heat oil in a frying pan on medium heat. Add the kachoris and fry them until golden-brown on both sides.
- For dough:
- 2 cups whole wheat flour;
- 4 tbsp ghee;
- ½ tsp salt;
- water.
- For filling:
- 1 and ½ cup frozen green peas;
- 1 tsp ginger garlic paste;
- 1 tbsp besan (gram flour);
- ½ tsp cumin seeds;
- ½ tsp fennel seeds;
- 1 or 2 green chillies, chopped;
- 1 tsp coriander powder;
- ¼ tsp red chilli powder;
- ½ tsp garam masala;
- ½ tsp dry mango (amchur) powder;
- pinch of asafetida (hing);
- ½ tsp salt;
- 1 tbsp chopped coriander leaves;
- mustard oil.
- In a deep bowl prepare the dough by adding flour, ghee and salt. Mix well and add water slowly to make a soft dough. Dough should not be sticky. Cover the dough and let it rest for 30 minutes.
- Meantime, boil water and add frozen green peas. Boil green peas for 10 minutes, then drain the water and mash the peas with a spoon. Keep aside.
- Heat mustard oil in a non stick pan. Add cumin seeds and fennel seeds and let them crackle for a few seconds.
- Then add green chillies and ginger garlic paste. Stir fry for 2 minutes, on medium flame.
- Add all spices powder except for garam masala and fry for a minutes.
- Now add boiled and mashed green peas, salt, garam masala and coriander leaves. Cook for about 5 minutes, on low-medium flame, stirring frequently.
- Increase the flame on medium-high and add gram flour. Stir fry for 3 minutes or until the mixture becomes dry. Turn off the flame and let it cool down.
- Once cooled the filling, start making small balls (lime size) out of the dough (about 8 balls). Now roll the ball dough into a small, about 3-4-inch circle.
- Place about 1 tablespoon of filling in the center of the circle dough and seal it by combining the dough into the center. Now roll this dough into a 3-4-inch circle. Make sure the filling does not spill out. Repeat these steps for the rest of the dough.
- Heat oil in a frying pan on medium heat. Add the kachoris and fry them until golden-brown on both sides.
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