Baked Matar Kachori Recipe - Delicious Evening Snack

Here is a lip smacking recipe of a Baked Matar Kachori which has crisp crust filled with spicy peas filling which you must absolutely try. Serve it as an evening snack along with tamarind chutney or green chutney.

Archana Doshi
3082 ratings.

Matar Kachori, a native to Rajasthan is a flaky, crisp, traditionally deep fried pastry filled with spicy peas filling. Here I have baked these Kachori in the oven and believe me, it was as delicious as the deep fried ones.

Make these Baked Matar Kachori at home for your tea time parties or evening snacks and impress your family and friends.

Serve this delicious and tasty Baked Matar Kachori with Tamarind Chutney or Dhaniya Pudina Chutney and a hot cup of Masala Chai or your evening snacks, as an Indian appetizer for potluck and as starters for dinner parties.

If you like this recipe, you can also try other Kachori recipes such as

  1. Corn Matar Kachori
  2. Nariyal Ki Kachori 
  3. Moong Dal Khasta Kachori.

Course: Snack
Diet: Vegetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M


8 Kachoris


    For the pastry
  • 1-1/2 cups All Purpose Flour (Maida)
  • 3 tablespoons Ghee
  • 1 teaspoon Salt
  • For the filling
  • 1 cup Green peas (Matar) , steamed
  • 2 Green Chillies , chopped
  • 4 cloves Garlic , finely chopped
  • 1 inch Ginger , finely chopped
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1/2 teaspoon Chaat Masala Powder
  • 1 teaspoon Fennel seeds (Saunf)
  • 1/2 teaspoon Kalonji (Onion Nigella Seeds)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Ghee
  • Salt , to taste

How to make Baked Matar Kachori Recipe - Delicious Evening Snack

  1. To begin making the Matar Kachori, prepare all the ingredients and keep ready.

  2. First step is to make the dough. In a mixing bowl, add the flour, ghee and salt. Combine to make a coarse crumb mixture.

  3. Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 5 to 10 minutes until we are ready with the filling.

  4. To make the matar kachori filling, add the green peas, ginger, garlic, green chilli in a Grinder jar of the mixer grinder and blend to make a coarse mixture.

  5. Notice the texture of matar, its coarse and grainy and the exact texture needed for the kachori.

  6. Heat a teaspoon of ghee or oil in a heavy bottomed pan; add the fennel seeds and kalonji and saute for two seconds.

  7. Add the matar kachori mixture, chilli powder, garam masala, amchur powder, chaat masala powder, salt to taste and saute till all the ingredients are well combined.

  8. Once done, turn off the heat and allow the matar kachori mixture to cool completely.

  9. Finally, to make the Matar Kachori roll the dough into 2 inch circles. Add the kachori mixture in the center and bring edges together and form a ball.

  10. Preheat the oven to 170 C

  11. Place the Matar Kachori in a greased baking tray. Brush the kachori with more ghee on the top - this will help in even browning of the kachori when baked in the oven.

  12. Place it in the oven and bake the kachori until it is golden brown and crisp for about 35 to 40 minutes.

  13. Serve this delicious and tasty Baked Matar Kachori with Tamarind Chutney or Dhaniya Pudina Chutney and a hot cup of Masala Chai or your evening snacks, as an Indian appetizer for potluck and as starters for dinner parties.