Matar Kachori Recipe

Matar Kachori, a native to Rajasthan is a flaky, crisp, deep fried pastry filled with spicy peas filling.

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Archana Doshi
Matar Kachori Recipe
320 ratings.

Matar Kachori, a native to Rajasthan is a flaky, crisp, deep fried pastry filled with spicy peas filling. Make these Kachoris at home for your tea time parties or evening snacks and impress your family and friends.

Serve this delicious and tasty 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

30 M

Cooks in

90 M

Total in

120 M

Makes:

4 Servings

Ingredients

    For the pastry
  • 1 cup Whole Wheat Flour
  • 2 tablespoon Ghee
  • 1/4 teaspoon Salt
  • For the filling
  • 1 cup Green peas (Matar) , steamed
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Coriander (Dhania) Powder
  • 1/4 teaspoon Amchur (Dry Mango Powder)
  • 1 teaspoon Cumin (Jeera) seeds
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 Green Chilli , finely chopped
  • 2 tablespoon Ghee
  • Salt , to taste
  • 2 tablespoons Gram flour (besan)
  • Cooking oil , for deep frying

How to make Matar Kachori Recipe

  1. To begin making the Matar Kachori, we will first make the dough. In a mixing bowl, add the flour, ghee and salt. Combine to make a coarse crumb mixture.

  2. Add little water at a time to make a soft smooth dough. Cover the kachori dough and allow the dough to rest for 15 minutes. Keep it aside.

  3. To make the matar kachori filling, add the green peas, red chilli powder, coriander powder, amchur powder, sugar, green chilli and turmeric powder in a blender. Blend all the stuffing for the matar kachori into a coarse mixture.

  4. Heat a teaspoon of ghee in a heavy bottomed pan; add the cumin seeds and allow it to crackle. Add the gram flour and the matar kachori mixture and stir fry for a few minutes until all the ingredients are well combined and cook it for about 3 to 4 minutes.

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

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

  7. Press down to make a disc and make all the kachoris like this. Heat the required oil in a heavy bottomed pan to fry the kachoris. Add the kachories and fry it from both the sides. 

  8. Once it is done, take them out on a kitchen towel so that it absorbs the excess oil. Once done, serve it hot.

  9. Serve this delicious and tasty 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.

Archana Doshi

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Last Modified On Tuesday, 06 February 2018 15:09
     
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