Matar Kachori, also called Green Peas Kachori, is a delicious Indian snack with a crunchy external layer and a filling of spicy green peas.
This crunchy Kachori is a popular snack for festivals and special occasions, full of delicious flavors in every bite.
You can enjoy this spicy Kachori full of peas with Tamarindo’s Chutney or a hot cup of Masala Chai for a delicious surprise. (step-by-brown-video)
Information about Matar Kachori:
Matar Kachori is a popular snack of North India, particularly loved in Rajasthan, Uttar Pradesh and Western Bengal. It is a fried and crunchy snack full of a spicy mixture of green peas.
Unlike Dal Kachori, who is full of lentils, Matar Kachori is made with green pea puree.
The filling is usually made with green peas, cumin, fennel seeds, dry mango dust and Garam Masala, giving it a mix of spicy, spicy and slightly sweet flavors.
But today I made it slightly different, so the taste is slightly unique. I will also share the recipe for the traditional Kachori very early!
The word “khasta” means shaking and crunchy, which is an important feature of this kachori. The dough is made using GHI or oil, which helps give it a crunchy consistency.
Matar Kachori is not just a snack; It is also part of the culture of Indian street food and holidays. In Rajasthan, people have fun for breakfast with Aloo Sabzi (potato curry) and Tamarind’s Chutney.
In western Bengal, it is often served with Ghugi (spicy white pea curry). It is also made on special occasions such as Holi and Diwali as a gift for the family and guests.
One of the best things of this kachori filled with spicy peas is that it can be appreciated in many ways. You can eat it with Chutney, have it with one side of yogurt and pickles, or simply enjoy it with a cup of tea with the hot Masala.
Some people also create an oven version instead of frying, but the fried one is more common due to its crunchy consistency and delicious taste.
With his crunchy outside, the tasty filling and the incredible aroma, Matar Kachori is a snack that brings joy to every bite!
Tip to the service:
Combine with tamarindo or chutney of mint.
Serve next to the curry of spicy potatoes (Aloo Sabzi) for a abundant meal.
Have fun with a steaming cup of Masala Chai during the tea hour.
Storage suggestion:
Store the cooled kachoris in an airtight container at room temperature for a maximum of 2 days.
Heat in the oven for 5-7 minutes to restore the crunchiness.
Professional suggestions for Khasta Kachori Perfetti:
Consistency of the dough: Make sure the dough is stopped but flexible to prevent Kachoris from becoming too soft.
Fill the humidity: Cook the filling until it is dry to avoid kachoris soaked.
Frying temperature: Fry over medium heat to obtain a uniform and crunchy consistency.
Because you should make this recipe for Indian snacks:
Easy to do: With just a few simple ingredients, you can make this tasty snack at home.
Perfect for every occasion: Whether it’s a festival, a family gathering or a snack at tea, this Kachori adapts to every occasion.
Crunchy and shaky texture: The dough is prepared with clarified butter or oil, which makes the external layer crunchy and light.
Spicy and tasty filling: The green pea filling is full of hot spices, making each bite a burst of flavors.
Versatile: Have fun with the Chutney, serve with a Sabzi or enough with Chai: it’s always delicious!
Better purchased in the shop: Homemade Kachoris are fresher, healthier and more tasteful than those ready for the market.
Looking for other recipes like this:
Kalonji Kachori recipe
Simple Kalonji Kachori recipe
Hare Matar Ki Pori recipe
Simple Paratha recipe
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Basic ingredients used to create this recipe:
Flour for all uses (Maida): It gives the kachori a light and crunchy consistency.
Ghi or oil: It adds flaking and helps to create levels in the dough.
Waterfall: It helps to knead a smooth and firm mixture.
Green Peas (Matar): The stellar ingredient! It adds sweetness and softness to the filling.
Onion, Kilics and green chillies: Add spices and fresh and crazy kick to the filling.
Coriander leaves: For further green color.
Salt: The flavors perfectly balance.
Prevent the screen from becoming dark
For the filling:
- 1 cup boiled matar green peas
- 1 TBSP onion chopped
- 2 green chillies chopped
- 1-2 TBSP coriander leaves chopped
- 6-7 cloves garlic
- Gets up to taste
- 1 teaspoon oil
For the dough:
- 1 cup Flour for all uses
- Gets up to taste
- 1 teaspoon oil
Prepare the filling:
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Add the boiled green peas (matar), 1 tablespoon of chopped onion, garlic, green chilli pepper, coriander leaves and salt to have a grinder. Grind well in a coarse paste.
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Heat 1 teaspoon of oil in a pan.
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Add the pasta to the ground and cook until the mixture becomes dry.
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Once done, let the mixture cool completely.
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Divide the mixture of filling into 11 equal portions and set aside.
Knead the dough:
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In a bowl, add flour for all uses, salt and oil. Mix well.
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Gradually add water, gradually, and knead into a soft and smooth dough.
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Cover and let the dough rest for 5 minutes.
Assembly of Kachoris:
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Divide the dough into 11 portions of equal size.
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Take a ball of pasta and flatten it slightly with your hand.
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Put part of the matar filling in the center.
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Collect the edges and seal firmly.
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Drain gently like a porori, ensuring that the filling did not pour.
Fry the Kachoris:
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Heat the oil in a deep pan for frying.
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Carefully place the kachoris rolled in hot oil and fry over medium heat.
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Cook until they become golden and crunchy on both sides.
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Remove from the oil and drain on a paper napkin.
Service:
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Serve hot or cold with your curry, chutney or favorite sottaceto.
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These kachoris have a good taste for themselves too!
Nutritional facts
Matar kachori
Amount for portion
Calories 64
Calories from Grasso 9
% Daily value*
Fat 1g2%
Saturated fat 0.1 g1%
Fat trans 0.004 g
Polynsaturo fat 0.3 g
Monolysatuine fat 0.5 g
Sodium 29mg1%
Potassium 60 mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A. 112iu2%
Vitamin C 8 mg10%
Soccer 10 mg1%
Iron 1 mg6%
* Daily values percent are based on a 2000 caloric diet.
Question frequently asked about this recipe:
Can I prepare the filling in advance?
Absolutely! Prepare the filling up to two days in advance and keep it in the refrigerator. Make sure it reaches the room temperature before assembling the Kachoris.
Can I prepare matar kachori with whole wheat flour instead of flour for all uses?
Yes, you can use full flour instead of flour for all uses for a healthier version. However, kachoris may not be crunchy and shaking like the traditional version. You can mix both flours (50:50) to obtain a balance of health and consistency.
Can I fill in advance?
Absolutely! You can prepare the filling up to 2 days in advance and keep it in an airtight container in the refrigerator. Bring it to room temperature before filling the Kachoris.
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