Matar kachori Recipe
5/5
Matar Kachori is a popular Indian snack made with a crispy outer shell filled with a flavorful spiced green pea filling. The dough is prepared using all-purpose flour and ghee or oil, which is then stuffed with a mixture of boiled and mashed green peas along with aromatic spices. The kachoris are deep-fried until they turn golden brown and crispy, resulting in a delicious and savory snack. Matar Kachori is often served with chutney or pickle and enjoyed as a tea-time snack or breakfast option in many parts of India.
INGREDIENTS
For the dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee or oil
- 1/2 teaspoon salt
- Water, as needed
For the filling:
- 1 cup green peas (matar), boiled and coarsely mashed
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon ginger paste
- 1/2 teaspoon green chili paste (adjust to taste)
- 1/2 teaspoon garam masala
- 1/2 teaspoon chaat masala
- 1/2 teaspoon amchur (dried mango powder)
- Salt to taste
- Oil for deep frying
INSTRUCTIONS
- In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt. Mix well until the mixture resembles breadcrumbs.
- Gradually add water and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
- Meanwhile, prepare the filling. Heat a tablespoon of oil in a pan and add cumin seeds and fennel seeds. Saute until they crackle.
- Add ginger paste and green chili paste. Cook for a minute.
- Add mashed green peas and mix well. Cook for 2-3 minutes.
- Add garam masala, chaat masala, amchur, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
- Divide the dough into small portions and roll each portion into a small circle.
- Place a spoonful of the filling in the center of the circle and gather the edges to seal it properly. Pinch off the excess dough.
- Gently flatten the filled dough ball and roll it out into a small disc, taking care not to let the filling come out.
- Heat oil in a deep frying pan or kadai. Once the oil is hot, carefully slide in the kachoris and fry them on medium heat until they turn golden brown and crispy. Fry them in batches to avoid overcrowding the pan.
- Remove the fried kachoris from the oil and place them on a paper towel to remove excess oil.
TIPS
- Ensure that the dough is smooth and firm to make crispy kachoris.
- While rolling the dough, make sure the filling is sealed properly to prevent it from coming out during frying.
- Fry the kachoris on medium heat to ensure they cook evenly and become crispy.
- You can customize the spices in the filling according to your taste preferences.
- Serve Matar Kachori with mint chutney, tamarind chutney, or any other condiment of your choice for enhanced flavor.
- You can store the leftover kachoris in an airtight container at room temperature for 1-2 days. Reheat them in a preheated oven or on a tawa (griddle) before serving.
NUTRITION VALUE
- Calories: 150-200
- Carbohydrates: 20-25 grams
- Protein: 4-5 grams
- Fat: 7-10 grams
- Fiber: 2-3 grams
