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Matar Kachori Recipe

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Matar kachoris are famous Indian street food specially in North India in places like Uttar pradesh, Delhi, Rajasthan etc. Kachoris are also made with moong dal or Urad dal filling. There is a sweet version of the kachori too which is made with coconut and sugar filling. One of my favorite is kachori filled with spicy green peas.

matar kachori
I have shared a step-wise recipe and pictures for it so that it is easier to follow while making it. I hope you all enjoy making it and enjoy street food at home.
Serve these matar kachori drizzled with some hari chutney, sev and sweet tamarind Chutney. 

 

matar kachori4

 

matar kachori recipe
5 from 5 votes
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Matar Kachori

Course Snack
Cuisine Indian
Keyword snack
Prep Time 20 minutes
Cook Time 30 minutes
Servings 20 kachoris
Author Priya Shiva

Ingredients

  • All purpose flour/maida - 2 cups
  • Semolina/sooji - 2 tsp
  • vegetable Oil - 7 tbsp
  • Green peas - 1 cup
  • Dry Mango Powder/amchur powder - 1 tsp
  • Dry coriander powder/dhaniya powder - 1/2 tsp
  • Red chilli Powder - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Fennel Seeds/Saunf - 1 tsp
  • Cumin Seeds - 1 tsp
  • grated ginger - 1 tbsp
  • Salt as per taste
  • Vegetable oil for deep frying

Instructions

  1. Sift all purpose flour and add semolina, 6 tbsp oil and salt to taste in a mixing bowl. Mix it well. You will get bread crumb like mixture.

  2. Add water little by little and form a soft dough and cover it with a damp muslin cloth and keep it aside for 20 minutes.

  3. Boil the peas in some water till they are soft and cooked. Strain the water and mash them coarsely.

  4. Add 1 tbsp oil and cumin seeds in a frying pan and when cumin seeds crackle, add ginger and fennel seeds and saute for few seconds. Add the boiled peas, turmeric powder, amchur powder, coriander powder, red chili powder, salt, and mix it well for few minutes on low flame. Transfer the content in a bowl and keep it aside.

  5. Make equal sized balls from the dough. Roll it in a round shape using rolling pin and add some of the stuffing in the center. Bring all the edges together and close it. Roll it carefully again to flatten it without breaking it and press on the center.  

  6. Heat oil in a pan and drop a small piece of dough to the oil. If it comes immediately to the surface, then oil is ready for frying. Fry the kachoris on medium flame till they become golden on both sides and crispy.

Recipe Notes

Deep fry the kachoris in low to medium flame so that it gets cooked well.

Yum

Comments

  2. Francene Stanley says

    5 stars
    This sounds surprisingly easy. What a unique way to make delicious hand-held food. It would equate to a Cornish Pastie from England, although that contains meat and is baked rather than fried.

  8. Hadia says

    Priya; this is a must try. I can find all the ingrédients here in Kinshasa. Thank you for posting

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