In this video, we show you how to make the perfect Crispy Matar Kachori at home! This popular North Indian snack features a flaky, golden-brown outer layer (khasta) filled with a spicy and flavorful green peas mixture . It’s the ultimate winter special treat, best enjoyed with a hot cup of masala chai or tangy tamarind chutney .
We’ll walk you through step-by-step, from kneading the perfect dough to making a dry, aromatic stuffing that ensures your kachoris puff up beautifully without getting soggy .
Recipe:
For the Dough (Outer Cover):
· 1 cup All Purpose Flour (Maida)
· 2-3 tbsp Ghee or Oil (for flakiness/moyan)
· ¼ tsp Salt
· Water (lukewarm), as needed to knead a stiff dough
For the Matar Filling (Stuffing):
· 1 cup Fresh or Frozen Green Peas (coarsely crushed)
· 1 tbsp Oil
· ½ tsp Cumin Seeds (Jeera)
· ¼ tsp Asafoetida (Hing)
· 1 tsp Ginger Paste
· 1 tsp Green Chilli Paste
· ½ tsp Turmeric Powder
· 1 tsp Red Chilli Powder
· ½ tsp Dry Mango Powder (Amchur)
· 1 tsp Garam Masala
· 1 tbsp Besan (Gram Flour) – to dry out the mixture
· Salt to taste
Other Ingredients:
· Oil for deep frying
Method:
1. Prepare the Filling: Heat oil in a pan. Add cumin seeds and hing. Add ginger-green chilli paste and sauté. Add the crushed peas and all dry spices (turmeric, chilli powder, amchur, garam masala, salt). Cook until the mixture dries up. Sprinkle besan to absorb any remaining moisture and bind the filling. Let it cool completely .
2. Knead the Dough: Mix flour, salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Gradually add lukewarm water to knead a stiff dough. Cover and rest for 20-30 minutes .
3. Shape the Kachoris: Divide the dough into small balls. Flatten a ball, place a portion of the pea filling in the center, and seal tightly. Gently flatten the stuffed ball with your fingers (avoid using a rolling pin, as it can cause breakage) .
4. Frying: Heat oil in a deep pan. The oil should be medium-hot (not smoking). Gently slide in the kachoris and fry on low-medium flame until golden brown and crisp. This ensures they cook from the inside without burning .
Pro Tips for Perfect Kachoris:
· Dry Filling is Key: Ensure the peas stuffing is completely dry. If it's wet, the kachori won't puff up and may burst while frying .
· Dough Consistency: The dough should be firm. If it is too soft, the kachoris won't be flaky .
· Oil Temperature: Always fry on low to medium heat. If the oil is too hot, the outer crust will cook too fast, leaving the inside raw .
Serving Suggestions:
Serve hot with Aloo Sabzi (Potato Curry), Green Chutney, Tamarind Chutney, or a piping hot cup of tea .
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