Indian cuisine is a celebration of taste, texture and aroma – and the most loved snacks are stuffed with pea kachori, a crisp, flaky pastry with a spicy green pea. Popular in northern India, especially during winter, this dish brings a delightful crunch to heat, comfort and table. In this blog, we will explore the step-by-step recipe to make pea kachori at home, with expert tips, variations and amazing health benefits.
What is Matar Kachori?
Matar Kachori (Curie Per) is a deeply fried Indian snack made of all-purpose flour (maida) flour, filled with spicy green peas (peas) stuffing. Unlike plain kachori, in which lentils or potatoes may be filled, this version provides a seasonal turn and is usually served with tamarind chutney, coriander chutney or a simple potato curry.
Ingredients Required for Matar Kachori
For the Dough:
- All-purpose flour (maida) – 2 cups
- Semolina (sooji) – 2 tablespoons (for extra crispiness)
- Salt – ½ teaspoon
- Carom seeds (ajwain) – ½ teaspoon
- Ghee or oil – 3 tablespoons (for moyan)
- Water – as required
For the Stuffing:
- Fresh or frozen green peas – 1½ cups
- Green chili – 1 (finely chopped)
- Ginger – 1-inch piece (grated)
- Fennel seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Asafoetida (hing) – a pinch
- Coriander powder – 1 teaspoon
- Cumin powder – ½ teaspoon
- Garam masala – ½ teaspoon
- Amchur (dry mango powder) – 1 teaspoon
- Salt – to taste
- Oil – 2 tablespoons
For Frying:
- Oil – for deep frying
Step-by-Step Recipe
Step 1: Prepare the Dough
- In a large mixing bowl, add all-purpose flour, semolina, salt, carom seeds, and ghee/oil.
- Rub the mixture between your palms to evenly distribute the fat.
- Slowly add water and knead into a semi-soft dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Step 2: Make the Stuffing
- Boil or steam green peas until soft. Let them cool and then mash coarsely.
- Heat oil in a pan. Add cumin seeds, fennel seeds, and a pinch of hing.
- Add green chili and grated ginger, sauté for a minute.
- Add mashed peas and stir well.
- Now add all the dry spices—coriander powder, cumin powder, garam masala, amchur, and salt.
- Cook on low flame for 5–7 minutes until the mixture dries out and leaves the sides of the pan.
- Let the mixture cool completely before stuffing.
Step 3: Shape the Kachoris
- Divide the dough into small lemon-sized balls.
- Roll each ball into a small disc (about 3 inches in diameter).
- Place a spoonful of stuffing in the center, bring the edges together, and seal tightly.
- Flatten gently and roll lightly to form a thick kachori (do not press too much).
- Repeat for all the dough balls.
Step 4: Fry the Kachoris
- Heat oil in a deep pan or kadhai over low-medium flame.
- Drop 2–3 kachoris at a time. Do not overcrowd the pan.
- Fry on low flame until they puff up and turn golden brown on both sides.
- Drain excess oil using tissue paper.
Serving Suggestions
Matar Kachori is best enjoyed hot and crispy. Serve it with:
- Tamarind chutney
- Mint-coriander chutney
- Aloo sabzi (spicy potato curry)
- Chai (for a tea-time treat)
You can also serve them with curd and chutney as a chaat-style dish.
Tips for Perfect Matar Kachori
- Resting the dough: Don’t skip the resting time; it helps in making the kachori soft and flaky.
- Low flame frying: Always fry on low to medium flame for even cooking and to avoid raw centers.
- Moisture in stuffing: Ensure the stuffing is dry, or else the kachori might break or turn soggy.
- Proper sealing: Seal the edges well to prevent the filling from spilling while frying.
Variations of Matar Kachori
- Baked Version: For a healthier alternative, bake the kachoris at 180°C for 25–30 minutes until golden brown.
- Whole Wheat Kachori: Replace maida with atta (whole wheat flour) for a more nutritious version.
- Paneer Matar Kachori: Mix mashed paneer with peas for a richer filling.
- Dry Fruit Matar Kachori: Add finely chopped cashews, raisins, and nuts to the filling for a festive touch.
Health Benefits of Matar Kachori (When Moderated)
Although deep-fried, when made mindfully, Matar Kachori can offer several nutritional benefits:
1. Green Peas – A Powerhouse of Nutrition
- Rich in Protein: Green peas are an excellent plant-based protein source, which helps in tissue repair and muscle health.
- Fiber-Rich: Aids in digestion and promotes a healthy gut.
- Vitamin Boost: Contains vitamins A, C, and K, essential for immunity and bone health.
- Low in Calories: When cooked without too much oil, peas are naturally low in fat.
2. Spices for Metabolism
- Spices like ginger, cumin, and fennel not only add flavor but also boost digestion and metabolism.
3. Satiety and Energy
- Being carbohydrate-rich, kachoris provide instant energy, making them ideal for breakfast or an evening snack.
4. Homemade is Healthier
- Compared to store-bought snacks, homemade kachoris are free from preservatives and unhealthy trans fats.
How to Make Matar Kachori Healthier
If you’re concerned about calories, here are some smart tips to make your kachori healthier:
- Use Air Fryer: A great way to enjoy crispy texture without deep frying.
- Substitute with Olive Oil or Mustard Oil: These oils are heart-healthy options.
- Add Millet Flour or Oats: Mix them with maida for added nutrition.
- Serve with Curd or Mint Dip: Instead of fried accompaniments, opt for probiotic-rich curd or herbed yogurt.
Conclusion
Matar Kachori is more than just a snack—it’s a nostalgic comfort food that brings families together. Whether served on chilly winter mornings or as a festive treat, this crispy delight never fails to please the palate. While it’s indulgent by nature, thoughtful preparation can make it a healthier choice. By incorporating green peas and homemade spices, you not only enhance flavor but also boost the dish’s nutritional value.
So, this weekend, try making Matar Kachori at home and savor the joy of authentic Indian cooking, crispy from the outside and bursting with flavor on the inside!
