Matar Kachori is a delicious North Indian deep-fried snack that features a crisp, flaky exterior and a savory green pea filling. Often enjoyed during festivals or served as a special weekend treat, these kachoris are both satisfying and flavorful. The spiced filling of mashed green peas sautéed with aromatic Indian spices brings a burst of taste in every bite, while the crisp dough made from all-purpose flour creates the perfect shell. Serve them hot with tamarind or mint chutney for a crowd-pleasing appetizer or tea-time snack.

FULL RECIPE

Ingredients

1.For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 cup ghee or oil
• 1/2 teaspoon salt
• Water (as needed to knead a soft dough)

2.For the Filling:

• 1 1/2 cups green peas (fresh or frozen)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon asafoetida (hing)
• 2 green chilies, finely chopped
• 1 tablespoon grated ginger
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon dry mango powder (amchur)
• Salt to taste
• 2 tablespoons chopped coriander leaves

3.For Frying:

• Oil for deep frying

Directions

1. Prepare the Dough: In a mixing bowl, combine all-purpose flour and salt. Add ghee or oil and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Cook the Filling: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add asafoetida, chopped green chilies, and grated ginger. Sauté for a minute.
3. Add the green peas and cook for 4–5 minutes, or until they soften. Mash lightly with a spoon or potato masher.
4. Add turmeric, red chili powder, coriander powder, garam masala, amchur, and salt. Cook the mixture until the spices are well-blended and the peas are fully cooked and dry. Turn off heat and stir in fresh coriander. Let the mixture cool completely.
5. Assemble the Kachoris: Divide the dough and filling into equal portions. Take one dough ball, flatten it with your fingers or a rolling pin into a small disc, and place a spoonful of filling in the center.
6. Carefully gather the edges and seal tightly, pinching off any excess dough. Gently flatten the stuffed ball using your palms or rolling pin to form a thick disc. Repeat with the remaining dough and filling.
7. Fry the Kachoris: Heat oil in a deep pan over low to medium heat. Fry 2–3 kachoris at a time, turning occasionally, until they turn golden brown and crisp on both sides. Do not fry on high heat, or the crust may remain uncooked inside.
8. Drain the kachoris on a paper towel to remove excess oil. Serve hot with tamarind chutney, green chutney, or yogurt.

Nutrition Facts

• Calories: 210 kcal
• Carbohydrates: 24 g
• Protein: 4 g
• Fat: 11 g
• Saturated Fat: 2 g
• Fiber: 3 g
• Sodium: 150 mg
• Sugars: 2 g
• Vitamin A: 5% DV
• Vitamin C: 8% DV
• Calcium: 2% DV
• Iron: 8% DV

History and Origin of Matar Kachori

Matar Kachori has its roots in North Indian cuisine, particularly popular in Rajasthan and Uttar Pradesh. Kachoris have been a beloved street food for centuries, traditionally prepared during festivals and special occasions. The use of green peas as the filling offers a seasonal twist to the classic lentil or onion-stuffed varieties. Over time, this snack has transcended regional boundaries and is now enjoyed across India and by Indian communities worldwide.

Nutritional Benefits of Green Peas in the Filling

Green peas, the star ingredient of Matar Kachori’s filling, are packed with nutrients. They provide a good source of plant-based protein, fiber, vitamins A, C, K, and several B vitamins, as well as minerals like iron and magnesium. The fiber helps in digestion and maintaining a healthy gut, while the protein content supports muscle repair and overall energy. Including green peas in the filling makes this fried snack a bit more wholesome compared to other deep-fried options.

The Art of Making Flaky Dough for Kachoris

The dough for kachoris needs to be soft yet firm enough to hold the filling without breaking. Typically made with all-purpose flour and ghee or oil, the trick lies in properly rubbing the fat into the flour to create layers, which results in a flaky and crisp outer shell after frying. Resting the dough allows the gluten to relax, making it easier to roll and shape. Achieving the perfect balance ensures that the kachori is light and crunchy, not dense or chewy.

Spice Profile and Flavor Balance in the Filling

Matar Kachori’s filling showcases a harmony of Indian spices that complement the natural sweetness of green peas. Cumin seeds add earthiness, while asafoetida provides a subtle pungency. The heat from green chilies and red chili powder is balanced by the tanginess of dry mango powder (amchur), and warmth comes from garam masala and coriander powder. This carefully curated spice blend creates a complex flavor profile that is both comforting and exciting to the palate.

Variations of Matar Kachori Across India

While the green pea filling is a popular version, variations exist based on regional preferences and available ingredients. Some regions use urad dal (black gram) or moong dal (mung beans) as the filling, while others incorporate mashed potatoes or mixed vegetables. Sweet kachoris stuffed with jaggery and coconut are also enjoyed in certain parts of India. These variations highlight the versatility of kachori as a dish adaptable to different tastes and occasions.

Serving Suggestions and Popular Accompaniments

Matar Kachori is best served hot to enjoy its crispy texture and flavorful filling. It pairs wonderfully with tangy tamarind chutney, refreshing mint-coriander chutney, or cooling yogurt (raita). Adding a sprinkle of sev (crunchy chickpea flour noodles) and chopped onions on the side enhances the eating experience. This snack is commonly enjoyed with a cup of masala chai, making it an ideal teatime treat.

Tips for Perfect Frying and Oil Temperature

Frying kachoris at the right temperature is crucial for a crispy and fully cooked snack. If the oil is too hot, the kachoris brown too quickly on the outside but remain uncooked inside. Conversely, oil that is too cool will result in greasy and soggy kachoris. Maintaining medium-low heat allows the dough to cook evenly while achieving a golden-brown, flaky crust. Using a deep, heavy-bottomed pan and a thermometer can help monitor the oil temperature for best results.

Storage and Reheating Advice

Matar Kachoris are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate them for 2-3 days. To reheat, bake in an oven or air fryer at medium heat to restore crispness without making them oily or soggy. Avoid microwaving as it tends to make the kachori chewy and lose its flaky texture.

Healthier Alternatives and Baking Option

For those seeking a healthier version, Matar Kachoris can be baked instead of deep-fried. Using a light brush of oil and baking at a high temperature can produce a crispy exterior with less fat. Additionally, whole wheat flour can be used in the dough to increase fiber content. Reducing the amount of oil in the filling and avoiding excess frying oil can make this snack more diet-friendly while retaining its delicious flavors.

Cultural Significance and Festive Occasions

Kachoris, including matar kachori, hold a special place in Indian festivals and celebrations. They are commonly prepared during Diwali, Holi, and family gatherings. Serving these snacks is seen as a gesture of hospitality and joy. Sharing kachoris with guests or neighbors reflects the warmth and community spirit inherent in Indian culture. Their presence at festive tables adds both flavor and tradition to the celebrations.

Conclusion

Matar Kachori is much more than a crispy fried snack; it is a flavorful representation of Indian culinary artistry that blends simple ingredients into a harmonious dish. From the delicate flaky dough to the vibrant spiced green pea filling, every element reflects careful preparation and tradition. Whether enjoyed as street food or served during festivities, matar kachori offers a delightful balance of taste, texture, and aroma that continues to captivate food lovers. Its adaptability and comforting flavors ensure it remains a cherished treat across generations.