Crispy Matar Kachori: A Classic North Indian Snack Recipe
1 hour
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About Crispy Matar Kachori: A Classic North Indian Snack Recipe
Warm up your winter days with the irresistible flavors of Matar Ki Kachori, a beloved North Indian snack. These golden, flaky pastries are filled with a vibrant spiced green pea mixture and are the perfect accompaniment to a steaming cup of chai. This recipe brings back cherished memories of family gatherings and cozy winter mornings.Imagine the satisfying crunch of the kachori shell giving way to the aromatic spiced peas inside – a true taste of home. This recipe is a simple yet rewarding experience, ideal for both experienced cooks and those new to Indian cuisine. Learn to make these delightful kachoris and share the warmth and deliciousness with your loved ones!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
- 2 cup Peas green
- 2 cup Whole Wheat Flour whole
- Chilli finally chopped as per taste, green
- 1 tsp Ginger finally chopped optional
- 1/4 tsp Cumin Seeds or jeera jeera
- 1 pinch Asafoetida hing, or heeng heeng
- 2 tsp Fennel Seeds or sauf moti sauf
- 2 tsp Coriander dhania, or dhania dhania
- 8 Peppercorns black, or mirch kali mirch khadi
- 1.5 tsp Salt or as per taste
- 2 cup Vegetable Oil for deep frying
- 2 tbsp Vegetable Oil or cooking, or flour, or peas for flour kneading cooking peas
- 1 tsp Mint Leaves dried
Instructions
Prepare the Matar Filling
- Heat oil in a pan. Add cumin seeds and asafoetida; sauté briefly. Add ginger and green chilies; sauté for a minute. Add peas, fennel seeds, coriander powder, black pepper, salt, and mint leaves. Cook covered for 6-7 minutes, stirring occasionally, until peas are tender.
- Let the mixture cool completely and then mash lightly with a fork or potato masher. Set aside.
Prepare the Dough
- In a large bowl, combine whole wheat flour and salt. Add oil and rub it into the flour until it resembles breadcrumbs. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover and let it rest for at least 15 minutes.
Assemble and Fry the Kachoris
- Divide the dough into small balls. Roll each ball into a 3-inch circle. Place a teaspoon of the pea filling in the center.
- Bring the edges of the dough together, pinching to seal completely. Gently flatten the ball again to 4-5 inches in diameter, ensuring the filling doesn't break through.
- Heat oil for deep frying in a heavy-bottomed pan or kadai. Carefully place the kachoris in the hot oil, ensuring not to overcrowd the pan. Fry, turning occasionally, until golden brown and crispy (about 3-4 minutes per side).
- Remove the kachoris and drain on paper towels to remove excess oil.
- Serve hot with your favorite chutney or pickle.
Recipe Notes
Expert Tips for Perfect Matar Kachoris
- For extra flaky kachoris, add a teaspoon of ghee (clarified butter) to the dough.
- Don't overcrowd the pan while frying; fry in batches to ensure even browning and crispiness.
- If the filling is too wet, let it dry slightly before using it. Excess moisture can make the kachoris soggy.
- Serve immediately for best taste and texture. Leftovers can be stored in an airtight container at room temperature for a day or two, but reheat gently to retain crispness.
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Recipe Nutrition
Calories: 1244kcalCarbohydrates: 46gProtein: 6gFat: 117gPolyunsaturated Fat: 35.1gMonounsaturated Fat: 70.2gSodium: 855mgFiber: 2g
Tanu Nigam
Articles: 81
6 Comments
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Such a perfect dish! Thank you.
Looks so mouthwatering! Thanks for sharing.
This looks incredible! I need to try it.
This is awesome! Can’t wait to cook it.
Absolutely delicious! Thanks for sharing.
Nothing can beat the aroma and sweet taste of Fresh Green peas during Winters. I think winter is not complete if we don’t indulge in this dish. Thanks for sharing.