Crispy Matar Kachori: Flaky Indian Pea-Filled Pastries
1 hour 10 minutes
1304 reads
About Crispy Matar Kachori: Flaky Indian Pea-Filled Pastries
Crave a symphony of textures and a burst of Indian spice? Dive into the irresistible crunch of Matar Kachori, a beloved snack featuring flaky pastries filled with a vibrant green pea mixture.These golden-brown delights are deep-fried to crispy perfection, revealing a wonderfully soft interior. Imagine the satisfying contrast – a delicate crunch giving way to a savory, aromatic filling.Easy to make and bursting with flavor, Matar Kachori is the perfect breakfast, brunch, or anytime snack. Elevate your experience with tangy chutneys or a rich potato curry for a truly unforgettable culinary adventure.
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Recipe Time & More
Prep45 minutes
Cook25 minutes
Total1 hour 10 minutes
Ingredients
For the Dough
- 200 gm All-Purpose Flour maida
- 100 gm Semolina sooji
- 1.5 tsp Salt
- 2 tbsp Oil plus more for frying
For the Pea Filling
- 500 gm Peas blanched and crushed, green
- 2 Chillies crushed, green
- 1 tbsp Ginger Paste
- 1/2 tsp Black Salt black salt, or to taste
- 1/2 tsp Salt or to taste
- 1/2 tsp Mango Powder amchur, dry, or to taste
- 1 pinch Asafoetida hing
- 1/2 tsp Fennel Seeds saunf
Instructions
- In a large bowl, combine the all-purpose flour, semolina, salt, and two tablespoons of oil. Mix well.
- Gradually add water and knead until a soft, pliable dough forms. This should take about 5-7 minutes. Kneading develops gluten, which gives the kachori its structure.
- Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to work with.
- Heat two tablespoons of oil in a pan over medium heat. Add the asafoetida and fennel seeds. Once they splutter, add the crushed green peas, green chilies, and ginger paste.
- Sauté the mixture until the peas are dry and most of the moisture has evaporated. This ensures a flavorful and non-soggy filling.
- Spread the pea mixture on a plate to cool completely. Once cooled, stir in the kala namak, salt, and dry mango powder.
- Divide the dough and the pea filling into 20 equal-sized portions. Roll each dough portion into a small circle.
- Place a portion of the pea filling in the center of each dough circle. Carefully bring the edges of the dough together to completely enclose the filling, pinching to seal tightly.
- Gently flatten each filled dough ball into a disc, ensuring the filling remains sealed inside.
- Heat oil in a deep fryer or large pot over medium heat. Carefully slide the kachoris into the hot oil, a few at a time, ensuring not to overcrowd the pot.
- Fry the kachoris until they puff up and turn golden brown and crispy, turning them occasionally for even cooking. For extra crispy kachoris, you can double fry them as described below.
- For extra crispy kachoris, fry them once until they puff up but remain pale. Remove from the oil and set aside.
- Increase the heat to medium-high. Return the partially fried kachoris to the hot oil and fry again until they are golden brown and intensely crispy.
- Serve the hot Matar Kachoris immediately with your favorite chutney or curry.
Recipe Notes
Good To Know
- For an extra flaky crust, add a tablespoon of hot oil (known as "moyan") to the flour while kneading the dough—this helps create delicate layers during frying.
- If you prefer a spicier filling, coarsely crush a few whole black peppercorns and fennel seeds with the peas for a subtle aromatic heat and a traditional touch.
- To make ahead, prepare and freeze uncooked stuffed kachoris on a tray; once frozen, transfer to a zip-top bag. Fry directly from frozen on medium heat, adjusting frying time for even crispiness.
- For a vegan-friendly version, ensure to use oil instead of ghee and serve with dairy-free chutneys such as fresh coriander-mint or tamarind date chutney.
Expert Tips
- Don't overcrowd the pan while frying the kachoris. This will lower the oil temperature and result in soggy, oily kachoris. Fry in batches for best results.
- For a richer flavor, consider adding a pinch of asafoetida (hing) to the dough. It adds a savory depth and aids in digestion.
- Serve hot kachoris with your favorite chutneys and a side of masala chai for a complete and satisfying experience.
Storage Instructions
- Store leftover kachoris in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven or air fryer for a few minutes to restore crispness.
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Recipe Nutrition
Calories: 55432kcalCarbohydrates: 38gProtein: 5gFat: 6250gSaturated Fat: 938gPolyunsaturated Fat: 1593.6gMonounsaturated Fat: 3187.2gSodium: 855mgFiber: 1g
Uma Singhania
Articles: 1
6 Comments
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This looks fantastic! Appreciate the share.
This looks perfect! Thanks for posting.
This looks so inviting! I’m eager to try it.
I’m eager to make this recipe!
I love this… Specially when it is made by you, Maa…
My favorite… Yay!