Matar Kachori

If you know me well you also know how I hate deep fried stuff – both making and having. Often times when I tell this to people, I get raised eyebrows especially since they think it is because I am too health conscious. And I have to agree that it is true to a major extent. Other than that, it is really the strong smell of hot oil while frying food that I can’t stand.  For the same reason, I don’t enjoy deep fried food too. Invariably this only means one thing – that your spouse is supposed to like everything you dislike. So the husband loves fried food. And this blog is the proof that I try some stuff, just for his sake 😀

Kachori is a North Indian delicacy, a flaky pastry filled with savory stuffing deep fried for a good measure usually topped with spicy mint chutney and sweet tamarind chutney. It had been a long time wish of mine to make this at home, mainly because my husband loves it. In most of the street side eateries and chaat shops, dal kachori is quite popular. And so is onion kachori. But my heart was set on Matar Kachori ever since I heard about it in one of the television soaps (yes! I used to love watching Yeh Rishta Kya Kehlata Hai once upon a time). I read about it quite a lot and then duly forgot about it.

With fresh green peas now in abundance, my fridge is stocked up with de-shelled green peas. And few days back when I was itching to cook something new, husband suggested that I make Kachoris. He got me excited with the idea so much that I started the prep work immediately, although we were only going to have these for dinner. It was super therapeutic to make these kachoris and especially fry them (yes that’s me talking!). On slow flame, I kept cooking them until they were fluffy and golden brown. They were so tasty that we ended up having all of them for our evening snacks! Let me warn you now, when you make these at home you will be addicted to these goodies.

To Make Matar Kachori

  • Servings: 8 Kachoris
  • Time: Prep Time – 20 mins + Cook Time – 30 mins
  • Difficulty: Medium
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What I Used –
For the Matar/Green Peas Stuffing –
  • Fresh Green Peas, 1 cup
  • Oil, 1 tsp
  • Jeera/Cumin Seeds, ½ tsp
  • Ginger Garlic Paste, ¼ tsp
  • Red Chilli Powder, ½ tsp
  • Coriander Powder, ¼ tsp
  • Cumin Powder, ¼ tsp
  • Garam Masala Powder, ¼ tsp
  • Turmeric Powder, ¼ tsp
  • Chaat Masala, ¼ tsp
  • Salt, as needed
For Kachori –
  • Whole Wheat Flour, ½ cup
  • All Purpose Flour, ½ cup
  • Hot Oil, 1 tbsp
  • Salt, as needed
  • Oil, for deep frying
  • Water, as needed
 

Here is the step by step detailed pictorial recipe – 

Prep Work –

1. If using frozen green peas, thaw them and add them to a microwave safe bowl.

2. Microwave on high for 3-4 mins until the peas are cooked. Alternatively blanch them in hot water for 5 mins. Remove from water.

3. Slightly mash the cooked green peas until they are mushy. Set aside.

How I Made –

1. In a bowl, add all-purpose flour, whole wheat flour, salt and hot oil. Mix roughly until the dough is crumbly.

2. Add water little by little and knead the dough so that it comes together.

3. The dough must be soft but firm and pliable. Cover it with kitchen towel and set it aside for 5 mins.

4. Meanwhile, heat 1 tsp oil in a pan and add cumin seeds. As they splutter, add mashed green peas. Stir fry for a couple of minutes.

5. Add all the masala powders – red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder and salt.

6. Stir fry for a couple of minutes and add ginger garlic paste and fry for another 3-4 mins on low flame.

7. Finally add chaat masala and cook for another minute. Remove from heat.

8. Let the green peas masala cool down completely.

9. Meanwhile, make equal sized balls out of the prepared dough. Take a ball of a dough and dust it lightly with flour.

10. Working through the edges, roll the dough into a small circle.

11. Place a tbsp. (or more) of the green peas masala at the center.

12. Cover the masala by sealing in the dough from the edges to the center.

13. If required dust some flour and roll them slightly. Repeat this with rest of the dough.

14. Heat oil for deep frying and once hot, set the flame on lower side of medium. Gently drop the prepare Kachori into hot oil (sealed side facing up)

15. Gently push hot oil onto the top of the kachori using the slotted spoon. As hot oil is sprinkled from the sides, the Kachori puffs up from the center. Until it is completely raised in the center, don’t stop pushing hot oil from sides onto the Kachori.

16. Turn and fry on the other side on the low flame. When both the sides are golden brown, remove Kachori from oil and drain extra oil on tissues. Repeat the same with rest of the Kachoris.

17. Serve hot with mint chutney or tamarind chutney or tomato ketchup.

 

Note –
  • It is essential to add hot oil to the flours in order to get flaky pastry. Instead of oil, ghee/clarified butter can be used.
  • Instead of using whole wheat flour and maida/all purpose flour, use either one completely.
  • This recipe works the best with fresh or frozen green peas.
  • For binding the masala, 1 tbsp of gram flour/besan can be used. Roast it well along with the masala if using. I didn’t use any.
  • Adjust spices as per preference.
  • Don’t over stuff the kachoris as the masala can spill when frying.
  • The temperature of the oil is very important to get flaky pastry on kachori. Too low, the Kachoris wont turn crisp. Too hot, kachoris wont cook. Drop a small piece of dough and if it comes up immediately, that’s the right temperature.
  • If the kachoris are browning too quickly, then lower the temperature. If they are not rising up in the center, increase the temperature slightly.

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Taking this to Fiesta Friday #160. The co-hosts this week are Anugya @ Indian Curry Shack and Margy @ La Petite Casserole 🙂

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