Matar Kachori
Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main course meal.
For Dough
- 1 cup All Purpose flour (plain flour or Maida)
- 1/4 tsp salt
- 2 tbsp oil
- 1/2 cup approx. 1/2 cup chilled water
Filling
- 1 cup green peas, I am using frozen peas
- 1 tsp oil
- 1 tbsp coriander powder (dhania)
- 1 tsp fennel seed powder (saunf)
- 1 tsp red chili powder
- 1 tsp ginger shredded
- 1/2 tsp mango powder (amchur)
- 1/2 tsp salt
To Make Dough
Add the flour, salt, and oil to a bowl and mix it well.
- Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
- Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
- While stir frying the peas mash them with spatula.
- Let the filling cool to room temperature.
To Make Kachoris
Take the dough and lightly knead it. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make it into about a 2-inch circle. Leaving the center, a little thicker than the edges around. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
- Let the filled balls sit for 3 to 4 minutes before pressing.
- Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
Heat about 1-1/2 inches of oil in a frying pan on medium heat. To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slowly.
Do not overcrowd the kachoris in a frying pan, fry them on medium heat. After they are puffed, slowly turn them over.
- It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
If the kachoris are fried on high heat, they will get soft and will not be crispy.
Serving suggestions
Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
Comments
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Wolfgang
November 20, 2019 at 5:51 pmHello Manjula,
sounds like a very nice recipe and I’d like to give it a go. I am not sure whether I can get mangopowder in Germany – can you use fresh Mango instead (they’re eysier to get). What quantity should I use – if possible?
Warm regards,
Wolfgang
Manjula Jain
November 20, 2019 at 10:54 pmWolfgang, use a few drops of lemon juice
Monica
August 1, 2016 at 3:52 amMs. Manjula, this was the first thing I’ve made and even though mine aren’t as pretty as yours, it was delicious. I accidentally ate them all before my husband came home!
aparna
November 17, 2015 at 9:48 amdear manjula mam. ur recipes are really very tasty and easy to make at home. mam this comment is only to present gratitude to for ur precious time u spend for this . THANKS.
Kavita Shivani
June 29, 2015 at 4:53 amThankyou maam for sharing your recipes! I had tried Mawa Kachori and they came out so well…will surely try all your recipes one by one! 🙂
Reena
May 23, 2015 at 10:35 amI use fresh peas for the filling and use it as filling for pizza….very tasty..
Anjali
April 17, 2015 at 12:27 amHi Manjula,
Can we replace mutter with anything else?
shilpa
February 25, 2015 at 10:54 amHi aunty
ur receipes r very simple to make yet delicious. Can u pls explain why we took chilled water instead of warm water to make dough.
Manjula Jain
February 25, 2015 at 12:08 pmshilpa, Making dough using warm water make the crust crispy and using chilled water gives the crust flaky.
Matar Kachori | Recipes of India
January 22, 2014 at 9:32 pm[…] Matar Ke Kachori | Majulaskitchen.com […]
bhavana
April 10, 2013 at 4:40 amsuper thanks for this beautiful recipe.just had it and it tasted even better than chaat shops.
kushy
March 31, 2013 at 1:23 amHi ,
I love to have this.I am looking for this recipe.Thanks for sharing this recipe.
Alessia Lotus
February 22, 2013 at 10:21 amHello,
today there is a lot of snow for us (Northern Italy) and I thought I’d take advantage of this time to practice with the recipes of Manjula.
I cooked this recipe, the preparation is very simple.
I followed all the instructions of the video Manjula.
The flavor is very good, but I understand that the dough should be very thin, altriementi risulata too hard.
Instead, I tried to make thin sheets and were very soft.
I’m really happy to have prepared this Mattar Ke kachori!
I will try the second version, filled with moong daal.
Namaste’ ! ^_^
nikki
January 20, 2013 at 11:17 amDo you use fresh or frozen peas in this recipe?
Manjula Jain
January 20, 2013 at 8:53 pmNikki,
I used frozen peas
rashmi
December 11, 2012 at 3:25 pmcan we make these kachories one day before the party……. please reply as i want to make these for my christmas party…thx
Manjula Jain
December 12, 2012 at 9:13 amRashmi,
Answer is yes one day before but do not stack and spread it over cookie sheet and heat in oven for few minutes at 250F.
Jeny S Leejoy
November 12, 2012 at 10:04 pmHi,
Yesterday I tried this mutter kachori recipe..It worked out out well.Both me and my husband loved it a lot…I had even tried the carrot halwa recipe too…it was really delicious..we luvd it…thank u….
Anusha Madhavan
October 17, 2012 at 6:03 pmDear Manjula Madam,
Tried your Mattar Kachori recipe today and it came out well. Compared to the hard and stale kachoris in the Indian Stores, the fresh kachoris were so yummy !!
I would not have dared to try Kachoris at home if not for your simple recipe along with clear video demonstration. Thank You so much !!!
Also, successfully tried your besan ladoo recipe recently.
Wishing you a long, happy & Tasty life with good health & may you enjoy life the way all of us enjoy your recipes 🙂
P.S. Our 5 year old daughter is a BIG fan of your videos !!
Warm Regards,
Anusha Madhavan
Mattar Ke Kachori (Spicy Puff Pastry) « elfjeskruid
October 14, 2012 at 6:10 am[…] receptje is weer te volgen op de website van Manjula. Zoals altijd had ik weer minder water nodig voor het deeg. Dit is goed voor 12 […]
shweta
June 7, 2012 at 10:42 amHello Aunti,
I am a big fan of ur recipes n the way u demonstrate them, makes cooking look very simple and easy. I have tried quite a lot of ur recipes and out of those, veg biryani has now become my signature dish and tamarind chutney, my signature chtney.. 🙂
Thanks to u for that.
I tried the matar kachauris earlier and they came out really good. Will cook them today as well for my parents ;).
Thank you agn and all the best to u for all your endeavours.
Kind regards,
Shweta
Somnath Mukerjee
February 26, 2012 at 8:48 pmHi,
I have a question. In all the kachories that you make, you are using chilled water to knead the dough. Is there any special reason for it or normal water will be fine? I have even heard of people kneading the dough in slightly warm water to make it softer. I am just curious. Accordingly I will prepare my kachoris.
Thanks a lot for the great recipes.
Somnath
Aaradhana
January 7, 2012 at 9:26 pmI tried Matar Kachori today…it was really delicious..my husband enjoyed it a lot.Thanks for gr8 recipe
nika
December 1, 2011 at 3:42 pmThe matar kachori recipe is really good, easy and quick and the result was absolutely divine!
Rajyalakshmi
November 10, 2011 at 9:14 amI used this filling to make peas paratha and they are delicious. Thankyou.
Mandip
September 13, 2011 at 6:12 amHi,
I was wondering if the matar kachoris can be kept in the freezer when they are small balls. Like how samosas are freezed for couple weeks.
Thk U 4 this all the other recipies.
Manjula Jain
September 14, 2011 at 10:57 pmMandip,
Yes you can do that.
Arti
August 21, 2011 at 10:59 pmI loved the matar kachori . Thanks for sharing the recipe.
Anita
July 15, 2011 at 9:25 amHi,
i learned Moong dal ka Halwa from your website and it came out very well. everyone liked it. i am trying to learn more recipe now from ur website. Thank you so much.
Pabs
May 30, 2011 at 10:19 pmSaw your recipe on you tube and tried it. I knew it will be good , But never expected my dad to say its the best kachoris he’s ever had! Thanks a ton
vandana
May 26, 2011 at 1:20 pmhi aunty can i perserve this kazhori on room temp for 12hrs
Manjula Jain
May 26, 2011 at 5:18 pmVandana,
Yes you can store them for 2-3 days.
priti
April 18, 2011 at 1:50 pmBy doing such a great favor you are making so many young girls and their husbands so happy. thanks.
shailee
March 21, 2011 at 12:47 pmthank u for this easy n classic recipe….followed your instruction step by step…n they turned out to be really great…although it took me longer to fry them…i think becoz of the type of hob we have…prepared this sunday for holi brunch…thanks a lot
Neha
March 21, 2011 at 9:24 amI made this recipe for our potluck and served with green chutney …i made them first time but they were delicious… everybody loved it…..thank you so much for sharing your recipe. 🙂
Anita Gupta
March 10, 2011 at 1:45 amhi Manjula
i have tried shahi tukda its very yum.. i have learm from you from the net..
thnaks to be there. i am trying now more thing .my husband is getting impressed from me every day…….
Bhavika
December 26, 2010 at 10:15 pmHello Aunty,
Can these kachoris be made with wheat flour ?
Please let me know .
Renee
December 13, 2010 at 12:07 amH i Manjula,
i just wanted to say thanks for all your wonderful recipies. I am learning how to cook Indian foods and you are a great person to learn from 🙂
Thanks again
Preethi
October 20, 2010 at 4:27 pmHi Manjulaji…What do you do with the leftover oil after frying such snacks, puris etc…can we use it again?
Sal
October 15, 2010 at 2:32 pmhello..
i cannot thank you enuff manjula aunty for making a decent cook out of me.. the credit goes solely to u … i hav made so so many dishes only bcoz of ur videos.. ur recipes r super easy and turn out to be really delicious everytime..
i jus finished makin these matar kachoris..
i took one measured cup of maida.. and followed d recipe to the t.. yet sumhow i yielded only 3 medium sized kachoris.. wat must hav gone wrong.. i thought maybe i made very big ones.. but in size they r even smaller thn d ones in d video.. so then i quickly made d dough again n then again cud yield only 4 medium sized kachoris.. and i hav some of the matar masala left… plz tell me wat im doing wrong.. i would really appreciate it..
sapna
October 6, 2010 at 9:57 amLovely recipe… surely will try them shortly
Anjali Chaubal
September 16, 2010 at 3:33 pmVery nice recipe…I made for our tea party and it was delicious..thanks manjulaji..
Shubha Satish
September 15, 2010 at 11:56 amDear Manjula,
I tried the kachoris today.I followed exactly what you had told and watched the video twice.Then I tried making the kachoris,it puffed up but did not turn golden brown.What should be done to turn it golden brown?
Deepika
September 3, 2010 at 10:14 pmvideo was a lot helpful. thanks for sharing this receipe 🙂
Mili
September 3, 2010 at 12:52 pmNice Recipe.thank you Auntyji.could u tell me aunty from where you buy this type of kadai?
Premila
September 3, 2010 at 12:47 amLooks good. I like to dal kachoris and was wondering if you a recipe for that.
Minata
October 10, 2016 at 6:37 pmCan I try with dry peas instead of green peas… Cause green peas unavailable here… Reply please…
Manjula Jain
October 10, 2016 at 8:59 pmMinata, dry green peas will work
Likes2Eat
September 2, 2010 at 3:45 pmWhat is the reason for having the oil at a low temperature?
Looks yummy!
nupur
September 2, 2010 at 10:42 amNice video,i make paratha like this with wheat flour:)
🙂
Hari Chandana
September 2, 2010 at 8:43 amVery nice recipe.. thank you !!
Shivani
September 2, 2010 at 12:09 amLiked the way you presented, and video makes it simple to understand. good work 🙂