Matar Kachori is a flaky kachori stuffed with spiced matar masala. The flaky outer shell makes this an excellent snack to enjoy during Tea Time.
The next snack from Rajasthan is the matar kachori where the fresh peas is ground and cooked with spices to make a spicy filling inside the flaky outer maida shell. Kachoris are a popular snack from North Indian states and while these seem be available all over the northern states, few like these matar kachoris, pyaz kachoris, mawa kachoris are very popular from Rajasthan.
I had got the third week dishes done and was lagging behind for this week, especially the Rajasthan dishes. So I had to club everything together and cooked over Sunday. All the snacks disappeared by the evening. I was so glad when Peddu had these kachoris and wanted me to make another batch right away. I said he surely needs to wait until I complete the list to make these again.
This makes a delicious Tea Time Snack and if you more ideas, then check out other Tea Time Snacks.
Week 1 – Sweets (Indian Halwas)
Week 2 – Snack from the same State (Rajasthan)
Pin this for Later!Step By Step Pictures to make Matar Kachori
Matar Ki Kachori | How to make Matar Kachori
For Kachori Dough:
1 cup All Purpose Flour / Maida
Salt to taste
2 tsp Cooking Oil
1 tbsp Ghee
1 tsp Carom Seeds / Ajwain
Water to knead to dough
Cooking Oil for deep frying
For Kachori Stuffing:
1 cup Peas / Matar
1 tsp Cooking Oil
A Pinch Turmeric Powder
1 inch Ginger
1 no Green Chilli
Salt to taste
1/2 tsp Cumin Seeds
1 tsp Red Chili Powder
1/2 tsp Coriander Powder
A Pinch Asafoetida / Hing
1/4 tsp Amchur Powder / Dry Mango Powder
Handful Coriander Leaves, finely chopped
1/4 tsp Fennel / Saunf, crushed
For the Kachori outer layer:
In a bowl, take the flour, oil, ghee, rava, salt, mix well.
Slowly add water to knead into a stiff dough. Cover and keep it aside for 30 mins.
For the Matar Kachori Stuffing
If you are using dried peas, soak overnight before making the stuffing, else soak in water for 5 mins.
Take the peas along with green chilies, ginger and grind to a coarse paste.
Heat a kadai with oil, add the paste along with spices and saute well.
Allow to cool down. Keep it aside.
Assembling the Kachori
Knead and pinch out small balls.
Dust well and roll out into a small disc.
Place the stuffing in the center and cover it completely.
Seal well and continue with the rest
Heat oil in a kadai and deep fry the kachoris in batches.
Serve hot with Tea!