Matar kachori is a
crispy, golden pastry filled with spiced green peas, making it an ideal breakfast or snack. Its flaky exterior and flavorful filling are sure to delight both kids and adults.
🥘 IngredientsFor the Dough:2 cups all-purpose flour (maida)4 tbsp oil or ghee1/2 tsp saltWater (as needed to knead soft dough)
For the Matar (Green Pea) Filling:1 cup boiled green peas1 tbsp oil1 tsp cumin seeds1/2 tsp fennel seeds (optional)1–2 green chilies, finely chopped1 tsp ginger paste1/2 tsp turmeric powder1 tsp coriander powder1/2 tsp garam masalaSalt to taste2 tbsp chopped coriander leaves
For Frying:Oil for deep frying
👩🍳 Method1️⃣ Prepare the DoughMix flour, salt, and oil/ghee in a bowl until crumbly.Gradually add water and knead into a
smooth, soft dough.Cover and let it rest for 20–30 minutes.
2️⃣ Make the FillingHeat oil in a pan, add cumin and fennel seeds.Add green chilies and ginger paste; sauté briefly.Add boiled peas, turmeric, coriander powder, garam masala, and salt.Cook 5–6 minutes, lightly mashing peas.Stir in chopped coriander leaves and let the mixture cool.
3️⃣ Shape the KachorisDivide dough into small balls (lemon-data-sized).Roll each ball into a small disc.Place a spoonful of filling in the center.Bring edges together and seal tightly.Gently flatten into a slightly thick disc—avoid rolling too thin to prevent breaking.
4️⃣ Fry the KachorisHeat oil in a deep pan over medium heat.Fry kachoris in batches until
golden brown and crispy, turning occasionally.Remove and drain on paper towels.
5️⃣ Serve HotEnjoy with
tamarind chutney, mint chutney, or yogurt.Perfect with
tea or coffee for a complete breakfast.
🌟 Tips for Perfect Breakfast KachoriDough should be soft but not sticky for easy rolling.Fry at medium heat for
even crispiness.Make filling slightly dry to avoid soggy kachoris.Overfilling can cause bursting while frying.Matar kachori is
crispy, flavorful, and filling, making it an excellent choice for a hearty breakfast or brunch.
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