Matar Kachori

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 25m

Matar Kachori / Green peas kachori is a Bengali delicacy.It is made with green peas stuffing. The stuffing of matar kachori is mildly spiced so,that the flavour of green peas come through. The outer layer of this matar kachori is not flaky or khasta like other Indian Kachori. The dough that is used is similar to luchi dough,made with maida, this results in a soft textured matar khahori. Matar Kachori goes well with Aloo Ki Sabzi or Aloo Dum.


  • All Purpose Flour - 2 cups
  • Baking Soda - a pinch
  • Salt - 1/2 tsp
  • Refined Oil or Ghee - 11/2 tbsp
  • Luke Warm Water - as much required to make soft dough
  • De-shelled Peas / Frozen peas - 1 cup
  • Ginger - 1 tsp grated
  • Green Chilly - 3-4 chopped
  • Red Chilly Powder - as per taste
  • Cumin Seed - 1/4 tsp
  • Coriander Powder - 1/4 tsp
  • Garam Masala - 1/4 tsp
  • Asafoetida - 2 pinch
  • Salt as per taste
  • Turmeric Powder - 1/5 tsp
  • Oil - 1tbsp
  • Oil - for deep frying


Step 1


Step 2

In a bowl put maida/ all purpose flour,salt, baking soda and mix well.

Step 3

Then add refined oil and again mix properly,till it appears like bread crumb.

Step 4

After that add water and make soft,pliable dough.

Step 5


Step 6

In a vessel add 2 cups of water ,1/2 tsp of salt , 1/2 tsp of sugar and peas.

Step 7

Boil it for 6-7 minutes, then strain and mash peas with back of a spoon or masher.

Step 8

Now heat 1 tbsp of oil in a kadai, then add asafoetida, and cumin seed.Let it splutter.

Step 9

Reduce the heat then add grated ginger,green chilly,turmeric powder,coriander powder and fry .

Step 10

Then add mashed peas and fry until it turns slightly brown,then add salt,red chilly, fry for 2 minutes.

Step 11

Remove from flame and let the mixture cool.

Step 12


Step 13

Heat oil in a kadai for deep frying.

Step 14

Now pinch out lemon sized ball from the dough,apply oil on both side of the ball and roll into a small circle.

Step 15

Place 1/2 spoon of stuffing in the centre,then gather the edges and seal it carefully from all the sides,and make a round ball.

Step 16

Gently roll the stuffed balls, apply some more oil if needed while rolling.

Step 17

Gently drop 2-3 pieces at a time,into the hot oil in kadai.Fry them until they turn brown.When you put the kachori in oil you should keep the flame High,and reduce it later on low flame until they turn brown. Flip in between.

Step 18

Matar kachori is ready to serve. Serve it with aloo ki sabzi.

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Nutritional Info

This information is per serving.

  • Calories


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