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Matar Kachori Recipe – Halwai Style

Time and servings

Nutrition

Per servings.

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About

Matar Kachori is an extremely simple and popular deep-fried snack recipe prepared with plain flour and a spiced, tasty peas masala stuffing. Halwai kitchens prepare it as a traditional dish with a crisp outer shell and a fragrant filling. Peas Kachori, most commonly known as Matar Kachori, is an ideal tea-time snack for everyday cravings. The dish serves as an evening meal, yet its use extends beyond that time period. Many households in India use it as their main breakfast dish. People use it as their main lunch dish, pairing it with spicy side dishes or curries. Vendors across different regions serve food fresh and hot, providing customers with instant access. The street food snack has become a common item enjoyed with various dips throughout India. The recipe shows how to make comfort food from basic ingredients people keep in their kitchens. The traditional Kachori recipe exists in numerous diverse forms which Indian kitchens prepare. The different kachori varieties result from the choice of filling used in each kachori. Most cooks prefer peas (matar) as their filling, creating the traditional Matar Kachori. The pea stuffing is the most common and simplest option for making kachori. Cooks sometimes use potatoes to create a filling which has a soft texture and gentle flavour. The stuffing gains a sharp taste and strong scent from the addition of onions. The kachori gains both visual appeal and textural variety from the use of mixed vegetables. Paneer can serve as a filling, offering a luxurious and fulfilling option. All variations maintain identical crisp shell structures while delivering different taste experiences inside. Fun Fact:
In many North Indian sweet shops, halwais prepare matar kachori early in the morning because the pea filling tastes best when used fresh.

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Ingredients

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!for dough:

  • 2 cup maida
  • ¼ tsp ajwain
  • ½ tsp salt
  • ¼ cup oil
  • water (for kneading)

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!for stuffing:

  • 3 cup peas / matar (frozen / fresh)
  • 1 inch ginger
  • 4 chilli
  • 2 tbsp oil
  • pinch hing
  • 1 tsp cumin
  • ½ tsp fennel
  • 2 tbsp besan / gram flour
  • ½ tsp turmeric
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp dry mango powder
  • oil (for frying)

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Instructions

  1. Firstly, on a large plate take 2 cup maida, ¼ tsp ajwain, ½ tsp salt, and ¼ cup oil.
  2. Crumble and mix well making sure everything is well combined.
  3. Add water as required and knead to a smooth dough.
  4. Grease the dough with oil, cover, and rest for 30 minutes.
  5. Meanwhile, prepare the stuffing by sauting 3 cup peas.
  6. Saute until the peas turn aromatic and soften.
  7. Cool completely, and transfer to the mixer jar.
  8. Add 1 inch ginger, 4 chilli, and grind to a coarse paste. Keep aside.
  9. In a pan heat 2 tbsp oil, add pinch hing, 1 tsp cumin, and ½ tsp fennel. Saute until the spices turn aromatic.
  10. Further, add 2 tbsp besan and saute till the besan turns aromatic.
  11. Now add prepared peas paste and cook for a minute.
  12. Keeping the flame on low, add ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp kasuri methi, ½ tsp salt, 1 tsp sugar, and 1 tsp dry mango powder.
  13. Mix well making sure all the spices are well combined.
  14. Matar stuffing is ready. Allow to cool completely.
  15. Knead the dough again, pinch a small ball-sized dough, and tuck well.
  16. With your fingers, press the sides gently and make a cup shape.
  17. Place a small ball-sized prepared matar stuffing.
  18. Start to pleat and seal tight. Pinch off excess dough.
  19. Now flatten gently, having a uniform thickness.
  20. in hot oil, keeping the flame on low.
  21. Do not touch until the kachori starts to float by itself. Takes approximately 3 minutes.
  22. Carefully flip over and fry both sides on low flame.
  23. Fry until the kachori turns golden brown and crisp.
  24. Drain off the kachori over kitchen paper making sure to remove excess oil.
  25. Finally, enjoy Matar Kachori Recipe with imli chutney.

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Step-by-step

1
First, on a large plate, take 2 cups of maida, ¼ tsp of ajwain, ½ tsp of salt, and ¼ cup of oil.
2
Crumble and mix well making sure everything is well combined.
3
Add water as required and knead to a smooth dough.
4
Meanwhile, prepare the stuffing by sauting 3 cup peas.
5
Saute until the peas turn aromatic and soften.
6
Cool completely, and transfer to the mixer jar.
7
Add 1 inch ginger, 4 chilli, and grind to a coarse paste. Keep aside.
8
In a pan heat 2 tbsp oil, add pinch hing, 1 tsp cumin, and ½ tsp fennel. Saute until the spices turn aromatic.
9
Further, add 2 tbsp besan and saute till the besan turns aromatic.
10
Now add prepared peas paste and cook for a minute.
11
Keeping the flame on low, add ½ tsp turmeric, ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp kasuri methi, ½ tsp salt, 1 tsp sugar, and 1 tsp dry mango powder.
12
Mix well making sure all the spices are well combined.
13
Matar stuffing is ready. Allow to cool completely.

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Video

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Tips

Matar Kachori Recipe – These tips help you achieve a crisp shell and flavorful pea stuffing every time.
  1. Dough Texture – Keep the dough slightly stiff to ensure a crisp outer layer after frying.
  2. Stuffing – Cook the peas masala until completely dry so the kachori does not turn soggy.
  3. Spice Balance – Use whole spices and freshly ground powders to build a strong aroma in the filling.
  4. Shaping – Seal the kachori tightly to prevent the stuffing from leaking into the oil.
  5. Deep Frying – Fry on low to medium heat until the kachori is evenly cooked and golden.

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FAQ

Halwai-style Matar Kachori stays crisp for several hours and remains good for 1 day when stored properly.
Excess moisture in the peas’ stuffing or an improper oil temperature can cause oil absorption.
You can prepare the pea stuffing in advance and refrigerate it after cooling completely.
Medium to low heat ensures even cooking and a crisp outer shell.
People commonly serve it hot with green chutney, tamarind chutney, or spicy curry.

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Notes

  • Firstly, make sure to roast the besan well; otherwise, it won’t taste good.
  • Also, you can adjust the amount of spices to your choice.
  • Additionally, make sure to fry on a low flame to cook uniformly.
  • Finally, the Matar Kachori Recipe stays good for a week when stored in an airtight container.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/matar-kachori-recipe-peas-kachori-recipe/