Matar Kachori Recipe (2024)

Published: | Modified: by Hina Gujral

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Matar Kachori is a vegetarian Indian snack. It is a flaky, crispy, deep-fried pastry stuffed with spicy green peas filling. Follow my tips and tricks to make the best kachori each time. Be sure to watch the video!

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About Kachori

Kachori has its origin in the state of Rajasthan, India. Today, it is a widely popular Indian snack and street food.

Usually, a kachori is made at home on festive occasions like Holi, Diwali, weddings, or other family get-togethers.

There are various savory kachori such as pyaaz (onion) kachori, khasta kachori, dal kachori, and then there sweet versions such as mawa kachori.

Matar Ki Kachori is one of my favorite kachori flavors. The spicy filling of fresh green peas is what makes this kachori recipe so unique.

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My Tried & True Tips

First attempt at making Kachori can be intimidating if you’re a novice cook. But let me assure you, it is a simple process that can be easily perfected by practice.

Making a matar kachori involves two steps:

Step 1) Making the kachori dough

Step 2) Preparing the kachori filling

Perfect Dough: The dough for kachori does not take much time. Start with rubbing oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like a kachori.

Both (flour and oil), when combined, must look like bread crumbs.

Always use ice-cold water to bind the dough. This will ensure flaky, crispy kachoris.

Resting the dough for 15 minutes after kneading is an essential step.

Perfect Filling: You can use either fresh or frozen green peas for the stuffing. If you use frozen peas, thaw them at room temperature before using them.

Ensure the pea mixture is nicely roasted and non-sticky before stuffing inside the kachori.

It is always advised not to overstuff the kachori with the filling. Otherwise, while folding, the outer crust will get pierced.

Frying Kachori: Make sure the oil is heated to the right temperature. Frying in less hot oil always results in oil-soaked, non-crispy kachori.

Watch Kachori Video

Serving Suggtion

Matar Kachori tastes best when piping hot, straight out of the frying pan. You can serve it as a teatime snack or a hearty Indian breakfast.

But a few side dishes always compliment the flavor and flakiness of a matar kachori. One of them is aloo ki sabzi, and the other is green chutney.

Apart from that, you can serve kachori like a chaat topped with a variety of sweet and spicy chutney, sweet curd, pomegranate, and fresh coriander.

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More Green Pea Recipes

Matar Paneer

Matar Ki Ghugni

Matar Ka Paratha

Matar Poha (Chura Matar)

Semiya (Vermicelli) Upma

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Matar Kachori Recipe

Matar Kachori is a popular vegetarian Indian breakfast dish. Learn how to make khasta matar ki kachori in a few simple steps.

4.67 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 10

Calories: 139kcal

Author: Hina Gujral


Ingredients For Dough:

  • 1 Cup all-purpose flour (maida)
  • ¼ teaspoon Salt
  • ¼ Cup refined oil
  • ¼ Cup ice cold water

Ingredients For Matar Filling:

  • 1 Cup green peas (fresh or frozen)
  • 2 tablespoon cooking oil
  • 1 teaspoon cumin seeds (jeera)
  • ¼ teaspoon asafoetida (hing)
  • 1 tablespoon grated ginger
  • Salt to taste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder (dhaniya powder)
  • 1 teaspoon mango powder (amchur)
  • 1 tablespoon gram flour (besan)
  • Oil for deep-frying


How To Prepare Kachori Dough:

  • To bind dough, mix the flour, salt and oil. Rub gently oil and flour between your fingers until bread crumb like consistency is achieved.

  • Add the chilled water slowly, mixing with your fingers as you pour. Always add water in small portions

  • Do not knead the dough too much. The dough should be soft yet firm. Cover the dough with a wet muslin cloth and let it rest for 20 – 30 minutes.

How To Prepare Kachori Filling:

  • Meanwhile, prepare the filling for the kachori. Make a paste of peas in a mixer without using water.

  • Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for 2 – 3 minutes.

  • Once seeds start crackling peas paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.

  • Add salt and spices. Mix nicely and cook the paste for another few minutes.

  • At last, add gram flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.

How To Make Matar Kachori:

  • To shape the kachoris, divide the dough into equal small sized balls.

  • Take one part of the dough and with your fingers shape it like a bowl. Leaving center little thicker than the edges.

  • Place 1 teaspoon of pea filling in the center. Pull the edges of the dough and seal the filling. Make a ball again.

  • Gently flatten the stuffed ballinto about three inches in diameter with the pressure of your palm. Do not press the kachori too hard else the filling will start oozing out making holes in the outer cover. Similarly, prepare the remaining kachori.

  • Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

  • Fry kachoris on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides.

  • Transfer them to a metal colander or sieve.

  • Serve matar kachori warm with aloo ki sabzi or chutney.

Recipe Notes:

  • Do not add use any water to grind the peas. If you are using frozen peas, thaw them at room temperature before using them for the stuffing.
  • The kachori stuffing should be dry and non-sticky.
  • Add the salt cautiously in filling because the dough also has some amount of salt.
  • Do not press the kachori too hard while shaping else the filling will start oozing out making holes in the outer cover.
  • Always fry kachori over low heat. If you fry Kachori over high heat, it will become dark brown from the outside but uncooked from the inside.
  • Do not flip kachori again and again while frying.
  • Matar Kachori remains fresh at room temperature for 1 – 2 days. Store them in an air-tight container.


Calories: 139kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 64mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg

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Matar Kachori Recipe (2024)


Why is my Kachori not fluffy? ›

If you add too little ghee, the dough won't come together. And if you add too much ghee, the kachoris would not be fluffy,” shared Bhadouria. *Make the dough with lukewarm water and not room temperature water. Otherwise, the ghee would harden, leading to small blobs of ghee all over the dough.

Which type of Kachori is best? ›

The most famous is the Rajasthani Matar ki Kachori. Crushed green peas are pepped up with a rather snazzy assortment of spices, of which nigella seeds really stands out, with its prominent flavour.

What is the description of the Kachori? ›

Kachoris are deep fried breads made with ground dal sauteed along with spices and filled into a cover of maida and baking powder. This is the most popular road side snack that you'll find across any part of Alirajpur. Kachoris have a number of varieties, most popular ones being Khasta kachori and Dal kachori.

How many calories are in homemade Matar Kachori? ›

One Matar ki Kachori gives 200 calories. Out of which carbohydrates comprise 79 calories, proteins account for 16 calories and remaining calories come from fat which is 104 calories. One Matar ki Kachori provides about 10 percent of the total daily calorie requirement of a standard adult diet of 2,000 calories.

Why is my kachori not crispy? ›

Low Flame Cooking:

Keep your stove on low flame when frying the kachoris. It helps in making them crispy and evenly cooked.

Why is my kachori soft? ›

For that lovely soft inner texture and a crispy flaky outside texture, make sure that the proportion of fat to flour is just right when making the dough. If there's not enough ghee or oil, the kachori crust will be too dry. Too much and the dough will soak up an unpleasant amount of oil when fried.

Is homemade kachori healthy? ›

2. Deep fried foods : This moong dal kachori is deep fried. Any food that is deep fried is not suitable for healthy living. You're fat levels increase as deep frying increases oil absorption.

Which country is famous for kachori? ›

Place of originIndia
Associated cuisineIndia, Nepal, Bangladesh, Pakistan
Main ingredientsgram flour, moong dal
Variationslachhedar kachori, sweet upwas kachori, dahi-kheerey ki kachori
1 more row

Which country invented kachori? ›

Kachori is a popular savory snack in Indian cuisine that has a rich history dating back several centuries. The origins of kachori can be traced to the Indian state of Rajasthan, although it is now enjoyed throughout the country.

What is sweet kachori called? ›

Mawa Kachori

This is a sweet variation of kachori that originates from the state of Rajasthan. The filling consists of mawa, sugar, and a variety of nuts and spices. It is often deep-fried and then dipped in sugar syrup, making it a rich and indulgent dessert.

Which city is famous for kachori in India? ›

In Kota, a city in Rajasthan, India, kachori is known for its unique taste and preparation style.

What is the taste of kachori? ›

The taste of Kota kachori is characterized by its spicy and flavorful lentil filling, which can have varying levels of heat depending on the spices used. It often has a combination of savory, tangy, and mildly spicy flavors, making it a delightful and satisfying snack.

How much protein is in Kachori? ›

6.6 gm.

How many carbs are in Matar Dal? ›

Carbs: 32 g, Fat: 1 g, Protein: 11 g.

What is the nutritional value of Matar Dal? ›

Total lipid (fat)2.04g
Carbohydrate, by difference65.31g
Fiber, total dietary34.7g
Total Sugars2.04g
11 more rows

Why don t my puris puff up? ›

Frying : For the pooris to puff well, oil has to be hot enough. If you fry them in oil that is not hot enough then they will soak up oil and won't puff. So do the heat test by simply dropping a small flat piece of dough to the hot oil. It has to rise immediately without turning brown.

Why is my dal not thick? ›

If the lentils or dal are still runny keep cooking until they are not. Lentils will thicken naturally if you simmer them uncovered, and allow the broth to steam away. It may take a while so don't forget about them simmering or else you may return to a pot of burnt lentils.

Why is kachori unhealthy? ›

Eating panipuri and kachori occasionally may provide enjoyment but they are typically high in refined carbs, fats, and sodium, offering limited nutritional benefits. Consuming them frequently may not support a balanced diet and could contribute to health concerns. It's no news that pani puri is an unhealthy snack!

Why is my poori crispy? ›

The factors are: Dough: if dough is too tight / dry, or if the dough is not kneaded uniformly or sufficiently. Oil temperature: oil has to be medium to smoking hot. If one fries at low heat, pooris dry out and become crisp like papad.


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