📝 About This Recipe
A quintessential winter delicacy from the heart of North India, Matar Kachori features a shatteringly crisp, golden pastry shell filled with a vibrant, ginger-spiked green pea mash. These savory hand pies are a celebration of seasonal sweetness balanced by robust spices like fennel and amchur. Perfect as a festive brunch centerpiece or a decadent teatime snack, they offer a soul-warming crunch in every bite.
🥗 Ingredients
For the Flaky Pastry (Crust)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/4 cup Ghee (Clarified Butter) (melted but not hot)
- 1/2 teaspoon Carom seeds (Ajwain) (crushed between palms)
- 1 teaspoon Salt
- 1/2 cup Chilled water (added gradually as needed)
For the Green Pea Filling
- 2 cups Fresh or Frozen Green Peas (thawed if frozen)
- 1 inch Ginger (roughly chopped)
- 2-3 pieces Green Chilies (adjusted for heat)
- 1 teaspoon Cumin seeds
- 1 tablespoon Fennel seeds (Saunf) (coarsely crushed)
- 1/4 teaspoon Asafoetida (Hing) (strong variety)
- 2 tablespoons Gram flour (Besan) (acts as a binding agent)
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 1 teaspoon Dry Mango Powder (Amchur) (for tanginess)
- 1/2 teaspoon Garam Masala
- 2 tablespoons Oil (for sautéing)
For Frying
- 3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and crushed ajwain seeds. Pour in the ghee and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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2
Gradually add chilled water and knead into a semi-stiff, smooth dough. Do not over-knead; cover with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.
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3
While the dough rests, pulse the green peas, ginger, and green chilies in a food processor into a coarse paste. Avoid adding water; you want a thick texture.
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4
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds, crushed fennel seeds, and hing. Let them sizzle for 10 seconds until aromatic.
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5
Add the gram flour (besan) to the pan and roast for 1-2 minutes on low heat until it smells nutty and turns slightly golden.
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6
Stir in the coarse pea paste along with turmeric, red chili powder, salt, amchur, and garam masala. Cook for 5-7 minutes, stirring constantly, until the moisture evaporates and the mixture forms a dry mass.
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7
Transfer the filling to a plate and let it cool completely. Once cool, divide the filling into 12 equal-sized small balls.
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8
Divide the rested dough into 12 equal portions. Roll each portion into a smooth ball.
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9
Take one dough ball and flatten it with your fingers, keeping the edges thinner than the center. Place a ball of pea filling in the middle.
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10
Gently bring the edges of the dough together to cover the filling, pinching the top to seal it completely. Remove any excess dough and flatten the ball slightly between your palms.
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11
Lightly roll the kachori with a rolling pin or press with your palm to a 3-inch diameter. Be careful not to burst the dough.
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12
Heat oil in a deep kadai or heavy-bottomed pot on low heat. The oil should be 'medium-cold'—when you drop a small piece of dough, it should stay at the bottom for a few seconds before slowly rising with tiny bubbles.
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13
Slide 3-4 kachoris into the oil. Fry on very low heat for 12-15 minutes, flipping occasionally, until they puff up and turn a deep golden brown and crisp.
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14
Drain the kachoris on paper towels to remove excess oil. Repeat the process for the remaining batches.
💡 Chef's Tips
The secret to 'Khasta' (flaky) texture is the 'Moyen' (fat ratio); ensure the ghee is well incorporated before adding water. Always fry kachoris on low heat; high heat will cause the outside to brown quickly while the inside remains doughy and soft. Do not skip the Besan (gram flour) in the filling as it absorbs any remaining moisture from the peas, preventing the kachoris from getting soggy. If using frozen peas, ensure they are completely thawed and patted dry before grinding. Let the dough rest for at least 30 minutes; this makes it pliable and prevents it from shrinking during rolling.
🍽️ Serving Suggestions
Serve hot with a side of tangy Aloo Rasedar (spicy potato curry) for a classic North Indian breakfast. Pair with sweet Tamarind Chutney and spicy Green Mint Chutney for a perfect snack. Enjoy alongside a steaming cup of Masala Chai on a rainy afternoon. Serve as part of a festive thali with a side of cooling sweet yogurt or Raita. Top with whisked yogurt, sev, and pomegranate seeds to transform them into 'Kachori Chaat'.