Matar Kachori Recipe
Matar Kachori, a beloved snack from North India, showcases the delightful combination of spiced green peas enveloped in a flaky pastry. Perfectly paired with tangy chutneys and a steaming cup of Masala Chai, these kachoris make for an irresistible treat, whether at a festive gathering or simply enjoyed at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ghee | 2 tablespoons |
| Salt | 1/4 teaspoon |
| Green Peas (Matar) – steamed | 1 cup |
| Green Chillies – chopped | 2 |
| Garlic – finely chopped | 4 cloves |
| Ginger – finely chopped | 1 inch |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Ghee | 2 tablespoons |
| Salt | to taste |
| Gram Flour (Besan) | 2 tablespoons |
| Mustard Oil – for deep frying | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 |
| Protein | 8 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Cholesterol | 0 mg |
| Sodium | Varies by salt added |
Instructions
-
Prepare the Dough:
Begin your culinary journey by preparing the dough. In a large mixing bowl, combine the whole wheat flour, ghee, and salt. Use your fingers to mix these ingredients together until the mixture resembles coarse crumbs. Gradually add water, a little at a time, kneading gently to form a soft and smooth dough. Once you achieve the desired consistency, cover the dough with a damp cloth and let it rest for about 15 minutes. -
-
Make the Filling:
While the dough rests, turn your attention to the filling. In a blender, combine the steamed green peas, chopped ginger, chopped garlic, and green chillies. Pulse until you achieve a coarse mixture, ensuring not to over-blend. In a heavy-bottomed pan, heat a teaspoon of mustard oil over medium heat. Once the oil is hot, add the fennel seeds and kalonji, sautéing for just a couple of seconds until aromatic. Then, add the pea mixture along with the red chilli powder, garam masala, amchur powder, chaat masala, and salt to taste. Stir and cook until the ingredients are well combined and heated through. Once done, remove from heat and allow the mixture to cool completely. -
Assemble the Kachoris:
With the filling cooled and the dough rested, it’s time to assemble the kachoris. Divide the dough into equal portions, rolling each piece into small balls. Using your fingers or a rolling pin, flatten each ball into a 2-inch circle. Place a generous spoonful of the pea filling in the center of each circle. Carefully fold the edges over the filling, pinching them together to seal the kachori, and then gently flatten it to form a disc. Repeat this process with the remaining dough and filling. -
Fry the Kachoris:
In a deep heavy-bottomed pan, heat sufficient mustard oil for frying over medium heat. Once the oil is hot, carefully add the kachoris in batches, ensuring not to overcrowd the pan. Fry the kachoris until they turn a beautiful golden brown on both sides, approximately 4-5 minutes per side. Once done, remove them with a slotted spoon and place them on a kitchen towel to absorb excess oil. -
Serve:
Serve your freshly made Matar Kachoris hot, accompanied by tangy Tamarind Chutney or refreshing Dhaniya Pudina Chutney. Pair them with a steaming cup of Masala Chai for a delightful afternoon snack, or present them as an appealing appetizer at potlucks and dinner parties.
Enjoy Your Matar Kachori!
Indulging in Matar Kachoris not only satisfies your taste buds but also brings the warmth of North Indian cuisine to your table. These crispy, golden pastries filled with spiced peas are sure to become a favorite among family and friends, cherished in your culinary repertoire for years to come.
