Traditional Matar Kachori Recipe
Matar Kachori, a cherished snack from the royal kitchens of Rajasthan, is a delightful treat that brings together the crispy, flaky texture of deep-fried pastry with a bold, spicy green pea filling. Perfect for tea time parties, evening snacks, or a grand potluck, these kachoris will undoubtedly impress your family and friends with their mouthwatering flavors. Serve them with tangy tamarind chutney or refreshing dhaniya pudina chutney, paired with a hot cup of masala chai, and you have the ultimate Indian appetizer for any occasion.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Servings: 4-6
Ingredients
For the Pastry:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Ghee | 2 tablespoons |
| Salt | 1/4 teaspoon |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Green Peas (Matar), steamed | 1 cup |
| Green Chillies | 2, chopped |
| Garlic | 4 cloves, finely chopped |
| Ginger | 1 inch, finely chopped |
| 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 |
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Total Time: 2 hours
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the whole wheat flour, ghee, and salt. Mix well until the mixture resembles coarse crumbs.
- Gradually add small amounts of water and knead the mixture into a soft and smooth dough. Be careful not to add too much water at once.
- Cover the dough with a damp cloth and let it rest for 15 minutes. This resting period will ensure that the dough becomes pliable and easy to work with.
Step 2: Make the Filling
- For the filling, blend the steamed green peas, green chillies, ginger, and garlic in a blender until you get a coarse paste. You want some texture to remain, so don’t make it too smooth.
- Heat a teaspoon of mustard oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the fennel seeds and kalonji (onion nigella seeds). Sauté for about 2 seconds until the spices release their fragrance.
- Add the pea mixture to the pan along with the red chilli powder, garam masala, amchur powder, chaat masala, and salt. Stir well to combine all the spices with the pea mixture.
- Cook the mixture for a few minutes, allowing the spices to meld together. Once the filling is well-cooked, turn off the heat and let it cool completely.
- In a separate pan, dry roast the gram flour (besan) on low heat until it turns slightly golden and aromatic. Add it to the pea mixture to bind the filling and give it a smooth consistency. Set the filling aside to cool.
Step 3: Shape the Kachoris
- After the dough has rested, divide it into small balls, each approximately the size of a golf ball. Roll each ball into a smooth round.
- Roll each dough ball into a 2-inch circle using a rolling pin. Be careful not to roll it too thin, as you need enough dough to encase the filling.
- Place a generous amount of the prepared filling in the center of each dough circle. Gently fold the edges of the dough over the filling, bringing them together to form a sealed ball. Press down lightly to flatten into a disc shape. Repeat with the remaining dough and filling.
Step 4: Fry the Kachoris
- Heat mustard oil in a deep frying pan or wok on medium heat. The oil should be enough to submerge the kachoris while frying.
- Once the oil is hot, gently slide the prepared kachoris into the hot oil one by one, being careful not to overcrowd the pan.
- Fry the kachoris on medium-low heat, turning occasionally, until they turn golden brown and crispy on all sides. This may take 4-5 minutes per kachori. The slow frying ensures that the kachoris are cooked through and crispy.
- Once done, remove the kachoris from the oil and place them on a paper towel-lined plate to absorb excess oil.
Step 5: Serve and Enjoy
- Serve the hot, crispy Matar Kachoris with a side of tamarind chutney, dhaniya pudina chutney, or your favorite chutney. Pair them with a steaming cup of masala chai for a truly satisfying snack experience.
- These kachoris make an excellent appetizer for dinner parties or as a delectable treat for tea time gatherings.
Enjoy the rich flavors and textures of this iconic North Indian snack, and impress your guests with the homemade goodness of Matar Kachori!
