Peas Kachori

Peas Kachori (or Matar Kachori) is a delicious and popular Gujarati snack. Made with a filling of green peas and spices, it typically served with chutney or sauce.

Ideal for any parties or family get-together, they also make a great evening  / teatime snack.

The snack is also a popular street food across North India and is often served with coriander or mint chutney.

5 from 1 vote

Peas Kachori (Matar Kachori)

A simple, delicious and favorite tea time snack in North India.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Appetizer, Snack

Cuisine: Gujarati, Indian, North Indian

Ingredients

• 250 g Green Peas shelled
• 1 inch Ginger peeled
• 1 Green Chilli finely chopped
• 1/2 tsp Mustard Seeds
• 2/3 tsp Cinnamon Powder
• 2/3 tsp Garam Masala Powder
• 1/4 tsp Red Chilli Powder
• 1/4 tsp Turmeric Powder
• as per taste Salt
• as required Vegetable or Sunflower Oil

For the pastry:

• 1 cup Maida plus extra 1 tblsp
• 1/4 tsp Salt
• 3/4 tbsp Vegetable or Sunflower Oil
• 2 tsp Hot Water

Instructions

• Grind the ginger and green chillies to a fine paste.
• Grind the peas coarsely and keep aside.
• Heat 1 to 2 tblsp of oil in a pan over medium flame.
• Fry the mustard seeds until it starts to crackle.
• Add the ground ginger and green chilli paste.
• Stir-fry for a minute.
• Add the peas and cook for 3 to 4 minutes.
• Add the garam masala powder, cinnamon powder, turmeric powder, salt and red chilli powder.
• Mix well and cook until all moisture has evaporated or for a minute or two.
• Remove and keep this aside.
• To make the pasty, mix all the ingredients and mix until the dough is firm.
• Using greased hands, pinch small balls of the dough and roll them into small circles, roughly 4 inches in diameter.
• Add some of the green peas filling and fold the edges.
• Seal it using little water.
• If desired, you can roll the kachori into a ball and remove any excess dough.
• Heat oil in a deep frying pan over medium flame.
• Gently slide in the prepared kachoris, one or two per batch, and deep fry until golden brown.
• Remove and drain excess oil.
• Serve with mint chutney or ketchup.

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