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Matar Kachori ~ Indian Veg Snacks Recipes
Matar Kachori as part of the Holi breakfast platter
(Dahi Bhalla, Phirni, Methi Mathri, Namakpare and Gujiya)
I made Matar Kachori along with Dahi Bhalla and Phirni as part of our brunch platter to celebrate Holi, the Indian festival of colours. Kachoris are savory fried puff pastry with varied fillings based on the region they are prepared and most of them are usually lentil based. The most popular Kachori has a filling of fried urad dal paste and spices called Khasta Kachori. Kachoris are usually served with a thin potato gravy aka dubki wale aloo sabzi or sweet tamarind chutney or as a chaat. I like to eat Kachori on its own over a cup of masala chai. Comforting tea time snack! 🙂
Recipe of Matar Kachori ~ Step by Step
Kachoris like samosas are much loved Indian veg snack among us Indians and it is a common sight to find kachoriwalas selling crisp, hot off the stove kachori around street corners. It does require a bit of an effort to put this veg snack recipe together and I draw my inspiration from the street hawkers who churn out hundreds of kachoris/samosas each day with effortless ease. 🙂
The filling is very interesting in terms of the spices that go into it. My friends mother adds a dash of sugar to balance the spice factor and says that asafoetida is an essential spice to bring out the lasting flavor of the matar filling. Garam masala and aniseeds (saunf) add the right touch of flavor without tasting overpowering. You can check out the Khasta Kachori recipe that I posted earlier where you will also find a Kachori chaat recipe. If you want to make chaat with Matar ki kachori, just follow that recipe.
Matar Kachori
Prepare time: Cook: Serves: 20Cuisine: north indianchaat,indian-food,kachori,snacks,All Recipes,Chaat Recipes,Flour Recipes,Indian Snacks and Starter Recipes,Indian Vegan Recipes,Indian Vegetarian Recipes,North Indian Recipes
5 stars based on5 reviews
Ingredients
- Plain flour 1 1/2 cups (maida)
- Salt 1/2 tsp
- Ghee or oil 6 tbsps
- Water as required to make a dough
- For filling:
- Green peas 1 1/2 cups, boil for 8 mts in salted water, let them sit in hot water for 10-12 mts, drain and mash lightly
- Cumin seeds 1/2 tsp
- Green chili ginger paste - 1 1/2 tsps
- Asafoetida 1/4 tsp
- Saunf powder 3/4 tsp (aniseeds)
- Red chili powder 1/2 tsp
- Coriander powder 1 1/2 tsps
- Garam masala powder 1/2 tsp
- Amchur powder 3/4 tsp
- Sugar 1 tsp (optional)
- Besan 2 heaped tbsps, (roasted chickpea powder)
- Ghee or oil 1 1/2 tbsps
Method for making Matar Kachori
To prepare the dough, place the flour in a wide bowl. Add salt and ghee (or oil) and mix well. Rub with your palms and fingers such that the dough appears like bread crumbs. Slowly add water to make a firm dough. Cover and set aside. Prepare the filling.
To prepare the green peas filling, heat ghee or oil in a pan. Once hot, add the cumin seeds and allow to splutter. Add ginger green chili paste and asafoetida and saute for few secs. Add the mashed green peas mixture and saute for 5-6 mts.
Add red chili powder, coriander powder, saunf powder, garam masala powder and amchur powder and mix well. Add the besan and sugar and saute for 5 mts and turn off flame. Allow to cool.
To prepare the kachoris, pinch out large lemon sized balls off the dough, shape them into rounds and set aside. Take each ball and roll it to approx 3"-4" round roti. Place a tbsp of the green peas filling in the center and gather the edges of the roti to form a potli (a small pouch). Twist the top to seal and pinch off excess dough.
Press the ball gently with the heel of your palm to flatten it. Press in the center and do not press the edges too much. Set aside. Prepare with rest of the dough.
Heat enough oil for deep frying. Once the oil is piping hot, turn off flame and allow the oil to cool down for 2 mts. Turn on flame to low-medium and place 3 to 4 kachoris in the oil based on how wide the vessel is. The kachoris will sink to the bottom of the pan and float up slowly. Once they come to the top, increase flame to medium high and deep fry the kachoris so that its cooked all over evenly. Once they turn golden brown, drain and remove onto absorbant paper. Prepare kachoris with rest of the rolled out balls.
Serve them warm with sweet imli chutney or a thin gravy of aloo sabzi.
Tips
- I missed out on switching off the flame once the oil became hot for deep frying. Blame it on Holi celebrations. :) Please do not miss out on this step. It will ensure a smooth exterior without any bumps.
- Once the kachoris come to room temperature you can store them in an airtight container. They stay good for at least a week at room temperature.
By SailuPublished: Matar Kachori is an Indian street food, the best among Indian veg snacks recipes. Learn how to make recipe of matar ki kachori using green peas and spices.
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