Peas Kachori, also known as Matar Kachori, is a delectable and deeply satisfying Indian snack perfect for a quick bite or a festive occasion. This savory pastry, bursting with flavor, is a popular street food and a beloved homemade treat across India.

At its heart, Peas Kachori is a deep-fried, round, and flattened bread filled with a spiced mixture of green peas. The outer shell is made from a dough of all-purpose flour (maida), semolina (sooji), and ghee, lending it a flaky and crispy texture.

The real magic lies within the filling. Fresh or frozen green peas are cooked down with a medley of aromatic spices such as cumin, coriander, ginger, green chilies, and garam masala. This mixture is then mashed or coarsely ground, creating a flavorful and slightly sweet pea filling that perfectly complements the savory pastry.

The process of making Peas Kachori is an art form. The dough is meticulously prepared, the filling is carefully seasoned, and the kachoris are skillfully shaped before being deep-fried to golden perfection. The result is a warm, comforting snack that's crispy on the outside and soft and flavorful on the inside.

Peas Kachori is often served with a variety of accompaniments, such as mint chutney, tamarind chutney, or aloo sabzi (potato curry). These additions enhance the flavor profile and add a refreshing or tangy contrast to the richness of the kachori.

Whether you're looking for a satisfying snack, a flavorful appetizer, or a unique addition to your next gathering, Peas Kachori is a guaranteed crowd-pleaser. Its delicious combination of textures and flavors makes it an unforgettable culinary experience, showcasing the best of Indian street food.

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If you are on the lookout for similar recipe options, look into making a portion of aloo gobi matar pulao. For another fun meal idea, checking out tahiri / potato andamp; always hits the spot.

Key Ingredients

Frozen peas: Blended coarsely to create the primary texture and base for the kachori filling.
Fresh coconut: Blended with the peas to provide a subtle sweetness and creamy consistency.
Cashew powder: Mixed into the pea filling to add richness and help thicken the mixture.
Green chilli paste: Used to provide the necessary heat and spice to the aromatic pea filling.
Black mustard seeds: Tempered in oil to impart a nutty, pungent foundation to the spiced filling.
Garam masala: Adds a complex blend of warming spices to the cooked pea mixture.
Cake flour: Forms the delicate, crisp outer shell of the kachori dough.
Chickpea flour: Added to the flour mixture to give the dough a slightly nutty structure.
Ghee: Incorporated into the flour to ensure the fried dough becomes flaky and golden.

Hearty Savory Dinner Inspiration

Anyone who appreciates these specific textures and ingredients will love trying zucchini mushroom and peas quiche setting a nicely traditional tone for your morning or evening routine.
A wonderful alternative option that delivers an exceptional home-cooked finish is chestnut lentil kachori as it brings a highly satisfying texture contrast straight to the plate.
To introduce a completely fresh and natural twist to your cooking rotation, explore golden brown peas pulao which acts as a stellar option for weekend crowd hosting or quick lunches.

Peas / Matar Kachori

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Peas / Matar Kachori Ingredients

2 cups frozen peas (defrosted coarsely blended)1 tbs fresh grated coconut or desiccatedBlend the above together.Salt to tasteGreen chilli paste to taste3 tsp cashew powder1 tbs garlic paste1/4 tsp ginger paste3/4 tsp rye/ black mustard seeds3/4 tsp sesame seeds1/2 tsp garam masala1/2 tsp turmeric powder1 tbs lemon juice2 tbs oilChopped fresh coriander

Steps

Heat the oil, add mustard n sesame seeds. Heat until it just begins to pop.Add the garlic n green chilli paste. Mix well. Add all the other spices n mix till u get a nice aroma.Add the blended peas n coconut mixture. Mix well.Add a little water, cover n cook until ur peas mixture is tender n dry, but moist.Cool completely.Add the chopped fresh coriander.

For The Dough

2 cups cake flour2 tbs chickpea flour4 tbs melted ghee1 tsp salt3/4 cup Luke warm waterstepsTie a firm dough with the above.Allow to rest for 15 min.

There Are 3 Ways Assemble

1.Take a small pieces of dough, roll into small puris / discs . Place a tablespoon of the peas mixture in the center of ur puri. Place another puri on top. Seal well. Pinch and fold to make the design.2. Take a small piece of dough. Roll like a puri. Place the filling in the center. Bring all the corners up and seal. Pinch off excess dough. Roll into a ball. Flatten slightly.3. Take a piece of dough. Roll into a small puri. Place filling in the middle. Fold into half like a half moon. Pinch the edges and fold as 1.Deep fry the kachori on medium heat till golden brown.Best eated hot while crunchy with any sauce or chutney you like.I love tomato sauce with these.

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