Sweet green peas blended with toasted mustard seeds, fragrant garlic, and a hint of ginger create a deeply savory filling for these crispy Matar Kachori. Adding cashew powder and fresh coconut gives the mixture a subtle richness, while a touch of lemon juice balances the spice of the green chilies. The dough, made with a blend of cake and chickpea flour, offers a sturdy, flaky shell that fries into a golden, satisfying bite.

These savory pastries are meant to be enjoyed hot, straight from the oil. While they are a staple tea-time snack, they work just as well as a centerpiece for a casual weekend spread. Pairing them with a simple tomato sauce or a bright chutney helps cut through the richness of the ghee-infused pastry, making for a straightforward, home-style snack that relies on pantry staples.

Whether you choose to seal them into small discs or fold them into a half-moon shape, the key to success is ensuring the pea mixture is cooked down until it is dry but still holds its moisture. Once you have the technique down, these become a practical way to turn frozen peas into a handheld treat that feels intentional and homemade.

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If you enjoy the earthy sweetness of fresh peas as much as I do, consider incorporating them into other hearty meals throughout the week. For a comforting one-pot dinner, try an aromatic rice dish featuring potatoes and cauliflower, or explore the mild, comforting spices found in a classic bowl of tahiri to see how different grains showcase this versatile vegetable.

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.

More Ways to Feature Peas and Savory Pastries

Zucchini mushroom and peas quiche offers a sophisticated, crust-based alternative if you are looking to highlight green peas in a baked, brunch-friendly format.
Chestnut lentil kachori shares the same crispy, deep-fried technique as our main recipe, but swaps the pea filling for a richer, nuttier profile.
Golden brown peas pulao provides a perfect side dish if you have leftover peas and want to create a simple, fragrant accompaniment for your next meal.

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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