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Matar ki kachori recipe - tasty peas kachori

Matar kachori is a popular Indian savoury snacks. These delicious flaky fry dumpling filled with aromatic and flavourful peas filling. 
Course Appetizer, Snack
Cuisine Indian
Keyword easy snacks recipe, flaky kachori, how to make matar kachori,, indian snacks, indian snacks recipe, khasta kachori recipe, matar kachori, peas recipe, team time snacks
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes


To prepare kachori filling

  • 2 cups peas(green matar)
  • 2 green chilli
  • 10 grams ginger(adrak)
  • handful coriander leaves
  • 1/2 tsp cumin seeds
  • 1 tsp fennel seeds(soanf)
  • 2 tsp coriander seeds
  • 1/4 tsp asafoetida(hing)
  • 1/3 tsp chilli powder
  • 1/4 tsp garam masala
  • 1 tsp dry mango powder(amchoor)
  • 1 tsp salt
  • 1/2 tsp sugar

To make dough for kachori

  • 2 cups all purpose flour
  • 2 tbsp semolina (sooji)
  • 1 tsp salt
  • 2 tbsp clarified butter/ghee

To assemble and frying kachori

  • Oil for deep frying


For making filling

  • Peel and boil green peas, add into the blander.
  • Along with green peas add green chilli, ginger and coriander leaves.
  • Blend all ingredients into the fine paste. Keep it aside.
  • Heat kadhai/pan, add oil, cumin seeds, fennel seeds and roughly crushed coriander seeds.
  • Saute for a minute when oil become aromatic add peas paste.
  • Saute for a minute, add asafoetida, red chilli powder, garam masala and dry mango powder mix until all ingredient combine.
  • Add salt and sugar, cook until mixture leave moisture and become dry. Switch off the heat. Transfer mixture into the bowl and cover it.

For preparing dough for kachori

  • In a mixing bowl add all purpose flour, semolina and salt.
  • Add ghee and mix well with flour. When dough becomes little crumbly start adding water.
  • Add little water at a time and knead soft a dough. Apply some oil on kneaded dough, cover and let it sit for 10 minutes.

Assemble and frying kachori

  • After 10 minutes, take a small portion from the dough. Roll between your palm and flatten it.
  • Place dough ball onto the rolling board, apply some oil on rolling pin so it will be easy to roll the dough.
  • Roll around 2-3 inch diameter circle, keep it little thick.
  • Gently pick up the rolled dough and place spoon full of filling into the centre.
  • Pick up the edge, make series of pleats and pinched into the centre to seal it.
  • Gently press between your palm and any flatten it. Repeat the same process with rest of the dough.
  • Heat oil in a deep pan for deep frying kachori's.
  • Drop kachori one by one into the hot oil and fry on low heat until turn golden brown. Stir and rotate continuously.
  • When it is done take out from oil, shake off any excess oil. Place kachori on the kitchen towel to soak excess oil.
  • Matar kachori is ready, serve hot with green or red chutney.


  1. To make it flakier increase the amount of fat(clarified butter) into the flour. You can also use oil instead of ghee.
  2. The dough should be rolled perfectly not too thin or thick, if thin it will turn out crispy and thick dough may cause undercooked kachori from inside.
  3. Fill enough filling and make it carefully (press gently) do not give too much pressure otherwise it will break.
  4. Filling should be dry so cook peas well until it leaves all moisture and become dry.
  5. Cook kachori on low or low-medium heat.