Home / Festival recipes / Matar/Green Peas Kachori
21 January, 2016

Matar/Green Peas Kachori

Comments : 3 Posted in : Festival recipes, main course on by : nrdubey Tags: , , , ,

Date – 16.1.2016





For making dough

Wheat flour – 1 ½ cup 

All purpose flour/maida – ½ cup 

Rava/suji – 1 tbsp

Ghee/oil – 2 tsp (for moyan)

Salt – 1 tsp

Water – ¾ cup (approximately)

(you can use 50-50 wheat flour and maida or use only maida)


For making stuffing

Matar/green peas – 1 ½ cup

Besan gram flour – 1 tbsp

Ginger – ½ inch

Garlic clove – 8-9 

Green chilly – 1 or 2

Jeera/ cumin seeds – 1 tsp

Fennel/saunf – 1 tsp

Dry coriander seeds – ½ tsp

Chaat masala – ¼ tsp

Amchour/dry mango powder – ½ tsp

Dry ginger powder/south – ¼ tsp

Red chilly powder – ¼ tsp

oil – 1 tbsp

salt – as per taste

Water – 1 tsp (if needed)


Other Ingredients

Oil – for deep frying

Maida/wheat flour – for dusting



For making dough

In a vessel take wheat flour, maida, rava, ghee/oil and salt.

Mix them well.

Add water and make medium tight dough.

Cover with any plate or a damp cloth and keep aside for 20 mins.

After 20 mins again fold dough with hands and make dough little soft, if needed apply some oil on your hands. Keep aside. (do not add water)

For making stuffing

In a blander take all the ingredients under ‘for making stuffing’ except oil, salt and besan.

If needed add 1-2 tsp of water.

And blend them coarsely or semi coarsely.

Heat kadai and dry roast besan until light brown. Keep aside.

Heat oil in same kadai add coarsely paste that we made and fry it for 2 mins on medium flame, keep stirring.

Add besan and salt, switch off the flame and mix them well. Keep aside. (you can add salt while grinding too)

For making Kachori

Devoid dough in 13-14 equal sized ball.

Make them flat with fingers or with the rolling pin. Sides should be little thick than center.

Add 1 to ½ tbsp to the stuffing in the center. Cover the stuffing with remaining dough part. (see pics)

roll into 4-5 inch kachori.

Follow the same method for other kachoris.

Now heat oil at medium heat, deep fry the kachoris till they become golden and crisp over low – medium heat.

Serve kachoris with tomato- coriander chutney or green chutney.


Adding ghee/oil for moyan is very important for making crisp and flaky kachoris.

Dough should not be hard or too soft, so add water slowly.

Maintaining medium heat oil is also very important if oil is too hot The kachoris will not cook from inside, if oil is less hot the kachoris will become so oily.

If you are not using amchur add lemon juice.

In Short



Take wheat flour, maida, ghee and salt, mix well


Make medium tight dough, cover and keep aside for 20 mins


After 20 mins make dough soft (do not add water), if needed apply oil in hands, keep aside and cover


Collect all the ingredients for making stuffing


Place them into a big blender


Add green peas and red chilly, grind


Make coarse paste


Dry roast besan


Until light brown, keep aside


Heat oil in pan place matar paste, fry for 2 mins


Turn off the flame, add besan and salt


Mix well, stuffing ready


Devoid dough into 13 equal parts


Make the dough flat


Keep 1 to 1 1/2 tbsp of stuffing in the center


Cover the stuffing with the remaining dough


Roll it into 4-5 inches kachoris


Deep fry  kachoris on medium heat  till golden brown


Serve with tomato – coriander chutney or green chutney and curd










3 thoughts on : Matar/Green Peas Kachori

  • January 23, 2016 at 4:41 pm

    Looks tempting, will try the receipe at the earliest

    • nrdubey
      January 23, 2016 at 6:34 pm

      Sure Kavitha and please let me know how it came for you

  • Ritika Dubey
    January 24, 2016 at 6:41 am

    We can add lil bit of sweet corn in stuffing & a muttor kachori with green dahi chatni. Nice recipe 🙂

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