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When it comes to Indian snacks, Matar Kachori is a timeless delicacy that never fails to impress. This crispy, flaky pastry filled with a spiced green pea mixture is perfect for any occasion—be it tea time, festivals, or simply to satisfy your evening cravings.
In this blog, we’ll explore everything you need to know about Matar Kachori, from its origins to a step-by-step recipe that you can easily follow at home. By the end, you’ll have mastered the art of making this delicious Indian snack.
What is Matar Kachori?
Matar Kachori is a variation of the traditional kachori, which is a deep-fried snack originating from North India. The term “Matar” refers to the green peas used in the filling. Unlike its cousin, the Pyaaz Kachori (filled with spiced onions), Matar Kachori’s key ingredient is mashed peas, which are often mixed with a blend of spices, creating a delicious and unique flavor profile.
Matar Kachori is a staple in households across India and is often accompanied by tangy chutneys, yogurt, or a piping hot cup of chai (Indian tea). It’s perfect for special occasions, winter evenings, or even breakfast!
Origins of Kachori
The exact origins of kachori are uncertain, but it’s believed to have originated in Rajasthan, where snacks and fried foods are a large part of the local cuisine. Over time, variations of kachori spread across the country, with different regions incorporating their local ingredients into the recipe.
In Uttar Pradesh, Bihar, and West Bengal, kachori is often paired with sabzi (vegetable curry), while in Rajasthan, it is enjoyed as a standalone snack. The filling can range from spiced lentils to onions, and in the case of Matar Kachori, green peas.
Why Matar Kachori Stands Out
Matar Kachori isn’t just another fried snack—it’s a burst of flavors in every bite. Here’s why it stands out from the crowd:
- Crunchy on the Outside: The outer layer of the kachori is crispy and flaky, providing the perfect contrast to the soft and spicy filling inside.
- Soft and Spicy Inside: The green peas are mashed and spiced with cumin, coriander, and other traditional Indian spices, creating a delicious filling that complements the crispy exterior.
- Versatile: Matar Kachori can be enjoyed as a snack, a light meal, or even as part of a festive feast. It can be paired with chutneys, curries, or served plain.
Step-by-Step Recipe for Matar Kachori
Ingredients
For the Dough:
- 2 cups all-purpose flour (maida)
- ¼ cup semolina (optional, for extra crunch)
- ¼ cup ghee (clarified butter) or oil
- ½ teaspoon salt
- Water (as needed)
For the Filling:
- 1 cup green peas (fresh or frozen)
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon coriander powder (dhania)
- ½ teaspoon fennel seeds (saunf)
- 1 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder) or lemon juice
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon ginger paste
- 2-3 green chilies, finely chopped
- Salt to taste
- Fresh coriander leaves (optional)
For Frying:
- Oil (for deep frying)
Step 1: Prepare the Dough
- Mix the flour and fat: In a large bowl, combine the all-purpose flour, semolina (if using), salt, and ghee or oil. Rub the ghee into the flour until it resembles breadcrumbs.
- Add water: Slowly add water, little by little, while kneading the dough. The dough should be soft but not sticky. Cover with a damp cloth and let it rest for 20-30 minutes.
Step 2: Prepare the Filling
- Cook the peas: If you’re using fresh peas, boil them until soft. If using frozen peas, let them thaw to room temperature. Lightly mash the peas but leave some texture.
- Heat oil: In a pan, heat 1 tablespoon of oil or ghee. Add cumin seeds and fennel seeds. Once they crackle, add chopped green chilies and ginger paste. Sauté for a minute.
- Spice it up: Add coriander powder, red chili powder, garam masala, and salt. Stir and let the spices cook for a minute.
- Add peas: Add the mashed peas and amchur powder or lemon juice. Cook for 5-7 minutes until the mixture is fragrant. Remove from heat and let it cool.
Step 3: Assemble the Kachoris
- Divide the dough: After resting, divide the dough into small lemon-sized balls.
- Roll out the dough: Roll each dough ball into a small disc, about 3 inches in diameter.
- Add the filling: Place a spoonful of the pea mixture in the center of each disc. Carefully gather the edges and seal the dough, forming a stuffed ball.
- Flatten: Gently flatten the stuffed dough balls with your palms or a rolling pin. Be careful not to press too hard, as you don’t want the filling to spill out.
Step 4: Fry the Kachoris
- Heat oil: In a deep frying pan or kadhai, heat enough oil to deep fry the kachoris. The oil should be moderately hot.
- Fry the kachoris: Gently slide each kachori into the oil. Fry on medium heat until golden brown and crispy on both sides. It’s important to cook them slowly to ensure they become crisp and fully cooked.
- Drain excess oil: Once fried, remove the kachoris from the oil and place them on a paper towel to drain excess oil.
Serving Suggestions
Matar Kachori tastes best when served hot, but they can also be enjoyed at room temperature. Here are a few serving ideas:
- With Chutney: Pair the kachoris with mint-coriander chutney or tamarind chutney for a refreshing and tangy twist.
- With Chole (Chickpea Curry): In many parts of India, kachoris are served with spicy chickpea curry, making for a more filling meal.
- With Aloo Sabzi: A simple potato curry can add another layer of flavor to your Matar Kachori experience.
- As a Chaat: Crush the kachoris and top them with yogurt, chutneys, sev (fried chickpea noodles), and fresh coriander for a lip-smacking chaat version.
Tips for the Perfect Matar Kachori
- Rest the Dough: Giving the dough enough time to rest is crucial for achieving a flaky texture.
- Don’t Overfill: It’s tempting to stuff as much filling as possible, but overfilling can lead to the kachoris bursting during frying.
- Fry on Medium Heat: Frying on high heat will make the kachoris brown too quickly, leaving the inside raw. Fry them on medium heat for even cooking and a crispy exterior.
- Store for Later: Matar Kachori can be stored in an airtight container for up to 2 days. Reheat in an oven or air fryer for best results.
Healthier Variations
If you’re health-conscious but still want to enjoy Matar Kachori, here are some tweaks you can make to the traditional recipe:
- Bake Instead of Fry: Instead of deep frying, you can bake the kachoris at 180°C (350°F) for 25-30 minutes or until golden brown.
- Use Whole Wheat Flour: Replace all-purpose flour with whole wheat flour for a healthier dough.
- Air Frying: You can also air fry the kachoris for a healthier, oil-free option.
Conclusion
Matar Kachori is more than just a snack—it’s a culinary tradition that brings together the flavors of India. Whether you enjoy it with a cup of chai or as part of a festive meal, mastering this recipe will bring warmth and delight to your kitchen. With the step-by-step guide provided, you can now confidently prepare these crispy, golden delights at home.