Go Back

Matar Ki Kachori | How to make Matar Kachori

Matar Kachori is a flaky kachori stuffed with spiced matar masala. The flaky outer shell makes this an excellent snack to enjoy during Tea Time.
Course Snacks
Cuisine Rajasthan
Keyword Tea Time Snack
By Cook Method Deep Fried
Occasion Evening Snack
By Diet Kid Friendly
Dish Type Deep Fried Dishes, Street Food
Author Srivalli


For Kachori Dough:

  • 1 cup All purpose flour / Maida
  • Salt to taste
  • 2 tsp Cooking Oil
  • 1 tbsp Ghee
  • 1 tsp Carrom Seeds / Ajwain
  • Water to knead to dough
  • Cooking Oil for deep frying

For Kachori Stuffing:

  • 1 cup Peas / Matar
  • 1 tsp Cooking Oil
  • 1 inch Ginger
  • 1 no Green Chilli
  • 1/2 tsp Cumin Seeds
  • A Pinch Turmeric powder
  • Salt to taste
  • 1 tsp Red Chili powder
  • 1 /2 tsp Coriander Powder
  • A Pinch Asafoetida / Hing
  • 1/4 tsp Amchur Powder / Dry Mango Powder
  • Handful Coriander Leaves finely chopped
  • 1/4 tsp Fennel / Saunf, crushed


For the Kachori outer layer:

  • In a bowl, take the flour, oil, ghee, rava, salt, mix well.
  • Slowly add water to knead into a stiff dough. Cover and keep it aside for 30 mins.

For the Matar Kachori Stuffing

  • If you are using dried peas, soak overnight before making the stuffing, else soak in water for 5 mins.
  • Take the peas along with green chilies, ginger and grind to a coarse paste.
  • Heat a kadai with oil, add the paste along with spices and saute well.
  • Allow to cool down. Keep it aside.

Assembling the Kachori

  • Knead and pinch out small balls.
  • Dust well and roll out into a small disc.
  • Place the stuffing in the center and cover it completely.
  • Seal well and continue with the rest
  • Heat oil in a kadai and deep fry the kachoris in batches.
  • Serve hot with Tea!
Tried this recipe?Mention @cooking4all or tag #cooking4all!