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Matar Kachori | Peas Stuffed Pooris

Course Brunch
Cuisine North Indian
By Cook Method Deep Fried, Stovetop
Occasion Weekend Special
By Diet Vegetarian
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes
Author Srivalli


For Dough

  • 2 cups All purpose flour /Maida
  • 1/4 tsp Baking powder
  • 1 tbsp Ghee
  • Salt to taste
  • Water as required to knead
  • Cooking Oil for deep fry

For Filling

  • 1 cup Peas
  • 1 tsp Cumin Seeds
  • 2 Green Chillies finely chopped
  • 1/4 tsp Ginger grated
  • 1 tbsp Ghee
  • Salt to taste

Spice powders to be added

  • 1/2 tsp Red Chilli powder
  • 1 tsp Coriander Powder
  • 1/4 tsp Chat Masala
  • 1/4 tsp Amchoor Powder
  • 1/2 tsp Garam Masala
  • A pinch Asafoetida / Hing


For the dough

  • In a wide bowl, take the flour, salt and baking powder, mix well. Then add the ghee and crumble. Next add water slowly and knead to a stiff, but soft pliable dough. Let it rest for 30 mins, while you make the stuffing.

For the stuffing

  • Blanch the peas in MW for 5 mins. Mash it roughly so that the peas are mashed and soft.
  • Heat a non stick pan with ghee, add cumin seeds, hing, grated ginger and then all the mashed peas. Next add the salt, and all spice powders. combine and cook everything till the peas become almost dry. Keep it aside for it to dry.

Method to prepare matar kachori

  • Make even balls of the dough. Similarly make balls of the stuffing.
  • Heat cooking oil in a kadai.
  • Dust the board, press the balls slightly on the sides and place the stuffing in center, gather the sides and ensure the stuffing is completely covered. Pat it down and on dusted board, gently roll out. Make sure the discs are small and not very thin as stuffing will come out.
  • When the oil is hot enough, gently slide the pooris and press lightly on top, when it puffs up, turn to the other side and cook till the kachoris/pooris are cooked well.
  • Drain on a kitchen paper. Serve hot with Alu Subzi.
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