Matar ki Kachori (Green Peas Stuffed Indian Puff) Baked, Fried & Air Fryer

Matar ki Kachori is an extremely popular Indian street food, where sweet-spicy peas mix is stuffed in Indian puffs. Served with chutney or aloo ki sabzi (potato curry). My version gives step by step method to make them baked, fried, and in air-fryer.

What is Matar ki Kachori?

It’s a puffed Indian puff bread stuffed with a spicy-sweet green peas + spices mix. Then the puffed bread is either fried/baked into a golden crust.

It’s an extremely popular Indian snack that’s perfect for breakfast, brunch, or as Indian teatime snacks. 

Usually, traditional kachori’s are made of maida (all-purpose flour) but I’m making them using whole wheat (atta) and semolina (sooji), which makes them extremely light and easy to digest.

Also, you can make these kachoris 3 ways:

Baked Matar Kachori

Fried Matar Kachori

Air Fryer Matar Kachori

Matar ki Kachori Ingredients:

Before e devour them, here are the details of the ingredients, which I’m dividing further into 2 main categories: The Stuffing and Dough.

For Making Sweet Spicy Matar (Green Peas) Stuffing:

• 3 Cups Matar (green pea’s fresh or frozen)
• 1 Tsp Adrak (freshly grated ginger)
• 2 Tbsp Besan (chickpea flour)
• 1/4 cup Dhania Patti (fresh Cilantro -thinly chopped)
• 2 Tbsp Ghee  
• 3 Tbsp Vegetable Oil

Filling Spices

• 1 Tsp Ajwain (carrom seeds)
• 1/4 Tsp Hing (asafoetida powder)
• 2 Tbsp Dhania Powder (coriander)
• 2 Tbsp Jeera (cumin)
• 1 Tbsp Bhuni Saunf Powder (roasted fennel seeds)
• 3 Tsp Amchur (dry mango powder)
• 1 Tsp Garam Masala
• 1/2 Tsp Haldi Powder (turmeric)
• 1 Tsp Red Chili Powder
• 1 Tsp Salt (As per your taste)
• 1/4 Cup Water – As per Need

For Making The Puff / Khasta Kachori Dough

• 1.5 Cups Atta (whole wheat flour)
• 1/2 Cup Fine Sooji (semolina)
• 4 Tbsp Ghee
• 1 Tbsp Vegetable Oil
• 1/2 Tsp Ajwain (carom seeds)
• 1 Tsp Salt (As per taste)
• 1/2 Cup Chilled Water – For making the dough
• 1.5 Cups Oil – For Deep Frying the Kachori

How to Make Khasta Matar ki Kachori:

The recipe like the ingredient list above is divided into 3 parts:

1. Making the Dough
2. Making the Filling
3. Adding the Filling & Making the Kachori 

I feel it’s much easier when we subdivide the process as they become not only easier to understand but you can also delegate some part of it to another family member too 😉

Now before we make these kachori’s, I have to talk a little about the filling as it really is extremely delicious but also makes this recipe taste exactly like famous Banarsi or UP Kachori.

Making the Kachori Dough:

In a large bowl, add the dough ingredients EXCEPT for Water.

Now, mix and crumble the dough till you can literally form a lump of this mix by closing your palm and the lump stays intact (doesn’t break – this GUARANTEES a Khasta/Crunchy Kachori).

Now, slowly add water (2tbsp a time) and start forming the dough. Keep adding water and form a firm dough.

You donot knead the dough for long (just 1-2 minutes till it looks supple) and then keep it aside.

Make the Green Peas Filling:

Now comes my favorite part, cause if the filling is not delicious, the whole point of making this kachori is lost.

So start by heating a nice heavy bottom pan and add ghee + oil.

Add the ginger + all the spices and saute for a minute over low flames.

Now add the green peas (matar) and saute for another minute.

Cover this and cook for a good 3-4 minutes over low heat (sauteeing every minute to prevent from burning)

After 4 minutes, add bean (chickpea flour) and saute for another minute till all the peas are coated with flour.

Now add water and cover cook for 3 minutes (sauteeing every minute).

Remove the cover and mash the peas using the same ladle or spoon. (they should be mushy now and mashes easily).

Turn off the heat (do a final taste test to add any of the seasonings).

Cool this completely before filling them.

Adding the Filling & Making the Kachori 

Take the prepped dough and knead it once again for a minute to make it supple.

Divide the dough into 12 (medium) or 15 (small) parts and roll into a ball.

Take each dough ball and flatten it about the size of your pal,.

Take the prepared filling and add about 1.5tbsp of it in the center of each flattened dough balls.

Now, take each dough ball, fold the tops to seal and keep it upside down (sealed part down).

Take a rolling pin and flatten the filled kachoris about 3 inches (you can make it thicker or thinner as per choice).

Fried Matar Kachori:

Heat oil in a wok on medium-high for 2 minutes and then reduce to lowest heat level.

Add 1-2 kachoris and start frying them till they are golden brown on both sides.

Transfer the fried kachori to a paper towel (to soak excess oil).

Similarly, fry all the kachoris.

Baked Matar Kachori:

Preheat oven to 180F.

Take a baking tray and spray with oil.

Place 5-6 raw kachori’s and spray oil on top of each.

Place the tray in the oven and bake for 15-20 minutes (Turn the kachori’s halfway to attain golden brown color on both sides).

Remove the cooked kachoris from the oven and similarly bake all the kachoris.

 

Air Fryer Matar Kachori:

Preheat air fryer to 180F.

Remove the air fryer basket and spray with oil.

Place 2-3 raw kachori’s and spray oil on top of each (as many your basket can accommodate, leaving some space between them to rise).

Place the basket in the fryer and air fry for 15-20 minutes (Turn the kachori’s halfway to attain golden brown color on both sides).

Remove the cooked kachoris from the oven and similarly air-fry all of them.

Serving Suggestions:

I made this simple street style ‘Aloo ki sabzi’ to serve with this recipe, however, you can serve it with any choice of side or use one from below:

1. Aloo Sabzi (the universal favorite to serve with it).
2. Sweet Mango Chutney 
3. Dhaniya Chutney (Cilantro Chutney)
4. Raita
5. Lal Mirchi Achar (Red Chili Pickle)

: Pro-Tips :

When the oil is evenly mixed, try binding a handful of mixture and if it forms a ball shape, the mixture is ready to be made into a dough.

If not, then mix for a few more minutes and repeat the test.

The dough and filling can be separately prepared in advance and frozen for about a week in the freezer.

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Tried Our Recipe – AWESOME!!!

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