Matar Kachori

Matar Kachori is very popular across India and is considered a treat in most families.
Fairly difficult

Matar Kachori
Preparation time
Cooking time


For 4 Person(s)


  • 1 tablespoon(s) cooking oil
  • 1 teaspoon(s) cumin seeds
  • 1 teaspoon(s) coriander seeds
  • 0.5 teaspoon(s) fennel seeds (saunf)
  • 2 Whole green chilies, finely chopped
  • 1 cup(s) green peas, blanched and crushed
  • 1 pinch(es) asafetida (heeng)
  • 1 tablespoon(s) sattu
  • 1 teaspoon(s) garam masala powder
  • 0.5 teaspoon(s) chaat masala
  • 0.5 bunch fresh cilantro, finely chopped
  • 1 teaspoon(s) salt, or as desired

For covering

  • 1.5 cup(s) all-purpose flour (maida)
  • 5 tablespoon(s) desi ghee
  • 2 cup(s) vegetable oil, for deep fry
  • 1 teaspoon(s) salt, or as desired

Matar Kachori Directions

  1. Place maida and salt in a bowl. Add desi ghee and mix well.
  2. Knead into a smooth dough using little water.
  3. Cover with a moist cloth and set aside for half an hour.
  4. Heat oil in a pan, temper with cumin seeds, coriander seeds, and fennel seeds and chopped green chilies.
  5. Sauté for half a minute, add crushed green peas, asafetida, and mix.
  6. Add chana dal powder, garam masala powder, chaat masala, and salt.
  7. Mix well. Remove from heat and cool.
  8. Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls.
  9. Flatten a ball slightly and place a portion of the stuffing.
  10. Cover, seal edges and flatten.
  11. Roll out lightly with a rolling pin.
  12. Repeat with the remaining dough.
  13. Heat oil in a kadai and deep fry kachoris on medium heat till brown and crisp.
  14. Drain and serve with a chutney of your choice.