Matar Kachori is crispy and flaky outside, and the aromatic spiced green pea filling makes this one stand at the top. Famous as the snack of all-purpose flour dough, which is deep-fried to perfection with a savoury stuffing of mushed-up green peas seasoned with aromatic spices like cumin, coriander, fennel, and garam masala. Matar kachori is an evening-time tea-time treat or festival and family get-together speciality that features a crunchy crust and spicy green pea filling. Matar kachori recipe is very simple to make: the dough is prepared by mixing flour with salt and ghee or oil, kneading it into soft, pliable dough; the green pea filling is prepared by saut ed mashed peas with spices that provide a rich flavour. The dough balls are stuffed with the mixture and rolled into discs before frying until golden. These must be served with tangy tamarind chutney, mint chutney, or even a hot cup of tea. Of course, matar kachori is traditionally a festival favourite during Holi or Diwali, but it can also be found throughout India as a filling breakfast or snack street food. Be it an experienced cook or this is the very first time, you are attempting to make this recipe, this matar kachori recipe will surely help you make correctly crunchy, spicy, and irresistible kachoris at home!

• 250 gm green peas
• 1 tsp coriander powder
• Salt
• 1/2 tsp hing
• 1 tsp ginger
• 1 tsp red chilli powder
• 2 cup maida
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 cup ghee
• 1 tsp garam masala
• Cooking oil

• Matar Kachori is a delicious Indian snack composed of flaky pastry filled with spiced green peas.
• It is apt for tea time or as a starter for parties.
• It satisfies the claim about its popularity because of the crunchiness and aromatic filling.
• Here's how to make this tasty item from scratch.
• Begin by soaking 250 gms of green peas in water for 2-3 hours.
• This is one of the essential steps because soaking the peas softens them, and they can then be further processed in a mixer.
• Remove the water from the soaked peas and transfer them into a mixer to coarse grind.
• This will be a textured filling that you would use, making the kachoris more filling-like.
• It should still be slightly crunchy, though, so it holds together it provides a pleasant eating experience.
• Meanwhile, process the dough.
• Mix 2 cups of maida with ¼ cup of melted ghee and salt in a mixing bowl.
• The ghee adds the flavour and contributes to the flakiness of kachoris.
• Gradually add sufficient water to it so that the dough becomes firm, though pliable and not sticky.
• Once the dough has risen, let it rest, covered with a damp cloth, for 20-30 minutes.
• This resting time gives your gluten time to relax; this will make it easier to roll out when you get to that part of the process.
• Meanwhile, prepare the filling.
• Heat 2 tablespoons of oil over medium heat in a pan.
• Once hot, add one teaspoon of cumin seeds. Let them crackle for about a few seconds. Add 1/2 teaspoon of asafoetida (hing) and one teaspoon of finely chopped ginger.
• Saute those ingredients for another minute till they become fragrant.
• The dual action of cumin-hing gives a strong basis that enhances the flavour of the filling.
• Now put coarsely ground green peas in it and add 1/2 teaspoon of turmeric powder, one teaspoon of red chilli powder, one teaspoon of coriander powder, one teaspoon of garam masala, and salt according to your taste.
• Now let this mixture cook for 5-7 minutes while stirring occasionally till the peas are cooked and the mixture is dry.
• In this stage, if the filling gets wet, it will start drooling out while frying.
• After cooking the mixture, take it away from the heat and let it cool down. After resting the dough, cut the dough into equal portions.
• You can divide it in any size you like for the kachoris to come out in.
• Take each ball and roll it out into a small circle on a lightly floured surface.
• The circles should be about 4 inches in diameter for the filling.
• Put a spoonful of the cooled green peas mixture in the center of each circle.
• Fold over the edges to seal, carefully pinching them together to make a round pocket. Ensure that the edges are well sealed so that the filling does not leak out during deep-frying.
• Fry the oil in a deep frying pan over medium heat.
• When oil is well heated, slide gently the kachoris into it.
• Fry in batches so they do not overcrowd the pan.
• Fry till they turn golden brown and puff up, some 4-5 minutes.
• The outer portion is crispy, while the inside is soft.
• Drain the kachoris from the oil and let them cool on paper towels to remove excess oil.
• Serve hot with tangy tamarind chutney or fresh green chutney for dipping.
• The crunch recipe of Matar Kachori, the outside with the crunchiness and the flavourful, spiced peas inside, will make for a lovely contrast that you'll want to keep coming back to again and again.
• Savour the delectable snack with family and friends to celebrate the flavours of India.