Matar ki Kachori
Veg
Vegan
Deep-fried puffed pastry stuffed with a spiced green pea filling of fennel seeds, ginger, and green chilli — a popular Bihari breakfast and street snack, sold outside temples and at market-day stalls. Eaten with a thin aloo tarkari or tamarind chutney.
Cuisines
Bihari
Best for
Breakfast
Snacks
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 1/4 cup | ghee |
| 1/2 teaspoon | salt |
| 1 cup | green peas |
| 1 tablespoon | oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | ginger paste |
| 1 teaspoon | green chili paste |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | coriander powder |
| 1/2 teaspoon | garam masala |
| 1/2 teaspoon | amchur (dry mango) powder |
| — | salt to taste |
| — | oil for frying |
Instructions
- 1 In a bowl, mix the all-purpose flour, ghee, and salt. Add water gradually to form a soft dough. Cover and let it rest for 15 minutes.
- 2 Boil the green peas until tender, then coarsely mash them.
- 3 Heat 1 tablespoon of oil in a pan. Add cumin seeds and fennel seeds, allowing them to splutter.
- 4 Add ginger paste and green chili paste, sauté for a minute.
- 5 Stir in the mashed peas, turmeric powder, coriander powder, garam masala, amchur, and salt. Cook for 2-3 minutes, then let it cool.
- 6 Divide the dough into small balls. Roll each ball into a small circle.
- 7 Place a spoonful of the pea mixture in the center, gather the edges, and seal to form a ball.
- 8 Gently flatten each filled ball into a kachori shape.
- 9 Heat oil in a deep pan. Fry the kachoris on medium heat until golden brown and crispy.
- 10 Drain on paper towels and serve hot.
Tips
For extra crispiness, ensure the oil is hot enough before frying.