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
Build a full meal around Matar ki Kachori
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
1 cup | Flour |
|
1/4 cup | Ghee |
|
1/2 teaspoon | Salt , to taste |
|
1 cup | Green Pea |
|
1 tablespoon | Oil , for frying |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
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 Powder |
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.