How to Make Matar Kachori – Street-Style Flaky & Spicy Snack

 

Matar Kachori 

is a beloved Indian snack made with a spiced green pea filling encased in crispy, flaky dough. Especially Matar Kachori is popular in Uttar Pradesh, Rajasthan, and Delhi, this street food favorite is often savored during festivals, family gatherings, and as a comforting evening treat. These golden puffs combine savory spice with crunchy indulgence—pure bliss!

 

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Ingredients

For the Dough:

• 1½ cups all-purpose flour (maida)

• 2 tablespoons oil or ghee

• ½ teaspoon carom seeds (ajwain)

• Salt to taste

• Water (as needed for kneading)

For the Spiced Green Pea Filling:

• 1½ cups boiled green peas (fresh or thawed frozen)

• 2 tablespoons oil

• 1 teaspoon cumin seeds

• Pinch of asafoetida (hing)

• 1–2 tablespoons chickpea flour (besan)

• 1–2 teaspoons ginger-green chili paste

• 1 teaspoon coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• ½ teaspoon fennel seeds (saunf)

• ½ teaspoon garam masala

• ½ teaspoon amchur powder (mango powder)

• Salt, to taste

• Fresh coriander, chopped (optional)

Step-by-Step Instructions

1. Prepare the Dough

Mix the flour, salt, carom seeds, and oil in a bowl until crumb-like. Gradually add water and knead into a firm but pliable dough. Cover and rest for 15–20 minutes.

2. Make the Spiced Green Pea Filling

Heat oil in a pan. Add cumin seeds and asafoetida. Stir in besan, then the boiled peas and spices—ginger-green chili paste, coriander, turmeric, chili powder, fennel seeds, garam masala, amchur, and salt. Cook until the mixture is dry. Mash lightly and remove from heat. Let it cool.

3. Shape and Fry the Kachoris

Divide the dough into small balls. Roll each into a small disc, keeping the center slightly thicker. Place a spoonful of filling in the center. Carefully bring the edges up, seal, and flatten into a round disc. Heat oil on medium flame and deep fry in batches until golden and flaky.

Special Tips for Perfect Kachori

1. Dough Consistency: Dough should be firm, not too soft, for fluffy and flaky kachoris.
2. Frying Temperature: Maintain oil at medium heat. High heat can burn the crust; low heat makes them soggy.
3. Avoid Overfilling: Too much stuffing can cause breakage while shaping or frying.
4. Oil Temperature Recovery: Don’t overcrowd the pan—let the temperature recover between batches.

Cultural Significance & Famous Variants

Matar Kachori is a festive staple across North India—served during Holi, Diwali, and family celebrations. In Jaipur, they’re known for an extra flaky crust; in Lucknow, the filling boasts aromatic spices, while Old Delhi’s version is famous with sweet and tangy chutneys or wrapped in chaats.

Serving Suggestions

Serve these crispy gems hot with tamarind or mint chutney, plain yogurt, or alongside a steaming cup of masala chai for the ultimate snack experience.

Conclusion

With this easy Matar Kachori recipe, you're all set to recreate a beloved Indian street food at home. These savory sweet pea dumplings bring festival flavors and nostalgia into every bite. With these crispy and flavorful Matar Kachoris, you can bring the taste of India right to your kitchen! Share your kachori tales and tweaks below—I’d love to hear them!