Matar Kachori

I get to talk to my mum nearly everyday! My day doesn’t end without knowing what she cooked for lunch n what’s going to be her dinner… Also, one thing that I never fail to ask her is “What’s she doing?” as I always find her doing some activity while talking to me! Last week, she told me she was working with a bag full of fresh green peas & pigeon peas!!! Ooops.. After a few seconds, I realized ‘It’s a winter start for them’ :) Everytime she is used to bring loads of these fresh greens and make my favorite kachoris :P

And when the season is about to end, she freezes some for using them later! Ohhh yes… She still prefers home-frozen peas over buying a ready-frozen pack that’s available in all seasons now. I too had a container full of green peas (frozen though)… and couldn’t control my urge to make thsoe ‘Matar Kachoris’ to go with an evening tea :) Deep fried again, I know… But that’s okay if you make it once in 15-20 days :P

matar kachori1

Makes: 10-12


For Cover-

3/4 cup Wheat Flour
1/2 cup All Purpose Flour
1/4 tsp Cumin Seeds (optional)
1 tbsp Clarified Butter (ghee)
Salt, to taste

For Stuffing-

2 cups Green Peas (thawed, if frozen)
2 Green Chillies, small
1″ piece of Ginger
1/2 tsp Cumin Seeds
1 tsp Coriander Powder
A pinch of hing
1 tsp Amchoor Powder
1 tbsp Oil
Salt, to taste


  1. Take all ingredients of cover in a big bowl and mix them together to form fine crumbly texture.
  2. Knead a medium-hard dough by adding water gradually as required.
  3. Cover with a cling wrap and keep aside for 10-15 mins.
  4. Grind green peas, green chillies and ginger together. Make sure you keep them coarse in texture.
  5. Transfer it to a bowl, add all spices and mix it well.
  6. Heat oil in a pan and add cumin seeds, hing. Once it starts crackling, add this mixture in it and cook for approx 3-4 mins.
  7. Take it to another bowl and cool it down to room temp.
  8. Divide the dough and stuffing in 10-12 equal portions.
  9. Roll out puris out of dough ball and put a portion of stuffing in centre.
  10. Cover from all the sides and seal the edges with a drop of water.
  11. Deep-fry them until golden in color and crisp in texture.
  12. Serve hot with Green Chutney or Amchur Chutney!

matar kachori


  • Add 1 clove of minced garlic too if you love garlicky flavor!
  • Green Chillies can be replaced by red chilly powder too.