Matar Kachori

I have mentioned few tips below to achieve this perfect texture. So don’t forget to read that. Kachori is also called matar ki kachauri or kachaudi. Addition of amchur gives nice tangy taste in contrast to sweet flavor of the green peas. You can replace it with lemon juice as well. To make this Jain recipe, please skip the ginger.

Step By Step Photo Instructions:

1. Boil the green peas in pressure cooker. I have cooked them in microwave. Once cooked, mash them using potato masher or use food processor or coarsely grind.
2. Heat the oil in a pan on medium heat. Once hot add cumin and fennel seeds, let them sizzle.
3. Then add chopped green chilies and ginger, sauté for a minute.
4. Add mashed peas.
5. Add red chili powder, coriander powder, chaat masala, aamchur powder and salt.
6. Mix it well and cook for a minute.
7. Sprinkle besan on it, it will absorb extra moisture from it.
8. stir and cook for 1-2 minutes or till mixture becomes dry. Let it cool completely.
9. While stuffing is cooling, mix the flour and salt. Rub the oil into using your fingertips.
10. Knead into stiff dough by adding little water at a time. Cover it and let it rest for 15 minutes.
11. Now stuffing is cooled, dough is rested. Knead the dough once again to smooth out. Divide it into 6 equal portions. Roll each into a smooth ball and flatten it between your palm.
12. Roll into 3-4 inch diameter round.
13. Put some stuffing in the center.
14. Gather the edges and seal it properly.
15. Flatten and roll very gently into 4-5 inch diameter circle. Prepare all the kachori same way.
16. When about to finish heat the oil in pan on medium heat for frying, once oil is hot, fry 1-2 at a time. It will puff up.
17. Flip it once it gets brown from the bottom and cook other side as well.
18. When it becomes golden brown from both sides, remove it to the paper towel lined plate. Fry rest of the kachori. Serving suggestion: make indentation  in the center by breaking only upper layer. Pour coriander chutney and tamarind date chutney as per taste. Serve immediately. You can also add chopped onion, tomato, yogurt and sev on top similar to this khasta kachori chaat

Expert Tips:

Stuffing should be dry meaning no moisture in it. So you will be able to roll easily without breaking it. If needed add more besan. Dough should be not too soft, not too stiff. If it is too soft then it will be crispy but not flaky. If it is too hard then it will be hard to roll and it will break. Be careful while rolling, be gentle, do not give too much pressure. Otherwise it will break. Keep dough and rolled kachoris covered with kitchen towel to prevent from drying out. The flour and oil/ghee proportion in the dough should be right to get the flaky texture. This addition of oil or ghee is also known as ‘Moyan’ or ‘Moyen’. If it is less then kachori will be crispy but not flaky. Oil temperature should be medium for frying. To check oil is ready or not: drop a small piece of dough into hot oil, if it comes on top steadily then it is ready. If it comes on top immediately then it is too hot. If it comes on top very slowly then it is not hot enough. Do not fry more than 2 matar kachori at a time. Otherwise it will drop the oil temperature.

Did you try this matar kachori recipe? I’d love to hear about it! Leave a review in the comment section below.