Peas Kachori/ Matar Kachoris/ Matar ki Pooris

Peas Kachori/ Matar Kachoris/ Matar ki Pooris

Kachori- the word brings the royal treat in front of your eyes. Be it any festival, marriage or get together, this has to be the star of the menu. I can say that after Samosas, Kachoris are the second favourite snack of all indians. When friends and relatives meet and start chit chatting, a delicious snack has to accompany the endless cups of tea, and that's where our samosas and kachoris come in.

Kachoris can be made in varied varieties. They can be made with different fillings too like, pyaaz kachori, urad dal kachori, matar kachori etc. Just change the filling and see the difference. My favorite however is the Khasta Moong Dal Kachoris. These Peas stuffed khasta or flaky kachoris are my hubby’s favorite.
To make them khasta or flaky and crispy, the key is to fry them over a medium heat so the crust as well as the inside of the kachori is cooked evenly. A perfect kachori is one that is puffed up and flaky and crispy outside but hollow from inside and the filling sticks to the crust. This kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior. 
These are ideal for nice heavy breakfasts, lazy brunches or great accompaniments for your tea time.

I have made them several times. The only difference this time is that instead of using All purpose flour or Maida, I have used Whole wheat flour or Atta. Believe me the result was just as good as with APF.

And I must say I loved making them. The taste, the texture, the khastapan or the crispiness, everything was soooo sooo perfect.

Kachoris are generally eaten with Chutneys or can be served with Aloo ki Sabzi or Chole/chana Masala.

Here is how to make an ideal kachori, right in your own kitchen.


For the Filling:

Green Peas (boiled and slightly crushed)- 1.5 cups

Oil- 1 teaspoon

Cumin seeds/Jeera- 1 teaspoon

Carom seeds/Ajwain- 1 teaspoon

Fennel seeds/Saunff- 1 teaspoon

Ginger powder- 1/2 teaspoon

Asafoetida/Hing- A pinch

Garam masala powder-1 teaspoon

Coriander powder- 1 teaspoon

Mango powder (Amchur)- 1 teaspoon

Chaat masala- 1/2 teaspoon

Red chili powder- 1 teaspoon

Salt- to taste

For the Covering/Dough:

Whole wheat flour- 2 cup

Clarified butter or Ghee- 2 tablespoon

Salt- 1/4th teaspoon

Carom seeds (Ajwain)- 1/4th teaspoon

Water- to knead the dough (according to the requirement)

Oil for frying



To make the kachoris khasta or flaky the dough should be made properly.

In a deep bowl add in the flour, salt and melted ghee.

Mix the ghee with the flour by rubbing it with fingers. It will look like breadcrumbs.

Next add in carom seeds along with water. Don't put all the water in one go.

Keep adding little by little.

Start kneading the dough.

The dough should be nicely firm like chapati dough.

Knead it for about 5-7 minutes.

Now, the dough is ready. Leave it for 10-15 minutes to rest.

After that give the dough a quick knead again and divide it in to 14-15 portions.

Cover and keep it aside for 25-30 minutes.

In the mean time we will prepare our filling.


Start by heating oil in a pan or wok.

When the oil is hot enough add in cumin, carom and fennel seeds.

Let them crackle.

Next add the crushed peas along with all the masala powders.

Give it a good mix.

Turn off the heat.

Let the mixture cool down completely before using it as filling.

Dough is done.The filling is ready. Now, we will start making kachoris.


Take each divided portion of the dough and make a ball of it.

Roll out ball into a flat disc of around 3-3.5 inches in size.

Take a spoonful of mix and place in the centre of the rolled out diskette.

Pull in the sides to the centre covering the filled in mixture.

Pinch the dough and seal it well. Make sure it is properly sealed and there are no gaps and cracks.

Roll it out gently to a disc of 3-3.5" in size.

Similarly fill and roll others too.

Meanwhile, heat oil in a deep kadai or wok.

When the oil heats up put 3-4 kachoris in the kadai or according to the capacity of your kadai.

Let them fry on medium low heat for about 2-3 minutes. Turn them and let them cook on the other side too.

They should be evenly fried.

Fry till the kachoris get nice golden brown colour.

In the same way fry all the kachoris.

Remove with the help of a slotted spoon and keep them on absorbent paper to drain the excess oil.
Serve them immediately with either chana masala, aloo sabzi or chutneys.


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