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Gujarat · Snack

Matar Kachori

Traditional 1. Matar Kachori recipe

🧺 Ingredients

• All-purpose flour (maida): 250g (2 cups)
• Salt: 5g (1 tsp)
• Ajwain (carom seeds): 2g (⅜ tsp)
• Oil: 30ml (2 tbsp) + 500ml for frying
• Water: 100-120ml for dough
• Asafoetida (hing): pinch
• Fresh green peas: 300g (1.5 cups) or frozen, thawed
• Ginger: 15g, finely chopped
• Green chili: 3-4, minced
• Besan (gram flour): 20g (1.5 tbsp)
• Oil: 20ml (1.5 tbsp)
• Cumin seeds: 2g (⅜ tsp)
• Fennel seeds: 3g (½ tsp)
• Turmeric powder: 1g (⅛ tsp)
• Coriander powder: 5g (1 tsp)
• Cumin powder: 2g (⅜ tsp)
• Red chili powder: 2g (⅜ tsp)
• Garam masala: 1g (⅛ tsp)
• Dried fenugreek leaves (methi): 2g (½ tsp), crushed
• Dry mango powder (amchur): 2g (⅜ tsp)
• Sugar: 5g (1 tsp)
• Salt: 3g (½ tsp)
• Asafoetida (hing): pinch

👩‍🍳 How to make Matar Kachori

1. *Dough:*
2. Sift maida into bowl. Add salt, ajwain, and asafoetida. Mix well.
3. Add 30ml oil. Rub in with fingers until breadcrumb texture.
4. Add water gradually, kneading into soft, smooth dough. Should not be sticky.
5. Knead for 3 minutes until smooth. Oil surface, cover with damp cloth. Rest 30 minutes.
6. *Filling:*
7. Heat 20ml oil in pan on medium heat (30 seconds).
8. Add cumin seeds. Fry 10 seconds until fragrant.
9. Add fennel seeds. Fry 5 seconds.
10. Add ginger and green chili. Fry 2 minutes until soft.
11. Add turmeric, coriander, cumin, red chili, and garam masala. Fry 30 seconds, stirring.
12. Add asafoetida.
13. Add green peas. Stir well and cook 4-5 minutes on medium heat until peas are soft.
14. Add besan (dry flour). Stir continuously and cook 2 minutes. Besan should coat peas.
15. Add methi leaves, dry mango powder, sugar, and salt. Stir well.
16. Cook 2 more minutes on high heat to remove moisture. Filling should be dry, not wet.
17. Transfer to plate. Let cool completely (10 minutes).
18. *Shaping & Frying:*
19. Divide rested dough into 12-15 portions (about 20g each). Roll into tight balls.
20. On lightly oiled surface, flatten each ball into thin disc (10cm diameter, 3-4mm thick).
21. Place 20g cooled filling in center.
22. Bring edges up and pinch to seal. Gently shape into ball, then flatten slightly.
23. Heat 500ml oil in deep pan on medium heat (3 minutes). Oil should be 180-190°C (hot but not smoking).
24. Test oil: Drop tiny piece of dough—should sizzle immediately and rise.
25. Carefully place kachori in hot oil. Fry on low-medium heat (do NOT use high heat).
26. After 2 minutes, kachori will float. Gently turn with slotted spoon.
27. Fry other side 2-3 minutes until golden-brown on both sides.
28. Total frying time: 4-5 minutes per kachori.
29. Remove with slotted spoon to paper towels.
30. Color: Golden-brown (not dark)
31. Float: Rises to surface
32. Sound: Crispy when tapped
33. Interior: Should be light, not dense

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