Matar Kachori is a popular North Indian deep-fried delicacy known for its crispy, flaky crust and flavorful green pea filling. Traditionally served with tamarind or mint chutney, this savory snack is especially enjoyed during festive occasions and winter mornings. The spicy green pea mixture is enclosed in a dough made from all-purpose flour and ghee, then fried to golden perfection.
FULL RECIPE
Ingredients
1.For the Dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup ghee or oil
- Salt to taste
- Water (as needed, to knead dough)
2.For the Filling:
- 1 1/2 cups green peas (fresh or frozen)
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp hing (asafoetida)
- 1 tbsp grated ginger
- 2 green chilies, finely chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp amchur (dry mango powder)
- Salt to taste
- Fresh coriander leaves, finely chopped (optional)
3.For Frying:
- Oil for deep frying
Directions
- Prepare the Dough:
In a large bowl, mix flour and salt. Add ghee and rub into the flour until it resembles breadcrumbs. Gradually add water and knead into a semi-firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes. - Make the Filling:
Heat oil in a pan. Add cumin seeds and hing. Once aromatic, add ginger and green chilies. Sauté for a minute, then add green peas. Cook until soft. Mash the peas coarsely using a spatula or potato masher. - Add Spices:
To the mashed peas, add turmeric, coriander powder, garam masala, amchur, and salt. Cook for 2–3 minutes until the mixture is dry. Stir in chopped coriander if using. Let the filling cool completely. - Shape the Kachoris:
Divide the dough into equal-sized balls. Roll each ball into a small disc (about 3 inches in diameter). Place a spoonful of the pea mixture in the center. Gather the edges and seal tightly. Flatten gently into a disc without letting the filling come out. - Fry the Kachoris:
Heat oil in a deep frying pan over medium-low heat. Fry the kachoris in batches, turning occasionally, until they puff up and turn golden brown. Drain on paper towels. - Serve:
Serve hot with tamarind chutney, mint chutney, or a side of potato curry.
Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 22g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 140mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 5% RDA
- Vitamin C: 10% RDA
- Iron: 8% RDA
- Calcium: 2% RDA
Origin and Cultural Significance of Matar Kachori
Matar Kachori holds a special place in North Indian cuisine, particularly in states like Rajasthan and Uttar Pradesh, where fried snacks form an integral part of the culinary tradition. This flaky pastry filled with spiced green peas is often prepared during festivals, celebrations, and special occasions. It reflects the region’s love for bold spices and deep-fried delicacies, serving as both a comfort food and a festive treat. Over the years, Matar Kachori has also become a popular street food across India, enjoyed by all age groups.
The Art of Making the Perfect Dough
A critical element of a good Matar Kachori is its dough, which needs to be flaky yet sturdy enough to hold the filling without breaking. The use of ghee or oil in the dough is essential for achieving that crisp, layered texture. Kneading the dough to a semi-firm consistency and resting it before shaping helps relax the gluten, making the rolling and stuffing process easier. This dough technique is similar to making other Indian stuffed fried breads like kachoris and samosas, highlighting the skill involved in Indian snack preparations.
Health Benefits of Green Peas in the Filling
Green peas, the star ingredient of the filling, offer numerous health benefits. They are a rich source of plant-based protein, dietary fiber, vitamins such as A, C, and K, and minerals including iron and magnesium. The fiber in peas aids digestion, while the antioxidants help fight inflammation. Incorporating green peas into the kachori filling not only boosts the nutritional profile of this otherwise indulgent snack but also adds a natural sweetness and texture, balancing the spices beautifully.
Spice Profile and Flavor Complexity
The filling of Matar Kachori is distinguished by a well-balanced blend of spices that deliver warmth and complexity. Common spices include cumin seeds, coriander powder, turmeric, garam masala, and amchur powder (dry mango powder), which adds a pleasant tanginess. Asafoetida (hing) is often used to enhance digestion and add a subtle umami note. This spice mix creates layers of flavor that complement the sweetness of the peas, making the filling aromatic and deeply satisfying.
Variations of Matar Kachori
While the traditional recipe uses green peas, there are many regional and modern variations. Some versions incorporate mashed potatoes, yellow moong dal, or even mixed lentils for the filling. Others add nuts or dried fruits like raisins for a sweet-savory contrast. In some households, kachoris are baked instead of fried to make a healthier version. The dough can also be enriched with semolina or whole wheat flour for different textures. These variations allow the snack to be customized according to taste preferences and dietary needs.
Serving Suggestions and Pairings
Matar Kachori is best enjoyed hot and crispy, typically served with tangy tamarind chutney or refreshing mint-coriander chutney. A side of spicy potato curry or yogurt can also complement the flavors and provide balance to the fried pastry. This snack pairs well with masala chai or any robust Indian tea, making it a perfect combination for teatime indulgence. For a festive spread, it can be served alongside other kachori varieties and chaats, enhancing the overall flavor experience.
Storage Tips and Reheating Methods
To maintain the crispness of Matar Kachori, it’s best consumed fresh. However, if leftovers remain, they can be stored in an airtight container at room temperature for a day or two. Refrigeration is not ideal as it can make the pastry soggy. For reheating, using a hot oven or a non-stick pan over low heat helps restore the crunch without drying out the filling. Avoid microwaving, as this tends to make the dough soft and chewy rather than flaky.
Nutritional Considerations
Although Matar Kachori is a delicious treat, it is deep-fried, which adds significant fat content. Moderation is key, especially for those mindful of calorie intake or cardiovascular health. The use of green peas in the filling adds valuable nutrients, but frying in large amounts of oil increases calories and fat. Health-conscious cooks can try baking or shallow frying to reduce oil usage, or experiment with air-frying techniques to enjoy the snack with fewer calories.
Tips for Achieving Flaky and Crispy Kachoris
Achieving the signature flakiness and crispiness requires attention to dough preparation and frying technique. Using cold ghee or oil while mixing the dough creates layers that puff up during frying. Resting the dough allows gluten to relax, preventing shrinkage. The oil temperature should be moderate; too hot and the kachoris brown quickly without cooking through, too low and they absorb excess oil. Gentle frying with occasional turning ensures even cooking and a golden crust.
Popular Occasions to Enjoy Matar Kachori
This snack is often associated with festive occasions such as Diwali, Holi, and family gatherings, where it is served alongside sweets and other savory treats. It is also a common breakfast or teatime item during the cooler months, providing warmth and comfort. Street vendors and snack shops frequently prepare Matar Kachori fresh throughout the day, making it a beloved go-to comfort food for many.
Conclusion
Matar Kachori beautifully combines the flaky texture of the pastry with a vibrant, spiced green pea filling, making it a quintessential Indian snack cherished across generations. Its rich cultural roots, balanced flavors, and versatile serving options contribute to its enduring popularity. While indulgent due to its frying process, the nutritious green peas offer some health benefits, and numerous variations allow for customization.