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matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori |

matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with 33 amazing images.



Matar ki kachori is a flaky, crispy deep-fried pastry filled with savory, spiced green peas stuffing. Learn how to make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori |

In the Hindi language, matar means green peas and Kachori is a deep-fried and flaky pastry.

This matar kachori has a flaky crust with a savory filling of tender green peas. Crushed green peas are pepped up with few refreshing spices with its prominent flavour. You will also enjoy the soft texture of the filling, which contradicts the crusty, melt-in-the-mouth covering!

This recipe can also be called Khasta matar kachori as the outer pastry is flaky and crisp. I usually make this snack when we get fresh green peas during the Indian winters. But with this recipe, you can enjoy this delicious snack in any season.

Kachoris are also a popular street food and the stuffing can vary from vegetables to lentils and even dry fruits. They are not much different from the Samosa except for the filling and the shape.

Serve these Rajasthani vatana kachori for Breakfast or Evening Tea Snacks with green chutney and khajur imli chutney. You can also try our kachori chaat recipe.

pro tips to make matar ki kachori recipe: 1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori. 2. Make sure to use fresh green peas to make this recipe for the best results. 3. Avoid overcrowding the pan to prevent the oil from cooling down.

Enjoy matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | with detailed step by step photos.

Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori

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Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori recipe - How to make Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 kachoris
Show me for kachoris

Ingredients


For The Dough
2 cups plain flour (maida)
3 tbsp melted ghee
salt to taste

For The Green Pea Filling
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger (adrak) paste
2 tsp green chilli paste
1 1/2 cups coarsely crushed fresh green peas
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
2 tsp lemon juice
salt to taste

Other Ingredients
 oil for deep-frying

Method
For the dough
    For the dough
  1. To make matar ki kachori recipe, combine the dough ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
  3. Divide the dough into 8 equal portions.

For the green pea filling
    For the green pea filling
  1. Heat the oil in a broad non-stick pan, add the cumin seeds, asafoetida, ginger paste, green chilli paste.
  2. Sauté on a medium flame for a minute. Add the coarsely crushed green peas, turmeric powder, garam masala, lemon juice and salt.
  3. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly.
  4. Divide the filling into 8 equal portions and keep aside.

How to proceed
    How to proceed
  1. Take a portion of the dough and flatten it to make a 50 mm. (2 inch) diameter circle.
  2. Place one portion of the green pea filling in the centre.
  3. Bring together all the sides, seal it tightly and remove any excess dough.
  4. Gently flatten the filled kachori again with the help of your fingers and palm into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  5. Repeat steps 1 to 4 to make 7 more kachoris.
  6. Heat the oil in a deep non-stick kadhai and deep-fry 3 to 4 kachoris at a time, on a slow flame for 8 to 10 minutes until light golden brown and crisp.
  7. Drain on an absorbent paper and keep aside.
  8. Repeat steps 6 and 8 to deep-fry 4 more kachoris in one more batch.
  9. Serve matar ki kachori immediately.
Nutrient values (Abbrv) per kachori
Energy254 cal
Protein6.2 g
Carbohydrates30 g
Fiber3.3 g
Fat12.1 g
Cholesterol0 mg
Sodium5.8 mg
Matar ki Kachori video
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori recipe with step by step photos

like matar ki kachori
    like matar ki kachori
  1. like matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori |  then see some kachori recipes we love below.

what is matar ki kachori made of?
    what is matar ki kachori made of?
  1. See the below image of list of ingredients for making matar ki kachori recipe.

how to make the dough
    how to make the dough
  1. To make matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | in a deep bowl, add 2 cups of plain flour (maida). Plain flour (maida) is the primary ingredient in the dough used to make matar ki kachori. It provides the structure and elasticity necessary to form the outer shell of the kachori.
  2. Add 3 tbsp melted ghee. Ghee helps to create a tender and flaky dough texture. When kneaded into the flour, it coats the gluten strands, preventing them from forming tight bonds. This results in a lighter, crispier kachori with a delicate texture.
  3. Add salt to taste.
  4. Add ¾ cup water.
  5. Knead into a stiff dough. A stiff dough helps to create a crispy and flaky exterior. When deep-fried, the dough will puff up and become light and airy, while the exterior will develop a golden-brown crust.
  6. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
  7. Divide the dough into 8 equal portions.

how to make green pea filling
    how to make green pea filling
  1. Heat 1 tbsp oil in a broad non-stick pan.
  2. Add ½ tsp cumin seeds (jeera). The flavor of cumin seeds is complex and multifaceted, adding depth and richness to the overall taste of the kachori.
  3. Add ¼ tsp asafoetida (hing).
  4. Add 1 tsp ginger (adrak) paste. Ginger paste adds a warm, pungent, and slightly sweet flavor to matar ki kachori.
  5. Add 2 tsp green chilli paste. Green chilli paste adds a layer of heat and complexity to the matar ki kachori recipe. 1 It provides a sharp, pungent flavor that complements the sweetness of the peas and the richness of the spices. The amount of green chilli paste used can be adjusted to suit individual preferences for spice level.
  6. Sauté on a medium flame for a minute.
  7. Add 1 1/2 cups coarsely crushed fresh green peas. The coarse texture of the crushed peas adds a satisfying crunch to the kachori. It provides a contrast to the soft, flaky dough and the creamy filling.
  8. Add ½ tsp turmeric powder (haldi). Turmeric adds a warm, earthy flavor that complements the other spices and ingredients in the kachori.
  9. Add 1 tsp garam masala. 
  10. Add 2 tsp lemon juice.
  11. Add salt to taste.
  12. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside to cool slightly.
  13. Divide the filling into 8 equal portions and keep aside.

how to proceed
    how to proceed
  1. Take a portion of the dough and flatten it to make a 50 mm. (2 Inch) diameter circle.
  2. Place one portion of the green pea filling in the centre.
  3. Bring together all the sides, seal it tightly and remove any excess dough.
  4. Gently flatten the filled kachori again with the help of your fingers and palm into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.
  5. Repeat steps 1 to 4 to make 7 more kachoris.
  6. Heat the oil in a deep non-stick kadhai and deep-fry 3 to 4 kachoris at a time.
  7. Slow flame for 8 to 10 minutes.
  8. Until light golden brown and crisp.
  9. Drain on an absorbent paper and keep aside.
  10. Repeat steps 6 and 8 to deep-fry 4 more kachoris in one more batch.
  11. Serve matar ki kachori recipe | Rajasthani vatana kachori | green peas kachori | immediately.

pro tips to make matar ki kachori recipe
    pro tips to make matar ki kachori recipe
  1. Let the dough rest for at least 30 minutes to relax the gluten, resulting in a crispier kachori.
  2. Make sure to use fresh green peas to make this recipe for the best results.
  3. Avoid overcrowding the pan to prevent the oil from cooling down.

Reviews

Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 27 Dec 20 07:30 PM
5

I tried matar kachori very very tasty. My family members loved it. Thank you Tarlaji.
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 12 Aug 20 04:55 AM
5

Can we freeze these mam ???
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 05 Apr 20 09:13 PM
5

I tried the half quantity but don''t know where it went wrong, it was so hard. Any tips for that?
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 29 Dec 18 03:17 PM
5

Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 09 Sep 18 08:04 PM
5

Hi, I just wanted to know for how many days will these stay, if stored in an air-tight container?
Tarla Dalal
10 Sep 18 09:08 AM
   Hi Surabhi, We have not tried storing it but, probably they won''t stay fresh for more than a day.
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 29 Nov 17 06:34 PM
5

Kindly include sugar content in your nutritive value list of each recipe.Thanks
Tarla Dalal
01 Dec 17 09:25 AM
   We are working at it... Thanks for sharing your views.
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 16 Jul 17 02:35 AM
5

Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 15 Feb 17 04:11 AM
5

Love all your recipes.. I know that I can trust all of them.. ????
Tarla Dalal
15 Feb 17 12:13 PM
   Thank you so much for your lovely words and faith in us Alpana. Please keep trying more recipes and share your feedback. Happy Cooking!!!
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 19 Jan 17 08:02 PM
5

delicious recipe.....I always try your receipes
Tarla Dalal
20 Jan 17 08:53 AM
   Hi Swapnali, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Matar ki Kachori, Rajasthani Vatana Kachori, Green Peas Kachori
 on 18 Feb 16 06:10 AM
5

Loved the recipe. The kachoris remained crisp when stored, usually the ones I make torn soggy in a day or two.??
View comment page:  ... 2 

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