Matar Kachori
Cuisine: Indian
For dough
  • 2 cup All Purpose flour (maida) (subtitute with ½ whole wheat flour)
  • ¼ teaspoon salt
  • 1 tablespoons butter
  • Approximately 1 cup chilled water
For filling
  • 2 cup green peas
  • 1 teaspoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • ¼ teaspoon hing powder (asafetida)
  • ½ teaspoon dry mango powder (amchur)
  • ½ teaspoon salt (adjust to your taste)
  • Oil to deep fry
  1. cut 2 cups of peas and wash them
  2. Heat 1 teaspoon of oil and add cumin seeds and hing powder (asafetida)
  3. Add dry spices and salt to the peas
  4. Next add the pea to the blender and pulse it, make it to a coarse mix
  5. Keep aside the peas mixture to cool, before you fill in the kachories.
  6. cut 1 tablespoon of butter
  7. Add the butter to the flour and salt mix
  8. Take the dough and lightly knead it.
  9. Divide the dough in 24 equal parts.
  10. Take one part of the dough and with your fingers flatten the edges and make into about 2-inch circle. Leaving center little thicker then edges around.
  11. Mold the dough into a cup and place about 1 teaspoon of filling in the center.
  12. Pull the edges of the dough to wrap the filling, repeat the same with all the balls
  13. Let the filled balls sit for 3 to 4 minutes before pressing.
  14. Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into about 3 inches circle.
  15. Heat about 1-1/2 inches of oil in a frying pan on medium heat.
  16. To check if oil is ready put a little piece of dough in the oil. It should sizzle, and come up very slow.Do not over crowd the kachories in frying pan, fry them on medium heat.
  17. After they are puff, slowly turn them over.
  18. It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.Place the kachories on paper towel to absorb the extra oil.
Recipe by Khatta Meetha at