About Kachori
Kachori has its origin in the state of Rajasthan, India. Today, it is a widely popular Indian snack and street food. Usually, a kachori is made at home on festive occasions like Holi, Diwali, weddings, or other family get-togethers. There are various savory kachori such as pyaaz (onion) kachori, khasta kachori, dal kachori, and then there sweet versions such as mawa kachori. Matar Ki Kachori is one of my favorite kachori flavors. The spicy filling of fresh green peas is what makes this kachori recipe so unique.
My Tried & True Tips
First attempt at making Kachori can be intimidating if you’re a novice cook. But let me assure you, it is a simple process that can be easily perfected by practice.
Making a matar kachori involves two steps:
Step 1) Making the kachori dough
Step 2) Preparing the kachori filling
Perfect Dough: The dough for kachori does not take much time. Start with rubbing oil and flour nicely before adding water. This process needs most of your time and attention if you want a sweetshop like a kachori.
Both (flour and oil), when combined, must look like bread crumbs.
Always use ice-cold water to bind the dough. This will ensure flaky, crispy kachoris.
Resting the dough for 15 minutes after kneading is an essential step.
Perfect Filling: You can use either fresh or frozen green peas for the stuffing. If you use frozen peas, thaw them at room temperature before using them.
Ensure the pea mixture is nicely roasted and non-sticky before stuffing inside the kachori.
It is always advised not to overstuff the kachori with the filling. Otherwise, while folding, the outer crust will get pierced.
Frying Kachori: Make sure the oil is heated to the right temperature. Frying in less hot oil always results in oil-soaked, non-crispy kachori.
Watch Kachori Video
Serving Suggtion
Matar Kachori tastes best when piping hot, straight out of the frying pan. You can serve it as a teatime snack or a hearty Indian breakfast. But a few side dishes always compliment the flavor and flakiness of a matar kachori. One of them is aloo ki sabzi, and the other is green chutney. Apart from that, you can serve kachori like a chaat topped with a variety of sweet and spicy chutney, sweet curd, pomegranate, and fresh coriander.
More Green Pea Recipes
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