Mattar Kachori is delicious, fried puff pastry filled with spicy green peas. This mouth watering snack also can be served as part of any main meal.
- 1 cup All Purpose flour plain flour or maida
- 1/4 tsp salt
- 2 tbsp oil
- 1/2 cup approx. 1/2 cup chilled water
- 1 cup green peas, I am using frozen peas
- 1 tsp oil
- 1 tbsp coriander powder dhania
- 1 tsp fennel seed powder saunf
- 1 tsp red chili powder
- 1 tsp ginger shredded
- 1/2 tsp mango powder amchoor
- 1/2 tsp salt
To Make Dough
- Add the flour, salt and oil in a bowl and mix it well.
- Add the chilled water slowly, mixing with your fingers as you pour the water. Do not knead the dough. The dough should be very soft but not sticking to fingers. Cover the dough and let it sit for at least fifteen minutes.
To Make Filling
- Heat the oil in a frying pan, add green peas, stir-fry until peas are tender.
- Add ginger, coriander powder, fennel seed powder, chili powder, mango powder and salt, stir fry for another few minutes.
- While stir frying the peas mash them with spatula.
- Let the filling cool to room temperature.
To Make Kachoris
- Take the dough and lightly knead it. Divide the dough in twelve equal parts.
- 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. Mold the dough into a cup and place about 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 12 balls.
- Let the filled balls sit for 3 to 4 minutes before pressing.
- 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.
- Heat about 1-1/2 inches of oil in a frying pan on medium heat. 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. After they are puff, slowly turn them over.
- It will take about 3 minutes to fry from each side. Fry until golden-brown on both sides.
- If the kachories are fried on high heat, they will get soft and will not be crispy.
Serving suggestions Kachoris can be served plain, with Boondi Ka Raita, or with Aloo Dum.
Tried this recipe?Let us know how it was!
52 thoughts on “Mattar Ke Kachori (Spicy Puff Pastry)”
sounds like a very nice recipe and I’d like to give it a go. I am not sure whether I can get mangopowder in Germany – can you use fresh Mango instead (they’re eysier to get). What quantity should I use – if possible?
Wolfgang, use a few drops of lemon juice
Ms. Manjula, this was the first thing I’ve made and even though mine aren’t as pretty as yours, it was delicious. I accidentally ate them all before my husband came home!
dear manjula mam. ur recipes are really very tasty and easy to make at home. mam this comment is only to present gratitude to for ur precious time u spend for this . THANKS.
Thankyou maam for sharing your recipes! I had tried Mawa Kachori and they came out so well…will surely try all your recipes one by one! 🙂
I use fresh peas for the filling and use it as filling for pizza….very tasty..
Can we replace mutter with anything else?
ur receipes r very simple to make yet delicious. Can u pls explain why we took chilled water instead of warm water to make dough.
shilpa, Making dough using warm water make the crust crispy and using chilled water gives the crust flaky.
super thanks for this beautiful recipe.just had it and it tasted even better than chaat shops.
I love to have this.I am looking for this recipe.Thanks for sharing this recipe.
today there is a lot of snow for us (Northern Italy) and I thought I’d take advantage of this time to practice with the recipes of Manjula.
I cooked this recipe, the preparation is very simple.
I followed all the instructions of the video Manjula.
The flavor is very good, but I understand that the dough should be very thin, altriementi risulata too hard.
Instead, I tried to make thin sheets and were very soft.
I’m really happy to have prepared this Mattar Ke kachori!
I will try the second version, filled with moong daal.
Namaste’ ! ^_^
Do you use fresh or frozen peas in this recipe?
I used frozen peas
can we make these kachories one day before the party……. please reply as i want to make these for my christmas party…thx
Answer is yes one day before but do not stack and spread it over cookie sheet and heat in oven for few minutes at 250F.
Yesterday I tried this mutter kachori recipe..It worked out out well.Both me and my husband loved it a lot…I had even tried the carrot halwa recipe too…it was really delicious..we luvd it…thank u….
Dear Manjula Madam,
Tried your Mattar Kachori recipe today and it came out well. Compared to the hard and stale kachoris in the Indian Stores, the fresh kachoris were so yummy !!
I would not have dared to try Kachoris at home if not for your simple recipe along with clear video demonstration. Thank You so much !!!
Also, successfully tried your besan ladoo recipe recently.
Wishing you a long, happy & Tasty life with good health & may you enjoy life the way all of us enjoy your recipes 🙂
P.S. Our 5 year old daughter is a BIG fan of your videos !!
I am a big fan of ur recipes n the way u demonstrate them, makes cooking look very simple and easy. I have tried quite a lot of ur recipes and out of those, veg biryani has now become my signature dish and tamarind chutney, my signature chtney.. 🙂
Thanks to u for that.
I tried the matar kachauris earlier and they came out really good. Will cook them today as well for my parents ;).
Thank you agn and all the best to u for all your endeavours.
I have a question. In all the kachories that you make, you are using chilled water to knead the dough. Is there any special reason for it or normal water will be fine? I have even heard of people kneading the dough in slightly warm water to make it softer. I am just curious. Accordingly I will prepare my kachoris.
Thanks a lot for the great recipes.
I tried Matar Kachori today…it was really delicious..my husband enjoyed it a lot.Thanks for gr8 recipe
The matar kachori recipe is really good, easy and quick and the result was absolutely divine!
I used this filling to make peas paratha and they are delicious. Thankyou.
I was wondering if the matar kachoris can be kept in the freezer when they are small balls. Like how samosas are freezed for couple weeks.
Thk U 4 this all the other recipies.
Yes you can do that.
I loved the matar kachori . Thanks for sharing the recipe.
i learned Moong dal ka Halwa from your website and it came out very well. everyone liked it. i am trying to learn more recipe now from ur website. Thank you so much.
Saw your recipe on you tube and tried it. I knew it will be good , But never expected my dad to say its the best kachoris he’s ever had! Thanks a ton
hi aunty can i perserve this kazhori on room temp for 12hrs
Yes you can store them for 2-3 days.
By doing such a great favor you are making so many young girls and their husbands so happy. thanks.
thank u for this easy n classic recipe….followed your instruction step by step…n they turned out to be really great…although it took me longer to fry them…i think becoz of the type of hob we have…prepared this sunday for holi brunch…thanks a lot
I made this recipe for our potluck and served with green chutney …i made them first time but they were delicious… everybody loved it…..thank you so much for sharing your recipe. 🙂
i have tried shahi tukda its very yum.. i have learm from you from the net..
thnaks to be there. i am trying now more thing .my husband is getting impressed from me every day…….
Can these kachoris be made with wheat flour ?
Please let me know .
H i Manjula,
i just wanted to say thanks for all your wonderful recipies. I am learning how to cook Indian foods and you are a great person to learn from 🙂
Hi Manjulaji…What do you do with the leftover oil after frying such snacks, puris etc…can we use it again?
i cannot thank you enuff manjula aunty for making a decent cook out of me.. the credit goes solely to u … i hav made so so many dishes only bcoz of ur videos.. ur recipes r super easy and turn out to be really delicious everytime..
i jus finished makin these matar kachoris..
i took one measured cup of maida.. and followed d recipe to the t.. yet sumhow i yielded only 3 medium sized kachoris.. wat must hav gone wrong.. i thought maybe i made very big ones.. but in size they r even smaller thn d ones in d video.. so then i quickly made d dough again n then again cud yield only 4 medium sized kachoris.. and i hav some of the matar masala left… plz tell me wat im doing wrong.. i would really appreciate it..
Lovely recipe… surely will try them shortly
Very nice recipe…I made for our tea party and it was delicious..thanks manjulaji..
I tried the kachoris today.I followed exactly what you had told and watched the video twice.Then I tried making the kachoris,it puffed up but did not turn golden brown.What should be done to turn it golden brown?
video was a lot helpful. thanks for sharing this receipe 🙂
Nice Recipe.thank you Auntyji.could u tell me aunty from where you buy this type of kadai?
Looks good. I like to dal kachoris and was wondering if you a recipe for that.
Can I try with dry peas instead of green peas… Cause green peas unavailable here… Reply please…
Minata, dry green peas will work
What is the reason for having the oil at a low temperature?
Nice video,i make paratha like this with wheat flour:)
Very nice recipe.. thank you !!
Liked the way you presented, and video makes it simple to understand. good work 🙂
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