As the winter chill sets in, the markets brim with fresh, tender green peas, inspiring a classic comfort food. One of the most beloved ways to enjoy this seasonal bounty is by transforming it into hot, crispy, and flaky Matar Ki Kachori. This deep-fried delicacy, stuffed with a spiced pea mixture, makes for a perfect hearty dinner or a indulgent snack. Follow this detailed guide to recreate this traditional favourite in your own kitchen.
Gathering Your Ingredients for the Perfect Kachori
Before you begin, ensure you have all the components ready for both the dough and the filling. For the khasta (flaky) dough, you will need 2 cups of all-purpose flour (maida), 3 tablespoons of ghee for richness, and salt to taste, along with water for kneading. The signature filling calls for 1½ cups of fresh green peas, coarsely ground. The tempering and spices include 1 tablespoon of oil, 1 teaspoon each of cumin seeds and fennel seeds, 1 teaspoon of coriander powder, ½ teaspoon each of red chilli powder and garam masala, ½ teaspoon of amchur (dry mango) powder for tang, 1 teaspoon of ginger paste, 1 finely chopped green chilli, and salt. You will also need sufficient oil for deep frying.
Step-by-Step Guide to Making Matar Ki Kachori
Preparing the Dough and Filling
Start by making the dough. In a large mixing bowl, combine the all-purpose flour and salt. Add the ghee and rub it into the flour until the mixture resembles breadcrumbs. This step is crucial for achieving a flaky texture. Gradually add water and knead firmly to form a stiff dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
Meanwhile, prepare the stuffing. Take the fresh green peas and grind them coarsely in a food processor or mixer, ensuring no water is added. Heat a tablespoon of oil in a pan. Add the cumin seeds and crushed fennel seeds, allowing them to crackle. Stir in the ginger paste and green chilli, sautéing for a minute until fragrant.
Add the coarsely ground peas to the pan. Cook on a medium flame, stirring frequently, until the raw smell disappears and the mixture dries out, with all moisture evaporating. Now, add all the dry spices—coriander powder, red chilli powder, garam masala, amchur powder, and salt. Cook for another 2-3 minutes until the mixture is aromatic and completely dry. Let this filling cool completely before using.
Assembling and Frying to Golden Perfection
Once the dough has rested and the filling is cool, divide the dough into small, equal-sized balls. Take one ball, flatten it slightly on your palm, and place about 2 teaspoons of the pea stuffing in the centre. Carefully gather the edges and seal the ball tightly, ensuring no filling escapes. Gently roll it out into a small, round kachori, about 3-4 inches in diameter, taking care not to let the filling break through.
Heat oil for deep-frying in a kadhai or deep pan on a low to medium flame. The key to perfectly cooked, crisp kachoris is a patient frying process. Once the oil is moderately hot, carefully slide in the rolled kachoris. Fry them on a low flame, turning occasionally, until they puff up and turn a uniform golden brown and crisp on all sides. This slow frying ensures the inside is cooked through and the exterior becomes beautifully flaky.
Serving Your Homemade Winter Treat
Remove the kachoris with a slotted spoon and drain them on paper towels to absorb excess oil. The ideal way to serve Matar Ki Kachori is piping hot. They pair wonderfully with a side of Aloo Ki Sabzi and a tangy mango pickle or coriander chutney. This combination makes for a satisfying and complete winter dinner that is sure to delight the whole family. Enjoy the fruits of your labour and the vibrant taste of the season in every crunchy bite.
