Khasta Matar Kachori | How to make Khasta Matar Kachori

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BySona Upadhyaya
Created on 26th Feb 2016
  • Khasta Matar Kachori, How to make Khasta Matar Kachori
Khasta Matar Kachoriby Sona Upadhyaya
  • Khasta Matar Kachori | How to make Khasta Matar Kachori (71 likes)

  • 1 review
    Rate It!
  • By Sona Upadhyaya
    Created on 26th Feb 2016

About Khasta Matar Kachori

Famous North Indian Breakfast Recipe - Street Food

Khasta Matar Kachori, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sona Upadhyaya. Khasta Matar Kachori is a dish which demands no explanations, it's a whole world of flavour in itself. Khasta Matar Kachori is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Khasta Matar Kachori by Sona Upadhyaya is perfect to serve 3 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Khasta Matar Kachori.

  • Prep Time10mins
  • Cook Time15mins
  • Serves3People
Khasta Matar Kachori

Ingredients to make Khasta Matar Kachori

  • For stuffing- Green Peas (Hari Matar) – 500 grams
  • Cumin seed (Jeera) – 1 teaspoon
  • Fennel seed (Sauf) – 2 teaspoon
  • Dry mango pieces – 4
  • Coriander seeds (Dhaniya) – 2 tablespoon
  • Asafoetida (Hing) – ¼ teaspoon
  • Black Pepper (Kali Mirch) – 10
  • Clove (Laung) – 2
  • Cinnamon (Dal chini) – 1 small stick
  • Turmeric powder- ½ teaspoon
  • Gram flour (Besan) – 2 tablespoon
  • Green chilli – 2 medium sizes
  • Oil – 2 tablespoon
  • For dough - Refined flour (Maida) – 2 cups
  • Baking soda – 1 teaspoon
  • Salt – according to taste
  • Oil – 2 tablespoon for dough
  • Oil – for deep-frying

How to make Khasta Matar Kachori

  1. Boil green peas until cooked properly. Strain the excess water and roughly grind in a food processor or mash with your hand masher.
  2. Roast all the raw spices (mentioned in the stuffing list) in a pan until a nice fragrance start coming. Make a powder of it.
  3. In a medium size mixing bowl, take refined flour, baking powder, just a pinch salt and oil. Now mix well with the help of finger tips until a bread crumbs like texture has form. Now add little water at time to knead soft dough.
  4. Punch properly with your hand for softness. Cover it with a wet cotton cloth and keep it aside for 15 minutes for resting. Chop green chilli finely.
  5. In a pan heat and add cumin seed and asafoetida. Add gram flour (Besan) just after one minute and sauté it well until gram flour turns bit brown. Now add mashed green peas and stir well.
  6. Add fresh spice powder, chopped green chilli, salt and turmeric powder. Mix well and cook it for three minutes on simmer gas flame.
  7. Make equal size balls from dough. Sprinkle some flour on the rolling board and place this ball on it. Sprinkle some flour on top of ball and roll it with the rolling spin.
  8. Now place enough amount of the green pea stuffing in the central of it. Now pick the edges of rolled sheet and bring towards centre and seal altogether. Now roll in again carefully, make sure the stuffing do not come out.
  9. Now roll in again carefully, make sure the stuffing do not come out. Roll all the stuffed kachori same way. Now heat sufficient oil in a pan.
  10. When oil is hot enough drop a stuffed kachori carefully. Keep the gas on medium flame. Now fry the kachori from both the side.
  11. Make kachori crispy (Khasta) from both the sides, with the help of spatula strain excess oil and bring it out from the pan. Make all the kachori same way. Matar Kachori is ready to serve.
My Tip: Keep dough in a hot place for resting. If you are making this Kachori Recipe in the winters, you can place the dough in a preheated oven for resting. After resting dough it will become double in size. Knead the dough for one more minute before making balls. I used a little bit of salt while kneading the dough. It will give a salty taste in the outer layer of the kachori.

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Sukhmani Bedia year ago
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