Khasta Matar Kachori | How to make Khasta Matar Kachori

By Sona Upadhyaya  |  26th Feb 2016  |  
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  • Photo of Khasta Matar Kachori by Sona Upadhyaya at BetterButter
Khasta Matar Kachoriby Sona Upadhyaya
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About Khasta Matar Kachori Recipe

Famous North Indian Breakfast Recipe - Street Food

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.

Reviews for Khasta Matar Kachori (1)

Sukhmani Bedi3 years ago


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