Home / Recipes / Peas kachori

Photo of Peas kachori by Sushreeta Supkar at BetterButter

Peas kachori

Sushreeta Supkar
45 minutes
Prep Time
10 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Peas kachori RECIPE

A bengali delicacy

Recipe Tags

  • Veg
  • Medium
  • Festive
  • West Bengal
  • Frying
  • Sauteeing
  • Breakfast and Brunch
  • Vegan

Ingredients Serving: 10

  1. Fresh green peas - 2 cups
  2. Maida - 1 cup
  3. oil for frying
  4. Salt as per taste
  5. Sugar for balance
  6. Green Chillies - 2
  7. Ginger - 1 inch
  8. Masala powder - Dry roast and grind the following:
  9. Red chilli - 1
  10. Cumin seeds - 1 tsp
  11. Green cardamom - 5
  12. Cinnamon - 1 inch stick
  13. Coriander seeds - 1 tsp
  14. Water for kneading


  1. Take one cup maida and add a teaspoon of sugar and little salt.
  2. Add one table spoon oil to it and knead with water to make a smooth dough.
  3. Allow the dough to rest for half an hour covered.
  4. For making the stuffing, take fresh green peas, ginger, green chillies, salt and 2 teaspoon sugar.
  5. Grind these into a fine paste using very little water.
  6. Now, heat a tablespoon of oil in a pan and saute the peas mixture.
  7. Cook it on a low flame till it becomes like a dough. Then add the masala powder.
  8. Allow the peas stuffing to cool down completely.
  9. Now divide the maida dough into small lemon size balls.
  10. Divide the peas stuffing also into small lemon size balls.
  11. Flatten each maida ball in the palm of hand and put one stuffing ball inside.
  12. Cover the stuffing with dough and again make it into a ball.
  13. Flatten this stuffed ball slightly with hand and then roll out carefully so that no stuffing comes out from the dough.
  14. Fry each stuffed kachori in hot oil.
  15. Peas kachori is best enjoyed with aloo dum.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.