By Govind Kaushik
October 3 2025
A popular Indian snack made with a crispy outer layer and a flavourful filling of spiced green peas. Deep-fried to golden brown perfection, matar ki kachoris are best enjoyed hot with chutney and yoghurt, making them a perfect tea-time appetiser for monsoon evenings.
1 cup all-purpose flour (125g) 2 tbsp oil 3-4 tbsp lukewarm water 1/4 tsp baking powder (optional) 1 cup green peas 1/4 tsp red chilli powder 1/4 tsp turmeric, coriander ¼ tsp fennel, amchur powder 1/2 tsp chaat masala ½ tsp ginger-chilli paste 1/4 tsp cumin seeds 1 tbsp gram flour salt as needed, oil for frying
In a bowl, sift the flour, baking powder, and salt. Then, add the oil and stir thoroughly.
Gradually add water and knead to form a firm dough. Cover and set aside.
Boil green peas and mash coarsely after steaming
Heat oil in a pan, add cumin seeds, and let them splutter. Add ginger-chilli paste and fry.
Add mashed peas, spices, and salt. Stir well, then add gram flour and sauté until aromatic.
Divide the dough into balls, roll, add stuffing, and seal the edges to form kachoris.
Heat oil in a kadai. Fry kachoris on medium heat until golden brown and crispy.