How to make Matar Kachori? - letsdiskuss
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Meetali Asiwal

Thinker | Posted on | food-cooking

How to make Matar Kachori?


head cook ( seven seas ) | Posted on

Having Matar Kachori in winters is no less than a blessing. Also, it is not that hard to make.

Letsdiskuss (Courtesy:


• Green peas (matar): 1 cup
• Coriander powder: 1 teaspoon
• Fennel powder: 1 teaspoon
• Cumin: ½ teaspoon
• Garam Masala powder: ½ teaspoon
• Red chili powder: ½ teaspoon
• Mango powder (amchoor): ½ teaspoon
• Asafetida: slightly less than ½ teaspoon
• Green chili (chopped): 2
• Ginger (grated): 1 small piece
• Coriander leaves (finely chopped)
• Edible oil: As per requirement
• Salt: According to taste
Ingredients for the dough:
• Wheat flour: 2 cup
• Edible oil: 2 tablespoon
• Salt: According to taste


• Add oil and salt in the wheat flour and knead a soft dough. Keep it aside for 30 minutes.

• Wash the green peas and grind them.

• Heat oil in a pan and add asafetida and cumin to it. Now add fennel powder, coriander powder, green chili, and ginger, and fry properly.

• Now add green peas in the pan. Sprinkle red chili powder, garam masala, mango powder, coriander leaves, and stir well. Keep it aside to cool.

• Take a deep frying pan and heat oil, enough for deep frying.

• Make flat round balls from the wheat dough, with depressions in them. Fill the depression with the peas stuffing you have prepared. Finally, press the closed balls with your palms to flatten them.

• Now deep fry these Kachoris in the oil you had heated. Deep fry till they turn golden brown.


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