Green Peas Kachori or Bengali Matar Kachori is a delightful deep-fried flatbread stuffed with a spicy green peas mixture. This is a very simple and delicious recipe that needs no side dish and can be enjoyed as is.
Kachori is a popular street food from North India. Kachori is a deep-fried flatbread that is stuffed with different kinds of filling varying from sweet to savory.
There are kachoris stuffed with different kinds of lentils, but this particular kind of kachori - Green Peas Kachori or Matar Kachori is very popular in West Bengal. It is called the Koriashutir Kachori which is more or less like the Puri except stuffed with green peas.
I am a big fan of this Bengali Matar Kachori. These are not flaky like the street food khasta kachori but are more poori-like and softer.
What to serve this Matar Kachori with?
Green Peas Kachori is normally served with Aloor Dum or Dum Aloo and that is exactly how I serve it.
This Koriashutir Kachori itself does not really need any side dish to go with it. The sweetness of the peas along with the addition of spicy ingredients truly makes this dish stand alone on its own.
The Bengali Matar Kachori and the Spicy Dum Aloo are both ‘No onion & no garlic’ dishes. This is a perfect recipe to make on the festival and Vrat days.
Ingredients Needed
For the filling
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Green peas (fresh or frozen) - I have used frozen green peas to make the filling. You can use fresh ones, but that would need you to cook the peas until soft and then use them in the recipe. Do not use dried green peas for this recipe.
Green chilies
Ginger paste or freshly grated ginger - I use freshly grated ginger.
Asafetida - A must in the recipe as it gives a lot of flavors.
Sugar - is optional but I would highly recommend using it.
Roasted Cumin powder - This is also for flavor and the only spice powder we use for the filling.
Oil - Any oil to cook the filling. If not a vegan, use ghee instead for added flavor.
Salt - as needed
For the outer dough
Whole wheat flour
All Purpose flour/Maida
Rava/Semolina
Besan/chickpea flour/Kadalai maavu
Oil
Salt
Step-by-Step Process
To Make the filling
- Grind the green peas with the green chilies to a coarse paste. Do not add any water when grinding or add very little water. Keep the groundpaste aside. (1)
In a pan, heat the ghee or oil and add the asafetida to it (2) .
Now add the ground peas and mix well (3)
Add the ginger paste or the grated ginger along with cumin powder, sugar, and salt (4) . Mix well.
Keep cooking the peas until all the moisture evaporates. Once the mixture becomes dry, it would sort of appears like halwa and it will start leaving the sides of the pan (5) . Remove it from heat and let it cool down to room temperature.
- Once cooled make it into small balls (maybe around 18 to 20) (6) .
To make the Kachoris
- Mix all the flours along with the salt and 1 tablespoon oil and add enough warm water to make it into a smooth dough. Leave it aside for 20 - 30 mins to rest (1) .
Now make a small ball from the dough (2) and roll it into a small circle (about 3 inches in diameter) (3) .
Place a green peas ball inside the rolled dough (4) .
Now cover the filling with the dough and seal it properly (5) .
Carefully roll the stuffed ball to a small puri dusting it with wheat flour to avoid sticking. Roll carefully in such a way as to prevent the filling from seeping outside. It is possible for the dough to break in a few places, but try as much as you can to seal it (6) .
Repeat with the rest of the dough (7) .
Heat oil in a deep pan to deep fry the Koriashutir Kachori. Once the oil has heated, carefully drop the rolled-out kachoris into hot oil and fry on both sides until golden brown (8) . Make sure that the oil is not too hot, otherwise the outer will become dark very soon and the inside would still be very doughy.
Drain on a paper towel (9) .
- Repeat the same with the rest of the kachoris. Serve with Spicy Dum Aloo.
- Use fresh or frozen peas to make the Green Peas Kachori. Do Not use dried green peas.
- Make a stiff dough and let it rest for at least 30 minutes.
- Carefully roll the kachori so that the filling does not seep out.
- Fry at medium flame, so the kachoris cook inside and out evenly.
More recipes with Green Peas
Kerala style peas Masala
Matar Ka Nimona / Green Peas Curry
Chura Matar / Flattened rice with Green peas
Matar Pulao / Green Peas Pilaf
Benarasi Aloo Matar / Potato and Green peas curry
Shahi Aloo Matar / Potatoes and Green Peas in rich Tomato gravy
Matar Paneer / Paneer and Green Peas Curry
Matar Tofu / Tofu and green peas Subzi
Recipe
Equipment
- ▢ Blender
Ingredients
For the filling
- ▢ 3 cups Green peas fresh or frozen
- ▢ 3 Green chilies
- ▢ 3 teaspoon Ginger paste or freshly grated ginger
- ▢ ¼ teaspoon Asafetida
- ▢ 1 teaspoon Sugar
- ▢ 1 teaspoon Roasted Cumin powder
- ▢ 1 tablespoon oil
- ▢ to taste Salt
For the outer dough -
- ▢ 1 ¼ cup Whole wheat flour
- ▢ 1 ¼ cup All Purpose flour /Maida
- ▢ 2 tablespoon Rava/Semolina
- ▢ 3 tablespoon Besan/chick pea flour/ Kadalai maavu
- ▢ 1 tablespoon Oil plus more to deep fry
- ▢ ½ teaspoon Salt
Instructions
To make the filling -
- Grind the green peas with the green chilies to a coarse paste. Do not add any water when grinding or add very little water. Please do use fresh or frozen peas to make this. Do not use the dry green peas as the taste would clearly be compromised. The sweetness that comes from the peas makes a big difference in the recipe. Keep the ground paste aside.
- In a pan, heat the oil and add the asafetida to it. Now add the ground peas and mix well.
- Add the ginger paste or the grated ginger along with cumin powder, sugar and salt. Mix well.
- Keep cooking the peas until all the moisture evaporates. Once the mixture becomes dry, it would sort of appear like halwa and it will start leaving the sides of the pan.
- Remove it from heat and let it cool down to room temperature.
- Once cooled make it into small balls (maybe around 18 to 20).
To make the kachoris -
- Mix all the flours along with the salt and 1 tablespoon oil and adding enough warm water make it into smooth dough. Leave it aside for 15 - 20 mins to rest.
- Now make small ball from the dough and roll it into a small circle (about 3 inches in diameter). Now place the green peas ball inside.
- Now cover the filling with the dough and seal it properly.
- Carefully roll the stuffed ball to a small puri dusting it with wheat flour to avoid sticking. Roll carefully in such a way to prevent the filling from seeping outside. It is possible for the dough to break in few places, but try as much as you can to seal it.
- Heat oil in a deep pan to deep fry the kachoris. Once the oil has heated, carefully drop the rolled out kachoris in to hot oil and fry on both sides until golden brown. Make sure that the oil is not too hot, otherwise the outer will become dark very soon and the inside would still be very doughy. Drain on a paper towel.
- Repeat the same with the rest of the kachoris.
Notes
- Use fresh or frozen peas to make the Green Peas Kachori. Do Not use dried green peas.
- Make a stiff dough and let it rest for at least 30 minutes.
- Carefully roll the kachori so that the filling does not seep out.
- Fry at medium flame, so the kachoris cook inside and out evenly.
Nutrition
More Indian
- Kale Poricha Kuzhambu
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Coconut Almond Burfi
- Kathirikai Kara Curry | Brinjal Poriyal
Green Peas Kachori | Bengali Matar Kachori
Equipment
- Blender
Ingredients
For the filling
- 3 cups Green peas fresh or frozen
- 3 Green chilies
- 3 teaspoon Ginger paste or freshly grated ginger
- ¼ teaspoon Asafetida
- 1 teaspoon Sugar
- 1 teaspoon Roasted Cumin powder
- 1 tablespoon oil
- to taste Salt
For the outer dough -
- 1 ¼ cup Whole wheat flour
- 1 ¼ cup All Purpose flour /Maida
- 2 tablespoon Rava/Semolina
- 3 tablespoon Besan/chick pea flour/ Kadalai maavu
- 1 tablespoon Oil plus more to deep fry
- ½ teaspoon Salt
Instructions
To make the filling –
- Grind the green peas with the green chilies to a coarse paste. Do not add any water when grinding or add very little water. Please do use fresh or frozen peas to make this. Do not use the dry green peas as the taste would clearly be compromised. The sweetness that comes from the peas makes a big difference in the recipe. Keep the ground paste aside.
- In a pan, heat the oil and add the asafetida to it. Now add the ground peas and mix well.
- Add the ginger paste or the grated ginger along with cumin powder, sugar and salt. Mix well.
- Keep cooking the peas until all the moisture evaporates. Once the mixture becomes dry, it would sort of appear like halwa and it will start leaving the sides of the pan.
- Remove it from heat and let it cool down to room temperature.
- Once cooled make it into small balls (maybe around 18 to 20).
To make the kachoris –
- Mix all the flours along with the salt and 1 tablespoon oil and adding enough warm water make it into smooth dough. Leave it aside for 15 – 20 mins to rest.
- Now make small ball from the dough and roll it into a small circle (about 3 inches in diameter). Now place the green peas ball inside.
- Now cover the filling with the dough and seal it properly.
- Carefully roll the stuffed ball to a small puri dusting it with wheat flour to avoid sticking. Roll carefully in such a way to prevent the filling from seeping outside. It is possible for the dough to break in few places, but try as much as you can to seal it.
- Heat oil in a deep pan to deep fry the kachoris. Once the oil has heated, carefully drop the rolled out kachoris in to hot oil and fry on both sides until golden brown. Make sure that the oil is not too hot, otherwise the outer will become dark very soon and the inside would still be very doughy. Drain on a paper towel.
- Repeat the same with the rest of the kachoris.
Notes
- Use fresh or frozen peas to make the Green Peas Kachori. Do Not use dried green peas.
- Make a stiff dough and let it rest for at least 30 minutes.
- Carefully roll the kachori so that the filling does not seep out.
- Fry at medium flame, so the kachoris cook inside and out evenly.
