By Aditi Saraswat
January 2, 2026
Crispy from outside and spicy from inside, matar kachori is a winter favourite that is prepared with fresh green peas and bold spices.
For Dough 2 cups all-purpose flour (maida) 3 tbsp ghee ½ tsp salt Water as needed (to knead) For Matar Filling 1 cup fresh green peas (coarsely crushed) 2 tbsp oil 1 tsp fennel seeds (saunf) 1 tsp coriander seeds (crushed) 1 tsp ginger paste ½ tsp cumin powder 1 tsp red chilli powder ½ tsp garam masala ½ tsp amchur powder Salt to taste
In a mixing bowl, add flour, salt, and ghee until it turns crumbly. Add the water slowly and knead to make a stiff dough. Cover and let it rest for 15-20 minutes.
In a pan, heat oil and add fennel seeds and crushed coriander seeds. Let them crackle to release the warm, aromatic flavours.
To this, add the ginger paste and crushed peas. Cook it on medium heat until the moisture evaporates, and the peas turn a bit grainy, but not mushy.
To this, add chilli powder, cumin powder, garam masala, amchur, and salt. Mix everything well and cook until the filling turns dry and aromatic.
Divide the dough into equal portions. Stuff the pea mixture inside the dough balls, seal, and gently flatten with a rolling pin without pressing too hard.
Fry the kachoris on low-medium heat until it turns golden and crisp. Drain on a tissue paper and serve hot with spicy aloo sabzi or chutney.