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Matar Ki Kachori

For dough:

All purpose flour (Maida) 1 cup
Ghee – 2-3 tbsps
Salt – 2-3 pinches

For stuffing

Green peas – 2 cups
Fennel seeds (Saunf) – 1/2 tsp
Cumin seeds (Zeera) – 1/2  tsp
Coriander seeds – 1/2 tsp
Asafoetida (Heeng) – 1/4 tsp
Besan (Gram flour) – 1 tbsp
Garam masala powder – 1 tsp
Green chillies, finely chopped, as per taste
Green coriander leaves, finally chopped – 1/4 cup
Salt as per taste
Cooking oil


  • Take maida and salt in a bowl. Mix ghee to the flour and knead a firm dough with help of water. Cover the dough by a moist cloth. Knead the dough 30 min before frying kachoris.
  • Fry green peas along ginger, green chillies and salt. Fry peas till they are slightly brown.
  • Blend peas into a coarse paste.
  • Heat oil in a kadhai. Temper coriander seeds, zeera and saunf.
  • Add asafoetida and peas paste. Stir continuously to free peas paste of any moisture. In between  add besan, garam masala and roasted zeera powder.
  • Divide the dough into equal parts and make smooth round balls of each part.
  • Roll each ball with a rolling pin. Fill the stuffing in the center. Seal all the ends. Roll the ball with help of rolling pin or by fingers applying equal pressure on all sides.
  • Heat 2 inches of oil in a kadhai on medium heat. To check whether the oil has attained the right temperature, add a pinch of dough into the oil, the dough should sizzle and come up slow.
  • Fry till both sides are golden brown.
  • Serve them hot with spicy curry or sweet & sour chutney.

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