Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
That first crackling bite of matar kachori tells you everything crispy outside, spicy green-pea filling inside, and pure comfort in every mouthful. Popular in North Indian winters, hare matar ki kachori is more than a snack; it’s a street-food emotion.
At Mala Flavors, we believe classic recipes should be simple, reliable, and packed with authentic taste. This blog is your complete guide on how to make matar kachori at home, with tips that actually work.
How to make matar kachori at home
Course: MainCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalMatar Ki Kachori Ingredients
- For the Outer Layer (Aate ki / Suji Matar Kachori)
All-purpose flour
Semolina (suji) for extra crispiness
Ghee
Salt
Water (to knead firm dough)
(You can also use whole wheat flour for aate ki matar kachori.)
- For the Filling (Hare Matar Stuffing)
Fresh green peas (coarsely ground)
Fennel seeds
Coriander powder
Dry mango powder
Ginger-green chilli paste
Garam masala
Salt
Oil
Directions
- Prepare the Dough
- Mix flour, suji, salt and ghee. Rub well until the mixture feels crumbly. Add water gradually and knead into a firm dough. Rest for 20 minutes.
- Make the Matar Filling
- Heat oil in a pan, add fennel seeds and ginger-chilli paste. Add ground green peas and cook until moisture evaporates. Mix in spices and cook until the stuffing is dry and aromatic.
- Shape the Kachori
- Divide dough into small balls. Fill each with the prepared matar mixture, seal carefully and gently flatten.
- Fry for Perfect Crispiness
- Fry on low to medium heat until golden brown and crisp. Slow frying is the key to matar ki khasta kachori.
Expert Tips for Khasta Matar Kachori
- Never fry on high heat
- Stuffing must be completely dry
Best Ways to Serve Matar Ki Kachori
- With spicy potato curry
- With tamarind and mint chutney
- As a breakfast or evening snack with hot tea
Final Thoughts
If you love crispy Indian snacks, this matar kachori recipe deserves a spot in your recipe collection. Once you try it, you won’t need to search for matar kachori near me again.
For more authentic, easy-to-follow Indian recipes, follow and subscribe to Mala Flavors and bring street-style flavors home.
FAQs
1. What is matar kachori made of?
Matar kachori is made using a crispy outer dough of flour and ghee, filled with a spicy mixture of fresh green peas (hare matar) and Indian spices. It is deep-fried until golden and khasta.
2. How to make matar kachori crispy and khasta?
To make matar ki khasta kachori, always:
- Use ghee in the dough
- Keep the dough firm
- Fry on low to medium heat
- Ensure the matar filling is completely dry
Slow frying is the key to crispiness.
3. Can I make matar kachori with whole wheat flour?
Yes, you can make aate ki matar kachori using whole wheat flour. The texture will be slightly dense compared to maida, but it is a healthier alternative.
4. Is suji necessary for matar kachori?
Suji is optional, but adding it helps achieve extra crunch. Suji matar kachori is popular for its street-style crisp texture.
5. Can matar kachori be prepared in advance?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Fried matar kachori stays fresh for 1–2 days when stored in an airtight container.
