Crispy Matar Kachori Recipe: Make at Home & Forget the Count While Eating

Crispy Matar Kachori Recipe: Learn how to make crispy and delicious Matar Kachori at home with this easy recipe. A perfect breakfast or tea-time snack that’s irresistible!

Make Matar Kachori at home with this easy recipe, people will forget to count while eating it, in taste. Do you like to eat hot, crispy Kachori with breakfast? If yes, then today we have brought for you such an easy recipe of Matar Kachori (Easy Matar Kachori Recipe), after making which people will forget to count while eating it to taste. Be it the rainy season or any special occasion, this Kachori will win everyone’s heart. Come, without delay, know the easy way to make them.

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Crispy Matar Kachori Recipe: Ingredients

1. Flour: 2 cups
2. Ghee/oil: ¼ cup (for kneading)
3. Salt: ½ tsp
4. Water: for kneading the dough
5. Green peas: 1.5 cups (peeled)
6. Ginger: 1 inch piece (grated)
7. Green chillies: 2-3 (finely chopped, according to taste)
8. Coriander powder: 1 tsp
9. Fennel powder: 1 tsp
10. Garam masala: ½ tsp
11. Dry mango powder: ½ tsp
12. Asafoetida: ¼ tsp
13. Cumin seeds: ½ tsp
14. Oil: 2 tbsp (for frying the mixture)
15. Salt: according to taste
16. Coriander leaves: 2 tbsp (finely chopped)
17. Oil: as required

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Method :

1. In a large vessel, combine the flour, salt, and ghee or oil and stir thoroughly. Now knead a soft dough while gradually adding water.
2. Avoid over-kneading the dough. To allow the dough to firm, cover it and leave it for 20 to 30 minutes.
3. After this, boil the peas lightly or grind them coarsely in the mixer. Keep in mind that you do not make a paste of peas, just grind them coarsely.
4. Then heat 2 tablespoons of oil in a pan. Fry it after adding the asafoetida and cumin seeds. Now add grated ginger and green chilies and fry for a few seconds.
5. After this, add ground peas and mix well. Then add coriander powder, fennel powder, garam masala, dry mango powder, and salt and mix well.
6. Now fry the mixture on a low flame for 5-7 minutes until its water dries up and it becomes slightly dry.
7. After that, switch off the flame and stir in the finely chopped coriander. Let the mixture cool.
8. Knead the kneaded dough a little more. Break small balls from the dough, and then take one ball and flatten it a little with your hand. Place 1-2 spoons of pea stuffing in the middle.
9. Lift the dough from all sides and close the mixture properly so that it does not come out. Press it lightly and flatten it.
10. If you want, you can use a rolling pin lightly, but do not make it too thin. Prepare each kachori in the same manner.
11. After this, heat the oil in a pan. The oil should be medium hot. When the oil is hot, add as many kachoris as can fit in at one time.
12. Fry the kachoris on a low to medium flame till they turn golden. Allow the kachoris to progressively puff up before turning them.
13. When they become golden and crispy on both sides, take them out on a kitchen towel so that the extra oil drains out.