Green Peas Khasta Kachoi | Hare Matar ki Khasta Kachoi | Kitchenstagram
Matar Ki Khasta Kachori is a classic North Indian snack known for its crisp exterior and flavourful green pea filling. The word matar refers to green peas, while Kachori describes a stuffed, deep-fried bread. This delightful treat features a golden, flaky crust that break open to reveal a fragrant, spiced peas mixture inside. Often compared to empanadas, it stands out for its bold Indian flavours and satisfying crunch.
Widely enjoyed across Delhi, Rajasthan, Gujarat, Kota and parts of Uttar Pradesh, Matar Khasta Kachori holds a special place in Indian street food culture. It is commonly believed to have roots in Rajasthan or Uttar Pradesh, where it became a beloved snack long before many other fried delicacies gained popularity. Even today, local halwai shops prepare it in large batches, serving it hot and fresh to eager to customers.
Though similar in concept to a samosa, kachori differs in both appearance and texture. It is typically round and puffed, with a crust that can range from delicately flaky to crisp and firm, depending on the preparation style. The filling variations also set it apart, offering a wide range of taste experiences within the same outer shell.
Matar Khasta Kachori is especially popular as a tea-time snack, pairing beautifully with spicy coriander chutney and sweet tamarind or date chutney. However, its versatility goes far beyond evening cravings. In many homes, it is served as a hearty breakfast, while others enjoy it as part of a festive lunch spread accompanied by rich curries. Street vendors across India present it as a ready-to-eat comfort food, making it a quick and satisfying option for people on the go.
What makes this dish truly special is its simplicity. Basic pantry staples come together to create a snack that feels indulgent yet homely. The spiced peas filling delivers warmth and aroma, while the crisp shell adds texture and contrast. The balance of flavours- mild sweetness from peas, gentle heat from spices and the crunch of the crust-creates a harmonious bite every time.
Over time, many creative versions of kachori have emerged. While peas remain a favourite choice, other fillings such as lentils, potatoes, onions, paneer and mixed vegetables are equally popular. Each variation offers a unique twist while preserving the signature crispy casing that defines a good kachori.
Ingredients
Sunflower Oil, for deep frying
For the Dough:
2 cups All-purpose Flour
1 tsp Salt
4 tbsp Oil
Water
For the Stuffing:
3 cups Fresh Green Peas
1 tsp Coriander Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fennel Seeds
1 tsp Black peppercorn
4-5 nos. Fresh Green Chili
1 inch Ginger, sliced
1/2 cup Fresh Green Coriander
1 heaped tbsp Ghee
A pinch of Hing/ Asafoetida
Salt to taste
1 tsp Dry Mango Powder
1 tsp Carom seeds
1-2 tbsp Sugar
Preparation
For the Dough:
- Step 1: In a mixing bowl, combine flour, salt and oil and mix well to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour holds its shape then you can add water and knead into a firm dough.
- Step 2: Knead the dough until a smooth, soft dough is formed, about 6-8 minutes. Cover the dough with a damp kitchen towel and let rest for 30-60 minutes.
For the Stuffing:
- Step 3: Now, in a pan combine coriander seeds, cumin seeds, fennel seeds and black peppercorn and toast until fragrant. Then transfer the toasted spices in a mortar pestel and grind them into a coarse powder. Keep aside.
- Step 4: Then add green chili, sliced ginger and fresh coriander in the mortar pestel and grind into a coarse paste. Keep aside.
- Step 5: In a pan, melt ghee and add hing. Then add the fresh green peas and salt, stir to combine. Cover and cook on low flame for 2-3 minutes or until they get soft.
- Step 6: Add the green chili ginger paste, prepared spice powder, dry mango powder, crushed carom seeds and sugar, stir to combine and cook for 4-5 more minutes.
- Step 7: Then mash the peas using a potato masher and keep aside.
For Green Pea Khasta Kachori:
- Step 8: Divide the dough into small lemon size balls. Flatten the dough-ball using your finger to make a cup like shape, place a large spoonful of filling in the centre, then press the filling downwards and bring the edges of the dough together to seal it. Flatten out the dough-ball into a large thick disc by applying pressure with your palms.
- Step 9: Heat oil in a wok until it reaches 160 C. Carefully drop the kachoris in the oil and fry until crisp and golden brown.
- Step 10: Enjoy Green Peas Khasta Kachori with Imli Chutney. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2
- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.