Khasta Matar Kachori Recipe – Video

Khasta Matar Kachori is North Indian fried snack. Green peas stuffed inside dough is enjoyed with Aloo ki sabzi. Crispy dumplings give you restaurant taste.

Written by Maahi Gupta
  By Maahi Gupta          Updated  11 Jan, 18



Khasta Matar Kachori in another favorite snack of North Indians. It is made with a stuffing of peas inside all-purpose-flour balls. Since, it is a dry form of matar Kachori, it can be stored for couple of weeks without freezing. So, if you have plans for a leisure trip, you can certainly pack them up with you.


15 min Prep
30 min Cook
Yield  20 medium size (Each 2.5 Inch in diameter)
Nutrition Facts
Khasta Matar Kachori Recipe - Video
Amount Per Serving
Calories 37 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Sodium 30mg 1%
Potassium 23mg 1%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 1%
Vitamin C 3%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Take a bowl, add All-purpose-flour, 3 tsp Oil and 1/2 tsp Salt. Knead the dough until it gels itself with Oil.
  • Now add water in small quantity gradually while kneading. Use water cautiously.
  • We should be able to make about 6-7 Kachori with this quantity of flour. They have a shelf life of about 10-12 days with no freezing.
  • Heat a pan on high flame and add 1 Tbsp of oil. Once Oil is hot, add Cumin Seeds, Coriander Seeds & Fennel Seeds. Mix well.
  • Let them cook until Cumin & Coriander get light golden in color. Once they change color, add Peas and mix well. Keep the flame on high only.
  • Now add Red Chili Powder & Garam Masala. Mix well. Turn the stove to medium flame, add Gram Flour and mix well.
  • Gram Flour is used to make this mixture dry as we have used Peas and they tend to throw some water out.
  • Dry mixture will also help in keeping the Kachori un-opened while frying.
  • You can also use fresh Peas non-frozen. But, you would need to half boil them before making this mixture.
  • Wait until Gram Flour is roasted. Roast for about 2 min. on medium flame and stir continuously.
  • After 2 min. switch off the stove and keep it aside to cool down.
  • Cooling Off of this mixture is important as we want to add Sugar and Sugar will melt if it is hot.
  • Once Peas mixture cooled down to room temperature, add Sugar and 2 pinch Salt. Mix it well. Kachori filling is ready to use.
  • Lets start rolling the Kachoris. Knead the dough for a minute.
  • Take small amount of dough and roll with the help of your palm. Give it a round shape like ball.
  • Now press it a bit with fingers & roll it with rolling pin to make a flat-bread as shown in the video. Keep the size of Kachori small or medium. Larger size Kachori might not fry well and may open up while frying.
  • Press down the mixture a bit and try to pick up all the edges and bring them together to close Kachori’s face.
  • Its shape will become like a flower Pot Potli. Pluck the top of this flower pot and close the Kachori’s face. Make other Kachori’s in a similar fashion.
  • We have been able to make only 5 medium size Kachoris with our quantity of dough. You can make more with leftover Peas mixture.
  • If you will take 1 cup of All Purpose Flour for kneading then you can easily use this Peas mixture.
  • Let’s start frying the Kachoris. Fill up Oil in a deep frying pan and heat it on medium flame.
  • Once Oil is hot, add the Kachoris carefully one by one. Be careful while adding Kachori’s in hot Oil. Oil might spill out if care is not taken.
  • Fry them on medium flame until they become light golden brown in color from all the sides. Flip them occasionally.
  • Once done, switch off the stove and take them out of the Oil.
  • Khasta Matar Kachori is ready to enjoy with Tea or Coffee.
  • They are best enjoyed with Methi chutney or Amchoor sweet chutney. But there are no restrictions on eating it with Aloo Subzi or punjabi Chhole.

  • matar kachori
    matar kachori 

     Storage and Serving Suggestions

    They are best enjoyed with Methi chutney or Amchoor sweet chutney. But there are no restrictions on eating it with Aloo Subzi or punjabi Chhole.Do not forget to subscribe on youtube if you like us and would like to catch more of our tried and tested recipes.
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    Recipe Recipe In English