Warm up your winters with crispy matar kachori and tea

This recipe is quite simple, and you can easily make crispy matar kachoris in 30-40 minutes. Let’s learn the easy recipe for making matar kachoris.

Post Published By: Sujata Biswal

Updated : 17 December 2025, 5:01 PM IST

Enjoy taste crispy 'Matar Kachori' with your tea

New Delhi: Green pea kachoris are the perfect snack for winters. They taste absolutely delicious, and the enjoyment is doubled when paired with tea. So, if you also want to enjoy matar kachoris, let's learn this super easy recipe.

This recipe is quite simple, and you can easily make crispy matar kachoris in 30-40 minutes. Let's learn the easy recipe for making matar kachoris.

Ingredients
For the dough:

• 2 cups all-purpose flour
• 1/4 cup oil or ghee (for shortening)
• Half a teaspoon of salt
• Lukewarm water for kneading

For the filling (spices):

• 2 cups coarsely ground green peas
• 2 tablespoons gram flour (to keep the filling dry)
• 1 tablespoon ginger-chili paste

Spices: asafoetida, cumin seeds, fennel powder (1 tablespoon), coriander powder, red chili powder, garam masala, and dry mango powder (amchur)

Salt to taste and oil for frying

Method

First, mix salt and oil into the all-purpose flour. When the flour starts to bind in your hands, add a little water at a time and knead a soft dough. Cover it with a damp cloth and let it rest for 20 minutes.

Now, heat some oil in a pan. Add asafoetida, cumin seeds, and fennel powder. Now add the ginger-chili paste and coarsely ground peas and sauté. Add gram flour and all the remaining dry spices.

Cook it until the moisture from the peas is gone and a fragrant aroma is released. After the mixture cools down, make small balls from it.
Now take a ball of dough and flatten it with your hands. Place a pea filling ball in the center and close the dough from all sides. Gently press it between your palms. Now, lightly heat the oil in a pan and add the kachoris over low heat. Once they puff up and float to the surface, increase the heat slightly and fry them until golden brown and crispy on both sides.

Keep these points in mind:

• Do not add any water while grinding the peas.
• For an authentic, traditional taste, add a little extra fennel powder.
• Never fry the kachoris over high heat, otherwise, they will not become crispy.