The true joy of kachori lies in its softness and crispy texture. To make it, it's crucial to knead the dough properly. Mix two cups of refined flour (maida) or wheat flour with about a quarter cup of ghee or oil. When the mixture binds together when folded in a fist, the kneading method is correct. Now, add water little by little and knead into a soft dough. Cover the prepared dough with a damp cloth and set aside for at least 30 minutes to set properly.

Ingredients for Pea Kachori

The heart of kachori is its filling. For this, lightly boil one cup of fresh peas or grind them coarsely in a mixer. The paste should not be too fine. Heat some oil in a pan and add asafoetida and cumin seeds. Add ginger-green chili paste and fry for a few seconds. Then add the pea paste.

Now it's time for the spices – add coriander powder, fennel powder, dry mango powder, garam masala, and salt, and mix well. Cook the mixture until all the water has evaporated and it becomes slightly dry and crumbly. Your delicious filling is ready.

Method for Making Matar Kachori

Divide the prepared dough into small portions and roll each portion into a bowl shape. Place a spoonful of the pea filling in the center and seal the edges tightly to prevent the filling from spilling out during frying. Now gently roll it out into a slightly thick puri. Remember, kachoris are slightly thicker than puris.

Heat oil in a pan over medium heat. Once the oil is slightly hot, fry the kachoris over low to medium heat. Frying on low heat is the secret; this ensures the kachoris are cooked thoroughly on the inside and crispy on the outside. Remove from the oil when they are golden and crispy.

How to Serve

Serve hot matar kachori with green chutney, sweet tamarind chutney, or potato curry. Believe me, the first bite will leave you with a delicious taste that will make you lose count. This recipe is perfect for tea or a snack in the winter, and family and guests alike will love it.

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