Khasta Matar Kachori

Servings: 8 kachoris
Cuisine: Indian
Course: Appetizer
Time: 45 minutes
Rate the Recipe:
Crispy and flaky kachoris with spicy green peas stuffing. Perfect for Holi celebrations, the Khasta Matar Kachoris are a popular Indian street food and are just as easy to make at home.


For the dough

  • 2 cups all-purpose flour
  • 5 tbsp ghee (clarified butter)
  • 1 tsp salt
  • Water as needed
  • Oil for deep frying

For the stuffing

  • 1 cup boiled green peas
  • 1 tsp cumin seeds (jeera)
  • 1/8 tsp asafoetida (hing)
  • 1 medium onion finely chopped
  • 1" piece of ginger finely chopped
  • 2-3 green chillies finely chopped
  • 2 tbsp ginger garlic paste
  • 1/2 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp amchoor (dry mango) powder
  • 1 tsp coriander seeds (dhania)
  • 1 tsp cumin seeds (jeera)
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • 1/2 tsp garam masala powder
  • 1 tbsp besan (gram flour)
  • 2 tbsp oil


  • To begin, prepare the dough. Season all-purpose flour with salt and mix well. Next, add ghee or clarified butter. Rub it in until you get a breadcrumb texture. Knead it into a soft dough using water. Let it rest for 10-15 minutes.
  • In the meantime, prepare the stuffing. Heat 2 tbsp of oil in a pan. Add cumin seeds and hing.
  • Add the chopped onions and ginger and saute until translucent. Add in the finely chopped green chilies, and ginger-garlic paste. Saute for a minute or two.
  • Now add the coarsely ground boiled green peas and cook until dry.
  • Now add in the dry masalas – salt to taste, Kashmiri red chili powder, amchoor powder, roasted and coarsely crushed cumin and coriander seeds, crushed kasoori methi, and garam masala powder. Mix.
  • Finally, add in the gram flour besan and cook until you can smell the aroma. Check the salt and add more if required. Remove into a bowl to cool. Do not leave it in the pan.
  • Once the dough is well-rested, knead it again. Divide it into equal portions.
  • Shape them into balls and roll them out a bit. Apply water to the edges. Add about 2 tbsps of stuffing in the middle. Crimp the edges and gather them in the center for the desired kachori shape. Roll it out a bit again.
  • Heat oil for deep frying on low to medium heat. Add in the kachoris knotted side down. Allow them to rise to the top before turning them over.
  • Fry on medium heat until golden in color.
  • The Khasta Matar Kachoris are ready to serve. Enjoy them with potato curry and fried green chilies.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Mads’ Cookhouse.

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Khasta Matar Kachori Recipe