Khasta Matar Kachorii

Today I am here with another recipe ‘Matar Kachori’. My husband recently got a job change and we shifted from Mumbai to Rajasthan. Kachoris are important ingredient of rajasthani cuisine. I was going through a food blog where I saw the recipe for Matar Kachori and instantly tried it….:-)


Here we go,


For Cover:

  • All purpose flour (Maida) – ½ cup
  • Wheat Flour – ½  cup
  • Semolina (Rawa) –  ¼ cup
  • Oil – 1 tsp
  • Salt – to taste
  • Water – 1 cup

For Stuffing:

  • Green Peas (boiled and semi mashed)  – 1 cup
  • Ginger Paste – ½ tsp
  • Green Chilli – 1 small
  • Red Chilli Powder – ¼  tsp
  • Turmeric Powder – ¼  tsp
  • Coriander Powder – ¼  tsp
  • Fennel Powder –  ¼  tsp
  • Chaat Masala – ½ tsp
  • Dry Mango Powder – ½ tsp
  • Cumin Seeds –  ½ tsp
  • Gram Flour – 2 tsp
  • Salt – To Taste



  1. Take a big bowl and sift the maida and wheat  flour. Add rawa, oil, salt and water. Knead into a tight dough. Cover with a damp cloth and keep it aside for half hour.
  2. Heat little oil, add cumin seeds. Add green chilli and ginger paste. Saute for a while and add mashed peas.
  3. Add all the dry spices and sauté for two minutes.
  4. Add gram flour and sauté for another minute.  Allow it to cool at room temperature.
  5. Make equal sized eight balls from the dough and Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
  6. Heat Oil at medium flame for deep frying. Fry the kachoris till crisp and golden brown.


Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!

This can also be used as side dish for lunch.



3 thoughts on “Khasta Matar Kachorii

  1. Pingback: Raw Mango Chutney | rasoise

  2. Pingback: Red Sauce Onion Pasta | rasoise

  3. Pingback: DIY – Homemade Tomato Ketchup / Tomato Sauce | rasoise

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