Matar Kachori | Aloo Matar Kachori Recipe step by step
Aloo Matar kachori is a spicy deep-fried snack item which originates from Uttar Pradesh, Northern India and is the most popular dish in Indian cuisine. It has a flaky and crispy top layer, just like empanadas, filled with spiced aloo and matar stuffing. it tastes yummy when cooked properly inside and out. (Complete kachori recipe step by step with images is available below)
These flaky and layered Kachoris comes in various variations which varies with it’s stuffing. Stuffing can be varied from savoury to sweet, from veggies to lentils and even onions. The best season to enjoy any type of kachoris is winter, though you can have it at any time of the year, the most relishing time would be in winters. You can enjoy the nice and warm kachoris for breakfast, mid brunch or during evening chai (tea) time.
Aloo Matar Kachori | Kachori Recipe | North Indian kachori recipe step by step guide Basically, it is prepared with maida ( all-purpose flour) dough which is further rolled into small round puris and stuffed with aloo and matar spiced mixture which is roughly mashed. Later, close this puri to form a round shape and again gently flatten it with a rolling pin, make sure the stuffed mixture doesn’t come out. Kachoris are served hot with green coriander chutney, sweet tamarind date chutney and also deep fried green chillies sprinkled with salt. It is a delicious and mouthwatering snack anyone can relish on.
Aloo Matar Kachori Recipe Card
Aloo Matar kachori recipe
Materials
For making kachori dough:
- 1 cup Wheat flour
- 1 tbsp Semolina
- 2 tbsp Oil
- Salt per taste
- Water to knead
For making kachori stuffing:
- 3 medium-sized Potatoes finely chopped
- 1 cup Fresh peas (if fresh not available, take frozen peas)
- 2 Green chillies finely chopped
- 1-inch Ginger grated
- 2 tbsp Fresh coriander leaves finely chopped
- ½ tsp Jeera/ cumin seeds
- ½ tsp Rai/ mustard seeds
- Pinch of hing/asafoetida
- ½ tsp Saunf/ fennel seeds
- ¼ tsp Haldi/ turmeric powder
- 2 tbsp Oil
- ½ tsp Lal mirch powder/red chilli powder
- ½ tsp Kitchen king masala
- Salt per taste
- ¼ tsp Amchur powder/ dry mango powder
- 1 tbsp Lemon juice
- ½ tsp Garam masala powder
- ½ tsp Dhaniya powder/coriander powder
Instructions
For making dough:
- In a large mixing bowl add wheat flour, rava, and salt
- Add hot oil and nicely crumble the flour
- Now add lukewarm water and start kneading the dough until it becomes smooth
- When the dough is ready, cover with damp cloth and keep it aside for 15 mins
For making kachori stuffing:
- Take a pan and heat oil
- Add in rai, jeera, saunf, and hing and sauté till it splutters
- Add in turmeric, red chilli powder, coriander powder, kitchen king masala, and garam masala and sauté on low flame till it turns aromatic
- Further, add green chillies and ginger and sauté it for few seconds
- Now add potatoes, peas, and salt and mix all the ingredients
- Cover and cook for 10 – 12 minutes and sprinkle water to avoid ingredients sticking to the bottom
- Once potatoes are cooked, add amchur powder, lemon juice, and coriander leaves and mash everything coarsely with the potato masher
- Stuffing is ready and now transfer it to plate to cool down
For making kachori:
- Heat the oil in a pan on medium-low flame for frying kachoris
- Till then, pinch a small lemon sized ball from the dough and flatten with the rolling pin
- Take 1tbsp of prepared stuffing and place it on the flattened dough
- Lift the dough from all sides and close it nicely giving the dough a round shape
- Press the stuffed ball gently and flatten it with your hands
- With the help of rolling pin, flatten it to form puri size
- Now the oil is sufficiently hot and place kachori in the pan for frying and fry it from both sides till kachoris are golden brown
- Kachoris are ready to serve hot with fried green chillies and green chutney
Video
Step by step Instructions:
For making dough:
- In a large mixing bowl add wheat flour, rava, and salt.
- Add hot oil and nicely crumble the flour.
- Now add lukewarm water and start kneading the dough until it becomes smooth.
- When the dough is ready, cover with damp cloth and keep it aside for 15 mins.
For making kachori stuffing:
- Take a pan and heat oil.
- Add in rai, jeera, saunf, and hing and sauté till it splutters.
- Add in turmeric, red chilli powder, coriander powder, kitchen king masala, and garam masala and sauté on low flame till it turns aromatic.
- Further, add green chillies and ginger and sauté it for a few seconds.
- Now add potatoes, peas, and salt and mix all the ingredients.
- Cover and cook for 10 – 12 minutes and sprinkle water to avoid ingredients sticking to the bottom.
- Once potatoes are cooked, add amchur powder, lemon juice, and coriander leaves and mash everything coarsely with the potato masher.
- Stuffing is ready and now transfer it to plate to cool down.
For making kachori:
- Heat the oil in a pan on medium-low flame for frying kachoris.
- Till then, pinch a small lemon sized ball from the dough and flatten with the rolling pin.
- Take 1tbsp of prepared stuffing and place it on the flattened dough.
- Lift the dough from all sides and close it nicely giving the dough a round shape.
- Press the stuffed ball gently and flatten it with your hands.
- With the help of rolling pin, flatten it to form puri size.
- Now the oil is sufficiently hot and place kachori in the pan for frying and fry it from both sides till kachoris are golden brown.
- Kachoris are ready to serve hot with fried green chillies and green chutney.
Important tips to make crispy kachoris:
- Add sufficiently hot oil in flour to make the kachoris flaky and crispy.
- Do not knead the dough too soft or too hard, just knead it as we do for chapatis. Cover the dough with a damp cloth.
- Do not use steamed or boiled potatoes, otherwise, you would end up making samosa stuffing (use raw potatoes for making kachoris).
- Gently flatten the stuffed round balls, otherwise, the stuffed mixture would come out of dough, making it difficult to fry in the pan.
- For frying kachoris, oil shouldn’t be too hot or less hot. The temperature of the oil should be moderate so that kachoris are cooked inside out without absorbing more oil.
- If you end up having cracked kachoris, do make sure to fry it last in the pan. It may happen while frying that, your stuffing can come out from kachori and it starts spluttering in the oil.
Finally, I would like to highlight a few of my Main Course and Snacks recipe along with this post. It includes Litti Chokha, Tomato pulao, Amritsari chole, Misal Pav, etc.
Top Recipes are found in one of the blogs along with the description.
Thank you for such a delicious and filling recipe! So Unique and tasty 🙂
I’m glad you loved the recipe. Thank you!
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.