Matar Kachori

Matar kachori is a revered North Indian deep-fried pastry, stuffed with a boldly spiced green pea filling. A winter staple in Rajasthani and UP cuisine, it is sold warm from iron kadhais at dhabas and market stalls, eaten with tamarind chutney and a heap of aloo sabzi. The magic lies in the puffed, shattering crust that yields to a fragrant, barely-there filling.

Serves: 4 (makes 12 kachori)

Ingredients

Dough:

• 250g (2 cups) plain flour (maida)
• 50g (3.5 tbsp) ghee or vegetable shortening
• 1/2 tsp salt
• 80-100ml (1/3 cup) cold water

Filling:

• 250g (9 oz) frozen or fresh green peas, thawed
• 1 tbsp (15ml) vegetable oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds (saunf)
• 1 tsp grated fresh ginger
• 1 green chilli, finely chopped
• 1/2 tsp garam masala
• 1/2 tsp dried mango powder (amchur)
• 1/4 tsp red chilli powder
• Salt to taste
• 1 tbsp fresh coriander, chopped
• Vegetable oil, for deep-frying

Instructions

1. Dough: Rub ghee into flour and salt until mixture resembles fine breadcrumbs. Add cold water gradually, mixing to a firm, smooth dough. Do not knead excessively. Rest covered for 20 minutes.
2. Filling: Heat oil in a pan. Add cumin and fennel seeds; sizzle 30 seconds. Add ginger and green chilli; fry 1 minute. Add peas and mash coarsely with the back of a spoon or a potato masher — leave some texture. Season with garam masala, amchur, red chilli, and salt. Stir well and cook 2-3 minutes until dry. Remove and cool. Fold in coriander.
3. Divide dough into 12 balls. Roll each ball into a 9cm (3.5 in) circle. Place a heaped teaspoon of filling in the centre.
4. Gather edges up and over the filling, pinching firmly to seal. Flatten gently into a thick disc. Ensure no cracks — re-seal if needed.
5. Heat oil in a deep pan or kadhai to 160°C (320°F) — lower than usual. Fry kachori in small batches, 5-6 minutes per batch, gently pressing them under the oil with a slotted spoon to puff evenly. They should be pale golden, not dark.
6. Drain on paper towels. Serve hot with tamarind chutney and spiced aloo sabzi.

Cook's Notes: The lower frying temperature is critical — it allows the crust to cook through and puff without burning the outside before the inside is done. Kachori can be par-fried, cooled, and re-fried to finish just before serving. They deflate slightly as they cool; always serve hot.