Matar Kachoris | Green Peas Kachori Recipe

Matar Kachoris with Filter Kaapi is one of my favourite combinations. I did not grow up in South India but my love for the South Indian cuisine is real. As a child I would look forward to our occasional weekend trips to the Temple because right after we would head to the tiny South Indian coffee shop close by. Memories of family size Masala Dosa crisping on the edges and the cook spooning out the most inviting potato masala to go with it still linger fresh. For me however those trips only brought partial satisfaction. Because I would never be allowed to savour the hot intoxicating smelling beverage that came along with it. Filter Kaapi (coffee) apparently was something only the adults could enjoy. According to my father at least.

So, it is only natural that now when I make trips to my favorite South Indian joint in Hong Kong, I more than makeup for the lost opportunities. My cravings are so strong that a few years back I even bought a Coffee Filter to brew my own Kaapi at home. 

While enjoying a hot cuppa by itself is a bliss . However hot and spicy Matar Kachoris make the experience all the more enjoyable. I first tried this recipe at a friend’s place cooked by a Maharaj (a cook who makes only vegetarian food) in Hong Kong. The addition of poha and coconut makes it very different from other Matar Kachoris I have tried in the past.

These Kachoris freeze very well too. I spray some oil covering the spheres well and bake them in a preheated(at 180 degrees) oven for 20 minutes or until they are just about starting to harden. Then I bring them out, cool to room temperature and freeze in a freeze safe container. To thaw, do it overnight in the refrigerator &  deep fry right before serving.

Tips to making perfect Matar Kachoris

1. In order to make a soft yet crisp shell it is important to break the gluten bonds in the flour and fill the space with fat. This is done by rubbing flour with ghee between your palms for a minimum of 5-7 minutes
2. Letting the dough sit for 20 minutes keeping it covered with a wet muslin makes it more pliable
3. Use the medium soft quality Poha for the filling. Make sure to wash it well and then squeeze out all the excess water before mixing it with other ingredients for the filling
4. To make the filling richer you can also add raisins and nuts fried in ghee and then coarsely chopped

Recipe for Matar Kachoris

Ingredients for dough

1. All Purpose Flour- 1 cup
2. Ghee- 1tbsp
3. Ajwain- 1/2 tsp
4. Baking powder: 1/4 tsp
5. Salt : 1/4 tsp
6. Warm water as needed to knead the dough

Ingredients for stuffing

1. Boiled and mashed fresh or frozen peas : 1 cup
2. Medium thickness poha , washed and mashed – 1/4 cup
3. Freshly desiccated coconut- 1/4 cup
4. Red chilli powder-1/2 tsp
5. Turmeric powder-1/2 tsp
6. Cumin powder-1/2 tsp
7. Coriander powder- 1 tsp
8. Amchoor (dry mango powder) -1/2 tsp
9. Finely grated ginger- 1/2 tbsp
10. Fennel (saunf), coarsely pound : 1/2 tbsp
11. Green chilies as per taste
12. Salt-As per taste 
13. Oil for frying

Method

1. Bring together all the dry ingredients for the dough and then add ghee. Rub between your palms for 5-7 minutes then using warm water knead into a tight dough. Cover with wet muslin and keep aside for 20 minutes
2. Drain the boiled peas well and then blend with green chiles to get a coarse paste
3. Mix all the remaning ingredients for the stuffing and keep aside. Add some water if you like it to be on the moister side
4. Roll out small discs of dough of desired size , spoon in the stuffing and seal into balls. Deep fry and enjoy hot with some green or tamarind chutney. These freeze very well after half frying(or partial baking as explained above) and bringing to room temperature. Thaw overnight in the refrigerator before ⁣frying and serving