Matar Ki Kachori/Flat Indian Bread Stuffed with Green Peas

Winter is already at its peak & to beat the cold the most common practice that we Indians follow is to consume hot tea a number of times a day . If on one fine winter day you get hot kachoris along with your regular tea & home made green chutney or pickle …… isn’t it icing on cake…this recipe is for all those lovely winter days which you spent with your family…relish together


  • Green Peas 2-3 cups
  • Wheat Flour 2 cups
  • Green Chili Finally Chopped [as per taste]
  • Ginger Finally Chopped 1 tsp[optional]
  • Cumin Seeds[jeera] 1/4 tsp
  • Asafoetida [heeng] a pinch
  • Fennel Seed Powder[Moti Sauf] 2tsp
  • Coriander Powder [Dhania] 2tsp
  • Black Pepper Corns[kali mirch khadi] 8-10
  • Salt to taste
  • Vegetable Oil 2 cups [For Deep Frying]
  • Vegetable Oil 2 tbsp[For flour Kneading & cooking peas]
  • Dried Mint Powder 1tsp


Heat a wok. Add a tbsp oil & splutter cumin seeds . Add asafoetida , ginger & chili cook for 1 min & add peas. all other spices, black pepper,dry mango powder & salt to taste. Cook covered for 6-7 min . Stir in between. Once done let it cool & grind.


Mix 1 tbsp oil on flour & rub the flour with both hands. Take a hand full of flour & clench your feast.It should form a ball in your hand.Now add some salt into it & make a dough with some water. Keep it aside covered for 15 min.


Again heat a wok. Add oil for deep frying. Roll a ball of dough upto 3 inch diameter and fill 1 tsp stuffing. Collect the roll from all ends & seal it on center & again roll it upto 4-5 inch. Kachori should not be too thin.


Deep fry in hot oil. Repeat the process with rest of the dough. Serve hot with green chutney, pickle or tea.



  • Do not put too much stuffing because it may break kachori while deep frying.
  • Instead of cooking whole peas you can first ground them with all the spices & then fry it to stuff.
  • You can also stem or microwave peas & ground them with all spices.

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