Aloo Matar Kachori is a deep-fried snack that’s perfect for a tea-time snack. Kachoris are usually made for special occasions like Holi or Diwali, and with Holi just around the corner, this is a great snack idea for you to make.
The kachori dough is made with pretty standard ingredients: flour, salt, ghee/oil, carom seeds, and water. The filling is made with boiled potatoes and peas and spiced with a pretty simple and flavorful kachori masala powder.
My favorite thing about this kachori has got to be the wonderful merger of 2 of my favorite veggies: potatoes & peas! I’ve made Aloo Pyaaz kachori and Matar Kachori before, so thought it only made sense to put the two together! You can also use a samosa filling in this recipe. Basically, once you’ve made your pastry dough, the filling is up to you.
But the one thing I will urge you to not skip is the kachori masala. 2 parts coriander seeds, 1 part fennel, and 1 part cumin seeds. Roasted and ground freshly, this masala will add the quintessential kachori flavor. to any filling, you may want to make!
Here’s a quick video on how to make Aloo Matar Kachori at home –
Aloo Matar Kachori
Aloo Matar Filling
- 1 Tbsp Veg Oil
- 1 medium Potato
- 1/4 cup Green Peas
- 1-2 pcs finely chopped Green Chili
- 1 tsp Fennel Seeds or saunf
- 1 tsp Cumin Seeds or jeera
- 1 Tbsp Kachori Masala (2 parts coriander seeds, 1 part cumin seeds, 1 part fennel seeds)
- 1 tsp Salt (adjust to taste)
- 1 tsp Red Chili Powder (optional)
- 1/2 tsp Turmeric Powder or haldi
- 1/4 tsp Asafetida or Hing (optional)
- 1/2 cup finely chopped CIlantro or Coriander leaves
- 1 cup All Purpose Flour or maida
- 1/4 tsp Salt
- 1/4 tsp crushed Carom Seeds or ajwain
- 1/4 cup Ghee or Neutral Veg Oil
- 1/4 cup Warm Water
- Oil, for deep frying
Aloo Matar Filling
- Dry roast coriander seeds, fennel seeds, cumin seeds. Let them cool, grind to a coarse powder and set aside. This is your kachori masala
- Heat oil in a pan, add cumin and fennel seeds. Then add the chili, asafetida, turmeric powder and fry few seconds. Add the boiled and mashed potatoes and peas and mix well. Add the spices and salt, fry until mixture dries a bit. (You can't fill a wet filling inside a kachori). Let it cool completely
- Mix together dry ingredients: flour, salt, crushed carom seeds. Add oil or ghee and mix into the flour. Then add water and knead to a smooth and soft dough. Let it rest for 30 minutes.
Making the Aloo Matar Kachoris
- Divide dough and the aloo matar filling each into equal portions and roll into neat balls.
- Flatten each ball of dough, place filling in the center, wrap around with dough into a neat ball. Gently flatten into a round disk (kachori). Repeat with rest of the dough balls.
- Heat some neutral veg oil in a pan. Drop kachoris into medium hot oil. Don't overcrowd the pan. Cook on medium heat, pressing on both sides until the kachori is crispy, golden brown and well cooked.
- Remove onto a paper towel to drain out excess oil and serve with your favorite chutney. You can serve kachoris warm or at room temperature. You can also reheat in the oven or airfryer to return them back to their original crisp state.
You may also like: Gujiyas, perfect for Holi!