Khasta means Crispy, Matar means Peas and Kachori (also pronounced and written as Kachodi) means pastry with filling. Khasta matar Kachori is crispy green pea stuffed pastry. The crisp and flaky outer shell formed by deep frying gives this a unique flavour. Filling can be made from many things, normally it is lentil, or onion but I have used green peas masala, hence the name. With each bite, you discover layers of crispness on the surface and then soft mushy masala peas in the core. This is a Vegan recipe too, hence Vegan delight 🙂
This matar ke kachori can be consumed during snack, or a Sunday brunch or can be a meal on its own. Whilst this tastes divine, I must confess it is not low in calorie as it involves deep frying, hence it is my kitchen only on occasions.
Filling is made with green peas with assortment of spices, which these Kachori delicious to the core. At the same time secret lies in making the crust super flaky so that it melts away as soon as you put in mouth.
First of all, let's knead our dough. For doing this shift the flour into a mixing bowl and add salt and oil to it. Now with the help of your fingers, crumble the mixture.
Add luke warm water to it and form a tight dough. cover with a wet kitchen towel and keep aside.
Now let's prepare our pea based stuffing. For this heat oil in a pan and add Asafoetida and Cumin seeds.
Once cumin seeds splutter, add grated Ginger and chopped green chillies to it.
Now add all remaining spices listed for stuffing and sauté for a minute.
Add peas to it and mix well. Cover the pan with lid to cook for 5-7 minutes.
Open the lid and smash the peas coarsely or semi-coarsely with the help of a spoon. Switch off the flame and our stuffing is ready.
Now divide the dough into equal sized 5-6 balls.
With the help of a rolling pin, roll into 2-3 inch round on a rolling board/worktop. Add 1.5 tablespoon of the stuffing in the center.
Brush some water on the edges. Now bring together all the edges, pinch them and press the edges downwards to make a patty. Roll them again into a 3 inch kachori. Similarly prepare all kachoris like this.
Heat oil in a kadhai over low-medium flame and deep fry all the kachoris till they become golden and crisp. Take them out and place them on kitchen towel to remove excess oil.
Serve them hot and enjoy with some coriander chutney/ tamarind chutney or Masala chai.
For making crispy kachori, always add suggested amount of oil to the flour, while making dough.
Always deep fry them on low-medium hot oil.
I have used frozen matar in my recipe. You can use fresh ones too. Just cook them in boiling water for 10 minutes and then drain. Now use them in the recipe above as suggested.