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Peas Kachori

Peas Kachori
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Let’s make the deliciously crispy Indian appetizer, Peas Kachori.

If you wander through the labyrinthine alleys of Varanasi, specifically the legendary Kachori Gali, you will be greeted by the irresistible aroma of deep-frying pastry and warming spices.

serve peas kachori

Here, the breakfast of champions isn’t cereal or toast; it is the iconic “Kachori Sabji.” Among the various fillings that grace these golden discs, the Peas Kachori (or Matar Kachori) holds a special place in the hearts of locals, especially during the crisp winter months when green peas are at their sweetest.

In this recipe, we’re using frozen peas for convenience and ease!

The heritage of the Banarasi Kachori

kachori filling matar
assemble the matar kachori peas kachori

Varanasi, one of the world’s oldest living cities, treats its culinary heritage with immense
pride. The kachoris here are distinct from those found in other parts of India.

Known for their incredible flakiness and “khasta” (crispy) texture, these Indian appetizers are
intentionally flattened before they hit the oil.

This unique technique serves a dual purpose: it creates a larger surface area for that signature crunch and forms a perfect vessel to hold the spicy potato curry or white matar gravy traditionally served alongside them.

How to serve peas kachori

serve peas kachori
peas kachori recipe

In the traditional morning ritual, these kachoris are served hot in a duna (a bowl made from dried leaves), accompanied by a side of steaming sabji and, for the perfect balance of flavours, a few pieces of syrupy, bright orange jalebis.

It is a breakfast that captures the big picture of Indian soul food — salty, spicy, sweet, and so satisfying.

Step-by-Step Peas Kachori Method

kachori filling matar
  • Pastry: Rub oil into the flour and semolina mix until it reaches a crumble-like texture, then knead with cold water into a smooth, slightly sticky dough.
  • Dough: Cover with cling film and allow the pastry to rest for 30–40 minutes to ensure a better stretch.
  • Filling: Heat ghee and briefly bloom asafoetida, ginger, chillies, and ground seeds before adding the peas and aromatic spices.
  • Cooling: Mash the pea mixture coarsely so it holds its shape, then let it cool completely before rolling into 10 even balls.
  • Assembly: Encase the filling balls in the dough, seal tightly, and flatten into 1.5-cm thick discs that are slightly thicker in the middle—a hallmark technique of Varanasi street food.
  • Fry: Slide the kachoris into very low-heat oil where only tiny bubbles form; leave them undisturbed until they rise to the surface. Once floating, increase the heat to medium and turn very gently, frying for 30 minutes until the pastry is golden and crispy.
  • Drain: Remove the snacks with a perforated spoon and drain in a colander to maintain their easy vegetarian crunch.

How to make kachori crispy

fry the kachori
fry slowly
  1. Mix in semolina: Adding fine semolina to your flour creates a more durable and extra-crunchy pastry.
  2. Oil-rubbing method: Rub the oil into the dry flour and semolina until it feels like breadcrumbs or a crumble before adding water to achieve a flaky, professional texture.
  3. Patience with resting: Allow the dough to rest for at least 30–40 minutes to make it easier to flatten and shape without the snack tearing.
  4. Start low and slow: Slide the kachoris into oil on a very low heat setting where only tiny bubbles form, ensuring the vegetarian filling heats through while the crust stays crisp.
  5. Wait for the float: Do not disturb or turn the kachoris until they rise to the surface on their own; this prevents the pastry from breaking and ensures they puff up properly.
  6. Proper Draining: Use a colander to drain the finished kachoris instead of a flat plate, allowing air to circulate so this street food favorite stays crispy on all sides.
semi ripe mango
grate the mango for the filling

Peas kachori recipe (matar kachori) | How to make peas kachori

Yield: Makes 10

Peas Kachori

peas kachori recipe

Discover the taste of Varanasi with these easy, vegetarian peas kachoris. A staple Indian appetizer and iconic street food found in the famous Kachori Gali, this crispy pastry snack is traditionally flattened and deep-fried for a perfectly flaky texture. Perfect as a winter treat or a hearty breakfast, these spicy kachoris are best enjoyed hot with spicy potato curry and sweet jalebi for a traditional experience.

Prep Time: 40 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 2 hours 10 minutes

Ingredients

For the dough:

  • 330g plain (all-purpose) flour
  • 45g fine semolina
  • 1 tsp carom seeds
  • 1 tsp salt
  • 4 tbsp any neutral oil
  • 220ml cold water

For the filling:

  • 1 tbsp ghee or oil
  • 1/2 tsp asafoetida
  • 1 tbsp minced ginger
  • 1 tbsp finely chopped green finger chillies
  • 1 tbsp coarsely ground fennel seeds
  • 1/2 tsp coarsely ground black pepper
  • 1 tsp coarsely ground cumin seeds
  • 3 tbsp grated semi-ripe mango
  • 275g frozen peas
  • 1 tsp salt
  • 1 tsp icing (confectioners' sugar/powdered) sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 ground star anise
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1 tsp dried mango powder (amchur)
  • 40g cashews, coarsely chopped
  • 2 tbsp golden sultanas
  • 2 tbsp chopped coriander (including stalks)
  • 2 tbsp desiccated coconut

You'll also need:

  • 1L neutral oil for deep frying

Instructions

  1. To make the dough, combine the dry ingredients in a large bowl. Add the oil and rub the flour and oil together between your fingers, like making shortcrust pastry or crumble.
  2. Add the water and mix to combine. Knead to for a soft, smooth and slightly sticky dough, about 5 minutes. Cover with cling film and allow to rest for 30-40 minutes.
  3. To make the filling, heat the ghee or oil in a large pan set over medium heat. Add the asafoetida, ginger, chillies, fennel seeds, black pepper, cumin seeds and mango. Stir and cook briefly, about 10 seconds. Add the remaining ingredients and mix well. Cook for 2-3 minutes, just until the peas have softened and liquid has evaporated.
  4. Use a potato masher to mash the peas to a coarse mixture that holds its shape. Allow to cool completely before dividing into 10 equal portions. Roll into balls, cover and set aside.
  5. Divide the dough into 10 equal portions and cover with cling film. Grease your hands with a little oil if it feels a little sticky but do not add any more flour.
  6. Grease your hands with oil, flatten a portion of dough out onto your palm. Place a portion of filling on top and encase with the dough, pinching and sealing to completely enclose it. Ensure there are no gaps or holes. Use your palms to press the dough and flatten into a thick disc, about 1.5-cm thick. Press the sides so the middle remains a little thicker. This helps them cook evenly. Set down onto a greased tray and cover. Continue to assemble all the kachoris in this way.
  7. Heat oil in a wide, deep pan on a very low setting. The oil should be warm but not hot; when you gently slide the kachoris in, only tiny bubbles should form around them. Leave them to fry undisturbed without turning, as any small tear in the pastry will stop them from puffing up. Once the kachoris rise to the surface on their own, turn the heat up to medium and begin turning them over very gently using a perforated spoon and continue frying for 30 minutes until they are golden and crispy. Finally, remove them and let them drain in a colander.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 10gCholesterol: 4mgSodium: 496mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 7g

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© Sanjana Modha
Cuisine: Indian / Category: Indian Appetizers

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