Indian Matar Kachori Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Ghee: Clarified butter, adding richness and flavor to the dough.

Salt: Enhances the overall flavor of the dough and filling.

Water: Used to knead the dough to the right consistency.

Green peas: The main ingredient for the filling, providing a sweet and earthy flavor.

Cumin seeds: Adds a warm, nutty flavor to the filling.

Coriander powder: Adds a citrusy, aromatic flavor to the filling.

Garam masala: A blend of spices that adds depth and complexity to the filling.

Red chili powder: Adds heat and a vibrant color to the filling.

Ginger paste: Adds a zesty, spicy flavor to the filling.

Oil: Used for sautéing the filling ingredients and frying the kachoris.

When kneading the dough, ensure that you add water gradually. This helps in achieving the right consistency without making the dough too sticky. A well-kneaded dough should be soft and pliable, which makes it easier to roll out and fill. Additionally, when frying the kachoris, maintain a medium heat to ensure they cook evenly and achieve a golden brown color without burning.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser texture.

• ghee - Substitute with butter: Butter can mimic the rich flavor of ghee, though it has a slightly lower smoke point.

• ghee - Substitute with coconut oil: Coconut oil offers a similar richness and is a good vegan alternative.

• boiled and mashed green peas - Substitute with boiled and mashed edamame: Edamame has a similar texture and a slightly different but complementary flavor.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though slightly more pungent.

• coriander powder - Substitute with ground cumin: Ground cumin has a similar earthy and warm flavor, though it is slightly more intense.

• garam masala - Substitute with curry powder: Curry powder has a similar blend of spices, though it may be milder and less complex.

• red chili powder - Substitute with paprika: Paprika provides a similar color and a milder heat.

• ginger paste - Substitute with fresh grated ginger: Fresh grated ginger offers a more vibrant and aromatic flavor.

• oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• oil - Substitute with sunflower oil: Sunflower oil is also neutral in flavor and has a high smoke point, ideal for frying.

• Allow the kachoris to cool completely at room temperature before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, place the kachoris in an airtight container. Line the container with a paper towel to absorb any excess oil and moisture.
• Store the container in the refrigerator. The kachoris will stay fresh for up to 3-4 days.
• For longer storage, arrange the cooled kachoris on a baking sheet in a single layer. Ensure they are not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the kachoris are frozen solid. This prevents them from sticking together.
• Transfer the frozen kachoris to a resealable freezer bag or an airtight container. Label the bag or container with the date.
• Store the kachoris in the freezer for up to 2-3 months.
• To reheat refrigerated kachoris, preheat your oven to 350°F (175°C). Place the kachoris on a baking sheet and bake for 10-15 minutes, or until heated through.
• For reheating frozen kachoris, allow them to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated kachoris.
• Alternatively, you can reheat kachoris directly from frozen by baking them at 350°F (175°C) for 20-25 minutes, or until they are hot and crispy.
• Avoid reheating kachoris in the microwave, as this can make them soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the kachoris on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and regain their crispiness. This method ensures that the kachoris stay crispy on the outside while being warm and soft inside.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the kachoris in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the kachoris crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the kachoris in the skillet and cover with a lid. Heat for 3-4 minutes on each side, flipping occasionally to ensure even heating. This method is great if you want to avoid using an oven or air fryer.

• Microwave Method: Place the kachoris on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes or until heated through. Note that this method may not keep the kachoris as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the kachoris on the toaster oven tray. Heat for 8-10 minutes or until they are warm and crispy. This method is convenient for reheating a small batch of kachoris.

• Mixing bowl: Use this to combine the flour, ghee, and salt, and to knead the dough.

• Measuring cups: Essential for accurately measuring the flour and ghee.

• Measuring spoons: Necessary for measuring the salt, cumin seeds, coriander powder, garam masala, red chili powder, and ginger paste.

• Saucepan: Use this to boil the green peas until they are soft enough to mash.

• Masher: Handy for mashing the boiled green peas to the right consistency.

• Frying pan: Needed for heating the oil and frying the kachoris.

• Spatula: Useful for stirring the peas mixture and ensuring even cooking.

• Rolling pin: Helps in rolling the dough balls into small circles.

• Knife: Useful for dividing the dough into small balls.

• Slotted spoon: Ideal for removing the kachoris from the hot oil, allowing excess oil to drain.

• Paper towels: Place the fried kachoris on these to absorb any excess oil.

• Lid: Use this to cover the dough while it rests.

Prepare the filling in advance: Cook and cool the pea mixture ahead of time to streamline the process.

Use a food processor: Quickly mash the green peas using a food processor instead of mashing by hand.

Pre-measure ingredients: Have all spices and ingredients measured and ready before starting.

Batch frying: Fry multiple kachoris at once to save time on cooking.

Ready-made dough: Use store-bought dough to skip the kneading step.