Mini Matar Kachori is a quick and healthy snack made with a crispy wheat-based outer layer filled with a slightly spicy, sweet, and delicious green peas and spice mixture. This recipe uses wheat flour instead of refined flour (maida) to make the kachoris healthier, and they are shallow-fried in a small amount of ghee until perfectly crispy, avoiding deep frying. They are easy to prepare and best served with green chutney and tomato sauce. Crisp, flavorful, and loved by all ages!
I’ve shared the perfect ingredient ratios and some foolproof tips to help you make perfect kachoris on your first try. Do give this recipe a try and enjoy its mouth-watering taste with family and friends!
Key Tips for Making Crispy Green Pea (Lila Vatana) Kachori at Home:
- Outer Layer: The kachori dough is made with wheat flour and a bit of coarse wheat flour to add crispiness. You can also use fine rava (semolina) instead of coarse wheat flour. Knead the dough well to ensure the kachoris stay crispy for a longer time.
- Stuffing: The filling has a perfect balance of spicy, sweet, and sour flavors, made with green peas and common spices. You can customize it by adding green pigeon peas or boiled potatoes along with green peas.
- Cooking Technique: Shallow fry the kachoris in a little ghee for a rich flavor. Cook them on low heat to make sure they become crispy and cook through. Avoid cooking on high heat, as this prevents them from becoming fully crispy inside. Kachoris taste best when served hot and crispy!
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Recipe videoย
Mini matar kachori recipe | matar kachori without frying | vatana ni kachori
Ingredients
For outer layer
- 1.5 cup wheat flour
- ยฝ cup coarse wheat flour
- Salt to taste
- ยฝ tsp ajwain
- 4 tbsp ghee
- ยฝ cup Water or as required
For stuffing
- 2 cup green peas
- 4-5 green chilli
- 1 inch ginger
- 7-8 garlic cloves
- 1 tsp cumin seeds
- 2 tbsp ghee
- Pinch of hing
- 2 tbsp white sesame seeds
- Salt to taste
- ยผ cup grated coconut
- 1 tsp coriander powder
- 1 tsp red chilli powder
- ยฝ tsp cumin powder
- 1 tsp chaat masala
- ยฝ tsp black salt
- ยฝ tsp garam masala
- 1 tbsp sugar
- 1 tsp lemon juice
- ยฝ cup coriander leaves
Other ingredient
- 1-2 tbsp ghee for shallow frying
Instructions
For Outer Layer Dough
- In a mixing bowl, add 1.5 cups of wheat flour, ยฝ cup coarse wheat flour, salt to taste, ยฝ tsp ajwain, and 4 tbsp ghee. Mix well.
- Gradually add water and knead into a tight, smooth dough.
- Cover and let the dough rest for 15 minutes.
For Stuffing
- In a grinder jar, add 4-5 green chilies, 1-inch chopped ginger, 7-8 garlic cloves, 1 tsp cumin seeds, and 2 cups green peas. Grind coarsely on the pulse setting without adding water. Set aside.
- In a pan, heat 2 tbsp ghee, add a pinch of hing and 2 tbsp sesame seeds, and sautรฉ briefly.
- Add the coarsely ground pea mixture and salt. Sautรฉ on a low flame until the green peas are cooked and soft.
- Add ยผ cup grated coconut, 1 tsp coriander powder, 1 tsp red chili powder, ยฝ tsp cumin powder, 1 tsp chaat masala, ยฝ tsp black salt, ยผ tsp black pepper powder, ยฝ tsp garam masala, 1 tbsp sugar, and 1 tsp lemon juice. Add some chopped coriander leaves and mix well.
- The stuffing is ready. Turn off the heat and let it cool down completely.
Making Mini Kachoris
- Divide the dough into three parts. Take one part and roll it into a large roti. Using a medium-sized bowl, cut out 7 puris from the rolled-out roti.
- Take one puri, place a small portion of stuffing in the center, join the edges to seal the filling, and flatten it slightly (refer to the video if needed). Repeat the process with the remaining puris.
- In a pan, heat 1-2 tbsp ghee and add the prepared kachoris. Cook on a low flame until they become crispy on both sides. Do not cook on high flame.
- Remove the crispy kachoris, place them on a wire rack, and serve hot with tomato ketchup and chutney.
Notes
- Adding slightly coarse wheat flour gives a crispy texture to the outer layer.
- You can use fine rava instead.
- Knead a tight dough for the outer layer. Do not knead a soft dough.
- Grind green peas coarsely using the pulse setting.
- Ghee enhances the flavour of the masala.
- Remove any extra dough while sealing the stuffing into the puri.
- Roast the kachori on a low flame until it becomes crispy on both sides.
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