Sweet and Spicy Matar Kachori Recipe

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Matar Kachori is a fried Kachori or puri stuffed with a mashed peas as filling. One can make khasta kachori or stuffed puris out of these, depending upon your mood! Its usually served with “Aloo Dum” and “Mint Chutney”. I have customized this version of Delhi’s street food into one that is a spicy blend of flavors with a little hit of sweet to it, this bit is an adaptation of the Bengali Cuisine. This is a great dish as it consumes less time, you can prepare the filling and store it in the refrigerator, and can be used as a quick snack as well. What more, these can also be baked, just add a little more ghee to the dough to make it more “khasta” and voila! The flavors work for me, do give this easy recipe a try, the prep time is a little longer than desired, but its totally worth the effort!

Sweet and Spicy Matar Kachori Recipe


By Monish Gujral Published: October 6, 2013

  • Yield: 2-3 Servings
  • Prep: 20mins mins
  • Cook: 10mins mins
  • Ready In: 30 mins

Matar Kachori is a fried Kachori or puri stuffed with a mashed peas as filling. One can make khasta kachori or stuffed puris out of …



  1. Mix all the ingredients for the dough and knead well with water and keep aside till you ready the stuffing.
  2. For the Stuffing: Grind the peas in a blender into a smooth paste. Add very little water, only if necessary.
  3. Heat 1 tsp ghee and 1 tbsp oil in a pan, add the cumin seeds and cardamom powder.
  4. Put in the blended peas along with the kitchen king powder, salt, sugar, coriander powder. Keep stirring till the mixture is cooked thoroughly. Set aside to cool.
  5. For the Kachori: Heat the oil for deep frying. pinch a lemon sized ball and flatten it with finger tips, fill in 1-2 tbsp of the mixture (or less). Seal the ball and roll it into small pooris, make sure you don't roll them out too thin.
  6. Drop the pieces 1 at a time into your pan, fry till golden brown.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

1 Comment

  1. Johnd239

    May 13, 2014 at 1:11 pm

    Hello.This post was extremely motivating, especially because I was browsing for thoughts on this subject last Thursday.

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