Have you tried these Non fried Kachori recipe- Baked Matar ki Kachori

By Apurvi Bansal

Matar kachoris is among the favourite Street snack In India,
Traditionally the Kachoris are made with All purpose flour, stuffed with a filling then, deep fried but here, in my Blog I am going to share with you a simple Recipe on How to make matar ki Kachori (Peas kachori) at home easily.

Keeping up with the Channel we are going to ditch the traditional way of frying them instead Bake these delicacies,
I am sharing with you the Recipe of how to prepare stuffing for kachoris, how to knead dough for kachoris to get that ‘flaky dough’, also, how to shape Kachoris using two different method with tips and then,
Finally, How to Bake Kachoris!

Make them now easily at your Home and enjoy this mouth watering street style snack of India.



120gm All purpose flour
1/8tsp Salt
1/2tsp Baking powder
30gm Oil or Ghee
Water, as required


135gm Boiled Peas
2tbsp Oil
1/4tsp Asafoetida powder (hing)
1/2tsp Cumin seed (Jeera) 
1/2tsp Fennel seed (sauf)

1/2inch Ginger; freshly grated 
1 green chilli; medium size finely chopped
1/4tsp Red chilli powder 
1-1/2tsp coriander powder
1/4tsp Turmeric powder
1tbsp Chickpea Flour (Besan)
1/2tsp Dry Mango Powder (Amchur)
1/4tsp Garam Masala


Coriander Chutney (Green Chutney)
Sweet Tamarind sauce (Imli ki chutney)


  • For making them first let us knead the flaky dough, in a large platter take All purpose flour, Salt, Baking powder, Oil or Ghee; Here, I am using Oil.
  • Now coat the flour well with oil gently, rub the flour with your finger till it resembles the bread crumb texture this is an important step to get flaky kachoris.
  • Once done gradually add water as needed, and knead the dough until it’s stiff yet pliable.
  • Here I took 70ml of water but I am adding it in parts till I get the desired consistency, this much water is more than required at last I am still left with some water so add it gradually till you get a stiff yet pliable dough.
  • Now cover with a kitchen towel and let the dough rest for 30 minutes.

  • In the meanwhile let us make the stuffing-
  • For that here I am going to boil Peas add them in a pressure cooker, add salt, pinch of sugar and Water till the peas are completely submerged,
  • Now pressure cook on high flame till 1 whistle then switch off the flame and let it depressurise naturally.
  • Once done, sieve it, immediately transfer them  in cold water to stop the cooking process and retain their beautiful colour, after a few minute drain water and they are ready to be mix with spices.
  • For that In a pan add Oil, Once its hot add Asafoetida powder (hing), Cumin seed (Jeera) let it crackle then, 
  • Add Fennel seed (sauf), half a inch freshly grated Ginger, finely chopped green chilli and sauté them.
  • Add Red chilli powder, coriander powder, Turmeric powder. Then add boiled peas and mix,
  • Now add Chickpea Flour (Besan) and mix everything well.
  • Add Dry Mango Powder (Amchur) and mix everything properly.
  • Now I am going to use a potato masher and mash the peas well so that no chunks are left as these chunks can tear my Kachoris so mash well to get a semi paste like consistency.
  • Cook for a minute or two and at last add  Garam Masala since I am using homemade and its strong I am only adding a little bit if you are using store brought one add 1/2tsp of it.
  • Transfer the prepared stuffing to a plate to stop the cooking process and let it cool down completely before use.

  • Once our stuffing has cooled we are going to roll them into small balls.
  • Take a spoonful and gently press in your hand to form a ball then gently roll it between your palms with out applying pressure to form a smooth stuffing ball, likewise, make all the stuffing balls.
  • From this mixture I was able to make six stuffing balls, 

  • Our Dough have rested well I’ll just knead it for a minute before making a log of it 
  • Then divide the dough into six equal parts,
  • This Recipe will give 6 large, or 9 medium and 12-14 small kachoris so adjust the size of dough ball and stuffing ball accordingly,

  • Take the dough and roll it into a round shape by rolling between your palms then keep them covered to prevent drying out the surface.

  • Now the first way to make kachoris is you press the dough with your thumb and fingers and keep on rotating it making sure that the edges are on thinner side while the middle is comparatively thicker do this till it form a disc shape,
  • Then hold it in your palm and place the stuffing ball in the centre now gently bring the edges closer and seal by pinching it and tearing off any extra dough,
  • Then roll it between your palms taking care to not exert any pressure, smooth it making sure it’s sealed properly from bottom,
  • Then place it on heel of one palm and from other press it, then from the sides of your hand press it, then rotate it and, press again, do this till you get kachori shape, be gentle while applying pressure just apply little so that you can flatten the dough and give nice kachori shape.

  • Now for another method, 
  • Use a rolling pin and roll the dough into small circle keeping the edges thinner than middle of the dough,
  • Then place the peas stuffing ball in the centre and bring the sides together like this and sealing the edge by pinching off the extra dough,
  • Roll it to smooth the dough and then to shape gently roll it using rolling pin,

  • Shape rest of the kachoris using any method, also, keep covered the prepared ones while shaping other to prevent drying out.
  • Then place them on a baking tray and brush them with either Oil or Ghee and Bake these in a pre-heated Oven at 180 Celsius for 15 minutes they will puff up as they bake.
  • Then after 15 minutes brush some more oil/ghee then flip them and apply some Oil/ghee this side also,
  • Then bake them again at 180 Celsius for 15 minutes or till they are nice golden brown in colour.
  • Once baked, let them cool down a little before plating.


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