Matar kachori (spiced peas stuffed fried snack) is a much-loved North Indian snack that can make almost anyone’s mouth salivate. In the Hindi, ‘matar’ means green peas and ‘Kachori’ is a deep-fried and flaky pastry like a spiced empanada.
There are many variations of kachori prepared in India depending on the region, season and local flavours. The stuffing in the kachori’s can be anything from lentils to vegetables to dry fruit. Kachori’s are not much different from the Samosa except for the filling and the shape.
Matar Kachori is especially popular during the winters in India when fresh peas are in season and the markets are flooded with delicious, sweet peas. The kachori can be served with tamarind chutney, green chutney, achar or even dubki wale aloo.
Usually, I make matar kachori every year around this time at least 3-4 times when peas are in season or for Holi. It is something of a tradition or maybe a family ritual now! There isn’t a snack in the world I would trade these for, except may be the scrumptious samosa or moong dal chilla.
I usually prepare the matar masala and freeze it in an airtight container in the fridge and it lasts for more than a month.
Simple, easy and delicious recipe and a perfect companion to a cup of chai!
