Dilli ki Matar Kachori
Flaky shortcrust pastry filled with a spiced green pea mash.
About this dish
A staple of the 'Nashta' (breakfast) culture in Delhi, Matar Kachori is a crispy, flaky pastry filled with a spiced green pea stuffing. Unlike the Raj Kachori, this is smaller and sturdier, designed to be eaten with a spicy potato curry. The Dilli version is known for its 'Khasta' (shortcrust) texture and the use of 'Saunf' (fennel) in the pea filling, providing a refreshing aromatic lift.
Ingredients
For the Pastry (Dough)
- 250g All-purpose flour (Maida)
- 60g Ghee (melted, for moyan)
- 1/2 tsp Salt
- 120ml Chilled water (approximate)
For the Matar Filling
- 2 cups Green peas (fresh or frozen, parboiled)
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1/2 tsp Hing (Asafoetida)
- 2 tsp Fennel seeds (Saunf), coarsely crushed
- 1 tbsp Ginger-green chili paste
- 1 tsp Amchur (Dry mango powder)
- 1/2 tsp Garam masala
- 2 tbsp Besan (Gram flour)
Method
- 1
Prepare the Shortcrust Dough
In a large bowl, mix maida and salt. Add the melted ghee (moyan) and rub it into the flour with your fingertips for 5 minutes until it resembles breadcrumbs and holds shape when pressed in your palm. Gradually add chilled water to form a firm, smooth dough. Do not over-knead. Cover with a damp cloth and rest for 30 minutes.
- 2
Process the Peas
Pulse the parboiled green peas in a blender to a coarse mash. Do not make a smooth paste; a little texture is essential for the mouthfeel of a Dilli kachori.
- 3
Sauté the Spices
Heat 1 tbsp oil in a pan. Add cumin seeds and hing. When they crackle, add the ginger-chili paste and crushed fennel seeds. Sauté for a minute until the raw smell of ginger disappears.
- 4
Cook the Filling
Add the mashed peas, salt, amchur, and garam masala. Stir in the besan—this acts as a binding agent and absorbs any excess moisture from the peas, ensuring the kachori doesn't get soggy from the inside.
- 5
Dry the Mash
Cook the mixture on medium heat for 5-7 minutes, stirring constantly, until it forms a dry, cohesive clump that pulls away from the sides of the pan. Let the filling cool completely before shaping.
- 6
Stuff the Kachoris
Divide the dough and filling into 12 equal portions. Flatten a dough ball, place the pea filling in the center, and bring the edges together to seal. Pinch off any excess dough and gently flatten with your palm. Do not use a rolling pin.
- 7
The Low-Heat Fry
Heat oil in a deep kadhai to a very low temperature (around 130°C). Drop the kachoris in; they should stay at the bottom and tiny bubbles should form around them. If they float immediately, the oil is too hot.
- 8
Golden Crisp Finish
Fry for 15-18 minutes, turning occasionally. The slow frying creates the signature flaky layers (khasta). Once they turn a deep golden brown and feel light and hollow when tapped, remove and drain on paper towels.
Notes & variations
- The 'Moyan' (ghee in flour) is the secret to flakiness; never skip the rubbing process.
- Ensure the filling is completely cold before stuffing, or the steam will burst the pastry.
- Frozen peas should be thawed and patted dry before mashing.
- Store in an airtight container for up to 3 days; reheat in an oven, not a microwave.
Serve with
A spicy, thin Aloo-Tamatar ki Sabzi and a side of fried green chilies.
Cook's note
If the oil gets too hot during frying, turn off the heat for 2 minutes before continuing to ensure the crust stays crisp and doesn't become soft.