Matar Kachori

Matar Ki Kachori Recipe, Bengali Koraishutir Kochuri, Green Peas stuffed kachori, Vatana Ni Kachori


For the dough

  • All purpose flour/Wheat flour-500 gm
  • Cooking oil-3 tbsp
  • Salt-1 and 1/2 tsp
  • Warm water

For filling-

  • Fresh/Frozen green peas-250 gm
  • Chopped green chilli-4
  • Peeled garlic cloves-12 to 15
  • Cumin Seeds-1/2 tsp
  • Salt to taste
  • Cooking oil-3 tbsp



  • Add salt and cooking oil in the maida and mix it well.
  • Add lukewarm water in the flour and kneed to make dough (slightly stiff than the dough for making roti).
  • Divide the dough into equal parts.


  • Heat oil in a pan and add cumin seeds, chopped green chilli and peeled garlic cloves.
  • Fry it for 2-3 minutes on low heat, add green peas and mix it.
  • Add salt to taste into the peas fry it for 5-7 minutes until the peas turns little soft.
  • Turn off the heat and let the fried peas cool down little bit.
  • Put all the fried peas into the blending jar and blend it into thick paste (do not add water).
  • Peas paste is ready to stuff.

Kachori preparation-

  • Take one part of the dough and make into a ball.
  • Now hold it between your fingers and press with your thumbs to make it like a small bowl (katori).
  • Fill it with one tbsp of prepared peas paste and gently press it inside with thumbs.
  • Bring the edges together to seal it and make a round ball.
  • Seal it properly so that the filing does not come out.
  • Apply little dry flour on it and roll it like kachori shape with rolling pin.
  • Use the same process to make kachori of remaining balls.
  • These kachories are now ready to fry.
  • Turn on the Flame, heat oil in a deep thick pan.
  • Check the temperature of oil by dropping a tiny dough ball into it.
  • Now put one stuffed Kachori in the hot oil and fry it on low heat.
  • Flip it after 3-4 minutes to cook other sides.
  • Fry it till Kachori started to  turn light golden brown from both sides (meanwhile flip it both sides).
  • Take out on kitchen towel to absorb extra oil.
  • Repeat the same process for rest of the kachori.
  • Serve hot with aloo sabzi or green chutney.



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