Malgudi Days

Matar Kachoris

Matar Kachoris

Guest post by Asmita from One Wholesome Meal.
Visit her website at for more recipes
or follow on Instagram or Facebook.


For the dough:
All purpose flour - 1 cup

Ghee - 1tbsp
Ajwain - 1/2 tsp
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Warm water as needed

For stuffing:
Boiled and mashed fresh or frozen peas - 1 cup
Medium thickness poha, washed and mashed - 1/4 cup
Freshly desiccated coconut - 1/4 cup
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Amchoor -1/2 tsp
Finely grated ginger - 1/2 tbsp
Fennel (saunf), coarsely pound - 1/2 tbsp
Salt - as per taste

Oil for frying

Bring together all the dry ingredients for the dough and then add ghee. Rub between your palms for 5-7 minutes then using warm water knead into a tight dough. Cover with wet muslin and keep aside for 30 minutes.

Mix all the ingredients for the stuffing and keep aside. Add some water if you like it to be on the moist side.

Roll out small discs of dough of desired size, spoon in the stuffing and seal into balls. Deep fry and enjoy hot with some green or tamarind chutney. These freeze very well after half frying and bringing to room temperature. Thaw overnight in the refrigerator before ⁣frying.

South Indian Filter Coffee, served with Matar Kachoris

Leave a comment: