In this season, a hot, puffy, crispy Matar Kachori is a delightful start to the day. Matar Kachori is a very popular breakfast in North India.

This crispy Kachori, filled with fresh green peas, tastes delicious with hot tea. If you'd like to make Matar Kachori at home, let's learn the step-by-step recipe for making crispy Matar Kachori just like a confectioner.

Ingredients
Maida (all-purpose flour) - 2 cups
Celery seeds - 1/2 teaspoon
Salt - to taste
Oil or ghee (for kneading) - 1/4 cup
Lukewarm water - for kneading
For the filling -
Fresh green peas - 1.5 cups (coarsely ground)
Ginger-green chili paste - 1 tablespoon
Gram flour - 2 tablespoons (for absorbing moisture and binding)
Spices - Asafoetida (a pinch), cumin seeds, fennel powder (1 teaspoon), coriander powder (1 teaspoon), garam masala, mango powder, and red chili powder
Coriander leaves - finely chopped
Oil - for frying

Method
The crispiness of the kachori depends on the flour. For this, add flour, salt, celery, and oil to a bowl. Knead it with your hands until the flour begins to bind together when folded in your fist. Now, add water little by little and knead into a soft dough. Make sure the dough is neither too hard nor too wet. After this, cover it and let it rest for 20-30 minutes.

Now heat a spoonful of oil in a pan. Add asafoetida, cumin seeds, and ginger-chili paste and fry. Then add gram flour and fry until lightly golden. The gram flour gives the kachori a delicate texture. Now add the coarsely ground peas and all the dry spices.

Cook it on low heat until the water from the peas evaporates. Finally, add the coriander leaves and let the mixture cool. Once the mixture cools, form it into small balls.

Next, take a small ball of dough and spread it with your hands to form a bowl-like shape. Place the pea ball in the center and close it by lifting the edges on all sides. Now, press it gently with your palm. Use a rolling pin sparingly, as hand-pressed kachoris puff up better.

Now this is the most important part. Heat the oil in the pan, but make sure it is lightly heated. If the oil is too hot, the kachoris will turn red on the outside and remain raw on the inside. Fry the kachoris over low heat until golden brown and crispy. Frying one batch should take at least 10-12 minutes.

Matak kachoris are ready. Serve them with spicy green chutney, sweet tamarind chutney, or spicy potato curry for breakfast. A cup of ginger tea is a treat.

Special Tips
The magic of fennel: Be sure to add fennel powder along with the peas; it gives the kachoris a sweet flavor.

Low heat: Always fry kachoris over low heat to ensure they remain crispy for a long time.

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