Khasta Aloo-Matar Kachori

“Khasta Aloo-Matar Kachori”is a very popular version of Kachori.  

You can serve this as a part of any meal. Best tastes with masala chai and thela style matar chhole.

It is made with aloo-green peas stuffing. the stuffing is very mildly spiced so that the flavors of aloo-green peas come through. The outer layer is crispy.

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Serves 2


For Kachori sheet

  • 1 Cup all purpose flour
  • 4 Tbsp ghee
  • 1 Tsp black caraway seeds
  • 2 Tbsp water
  • Salt

For Filling

  • 1 Boiled potato
  • 1/2 Cup boiled green peas
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp fennel powder
  • ½ tsp chaat masala
  • ½ tsp amchur powder
  • ½ tsp green chili-ginger paste
  • ¼ tsp cumin
  • 1 tbsp besan
  • Oil/ ghee
  • salt


Kachori Sheet

Step 1- Mix black caraway seeds, salt and ghee in all purpose flour in a large bowl

Step 2- Using water make a soft dough. Don’t add more water. I have used only 2 tbsp of water to make dough

Step 3- Using wet cloth cover the dough and keep aside for 30mins


Step 1- Mash the boiled potato and peas in separate bowls

Step 2- Heat oil in a pan and add cumin seeds and saute for 15secs then add ginger-chili paste and fry for a minute on low flame

Step 3- Add the mashed green peas and add all the spices (coriander powder, chaat masala, amchur powder, fennel powder and turmeric powder) and saute for another 2minutes

Step 4- Add besan, mashed potato and add salt. Mix well and saute for 30secs. Turn off the flame and keep aside the filling

Shaping and deep frying

Step 1- Make equal size small balls from the dough and roll each ball like pooris

Step 2- Fill 1 Tbsp aloo-matar filling in each poori and apply water on the edges of poori and close from the tip

Make sure there is no way left for fillings to come out while deep frying

Step 3- Now using your palm again roll them like balls and press gently and cover all with the wet cloth

Step 4- Heat oil in a deep frying pan and fry the kachoris till golden brown on medium flame

If the kachoris are fried on high flame they will turn soft and will not be crispy

Baked kachoris You can even bake the kachoris. Preheat oven at 180ºC , brush some oil on the kachoris and cook in oven for 20mins. Flip the kachori and cook for another 15mins and serve

Step 5- Turn off the flame and remove the kachoris on kitchen towel to remove the extra oil from the kachoris

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Now serve the kachoris with thela style matar chhole/ coriander chutney or even ketchup can do and not to forget masala chai 🙂

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3 thoughts on “Khasta Aloo-Matar Kachori

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