✨ A Winter Morning Memory
In Odisha, winter mornings often begin with the aroma of fresh kachoris frying at the street corner or in our own kitchen. I still remember my grandmother waking up early, preparing the spicy green pea filling with a secret mix of garam masala and hing, and gently rolling out each perfect disc.
By the time we finished our morning chores, a brass plate full of crispy, puffed-up matar kachoris would be waiting — served with a mild aloo curry or sweet tamarind chutney.
Even now, every bite takes me back to that warmth — both of the dish and of those winter mornings wrapped in woolen shawls.
Matar Kachori
Ingredients
- 2 cups all-purpose flour (maida)
- 2 tbsp oil or ghee
- Salt to taste
- Cold water, to knead
- 1½ cups green peas (fresh or frozen, coarsely mashed)
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ tsp grated ginger
- 1 chopped green chili
- ¼ tsp hing (asafoetida)
- ½ tsp turmeric powder
- 1 tsp roasted cumin powder
- ½ tsp garam masala
- Salt to taste
- 1 tsp sugar (optional)
- 1 tbsp chopped coriander (optional)
- For Frying:
- Oil for deep frying
Instructions
- Mix flour, salt, and oil/ghee. Rub until crumbly.
- Slowly add cold water and knead into a semi-soft dough. Rest for 20–30 minutes.
- Heat oil in a pan. Add cumin, hing, ginger, and green chili.
- Add the mashed peas, turmeric, salt, sugar, cumin powder, and garam masala.
- Sauté on medium flame until the mixture becomes dry and aromatic.
- Let it cool. Optional: Add chopped coriander.
- Divide dough into lemon-sized balls.
- Flatten, add a spoonful of filling, seal edges, and gently roll out into a disc (not too thin).
- Heat oil on medium. Fry kachoris until golden and puffed.
- Remove onto paper towels.
- Aloo sabzi (curried potatoes) for a breakfast platter
- Sweet tamarind chutney for a snack-time treat
- Masala chai for the ultimate cozy combination
🧾 Ingredients (Serves 4)
For the Dough:
2 cups all-purpose flour (maida)
2 tbsp oil or ghee
Salt to taste
Cold water, to knead
For the Filling:
1½ cups green peas (fresh or frozen, coarsely mashed)
1 tbsp oil
1 tsp cumin seeds
½ tsp grated ginger
1 chopped green chili
¼ tsp hing (asafoetida)
½ tsp turmeric powder
1 tsp roasted cumin powder
½ tsp garam masala
Salt to taste
1 tsp sugar (optional)
1 tbsp chopped coriander (optional)
For Frying:
Oil for deep frying
👩🍳 Method
1. Prepare the Dough:
Mix flour, salt, and oil/ghee. Rub until crumbly.
Slowly add cold water and knead into a semi-soft dough. Rest for 20–30 minutes.
2. Make the Filling:
Heat oil in a pan. Add cumin, hing, ginger, and green chili.
Add the mashed peas, turmeric, salt, sugar, cumin powder, and garam masala.
Sauté on medium flame until the mixture becomes dry and aromatic.
Let it cool. Optional: Add chopped coriander.
3. Assemble the Kachori:
Divide dough into lemon-sized balls.
Flatten, add a spoonful of filling, seal edges, and gently roll out into a disc (not too thin).
4. Fry:
Heat oil on medium. Fry kachoris until golden and puffed.
Remove onto paper towels.
🍽️ Serve With:
Aloo sabzi (curried potatoes) for a breakfast platter
Sweet tamarind chutney for a snack-time treat
Masala chai for the ultimate cozy combination
💛 Why You’ll Love It
Festive, nostalgic flavor
Flaky and crisp with a soft, spiced center
Great for breakfast or evening snack
Easily prepped ahead
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