Peas Kachori

Recipe by
Total Time:
60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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  • For crust:
  • 2.25 cups - plain flour.
  • 1 tbsp - melted ghee.
  • salt to taste.
  • water to knead.
  • For filling: 1 cup - fresh peas, shelled.
  • 1/2 cup - green or yellow moong dal.
  • 5 - green chillies.
  • 1 inch piece - ginger, grated (optional).
  • 1/2 tsp - garam masala powder.
  • 1/4 tsp - coriander seeds, crushed coarsely.
  • 1 tsp - chilli powder.
  • 1/4 tsp - turmeric powder.
  • 1/4 tsp - amchoor powder.
  • salt to taste.
  • 1/4 tsp - each mustard & cumin seeds.
  • 3-4 pinches - asafoetida.
  • 1 tbsp - oil other ingredients: oil to deep fry.

How to Make Peas Kachori

  • For crust:
  • Sieve flour and salt.
  • Add ghee, mix till the flour crumbles.
  • When a fistful of this flour is held tightly, it should hold its shape.
  • If required, add a little more ghee.
  • Keep aside 1 tbsp of this mixture.
  • Add water in small portions, to knead a soft, pliable, dough.
  • Knead dough for 6-7 minutes, till the texture is smooth and elastic.
  • Grease hands with a little more ghee, rub over smoothed dough.
  • Cover it with a moist cloth, then lid and keep it aside for at least 30 minutes.
  • For filling:
  • Put plenty of water to boil.
  • When hot, add washed, drained dal.
  • Boil it again for 5-6 minutes.
  • The dal should be firm, not mushy.
  • Drain out water from the colander, keeping aside to drain it till it cools down.
  • Crush chillies in a small mixie.
  • Add peas little by little, run in short spurts.
  • Run till all peas are coarsely crushed.
  • Heat oil in a heavy or non-stick pan.
  • Add asafoetida, seeds, crushed coriander seeds, allow it to splutter.
  • Add peas mixture, (ginger), dal, stir and cook till a soft lump is formed.
  • Take care that the bottom of pan does not burn.
  • deep fry all other ingredients, except the oil.
  • Mix well, allow it to cool down.
  • To proceed: Make a thick paste of the saved flour mixture, for sealing cracks.
  • Divide dough into 10 parts, so also the filling.
  • Make a firm ball of each portion of filling.
  • Shape dough portion in to a round.
  • Press into a 3 inch wide round, with fingers and palm.
  • Place one ball of filling in the centre.
  • Pull over all edges to make a pouch.
  • Take care not to leave behind any part of the edges.
  • Firm press together, pluck off any extra dough.
  • Flatten this round carefully on your palm, with side of the other palm.
  • A flat, 1/4 inch thick round, with no leaks, fold should be formed.
  • Heat oil in a frying pan, till smoky.
  • Turn off flame, allow it to cool for a minute.
  • Add enough kachoris to fit comfortably.
  • Switch on the flame again, on low, when sizzling slows.
  • Flip when one side turns golden in colour.
  • Fry other side, drain it and keep it aside.
  • Repeat for all dough and filling.
  • If any cracks of slits appear on frying, seal it with batter paste.
  • Fry further till it gets well sealed.
  • Serve hot with green or tamarind chutneys.