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Crispy, spiced, and utterly delicious, Matar Kachori is a classic Indian snack loved across the country. This vegetarian favorite is perfect for family snack time, parties, and festive occasions.
In a bowl, combine all-purpose flour and 3 tbsp oil, mixing thoroughly with your fingertips until the mixture resembles breadcrumbs. Gradually add water (up to 1/2 cup) to form a firm dough; cover and let it rest for 30 minutes.
Meanwhile, make the filling: In a skillet, heat 1 tbsp oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds, then add grated ginger and green chili. Cook for 1 minute until fragrant.
Add green peas to the skillet. Sauté for 3–4 minutes, then add coriander powder, crushed fennel, garam masala, amchur, and salt. Stir and cook for another 3–4 minutes until peas are soft. Mash the peas roughly and allow the mixture to cool completely.
Divide the dough and filling into 12 equal portions. Take one dough ball, flatten it, and gently roll into a 3-inch disc. Place one portion of filling in the center, gather the edges, and seal well. Flatten lightly with your palm.
Heat oil for deep frying to 330–340°F (165–170°C). Fry 3–4 kachoris at a time on low-medium heat, turning occasionally. Cook each batch for 8–10 minutes until golden and ultra-crispy. Drain on paper towels before serving.
