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A taste of India

Preeti Maheshwari shares a guilt-free version of pea kachori.

A classic Indian street food, matar kachori are balls of dough stuffed with a spicy pea filling, but this baked version makes the typically deep-fried dish a little healthier. Pair with your favourite dip or chutney and you have a delicious snack.


For the pastry

1½ cups all purpose flour

3 tablespoons melted butter or oil

1 tsp salt

For the filling

1 cup green peas

2 green chillies (optional)

4 cloves garlic

2.5 centimetre ginger

1 tsp red chilli powder

1 tsp lemon juice

1 tsp garam masala

1 tsp fennel seeds

½ tsp turmeric powder

1 tbsp butter or oil

2 tbsp chickpea flour

Salt to taste


To begin making the baked peas kachori, prepare all the ingredients and keep ready.

To make the dough, add the flour, butter/oil and salt to a bowl. Combine to make a coarse crumb mixture.

Add water slowly to make a soft, smooth dough. Cover the dough and rest for 5 to 10 minutes while you make the filling.

To make the filling, add the green peas, ginger, garlic and green chilli in a blender and blend to make a coarse mixture.

Heat a teaspoon of butter or oil in a heavy-bottomed pan, add the fennel seeds and saute for a couple of seconds.

Add the pea mixture, chilli powder, garam masala, lemon juice, salt, chickpea flour and saute until the ingredients are well combined.

Once combined, turn off the heat and allow the mixture to cool completely.

While you wait, preheat the oven to 170 degrees.

Roll the dough into five-centimetre circles. Put a tablespoon of the filling into the centre of the dough and bring the edges together to form a ball.

Place the balls on to a greased baking tray. Brush the kachori with butter and bake them for 35 to 40 minutes, until they are golden brown and crisp.

Kachoris can be served with tomato sauce or any other dip or chutney of your choice.