Pea Kachori Recipe – Authentic Indian Fried Bread with Green Peas

Last Updated on 6 months ago by Neha Deshmukh

Pea Kachori Recipe – Authentic Indian Fried Bread with Green Peas

Hey everyone! If you’ve ever been to North India, especially during festivals, you’ve probably stumbled upon the magic that is kachori. These flaky, golden-brown delights are seriously addictive, and today, I’m sharing my family’s recipe for Pea Kachori – a flavorful twist on the classic! I first made these for Diwali a few years ago, and they were a huge hit. Get ready to roll up your sleeves, because this one takes a little effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This Pea Kachori recipe isn’t just about a delicious snack; it’s about experiencing a little piece of Indian culinary tradition. The combination of the crispy, flaky outer layer and the subtly spiced, sweet pea filling is simply divine. It’s perfect for a festive treat, a satisfying afternoon snack, or even a special breakfast. Plus, the aroma while they’re frying? Unbeatable!

Ingredients

Here’s what you’ll need to make these incredible Pea Kachoris:

• 2.5 cups maida (all-purpose flour) – about 300g
• 2-2.5 tablespoons ghee or oil – about 30-37ml
• Salt to taste
• 1 cup green peas (fresh or frozen) – about 150g
• 0.5 inch ginger, roughly chopped
• 1-2 green chilies, chopped (adjust to your spice preference)
• 1 teaspoon cumin powder
• 0.25 teaspoon red chili powder
• 1-2 pinches garam masala powder
• 1 pinch asafoetida (hing)
• 1 tablespoon gram flour (besan) – about 10g
• Sugar to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Maida (All-Purpose Flour) – Types and Uses

Maida is the key to that signature flaky texture. It’s a finely milled wheat flour, readily available in most Indian grocery stores. You can also find it labelled as refined flour.

Ghee vs. Oil – Flavor and Texture Differences

Traditionally, ghee (clarified butter) is used for making kachori dough. It imparts a lovely richness and aroma. However, oil works just fine too, especially if you prefer a lighter flavor. I sometimes use a mix of both!

The Significance of Green Peas in Indian Cuisine

Green peas aren’t just tasty; they’re a symbol of freshness and prosperity in Indian cooking, often used in spring dishes and festive meals. Using fresh peas will give you the best flavour, but frozen work perfectly well too.

Understanding Garam Masala – Regional Variations

Garam masala is a blend of warming spices, and every family has their own version! The blend I use has cinnamon, cloves, cardamom, and cumin. Feel free to use your favourite brand or make your own.

Hing (Asafoetida) – A Unique Spice and Its Benefits

Hing has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s fantastic for digestion and adds a unique depth to the stuffing. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, combine the maida, ghee (or oil), and salt. Slowly add water, a little at a time, and knead until you form a soft, pliable dough. It shouldn’t be sticky! Cover and let it rest for at least 30-45 minutes. This resting period is crucial for a flaky texture.
2. Make the stuffing: Grind the green peas, ginger, and green chilies into a coarse paste. Don’t make it too smooth – a little texture is nice. Heat a tablespoon of oil in a pan over medium heat. Add the cumin powder, red chili powder, garam masala, and hing. Sauté for about 30 seconds until fragrant.
3. Cook the stuffing: Add the pea paste to the pan. Stir in the sugar and salt. Cook for about 3 minutes, stirring occasionally, until the mixture starts to come together. Now, add the besan and cook for another 2-3 minutes, stirring constantly, until the stuffing is well combined and slightly thickened. Remove from heat and let it cool completely. Once cooled, shape the stuffing into small, marble-sized balls.
4. Assemble the kachoris: Divide the dough into small portions. Roll each portion into a 3-4 inch disc. Place a pea stuffing ball in the center of each disc. Carefully gather the edges of the dough around the stuffing, sealing it tightly to form a ball. Gently flatten the ball with your palm, then roll it out again into a 3-4 inch circle.
5. Fry the kachoris: Heat oil in a deep frying pan or wok over medium heat. Gently slide the kachoris into the hot oil, frying 2-3 at a time. Fry until they puff up and turn golden brown and crisp – this usually takes about 2-3 minutes per side. Don’t overcrowd the pan!
6. Drain and serve: Remove the fried kachoris with a slotted spoon and drain them on paper towels to remove excess oil. Serve hot!

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Dough Consistency

The dough should be soft but not sticky. If it’s too sticky, add a little more maida. If it’s too dry, add a teaspoon of water at a time.

Preventing Kachoris from Bursting During Frying

Make sure the dough is sealed really well around the stuffing. Also, maintain a medium heat – too hot and they’ll burst, too cold and they’ll absorb too much oil.

Getting the Right Texture for the Pea Stuffing

Don’t overcook the stuffing! It should be cooked through but still slightly moist.

Tips for Rolling Kachoris Evenly

Practice makes perfect! If you’re struggling, try rolling the kachoris between two sheets of parchment paper.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pea Kachori

Simply substitute the ghee with a neutral-flavored oil like sunflower or canola oil.

Gluten-Free Pea Kachori (Using Alternative Flours)

I’ve experimented with using a blend of rice flour and potato starch for a gluten-free version. It doesn’t have quite the same flaky texture, but it’s still delicious!

Spice Level Adjustment – Mild, Medium, and Spicy

Adjust the amount of green chilies and red chili powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!

Festival Adaptations – Holi, Diwali, or Janmashtami

These are perfect for any festival! I sometimes add a little bit of saffron to the dough for a festive golden hue during Diwali.

Serving Suggestions

Pea Kachoris are fantastic on their own, but they’re even better with a side of…

• Alur Dom: A classic Kashmiri potato curry.
• Cholar Dal: A Bengali chickpea curry.
• Mint-Coriander Chutney: For a refreshing dip.
• Sweet Tamarind Chutney: For a sweet and tangy contrast.

Storage Instructions

Leftover kachoris can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, though! You can also reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up.

FAQs

Let’s tackle some common questions:

What is the best way to prevent the kachoris from becoming oily?

Make sure the oil is hot enough before adding the kachoris, and don’t overcrowd the pan. Also, drain them well on paper towels.

Can I make the stuffing ahead of time? If so, how should I store it?

Yes! You can make the stuffing a day in advance. Store it in an airtight container in the refrigerator.

What is a good substitute for ghee if I don’t have any?

Vegetable oil, sunflower oil, or canola oil are all good substitutes.

Can I bake these kachoris instead of frying them?

While frying gives the best texture, you can try baking them at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They won’t be as flaky, but still tasty!

What is the ideal consistency of the dough for kachoris?

The dough should be soft, pliable, and not sticky. It should be easy to roll out without cracking.

Enjoy making these delicious Pea Kachoris! I hope they bring a little bit of Indian joy to your kitchen. Let me know how they turn out in the comments below!