Pea Kachori Recipe – Authentic Indian Fried Bread with Ajwain

Last Updated on 4 months by Neha Deshmukh

Pea Kachori Recipe – Authentic Indian Fried Bread with Ajwain

Hey everyone! If you’ve ever been to India, especially during festivals, you’ve probably stumbled upon the magic of kachoris. These flaky, golden-fried pastries are seriously addictive. Today, I’m sharing my family’s recipe for Pea Kachori – a delightful twist on the classic, packed with a flavorful, spiced pea filling. Trust me, once you make these, they’ll become a regular treat in your kitchen too!

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, ajwain-infused dough and the savory-spiced pea filling is simply heavenly. Plus, it’s a fantastic way to impress your friends and family with something a little different. It takes a bit of effort, but the end result is so worth it.

Ingredients

Here’s what you’ll need to create these golden beauties:

• 2 cup maida (all-purpose flour)
• 0.25 tsp ajwain (carom seeds)
• 0.5 tsp salt
• 0.25 cup oil
• 3 cup peas (fresh/frozen)
• 1 inch ginger
• 4 green chilies
• 2 tbsp besan (gram flour)
• 0.5 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp garam masala

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Maida (All-Purpose Flour) – Types and Substitutions

Maida is the key to that signature flaky texture. You can find it at most Indian grocery stores, or online. If you’re looking for a substitute, you can use bread flour, but the texture won’t be quite as delicate. (About 250g maida)

Ajwain (Carom Seeds) – Flavor Profile and Digestive Benefits

Ajwain is what gives kachoris their unique, slightly pungent flavor. It also aids digestion – a little bonus! Don’t skip it. (About 1.25g ajwain)

Besan (Gram Flour) – Regional Variations and Uses

Besan adds a lovely nutty flavor and helps bind the pea filling. It’s a staple in Indian cooking, used in everything from pakoras to sweets. (About 15g besan)

Fresh vs. Frozen Peas – Impact on Flavor and Texture

Fresh peas are amazing if you can get them, but frozen work perfectly well too! Just make sure they’re thawed before using. (About 360g peas)

Spice Blend – The Importance of Garam Masala

Garam masala is a warm, aromatic spice blend that adds depth and complexity. Every family has their own blend, but a good quality store-bought one works great. (About 2.5g garam masala)

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s make the dough. In a large bowl, combine the maida, ajwain, salt, and oil. Slowly add water, a little at a time, and knead until you have a smooth, firm dough. Cover it and let it rest for at least 30 minutes. This is crucial for a flaky texture.

While the dough rests, let’s tackle the filling. Blanch the peas for a couple of minutes, then drain and let them cool slightly. In a blender, combine the peas, ginger, and green chilies to make a coarse paste. Don’t over-blend – we want some texture!

Now, heat a little oil in a pan. Add the besan and cook until it’s fragrant and lightly golden. Add the turmeric powder and coriander powder, and cook for another minute.

Pour in the pea paste and cook, stirring constantly, until the mixture thickens and comes together. Stir in the garam masala and let it cool completely.

Once the dough has rested, divide it into small, equal-sized balls. Roll each ball into a small disc, about 3-4 inches in diameter. Place a spoonful of the pea filling in the center of each disc.

Bring the edges of the dough together to seal the filling, and gently flatten the kachori. Be careful not to press too hard, or the filling might burst.

Heat oil in a deep frying pan over medium-low heat. Gently slide the kachoris into the hot oil, a few at a time. Fry them until they’re golden brown and crispy, turning occasionally.

Remove the kachoris from the oil and drain them on paper towels.

Serve hot with imli chutney (tamarind chutney) or your favorite ketchup!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect kachoris:

Achieving the Perfect Dough Consistency

The dough should be firm but pliable. If it’s too sticky, add a little more maida. If it’s too dry, add a teaspoon of water at a time.

Getting the Right Texture for the Pea Stuffing

Don’t overcook the peas! You want them to retain some texture. And remember, a coarse paste is better than a smooth puree.

Tips for Frying Kachoris to Golden Perfection

Keep the heat medium-low. Frying them too quickly will result in uncooked insides and burnt outsides.

Preventing Kachoris from Bursting During Frying

Make sure the dough is well-sealed and don’t overfill them. Gently lower them into the oil, rather than dropping them.

Variations

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

Vegan Pea Kachori

Simply ensure your oil is vegan-friendly! The recipe is naturally vegan.

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’s not exactly the same, but it’s a good option if you have dietary restrictions.

Spice Level Adjustment – Mild, Medium, and Spicy

Adjust the number of green chilies to control the heat. For a milder flavor, remove the seeds from the chilies.

Festival Adaptations – Holi, Diwali, or Janmashtami

Kachoris are a popular treat during Indian festivals. You can make a larger batch and share them with friends and family!

Serving Suggestions

These are best enjoyed hot, right out of the fryer! They pair beautifully with imli chutney, mint chutney, or even a simple cup of chai.

Storage Instructions

Leftover kachoris can be stored in an airtight container at room temperature for a day or two. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

What is the best way to knead the dough for Kachori?

Kneading is key! Use the heel of your hand to push and fold the dough for about 8-10 minutes. This develops the gluten and creates a flaky texture.

Can I make the pea stuffing ahead of time?

Absolutely! You can make the stuffing a day in advance and store it in the refrigerator.

How do I prevent the Kachoris from absorbing too much oil?

Maintain the correct oil temperature (medium-low) and don’t overcrowd the pan.

What is the shelf life of leftover Kachoris?

They’re best enjoyed fresh, but will keep for 1-2 days in an airtight container.

Can I bake these Kachoris instead of frying them?

You can try baking them at 375°F (190°C) for about 20-25 minutes, but they won’t be as crispy as the fried version.

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!