Air fryer recipe · Snacks · Chandigarh
Punjabi Matar Kachori
Flaky pastry rounds filled with spiced green peas, a North Indian winter favourite on Chandigarh's festive tea tables once fresh peas arrive. Air-fried, the crust is firm and short rather than blistered.
- 55 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
- ChandigarhState
Part of the Diwali across India collection
Nutrition per serving
- 405kcal
- 8.9 gprotein
- 48.3 gcarbs
- 19.4 gfat
- 5.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (all-purpose flour)1.5 cups
- Ghee1/4 cup + 1 tbsp for brushing
- Green peas, boiled1.5 cups
- Ginger, grated1 tsp
- Green chilli, chopped2
- Fennel seeds, crushed1 tsp
- Garam masala1/2 tsp
- Amchur1/2 tsp
- Gram flour (besan)1 tbsp
- Oil, for the filling1 tsp
- Saltto taste
Method
Make the dough
Rub 1/4 cup ghee into the maida with a pinch of salt until it holds when pressed. Knead with cold water into a firm dough and rest it covered for 20 minutes.
Cook the filling
Coarsely crush the boiled peas. Warm 1 tsp oil, add the fennel, ginger and green chilli, then the besan, and stir for a minute until it smells nutty. Add the peas, garam masala, amchur and salt and stir until the mix is dry and holds together. Cool it fully.
Fill the kachori
Roll lime-sized balls into 8 cm rounds, thicker in the centre. Place a spoon of filling in the middle, bring the edges up and pinch them shut. Press gently into a thick disc.
Brush with ghee
Brush each kachori all over with ghee. Arrange them seam side down in the basket in one layer.
Air-fry until golden
Air-fry at 180°C for 16 min, turning once halfway, until golden and firm. Rest for 5 minutes, then serve with tamarind chutney and green chutney.
