Preparing the stuffing for matar ki kachori: -

• Take 1 cup of fresh or frozen peas (matar), whichever is available
• Wash them nicely
• Take a mixer jar and add the peas
• Now add ginger, garlic and green chillies
• Grind it into a coarse ground mixture.
• The green peas paste is ready
• Heat a pan or kadhai and add oil
• Add cumin seeds, fennel seeds, and gram flour when the oil gets a little warm
• Mix them quickly and properly on low to medium flame, to avoid the burning of gram flour
• After 1-2 minutes
• Add the grounded peas
• Mix it nicely
• Add salt to taste and mix nicely
• Add dry mango powder and a pinch of garam masala
• Mix it properly
• The stuffing for matar ki kachori is ready

Preparing the pastry dough: - 

• Take a mixing bowl and add the flour
• Add a bit of salt to taste
• Mix it nicely
• Then add oil for moyan (to get the flaky and crispy texture.)
• 1.   To check if the oil is enough for the dough, try to hold and bind the flour in your hand and if the shape persists, the oil is perfect. (refer to the recipe video for more clarity.)
• Now add water as required and knead it into a soft dough
• The pastry dough is ready

Stuffing & Rolling the Kachori: -

• Divide the dough into small balls
• Take one ball at a time and give it a shape like a bowl with your hands. (refer to the recipe video for more clarity).
• Fill it with the stuffing
• Close the ends properly. (refer to the recipe video for more clarity)
• Now roll it into a small poori
• In the same way, prepare the rest of the kachoris
• The kachoris are ready to fry

How to fry the kachori: - 

• Heat oil in a frying pan
• When the oil is warm add 2-3 kachoris at a time
• Fry them on low to medium flame until they are crisp and golden
• Take them out on tissue paper to remove the excess oil
• The Crispy kachoris are ready
• Hot & crispy Matar is kachori is ready

Serve them with sweet, tangy tamarind chutney or simple aloo ki jhol wali sabji. Enjoy!!