You would have seen that my kids loved Cream of Peas Soup. As it happens, I had a bounty of off-season, but delicious fresh peas. I was always wanting to make Kachori (stuffed deep fried savoury bread), but was wary of the deep frying. So, here I adapted Shilpi’s recipe to make the same awesome kachoris, but a whole lot guilt free. I didn’t change a thing, just halved the recipe, and they came out extremely well.
I took some to work, and wowed my colleagues who just couldn’t believe they were baked. Kids loved it too, especially the younger one who has taken to savoury dishes after me. The elder girl said she wanted it more spicy, but nevertheless enjoyed it too.
The husband (who’s a great fan of home baked savoury snacks) missed it all as he was travelling. I have promised to make him a batch once the next lot of fresh peas comes in this October end-Nov.
Other Baked treats / Healthy snacks you may like:
This recipe makes about 8-10 medium sized kachoris. You can easily double or triple the measurements to make the required quantity.
Prep time : 20 mins, standing time : 2 hours + 30 mins ; bake time : 20 mins / batch (bake time may differ from oven to oven)
Vegan Baked Indian Snack – Matar ki Kachori
Cuisine : Indian, Course : Snack or even breakfast (in some Indian households, Kachori is had at breakfast too)
Protein source: Green Peas
1 cup = 200 ml
Ingredients:
Outer Covering:
- All purpose flour (Maida) – 1 cup
- Wholewheat flour – 1 cup
- Instant Yeast – 7 gms + 1/2 tsp
- Sugar – 2 tsp
- Salt
- Oil – 3 TBSP
- Warm water – as required
Stuffing:
- Oil – 4 TBSP (divided use)
- Fresh peas
- Salt – to taste
- Amchur powder (dry mango powder) – 1/2 tsp
- Hing / Asafoetida – a generous pinch
- Turmeric – 1/8 tsp (optional)
- Red chilli powder – 1/2 tsp or to taste
- Green chillies – minced fine or 1/2 tsp green chilly paste
- Cumin seeds (Jeera) – 1/2 tsp
Method:
(a) Make the outer Dough:
- In a bowl, add the flours, yeast, sugar, salt, 2 TBSP of oil and mix well. add water as required to make a slightly stiff dough. Knead well for 10-12 mins till you get a firm dough, apply oil on its surface.
- Cover and keep aside for 90-120 minutes till risen.
(b) Meanwhile, prepare the stuffing:
- Microwave or boil the peas till tender with a pinch of salt and sugar. Drain thoroughly and blitz it just once to a coarse paste.
- In a pan, heat half of the oil, splutter cumin seeds, add the hing, turmeric powder, coarse peas paste, and stir well on a low-medium flame till all water completely disappears. Add salt and spices to taste and mix again. Let the mixture cool completely.
(c) To make the Kachoris:
- Punch down and knead the dough again, make small roundels. Make equal portions of the cooled peas stuffing and keep aside.
- On a plastic sheet or with greased hands, make a small disc of 3 inch diameter (pref the size of your palm), keep the stuffing in the middle and bring all the edges to the centre, and pinch out any excess dough. pat the stuffed kachoris gently and place on a lined baking tray. Similarly, complete the rest of the kachoris
- Cover them lightly, and let them rest for 20-30 mins till they rise slightly.
- Towards the end of the 2nd rise, preheat oven to 200 C.
- Spray the kachoris liberally with the remaining oil, bake for 18-20 mins till golden brown on both sides.
- Serve hot with sweet tamarind chutney ! any extras Freeze well. You may microwave the frozen ones for 30-40 seconds before serving
Notes:
1. add a pinch of sugar while boiling the peas – it helps them retain the colour
2. Add an adequate amount of stuffing, too little will make the kachoris taste bland, too much will create cracks and spill over while rising and baking
3. This method above is only for baking. There is a different method for deep frying, although the stuffing remains the same.
4. If you are ok with using ghee, first add the melted ghee to the mixed flours and mix them well into make crumbs. Then add the yeast and oil and spices to make the dough as above.
PIN FOR LATER
Baked Matar ki Kachori | How to make Stuffed Peas Kachori | Vegan Snack
Equipment
- 1 Oven (OTG) Can use Airfryer too (with varying bake time)
- 1 Bowl
- Parchment Paper Sub with Silpat sheet
Ingredients
Outer Covering for Kachori
- 1 cup All purpose flour Maida
- 1 cup Wholewheat flour
- 7 grams Instant Yeast add 1/2 tsp more if using Wholewheat flour exclusively
- 2 tsp Sugar
- 1 tsp Salt
- 4 TBSP Oil any neutral oil, or ghee
- 1 cup Warm water or as needed to make a stiff dough
- 3 Ice Cubes
Kachori Stuffing:
- 4 TBSP Oil divided use
- 1 cup Green peas fresn or frozen
- 1 tsp Salt
- 1/2 tsp dry mango powder Amchur
- 1/4 tsp Asafoetida a generous pinch
- 1/8 tsp Turmeric optional
- 1 tsp Red chilli powder
- 4 Green chillies minced fine or 1 tsp green chilly paste
- 1/2 tsp Cumin seeds Jeera
Instructions
Make the outer Dough:
- In a bowl, add the flours, yeast, sugar, salt, 2 TBSP of oil and mix well. add water as required to make a slightly stiff dough. Knead well for 10-12 mins till you get a firm dough, apply oil on its surface.
- Cover and keep aside for 90-120 minutes till risen.
Meanwhile, prepare the stuffing:
- Microwave or boil the peas till tender with a pinch of salt and sugar. Drain thoroughly and blitz it just once to a coarse paste.
- In a pan, heat half of the oil, splutter cumin seeds, add the hing, turmeric powder, coarse peas paste, and stir well on a low-medium flame till all water completely disappears. Add salt and spices to taste and mix again. Let the mixture cool completely.
To make the Kachoris:
- Punch down and knead the dough again, make small roundels. Make equal portions of the cooled peas stuffing and keep aside.
- On a plastic sheet or with greased hands, make a small disc of 3 inch diameter (pref the size of your palm), keep the stuffing in the middle and bring all the edges to the centre, and pinch out any excess dough. pat the stuffed kachoris gently and place on a lined baking tray. Similarly, complete the rest of the kachoris
- Cover them lightly, and let them rest for 20-30 mins till they rise slightly.
- Towards the end of the 2nd rise, preheat oven to 200 C.
- Spray the kachoris liberally with the remaining oil, bake for 18-20 mins till golden brown on both sides.
- Serve hot with sweet tamarind chutney ! any extras Freeze well. You may microwave the frozen ones for 30-40 seconds before serving
Wow ! These are awesome ! I like the idea of using yeast , I have never used it in my dough for Kachori . Bookmarking it right away , a must make , and a baked version is definitely appreciated by all .
By the look of these, it is impossible to say that these are baked. They look so much like the deep fried ones and I am sure they tasted amazing..
Eve I have never used yeast in kachori, nice idea for baking. Bookmarking to try this amazing baked version soon.
Wow.. Baked Kachoori ,This is going to be in my to do list soon!! Lovely Share…
Baking is a great option. Last sep I prepared this for the BM but went with frying. This is simply great.
The baked version looks really good Kalyani. Using yeast in this recipe is new to me. I need to try this version.
Kachoris are my favourite and are on my to do list forever now. Hard to believe these are baked. They look as tempting and inviting as the deep fried ones. Bookmarking
Healthier version of traditional classics are always winners! Love the baked version of kachoris
Wow you used yeast??? Lovely idea will try making them asap.
Love these baked version of kachori. A must try recipe for me. – Anlet Prince ( http://www.annslittlecorner.com )
Kalyani great share for the theme and a healthy savory dish. I make something similar called khamiri green peas puri, a Tarla Dalal recipe but its fried. I'll surely tried the baked version next time.
How prefect they looks, and love that those kachoris are baked, a guilt free snacks.
Wonderful recipe Kalyani, surely bookmarking it. Though I have baked samosa, never tried kachori. Must try now.
Baked version sounds so healthy and guilt free.Looks so tempting feel like training it.
Love your baked version. And specially addition of yeast.. its new for me
Baked kachoris… What a splendid guilt free snacks. Would love to have them anytime
This recipe is so similar to Tarla Dalal’s Khamiri Matar Puri. The kachori looks so inviting and the best part is that it is baked. Snacking without any guilt.
Thanks Mayuri. I guess the name is so apt coz this dough uses yeast to leaven it..
Loved the golden crisp outer layer of the kachori..hard to believe it is baked because it appears so khasta and kurkure just like the deep friedones .. how i wish to lay my hands on them …
thanks pa ! it is definitely baked and tasty too:-)
Baked version of stuffed kachori is nice and healthy. I love stuffed kachoris. They make a great snack for tea time to serve for guests.
yes it does make a great, guilt-free snack Shobha. Thank you.
These baked matar kachori are so delicious and can be eaten guilt free. Loved this baked version . The instructions too are clear with images. Nice post!
Thanks Neha, We too love this baked version 🙂
Loved the use of yeast in making these yum baked kachori. Peas kachori are at the back of my mind for ages now. This is perfect.
Thank you, Archana. Do try it sometime !
My Sunday is well taken care with these kachoris. I am loving it as we move into spring with still the chill hanging around and the warm kachoris and chai taste amazing.
awww. wish could send you over some Seema. Thank you, they do make the most amazing snacks