Khasta Aloo Matar Kachori Gujarati Style

These Khasta Aloo Matar Kachoris Gujarati Style are deep-fried pies stuffed with a delicious and flavourful filling made with mashed potato, green peas, aromatic herbs and spices.

Aloo Matar Kachori, good old kachoris with good old masala chai. Flaky and crispy, it tastes delicious by itself or can gobble a couple of them with lip-smacking hot green chutney and tangy Tamarind Chutney.

It is well known that Indian street food Samosas have broken all geographical and cultural barriers to become world-famous but well-made kachori can beat samosa any time!

It's been a long time since I fried some kachoris, and definitely, it was worth the effort as they came out so well, so flaky, crispy and crumbly and surely packed with so much flavour. In Gujarat, these delicious kachoris are served as a snack any time of the day and sometimes it takes place as Farsan in Gujarati Thali.

In the past I have prepared Garlic Kachori, Poha kachori and Dry fruit Kachori , they were phenomenal !!!

Let's make Gujarati Khasta Aloo Matar kachori, straight from the streets of Gujarat, this kachori will knock your socks off !!

Aloo Matar Kachori, Khasta Aloo Matar Kachori
Yield: 10-12 PIECES



Khasta Aloo Matar Kachori, deep-fried pastry with spicy and delicious mashed potato and Green Peas filling. Prepare them for parties, potluck or teatime ..I can have any time :)
prep time: 1 hourcook time: 1 H & 45 Mtotal time: 2 H & 45 M


  • 1/2 cup plain flour
  • 1/4 cup melted ghee or oil
  • Salt to taste
  • Oil to deep fry
filling or stuffing
  • 2 cup boiled and mashed potato -use a floury potato
  • 1/2 cup boiled green peas
  • 2 tbsp. green chillies and ginger crushed
  • 2 tbsp. fresh coriander
  • 1 tbsp. oil
  • 1 tsp. cumin seeds
  • Pinch hing
  • 1 tbsp. dry mango powder or lemon juice
  • Pinch sugar
  • 2 tbsp. cinnamon, cloves, black pepper, cardamom seeds, fennel seeds, dry red chillies and whole coriander seeds
  • 1 tbsp. sesame seeds
  • 1 tbsp. khus khus - white poppy seeds
  • 1 tsp. desiccated coconut



  1. Heat less than 1/2 tsp. oil in a pan and lightly roast the 2tbsp. whole spices, let it cool.
  2. Grind roasted whole spices in a grinder, keep it coarse.
  3. Mix with sesame and poppy seeds.
  4. Heat 1 tbsp. oil in a kadai, add cumin seeds, once they crackle add hing.
  5. Add crushed chilli and ginger and cook for few seconds, add coconut and fry less than 2 seconds or it will burn.
  6. Now add mashed potato and boiled green peas, 2 tbsp, freshly ground garam masala, salt and sugar.
  7. Keep low heat and mix well.
  8. Add dry mango powder ( amchoor ) or lemon juice and mix well.
  9. Sprinkle fresh coriander leaves and leave it aside to cool.
  10. Meanwhile prepare the dough by mixing plain flour, salt and melted ghee, mix well and knead the semi-stiff dough.
  11. Cover with the clean kitchen towel and rest it for half an hour.
  12. Divide the dough into equal portions.
  13. Roll out each dough portion into a small circle.
  14. Put one big spoonful of the filling portions into the centre, then fold the dough over the filling to form a ball and seal the edges with a peak at the top.
  15. You can grease your palms a little and roll the ball between them to form an even ball if that's easier. 
  16. Repeat for all the kachoris.
  17. Now heat oil in a wok or kadai and deep fry 3-4 kachoris at a time over medium heat till they are light golden brown in colour.
  18. Enjoy hot Khasta Aloo Matar kachori with green coriander and tamarind chutney.


These kachoris will stay fresh only for one day, do not store.
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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  1. These look SO good, but I've never seen mango powder before. Where can I buy that?

    1. Thank you Ryan, you can get mango powder any good Asian supermarket.

  2. Never heard of kachuri before! They look perfect with creamy filling inside, curious about other flavors you've mentioned

  3. Everything about these sounds amazing! I am all about samosas (and some of the best I'd had were on the street in Jodhpur) so I know I would love kachoris too : ))

    1. Thank you Victoria, I know Rajsthan also famous for Kachoris :)

  4. Highlky energetic article, I enjoyed that a lot. Will there be a part 2?

  5. With this nitterly cold weather, I would love a plate of these katchoris with hot masala tea.They look so crispy and delicious.


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