Add boiled green peas (matar), 1 tbsp chopped onion, garlic, green chili, coriander leaves, and salt to taste into a grinder. Grind well into a coarse paste.

Heat 1 tsp oil in a pan.

Add the ground paste and cook until the mixture turns dry.

Once done, let the mixture cool completely.

Divide the stuffing mixture into 11 equal portions and set aside.

In a mixing bowl, add all-purpose flour, salt, and oil. Mix well.

Gradually add water, little by little, and knead into a soft and smooth dough.

Cover and let the dough rest for 5 minutes.

Divide the dough into 11 equal-sized portions.

Take one dough ball and flatten it slightly with your hand.

Place one portion of the matar stuffing in the center.

Gather the edges and seal tightly.

Gently roll it out like a poori, ensuring the filling doesn’t spill out.

Heat oil in a deep pan for frying.

Carefully place the rolled kachoris in hot oil and fry on medium heat.

Cook until they turn golden brown and crispy on both sides.

Remove from oil and drain on a paper towel.

Serve hot or cold with your favorite curry, chutney, or pickle.

These kachoris taste great on their own too!