As an Amazon Associate, I earn from qualifying purchases.
Crispy Golden Peas and Potato Kachori Recipe for a Classic Spiced Snack
Golden Peas and Potato Kachori are crispy fried pastries filled with spiced potatoes and peas. A flavorful Indian snack that’s perfect for tea time or entertaining.
Crisp Kachori with Spiced Potato and Sweet Peas
Why You Will Love and Enjoy Golden Peas and Potato Kachori
- Crispy pastry with a warm spiced potato and peas filling that’s seriously satisfying.
- Easy to make ahead and perfect for tea time, snack platters, or sharing with friends.
Golden Peas and Potato Kachori
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 14–16 depending on size 1x
- Category: Indian Recipes
- Method: Frying
- Cuisine: Indian
Description
These golden kachoris are little pockets of comfort. Crisp shortcrust pastry on the outside, soft spiced potato and peas on the inside. They’re a bit like a small fried pastry, and honestly, once you make a batch, they disappear fast.
Ingredients
Dough
- 0.66 lb = 300 g plain flour
- 1/2 tsp salt
- 2 Tbsp oil
- 1/4 cup + 2 tbsp water (add gradually if needed)
Filling
- 0.66 lb = 300 g potatoes, peeled and cut into very small cubes
- 1/2 cup frozen peas
- 1 clove garlic, minced
- 1 Tbsp oil
- 1 small onion, finely chopped
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/4 tsp chili powder
- 1 green chili, finely chopped
- 1/4 tsp mango powder (amchur)
- 1/4 tsp garam masala
- Salt to taste
- 5 to 6 stems fresh coriander, finely chopped
- Oil for deep frying
Instructions
- In a mixing bowl, combine 300 g plain flour and 1/2 tsp salt.
- Add 2 Tbsp oil and rub it into the flour with your fingers until it feels slightly crumbly.
- Slowly add 1/4 cup + 2 Tbsp water, a little at a time, kneading until you get a soft but not sticky dough. If it feels dry, add a teaspoon of water. If it’s sticky, dust with a little flour.
- Knead for about 3 to 4 minutes until smooth. Cover with a clean cloth and let it rest for 30 minutes.
- Heat 1 Tbsp oil in a pan over medium heat.
- Add 1/2 tsp cumin seeds and let them splutter for a few seconds.
- Add 1 minced garlic clove and 1 small finely chopped onion.
- Cook for about 3 to 4 minutes until the onion turns soft and slightly translucent.
- Stir in 300 g small diced potatoes, 1/2 cup frozen peas, 1 tsp coriander powder, 1/4 tsp chili powder, and salt to taste.
- Cook on low heat, stirring occasionally, until the potatoes are tender.
- This usually takes about 10 to 12 minutes. If the mixture starts sticking, add a tablespoon of water and keep cooking.
- Once the potatoes are soft, mix in 1 finely chopped green chili, 1/4 tsp mango powder, 1/4 tsp garam masala, and 5 to 6 stems finely chopped coriander.
- Taste and adjust salt if needed.
- Remove from the heat and let it cool completely before stuffing.
- Divide the rested dough into 14 to 16 small balls.
- Take one dough ball and flatten it gently in your palm. Use your thumb to press the center slightly so it forms a little cup.
- Add 1 to 1 1/2 tsp potato filling into the center.
- Carefully bring the edges together and pinch to seal.
- Roll it lightly between your palms, then gently flatten and roll with a rolling pin into a small round about 2 1/2 to 3 inches wide. Try not to press too hard, or the filling might break through.
- Repeat with the remaining dough and filling.
- Heat oil in a deep pan over medium heat.
- The oil should be hot but not smoking. If a small piece of dough rises slowly to the top, it’s ready.
- Carefully add a few kachoris into the oil. Don’t overcrowd the pan.
- Fry on medium heat, turning occasionally, until they turn deep golden brown on both sides, about 5 to 6 minutes per batch.
- Remove with a slotted spoon and place on a plate lined with paper towels.
- Serve the kachoris hot with green chutney and sweet tamarind chutney.
Notes
Created, prepared, tried, and tested by Preshana
You should try these Flaky Kachori Stuffed with Potato, Peas and Fresh Coriander tonight.
Golden Peas and Potato Kachori offer the perfect balance of crisp pastry and warmly spiced potato and peas. The golden shell gives way to a soft flavorful filling that feels satisfying and comforting.
They are ideal for tea time, snack platters, or casual gatherings, and the combination of textures makes every bite enjoyable. One batch often disappears quickly, making it a recipe that invites another round in the kitchen.
Thanks for dropping in and checking out the recipes and what’s on offer.
Thanks for dropping in and checking out the recipes and what’s on offer.
If you try out this delightful recipe, please let me know, rate it, and tag me on Instagram at @_esmesalon. I’m excited to see your amazing recreations, and I’m hooked on those mouthwatering photos!
We happily share our tasty and fantastic recipes and are excited to spread some love by sharing our posts at these awesome Linky Parties.
Copyright © 2026 esmesalon.com – All rights reserved.
