Mamta's Kitchen

Khasta Kachauri 3, Peas Spicy Pasties from Gujrat

Khasta Kachauri 3, Spicy Matar Pasties from Gujrat

Devi Patel

This lovely snack recipe comes from my friend Devi Patel who is an exceptional, traditional Gujarati cook. These can be made in advance and they will last for a week at room temperature, kept in an airtight box. Makes 10-12


  • For the pastry covering:

  • 1 cup chapatti flour (maida or all-purpose flour)

  • 2 tbsp. semolina or sooji (adds crispness to pastry)

  • 1 tsp. lemon juice

  • 1 tsp. salt

  • 3 tbsp. oil or ghee

  • Water to bind the dough.

  • Filling

  • 2 cups - green peas, fresh or frozen

  • 1 tbsp. oil

  • A pinch of asafoetida or hing

  • 1 tsp. black mustard seeds/ rai or cumin seeds (jeera)

  • Green chillies to taste

  • 1 inch piece ginger- chopped (1 tbsp.)

  • 1 tbsp. coarsely ground fennel or saunf

  • 1 tbsp. Garam Masala

  • Salt to taste

  • 1 tsp. sugar (optional)

  • 2 tbsp. Grated fresh coconut

  • 1 tbsp. coriander leaves

  • Oil for deep frying


  1. Making pastry

  2. Place flour, semolina, salt and ghee in a bowl.

  3. Rub with fingers until crumbly.

  4. Make a semi-stiff dough with water, added slowly, as it does not take very much water to bind it.

  5. Wrap in cling film and keep in the fridge.

  6. Making the filling

  7. Heat oil. Add mustard or cumin seeds and asafoetida. When the seeds splutter, add the peas.

  8. Add seasoning and salt, stir them all in.

  9. Frozen peas do not need water, but for fresh one, add a couple of tablespoons of water, stir for 2 minutes and cook covered on low heat until peas can be mashed coarsely with a potato masher or back of a ladle.

  10. Make sure that all water is absorbed/evaporated.

  11. Keep aside to cool.

  12. Filling the kachauris

  13. Make small balls, about 1 inch diameter and keep aside, covered under a moist cloth (like �J� cloth)

  14. Roll out small pooris from the balls.

  15. Put a small amount of filling in the centre of the dough, leaving enough space for it to be rolled up. Bring up the edges towards the centre over the filling and pinch to close them in the centre. Continue until all balls are made. Keep them under a moist cloth.

  16. Frying the kachauries

  17. Heat oil in a wok or karahi and deep fry on low-medium heat. If you cook them in hot oil fast, they will become soggy. That is why, it is essential that you fry them slowly, in medium hot oil, until they look golden and crispy.

  18. Serve hot with some Green Mango Chutney or Imli Chutney and a pot of hot tea.

  19. Note; You can bake them, using home made or shop bought short crust pastry .

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