Green Peas Kachori Puffs

Inspired by Gujarat's popular Kachori recipe, these Green Peas Kachori Puffs are easy, air fried and delicious!

They need no extra steps to make the crust and frying; these are way easier but still have the yummy taste.

Green Peas are definitely the highlight of Indian winters. They appear in all the markets, are not quite expensive and are full of flavor and taste. This is the time they also appear in kitchens; in the form of matar paneer, methi matar malai, matar kachori and so on.

While we do not see as much of fresh peas in the US except at times in Trader Joe's; it is still amazing to recreate all the peas recipes through winters. They taste so appropriate with the cold weather and make some amazing recipes.

These winter delicacies are perfect to enjoy along with the other winter favorites like Undhiyu, Ponk Bhel and Kuler Ladoo. Together these make winters yummy and a lot of fun too.

Jump to:

• What is Peas Kachori
• Making Puff Pastry Puffs
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• More Delicious Puff Pastry Recipes
• Try these Air Fryer Recipes
• Green Peas Kachori Puffs

What is Peas Kachori

The word Kachori refers to a flaky fried pastry. These are generally round, made with flour and stuffed with various kinds of spicy, sweet or savory fillings.

Moong dal kachori has seasoned moong dal, onions go into onion kachori and flavored green peas are used in peas kachori. Traditionally the kachoris are stuffed and fried till crisp outside and yet not burn the filling. These are served with ketchup, cilantro chutney or sweet dates tamarind chutney.

Peas Kachoris are popular in Gujarat through the winter season. They are made in various forms and enjoyed piping hot. The outer covering is simply made with flour with some oil and water.

The filling is what steals the show. We make it with fresh green peas along with some shredded coconut, seasonings and aromatics. This stuffing is super versatile. It makes a great filling for kachoris along with a stuffing that goes into parathas, pattice and so on. These kachoris are slightly different from the Bengali counterpart.

Making Puff Pastry Puffs

As we know, the green peas filling is the star of winter delicacies. And when we have something so flavorful, it does help make some easier yet amazing recipes using it.

I like to make the filling and use it in different ways, And it is no surprise that puff pastry sheets are popular for being easy, quick and super delicious in so many recipes.

These puffs do away with all the difficult part if making the kachori dough, filling it and frying. We simply need to stuff the filling in sheets of pastry and bake or air fry them. And within a few minutes of active time; we have a pile of peas kachori puffs ready.

Why this recipe works

• It has a super flavorful green peas filling.
• We eliminate the traditional dough pastry for puff pastry, making them easy to prepare.
• The recipe is naturally Vegan.
• The traditional flavors of green peas kachori shines in the recipe.
• The peas kachori puffs can be stuffed before hand.
• These puffs do not need any frying. We only need to air fry or bake them.
• We can reduce the spices to make it kids friendly.
• It is easy to eliminate garlic and make the puffs Jain friendly.
• Moreover, it is easy to add more seasonings or vegetables in the filling to change up the recipe.

Ingredients and Substitutions

• Puff Pastry: The shell of the puffs is made with store bought puff pastry. Defrost it to room temperature before using it. Make sure it is the pastry that has layers and not something like phyllo dough. Making puff pastry at home is an option too.
• Green Peas: Frozen peas are perfect in the recipe. Simply However, if you have fresh peas, that works really well. Whenever I see some Petite Peas in Trader Joe's, I get a packet to make this recipe. The only peas that do not work too well are the dried peas.
• Coconut: Just like peas kachori, some coconut adds freshness, texture and flavor to the puffs. Skip if you do not like it; but I strongly recommend using some grated coconut. Grate fresh brown coconut or use shredded frozen coconut. They both work well.
• Aromatics: I like to add some garlic, ginger, green chili and curry leaves. Plus some cumin seeds make the recipe great. However, it is okay to skip the garlic. Or even add some diced onions to the recipe.
• Spices: The only spice I add here is turmeric powder. No Add some garam masala if you like; but it is not really required. Plus, a pinch of salt, sugar and lime juice goes into the recipe.
• Oil: I like to temper everything in a neutral oil. However, ghee or butter can also be used in the recipe.
• Cilantro: Some fresh chopped cilantro makes the recipe fresh, flavorful and amazing. Try not to skip this in the recipe.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Thaw the puff pastry to room temperature. Add some water to frozen peas and let them soften. Transfer to a colander and keep ready. Heat oil in a wide pan.

2- Add cumin seeds and let them pop.

3- Add all the aromatics in quick successions.

4- Mix everything well and let it cook till he raw flavor of garlic vanishes.

5- Then add the peas.

6- Mix well let the peas cook on medium flame.

7- Next add salt, sugar and turmeric powder.

8- Mix well and let them cook for another 2-3 minutes.

9- Then turn dow the flame, add coconut, lemon juice and cilantro.

10- Mix everything well and mash lightly with a potato masher.

11- Let the mixture cool down completely.

12- Place a puff pastry sheet on a board. If using a large sheet, cut it into 4 inch squares.

13- Then add 2 spoons of the mixture in the middle. Apply some water on all the sides.

14- Fold over the puff pastry sheet into half and seal the edges.

15- Repeat for all the puffs. Apply some oil on top and add some nigella seeds on it.

16- Preheat the air fryer on 400 F and arrange the puffs in a single layer leaving some space between them.

17- Air fry for 8-10 minutes, flipping once mid-way.

18- Remove from the air fryer and serve with some cilantro chutney and tomato ketchup.

Expert Tips and Notes

• Make sure the puff pastry is at room temperature when you start making the puffs. They should not be very hot else they will not hold shape. To defrost use either of these:
  • Thaw in the microwave for 30 seconds, flip once and defrost again for 30 seconds. By now the sheets will be pliable but not melting away.
  • The other way is to transfer the frozen sheets to the refrigerator overnight. That way the sheets will be ready to use the next day.
  • Finally, place the sheets at room temperature for 30-40 minutes. This time may vary based on the outside temperature.
• The filling is great with peas. However, the same works for frozen tuvar, steamed edamame or ponk too. It is also great to use a mix of these.
• I like to keep the filling gritty with some whole peas. However, if you like, simply crush the peas in a blender before adding it. That way the mixture will be smooth.
• The recipe is easy to scale. Simply double the filling ingredients and fill more of the puff pastries. Halve it all to make only 4-5 puffs.
• The same recipe works to bake as well. Place the prepared green peas puffs on a baking sheet and bake at 400 F for 12-14 minutes.
• Brush the puffs with milk or egg whites if you prefer. However, the recipe does not remain Vegan then. Milk makes it Vegetarian though but not eggs.
• If you want to prepare them in advance, simply roll them and transfer to an airtight container till ready to air fry. Make sure they are covered else they will dry.
• For a Jain version, simply skip the garlic. Use or skip the ginger and cilantro too.

Recipe FAQs

More Delicious Puff Pastry Recipes

Try these Air Fryer Recipes