These crispy puff pastry matar kachori pinwheels are flavorful Indian-fusion bites, perfect as appetizers or snacks. Made in just 30 minutes with spiced green peas wrapped in buttery puff pastry, they're perfect for entertaining-simply roll, slice, and bake for a delicious twist on the classic matar ki kachori!
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Growing up in India, Matar kachori was a special occasion treat that we all looked forward to! Be it holi, Diwali, or any Indian festival, celebrations are incomplete without crispy samosas and kachoris.
The traditional matar kachori recipe requires dough-making expertise, deep-frying skills, and a couple of hours, so I just had to find a simpler way to enjoy this treat without all that effort.
Since my family and friends love samosa pinwheels, I decided to give this kachori the same twist. And the result was absolutely mind-blowing! The best part is that these bite-size, crispy delights come together in just 30 minutes from start to finish.
Today, I'm sharing all my recipe testing notes and tips for making this khasta kachori-style crispy puff pastry pinwheels with matar kachori filling!
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What is Matar Kachori Pinwheels?
Matar Kachori Pinwheels are a crispy, flaky modern take on the classic Indian matar ki kachori, a traditionally fried, savory, spiced pea-filled pastry.
In this easy and simplified recipe, I spread a zesty pea filling on store-bought puff pastry dough, roll it into a log, slice it into discs, and crisp them until flaky in an air fryer or oven.
Why We Love This Recipe
- This 30-minute Indian fusion appetizer is easy to make using store-bought puff pastry.
- Instead of wrapping individual kachoris, I make multiple kachoris pinwheels in one go.
- This make-ahead puff pastry pinwheel recipe is perfect for an easy weeknight treat or an impressive party snack!
Ingredients - Notes & Substitutions
Here's a list of ingredients you'll need to make these delicious and super crispy matar ki kachori pinwheels:
- Puff pastry: Grab your favorite frozen puff pastry brand-I used Pepperidge Farms. You'll need one sheet; freeze the second for later.
- Peas: I use petite peas because they are sweeter and quick to cook. Thaw overnight in the refrigerator for best results. If using fresh or regular peas, steam on the stove or microwave for 2-3 minutes before starting.
- Oil and aromatics: Use a neutral oil like olive or avocado. Fresh ginger and serrano chili create an aromatic flavor base. Frozen ginger and jalapeno pepper make great substitutes.
- Spices: We need a mix of Indian staples-salt, turmeric, garam masala, coriander, cumin seeds, and red chili powder (skip for milder heat). Fennel seeds and kasoori methi add an earthy flavor that goes well with peas, and chaat masala adds a zing to the filling.
- Besan, also known as gram flour, absorbs excess moisture in the filling. If it is unavailable, substitute cornflour.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How To Make Matar Kachori Pinwheels
I tested this recipe multiple times so you can have the perfect results! Here are the step-by-step instructions and photos on how to make matar kachori pinwheels with puff pastry:
Prepare Matar Kachori Filling
- Add the thawed peas to a food processor and pulse until coarsely ground (not pureed). If your model doesn't have the 'pulse' feature, grind in short bursts for better texture control. Transfer the crushed peas to a bowl.
- Add ginger and serrano chili to the food processor and pulse it to a semi-fine texture.
- Heat a non-stick skillet or wok on medium heat for 30 seconds. Add oil and cumin seeds. When the cumin sizzles, add crushed ginger, green chili, and besan. Keep stirring and saute for 1 minute.
- Add the crushed peas, salt, turmeric, chili powder, coriander, fennel seeds, chaat masala, garam masala, and kasuri methi. Stir well to combine everything; cook this mix for 4-5 minutes. Turn off the heat and transfer the filling to a bowl so it cools down.
Assemble Pinwheels
- Meanwhile, lightly dust your rolling pin and surface with all-purpose flour to prevent sticking. Roll out the pastry sheet horizontally and vertically with a rolling pin until it expands by an inch on both sides.
- Spread an even layer of the matar kachori filling all over the sheet, leaving a ¼-inch border on the sides.
- Start rolling the sheet from the longer side, using small, tight folds to create a compact log. Once rolled, roll it a few more times to seal the seam securely.
- Trim about ½ inch from both ends and discard. Using a sharp knife, slice the log into ½-inch thick pinwheels.
Slicing Tip: If the dough is too soft and you're having trouble slicing, tightly wrap the pinwheel log in plastic wrap and freeze it for 15-20 minutes. Chilling the dough makes slicing much easier!
Air Fry or Oven-Bake
- Air Fryer: Place the discs in the air fryer basket, leaving some space between each one. Air fry at 400°F for 7 minutes. Avoid overcrowding the basket, as it can prevent them from puffing up and crisping correctly.
- Pull out the basket, flip the kachoris, and air fry for another 2-3 minutes until they turn golden brown.
- Oven: Place the pinwheels on a baking sheet lined with aluminum foil or parchment paper, leaving some space between them.
- Bake according to the pastry box instructions-I typically bake them in a preheated 400°F oven for 10-12 minutes on one side, flip, and bake for another 4-5 minutes.
Serving Suggestions
Let the pinwheels cool for 5-10 minutes, then serve with cilantro chutney, tamarind chutney, or a side of ketchup (my personal favorite!) These pinwheels are the perfect appetizer for Holi, Diwali, or any Indian-themed dinner party.
These pinwheels also make a great tea-time snack. Enjoy them with a hot cup of ginger tea or masala chai, and nankhatai cookies.
How To Store, Make-Ahead & Freeze
Store: Cool the matar kachori pinwheels and transfer them to an airtight container. Refrigerate for up to 4 days. Reheat them in the air fryer or toaster oven at 350F for 2-3 minutes.
Make Ahead and Freeze: You can use this method and make them ahead for parties. Here's how:
- Arrange the assembled, uncooked matar kachori pinwheels on a baking tray in a single layer to freeze them individually and prevent sticking.
- Freeze for 1 hour, then transfer them to a freezer-safe container. Store for up to 2 months.
- To cook, remove them from the freezer, transfer them to an aluminum-lined baking sheet, and let them thaw for 30 minutes at room temperature. Bake as per instructions and serve!
I don't recommend freezing cooked kachoris since they lose the crisp texture on thawing.
My Takeaways From Recipe Testing
Here's what I learned while testing this puff pasty pinwheels recipe:
- Puff pastry temperature: Through my experiments, I've found that puff pastry works best when it's cold-but not overly chilled or at room temperature. To get it just right, have all your ingredients prepped and ready before assembling. Take the pastry out of the fridge about 10 minutes before you start.
- Besan: I tested the recipe without besan (gram flour) and found that the pinwheels weren't as crispy. Without it, the filling released more moisture during baking, which the puff pastry absorbed, affecting the texture.
Recipe Tips & Notes
- Peas: I prefer using petite frozen peas for this recipe-they don't require pre-cooking and have a naturally sweeter flavor. If using fresh or regular peas, steam them before starting with this recipe.
- Puff pastry: Remove the dough 10 minutes before assembling; any longer and it may become too soft to handle. You want it to be cold, not at room temperature.
- Slicing tip: If you're having trouble slicing, freeze the pinwheel log for 15-20 minutes to make slicing easier.
- Besan: Besan (gram flour) is essential for absorbing excess moisture in the filling and helping the pinwheels turn crispy. If unavailable, substitute with an equal quantity of cornflour.
- Multiplying the recipe: If using multiple puff pastry sheets, take them out one at a time. Refrigerate the rolled log while assembling the next to keep the pastry cold.
More Indian Fusion Dishes
📖 Recipe
Matar Kachori Puff Pastry Pinwheels
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Video
Ingredients
For Pinwheels
- 1 puff pastry sheet thawed in fridge
For Matar Kachori Filling
- 2 teaspoons light olive oil or avocado oil or any nuetral oil
- ½ teaspoon cumin seeds
- ½ inch ginger peeled and grated
- 1 serrano chili finely chopped
- 2 tablespoon besan (gram flour) See notes for substitute
- 16 oz green petite peas frozen 2 cups - thawed in the fridge overnight (or microwave- see notes)
- ½-¾ teaspoon salt
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon fennel powder (½ teaspoon fennel seeds ground or crushed)
- 1 teaspoon chaat masala
- 1 tablespoon kasoori methi dry fenugreek leaves
Instructions
Prepare Matar Kachori Filling
- Add the thawed peas to a food processor and pulse until coarsely ground (not pureed). If your model doesn't have the 'pulse' feature, grind in short bursts for better texture control. Transfer the crushed peas to a bowl.
- Add ginger and serrano chili to the food processor and pulse it to a semi-fine texture.
- Heat a non-stick skillet (10-12 inch) on medium-high heat for 30 seconds. Add oil and cumin seeds. When the cumin sizzles, add the crushed ginger, green chili, and besan. Keep stirring and saute for 1 minute.
- Add the crushed peas, salt, turmeric, chili powder, coriander, fennel seeds, chaat masala, garam masala, and kasuri methi. Stir well to combine everything, and cook this mix for 4-5 minutes. Turn off the heat and transfer the filling to a bowl so it cools down.
Assemble Pinwheels
- Meanwhile, lightly dust your rolling surface and pin with all-purpose flour to prevent sticking. Roll out the pastry sheet with a rolling pin, horizontally and vertically, until it expands by 15-20%.
- Spread a thin, even layer of the matar kachori filling all over the sheet, leaving a ¼-inch border on the sides.
- Start rolling the sheet from the longer side, using small, tight folds to create a compact log. Once rolled, roll it a few more times to seal the seam securely.
- Trim about ½ inch from both ends and discard. Using a sharp knife, slice the log into ½-inch thick pinwheels.
Air Fry or Oven-Bake
- Air Fryer: Place the discs in the air fryer basket, leaving some space between each one. Air fry at 400°F for 7 minutes. Avoid overcrowding the basket, as it can prevent them from puffing up and crisping correctly. Pull out the basket, flip the kachoris, and air fry for another 2-3 minutes until they turn golden brown.
- Oven: Place the pinwheels on a baking sheet lined with aluminum foil or parchment paper, leaving some space between them. Bake according to the pastry box instructions-I typically bake them in a preheated 400°F oven for 10-12 minutes on one side, flip, and bake for another 4-5 minutes.
Serve and enjoy!
- Let the pinwheels cool for 5-10 minutes, then serve with cilantro chutney, tamarind chutney, or even a side of ketchup!
Notes
- Peas: I prefer using petite frozen peas for this recipe-they don't require pre-cooking and have a naturally sweeter flavor. If using fresh or regular peas, steam them before starting with this recipe.
- Puff pastry: Remove the dough 10 minutes before assembling; any longer and it may become too soft to handle. You want it to be cold, not at room temperature.
- Slicing tip: If you're having trouble slicing, freeze the pinwheel log for 15-20 minutes to make slicing easier.
- Besan: Besan (gram flour) is essential for absorbing excess moisture in the filling and helping the pinwheels turn crispy. If unavailable, substitute with an equal quantity of cornflour.
- Multiplying the recipe: If using multiple puff pastry sheets, take them out one at a time. Refrigerate the rolled log while assembling the next to keep the pastry cold.
Hina says
Just tried them today to take to a family picnic - exactly as per recipie and they turned out delicious 😋
Aneesha Gupta says
How wonderful! Thanks Hina, I'm so glad you enjoyed this recipe!