Kachori is a deep-fried Indian snack known for its crispy outer shell and flavorful spiced filling. This golden round pastry is usually stuffed with a mix of spiced lentils, peas, or onions, depending on the regional variation. It’s crunchy, savory, and often enjoyed with tamarind chutney, mint chutney, or even aloo sabzi. Kachori is a popular street food and festive snack across North and West India, especially in Rajasthan and Uttar Pradesh. This recipe serves 4 and makes about 8 medium-sized kachoris.
Ingredients
For the Dough:
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2 cups all-purpose flour
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¼ cup semolina (optional, for extra crispiness)
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4 tablespoons oil or ghee
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½ teaspoon salt
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Water, as needed to knead a firm dough
For the Filling (Moong Dal Style):
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¾ cup yellow moong dal (soaked for 2 hours and drained)
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2 tablespoons oil
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1 teaspoon cumin seeds
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1 teaspoon fennel seeds
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1 teaspoon grated ginger
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½ teaspoon turmeric
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1 teaspoon coriander powder
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½ teaspoon red chili powder
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A pinch of hing (asafoetida)
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Salt to taste
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1–2 green chilies, finely chopped (optional)
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Chopped fresh coriander (optional)
For Frying:
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Oil for deep frying
Instructions
1. Make the Dough
In a bowl, combine flour, semolina, salt, and oil or ghee. Mix well using your fingers until it becomes crumbly. Slowly add water and knead into a firm, smooth dough. Cover and let it rest for 30 minutes.
2. Prepare the Filling
Grind the soaked moong dal coarsely without adding water. Heat oil in a pan. Add cumin, fennel seeds, hing, and ginger. Sauté briefly, then add the dal, turmeric, red chili, coriander powder, and salt. Cook on medium heat for 7–10 minutes, stirring constantly, until the mixture becomes dry and crumbly. Let it cool completely.
3. Shape the Kachoris
Divide the dough into 8 equal portions. Roll each into a ball, then flatten slightly. Place 1 to 2 teaspoons of the cooled filling in the center. Bring the edges together and pinch to seal. Flatten gently with your palms without letting the filling come out.
4. Fry the Kachoris
Heat oil in a deep pan over medium-low heat. To test, drop a small piece of dough—it should come up slowly without browning immediately. Slide in the kachoris, 2 or 3 at a time. Fry on low heat until golden brown and crisp, turning occasionally. This slow frying ensures an even, flaky crust.
5. Serve
Serve hot with tamarind chutney, green chutney, or spicy potato curry. Kachoris also pair well with tea and can be stored for a couple of days in an airtight container.
Kachori is a snack that feels indulgent, festive, and satisfying. Its crisp shell and bold filling make it a timeless favorite for all ages, whether enjoyed as a breakfast, teatime snack, or party treat.
