Kachori Recipe 🥟

Description:
Kachori is a popular Indian deep-fried snack stuffed with a spicy lentil or potato mixture. Crispy on the outside and flavorful on the inside, it’s a street food favorite enjoyed with chutney or yogurt.

⭐ Overview

• Rating: 9/10

• Difficulty Level: Medium

• Budget: $4 – $6 USD

• Cooking Time: 1 hour

• Category: Vegetarian

• Meal Type: Snack / Breakfast / Brunch

• Calories: ~250 per piece

• Protein: 6g

• Fats: 12g

• Carbohydrates: 30g

🍽️ Ingredients

For the Dough:

• 2 cups all-purpose flour (maida)

• 4 tbsp oil or ghee

• Salt to taste

• Water (as needed for kneading)

For the Filling (Moong Dal Kachori style):

• 1 cup yellow moong dal (soaked for 2-3 hours)

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1/2 tsp asafoetida (hing)

• 1 tbsp coriander powder

• 1 tsp cumin powder

• 1/2 tsp garam masala

• 1 tsp red chili powder

• Salt to taste

• 1/2 tsp amchur (dry mango powder)

• 1 tsp ginger paste

For Frying:

• Oil as needed for deep frying

🧑‍🍳 Instructions

1. Prepare Dough:

• In a bowl, mix flour, salt, and oil/ghee.

• Gradually add water and knead to make a semi-stiff dough.

• Cover with a damp cloth and let it rest for 20-30 minutes.

2. Prepare Filling:

• Drain the soaked moong dal and coarsely grind it (no water).

• Heat oil in a pan. Add cumin seeds, fennel seeds, and asafoetida.

• Add the ground dal, followed by all the spices and ginger paste.

• Cook on medium heat till the mixture is dry and aromatic (8–10 minutes).

• Let it cool completely.

3. Assembling Kachori:

• Divide the dough into equal lemon-sized balls.

• Flatten one ball and place a spoonful of filling in the center.

• Gently fold and seal the edges. Flatten slightly with your palm.

• Repeat for all dough balls.

4. Frying:

• Heat oil in a deep pan on low-medium heat.

• Carefully slide the kachoris in and fry until golden brown on both sides (8–10 minutes each batch).

• Keep the heat low for even cooking and crispiness.

🍴 Serving Suggestions:

Serve hot with:

• Tamarind chutney

• Mint-coriander chutney

• Yogurt and sev for a chaat-style twist

📋 Tips:

• Do not fry on high heat; it will brown quickly but remain raw inside.

• Filling can be made with mashed potatoes or urad dal as well.

• Kachoris stay fresh for 1–2 days in an airtight container.