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Kachori

Kachori

Linda M. Harris
Kachori is a crispy, deep-fried pastry filled with a savory and spiced mixture, commonly made with ingredients like moong dal, potatoes, or onions.
This popular Indian snack is a perfect blend of flavors and textures—crispy on the outside and flavorful on the inside.
It's ideal for serving at parties, as a quick snack, or part of a festive meal.
Whether served with chutneys or yogurt, Kachoris make for a satisfying treat that everyone will enjoy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Snack, Tea Time
Cuisine Indian, Street Food, Vegetarian
Servings 12 Servings
Calories 180 kcal

Equipment

  • Mixing bowl (1, large)
  • Rolling Pin (1)
  • Frying Pan or Kadhai (1)
  • Slotted Spoon (1)
  • Paper Towels (for draining oil)

Ingredients
  

For the Dough:

  • 1 ½ cups 180g All-purpose flour (maida)
  • 2 tbsp 30g Ghee (or oil)
  • ½ tsp Salt
  • ½ tsp Carom seeds ajwain (optional)
  • Water as needed, about ¼ cup

For the Filling:

  • 1 cup 150g Moong dal (yellow lentils) (or substitute with mashed potatoes or onions)
  • 2 tbsp 30g Oil (for sautéing)
  • 1-2 Green chilies finely chopped
  • 1 tbsp Ginger grated
  • 1 tbsp Garlic minced
  • 1 tsp Cumin seeds
  • ½ tsp Coriander powder
  • ½ tsp Cumin powder
  • ½ tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • Salt to taste

For Frying:

  • Oil or ghee for deep frying

Instructions
 

  • Prepare the Dough: In a large mixing bowl, combine the flour, salt, and carom seeds (if using). Add ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water and knead the dough until it is soft but not sticky. Cover and let it rest for 30 minutes.
  • Prepare the Filling: If using moong dal, wash and soak it for 30 minutes, then cook it in water until soft. Drain any excess water and set aside. In a pan, heat oil, and sauté cumin seeds, green chilies, ginger, and garlic until fragrant. Add the spices and sauté for another minute. Stir in the cooked moong dal, mixing it well, and cook for a few minutes. Let the filling cool completely.
  • Shape the Kachoris: Divide the dough into equal-sized balls. Roll each ball into a small disc and place a spoonful of the cooled filling in the center. Carefully seal the edges and gently flatten the stuffed dough ball to form a thick disc. Repeat with the remaining dough and filling.
  • Fry the Kachoris: Heat oil or ghee in a deep frying pan or kadhai over medium heat. Once hot, carefully drop the Kachoris into the oil, ensuring they are not overcrowded. Fry until they turn golden brown and crispy, turning occasionally to ensure even frying. Remove from the oil and drain on paper towels.
  • Serve: Let the Kachoris cool slightly before serving with your favorite chutney or yogurt.

Notes

  • Resting the dough is crucial for achieving the flaky texture of the Kachoris.
  • If you're making a potato filling, boil the potatoes thoroughly and mash them well to avoid any lumps.
  • Do not overcrowd the frying pan while cooking the Kachoris, as this can cause uneven cooking.
  • You can freeze unbaked Kachoris for up to a month. Fry them directly from the freezer for a quick snack anytime.
Keyword Kachori