Kachori

Kachori is a deep-fried Indian pastry filled with a spiced lentil mixture. It’s crispy on the outside, flavorful on the inside, and a popular snack served with chutneys — perfect for tea-time or festive occasions.

Ingredients

For the Dough (Cover):

• 1½ cups plain flour (maida)
• 3 tbsp oil
• Salt to taste
• Cold water (to knead dough)

For the Filling:

• 1 cup yellow moong dal – washed and soaked for ½ hour
• 1 tsp garam masala
• 1 tsp red chili powder
• ½ tsp coriander powder
• ½ tsp coarsely crushed coriander seeds
• ½ tsp coarsely crushed fennel (saunf) seeds
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• 1 tbsp finely chopped coriander leaves
• 2–3 pinches asafoetida (hing)
• 1 tbsp oil
• Salt to taste
• Oil for deep frying
• 1 tbsp plain flour (for patching holes, if needed)

Instructions

1. Prepare the Dough

   • In a mixing bowl, combine plain flour, salt, and oil.
   • Add cold water gradually and knead into a soft, pliable dough.
   • Cover with a damp cloth and rest for 30 minutes.

2. Prepare the Filling

   • Bring plenty of water to a boil and add the soaked moong dal.
   • Boil for about 5 minutes, then drain and allow to cool slightly.
   • Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.
   • Add the following and let them splutter:
     • Whole and crushed seeds – cumin, mustard, fennel, and coriander.
     • Asafoetida.
   • Stir in red chili powder, coriander powder, garam masala, coriander leaves, and salt.
   • Add the parboiled dal and mix well.
   • Lightly mash the dal — it should hold together but not turn into a paste.
   • Remove from heat and let the filling cool completely.
   • Divide the mixture into 15 equal portions and shape each into small balls using greased palms.

3. Assemble the Kachoris

   • Prepare a patching paste by mixing 1 tbsp flour with water to form a thick paste. Set aside.
   • Divide the dough into ping-pong-sized balls.
   • Roll out each ball into a 4-inch round using a rolling pin.
   • Place one portion of the filling in the center.
   • Bring the edges together to seal the filling completely like a pouch.
   • Pinch off any excess dough carefully, ensuring no tears in the cover.
   • Gently flatten the filled ball between your palms to form a round, slightly thick disc.
   • Repeat for 4–5 kachoris at a time.

4. Fry the Kachoris

   • Heat oil or ghee in a deep frying pan over low to medium flame.
   • Once hot, gently slide in the kachoris, a few at a time.
   • Fry slowly on low heat, turning occasionally, until they turn golden brown and crisp. Small bubbles should appear on the surface when done perfectly.
   • If a kachori develops a hole, apply a little patching paste, return to oil, and fry again.
   • Remove with a slotted spoon and drain on paper towels.

5. Serve

   • Serve hot kachoris with green chutney and tamarind chutney.
   • Enjoy them as a snack or part of a festive meal.