Kachori Recipe

Kachori is the desi snack that crackles when you bite it: a flaky, golden shell giving way to a warmly spiced dal filling. Fresh from the kadhai with chutneys and a cup of chai, it is street food at its most satisfying.

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

Servings

4 servings

Calories

480

Ingredients

• 250 g plain flour
• 60 g ghee, melted
• 1/2 teaspoon salt
• 120 ml warm water
• 150 g moong dal, soaked 2 hours and drained
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon chilli powder
• 1/2 teaspoon amchur (dried mango powder)
• 1 teaspoon grated ginger
• Oil, for deep frying
• Tamarind chutney and green chutney, to serve

Instructions

1. Rub the ghee into the flour and salt until crumbly, then knead with warm water into a firm dough and rest for 30 minutes.
2. Coarsely grind the drained dal with the fennel, cumin, coriander, chilli, amchur and ginger into a thick paste.
3. Divide the dough into 10 balls and flatten each into a small disc.
4. Place a spoonful of filling in the centre, gather the edges up and seal, then flatten gently.
5. Heat oil to 160°C and fry the kachoris in batches for 10 to 12 minutes until deep golden and crisp.
6. Drain on paper towels.
7. Serve hot with tamarind and green chutneys.

Pro tips

• Low, slow frying is the secret to a crisp shell that is cooked through, not just browned.
• Seal the edges well or the filling will leak into the oil.
• Resting the dough makes rolling easier and the pastry flakier.
• Leftover kachoris crisp up beautifully in a hot oven for 5 minutes.

Frequently asked questions