Delicious and Authentic Indian Kachori Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup melted ghee (clarified butter)
  • 1/2 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups of cooking oil for deep frying
  • 2 cups split yellow moong dal (yellow lentils)
  • 2 teaspoons ginger, finely grated
  • 2 green chilies, finely chopped
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1 teaspoon amchur (dry mango powder)
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • Salt to taste

Steps and instructions

  1. In a large bowl, combine the all-purpose flour, salt, baking powder, and melted ghee. Mix well until the mixture resembles breadcrumbs.
  2. Gradually add water and knead into a stiff dough. Cover the dough and let it rest for 30 minutes.
  3. While the dough is resting, prepare the filling. Rinse and soak the split yellow moong dal in water for an hour. After soaking, drain the water completely.
  4. Grind the soaked dal into a coarse mixture without adding any water.
  5. Heat 2 tablespoons of oil in a pan. Add cumin seeds, fennel seeds, and asafoetida. When they start to splutter, add the grated ginger and chopped green chilies. Saute for a minute.
  6. Add the coarse dal mixture, turmeric powder, coriander powder, amchur, garam masala, and salt. Cook on medium heat for 5-6 minutes or until the dal is well cooked and the mixture is dry.
  7. Remove the mixture from heat and let it cool. This is your kachori filling.
  8. Divide the rested dough into equal parts, and roll each part into a small ball.
  9. Flatten each ball with your palm, add a spoonful of the dal filling in the center, gather the edges, and seal it. Flatten it slightly with your hand.
  10. Heat the cooking oil for deep frying. Drop the filled balls into hot oil and fry on medium heat until they turn golden brown.
  11. Remove the fried kachoris on a paper towel to absorb any excess oil.
  12. Serve the kachoris hot with chutney or ketchup.

Tools for making

  • Mixing Bowl - A large bowl to mix the dough and prepare the filling.
  • Rolling Pin - Used to roll out the dough into thin circles.
  • Frying Pan - A pan to heat the oil and fry the kachoris.
  • Grinder or Food Processor - To grind the soaked dal into a coarse mixture.
  • Spatula - A utensil to mix and sauté the filling ingredients.
  • Paper Towels - To absorb excess oil from the fried kachoris.
  • Plate or Tray - To place the fried kachoris before serving.
  • Knife - To chop green chilies and grate ginger.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version of kachori.
  • Replace the moong dal filling with a spicy potato filling.
  • Add chopped vegetables like carrots, peas, or bell peppers to the filling mixture for a vegetable kachori.
  • Experiment with different spices and herbs like fenugreek leaves (kasuri methi) or curry leaves for added flavor.
  • Add grated paneer (Indian cottage cheese) to the filling for a creamy and rich texture.
  • Make a sweet version of kachori by replacing the savory filling with a sweet mixture of jaggery, coconut, and dry fruits.
  • Try baking the kachoris instead of deep frying them for a healthier alternative.
  • For a gluten-free version, use a gluten-free flour like chickpea flour or rice flour.
  • Add crushed nuts like cashews or almonds to the filling for a crunchy texture.
  • Make mini-sized kachoris for bite-sized snacks or appetizers.

Recipe overview

Kachori is a popular Indian snack known for its crispy exterior and delicious, spicy filling. Made with all-purpose flour and a flavorful filling of yellow moong dal (lentils), this snack is deep-fried to golden perfection. The lentil filling is a delightful mix of spices including turmeric, coriander, cumin, fennel seeds, and dry mango powder, offering an explosion of flavors with each bite. Preparing Kachori involves making the dough, preparing the filling, and then assembling and deep frying. Though this recipe requires some effort, it's worth every bit of it as the result is a satisfying, tasty snack that's perfect for any time of the day. Enjoy your Kachori hot with chutney or ketchup for an authentic Indian treat.

Common questions

  1. Can I use something other than all-purpose flour? Yes, you can substitute all-purpose flour with whole wheat flour or a combination of whole wheat flour and all-purpose flour.
  2. Can I use oil instead of ghee? Yes, you can use oil instead of ghee in the dough. However, using ghee gives a more traditional flavor and crispiness to the kachoris.
  3. Can I use any other lentils instead of yellow moong dal? Yellow moong dal is traditionally used for kachori filling. However, you can experiment with other lentils like green moong dal or chana dal if you prefer.
  4. Can I make the filling in advance? Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. Make sure to bring it to room temperature before using it for stuffing.
  5. Can I bake the kachoris instead of deep frying? While deep frying gives the authentic taste and texture to the kachoris, you can try baking them in a preheated oven at 375°F (190°C) for about 15-20 minutes or until golden brown.
  6. Can I freeze the kachoris? Yes, you can freeze the uncooked kachoris for up to a month. Place them in a single layer on a baking sheet and freeze until firm. Then transfer them to an airtight container or freezer bag. When ready to use, thaw them at room temperature for 30 minutes before frying.

Serving dishes and utensils

Origin stories

Ah, the Kachori! This crispy, spicy delight has a rich and flavorful history, just like the land it hails from. Originating from the Indian subcontinent, Kachori is believed to have roots in Uttar Pradesh, a northern state in India, known for its diverse culture and vibrant food. The word 'Kachori' is derived from 'Kachauri', a term from Hindi language, which is believed to be inspired by 'Kachcha', meaning raw, possibly referring to the preparation method. Over time, Kachori has evolved and taken on various forms across different regions of India, each with its unique flavor and charm. From the spicy Pyaaz Kachori of Rajasthan to the sweet and tangy Matar Kachori of Bengal, it continues to be a beloved snack, reflecting the gastronomic diversity and culinary richness of India. So the next time you enjoy a Kachori, remember you are partaking in a piece of India's culinary heritage that has survived and thrived for centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.