Kachori is a beloved Indian snack that has earned a permanent spot in the hearts of food lovers across the country. Known for its crispy outer shell and flavorful stuffed interior, this deep-fried delight is often enjoyed as a breakfast dish or an evening snack. Kachoris can be stuffed with a variety of fillings, such as spiced lentils, peas, potatoes, or even sweet mixtures for festive occasions. Traditionally paired with tangy chutneys or spicy curries, kachoris bring a perfect balance of crunch and taste that is hard to resist.
The history of kachori dates back centuries, with its roots in the royal kitchens of Rajasthan and Uttar Pradesh. It was initially prepared as a luxurious treat during festive times and quickly became a popular street food across North India. Over time, different regions developed their own versions, such as Matar Kachori, Pyaaz Kachori, and Khasta Kachori. Today, kachori is an integral part of Indian culinary culture and is enjoyed from roadside stalls to high-end restaurants. Its popularity has even spread internationally, with food enthusiasts recreating this snack in kitchens around the world.
What makes kachori truly special is its versatility and the joy it brings to social gatherings. Whether you’re enjoying a plate of hot kachoris with spicy aloo sabzi or savoring them with sweet and tangy tamarind chutney, the experience is comforting and nostalgic. The crispy shell paired with a burst of spicy filling is a combination that stands out among Indian snacks. Festivals, family get-togethers, and roadside tea breaks all feel incomplete without this iconic dish.
Although kachoris are often associated with indulgence due to their deep-fried nature, making them at home with quality ingredients and fresh oil ensures a better, more wholesome version. By adjusting spice levels and using healthy oils, you can create a guilt-free treat that retains all the flavor.
Ingredients
Serves: 4–5 people
For the dough:
- All-purpose flour (maida) – 2 cups
- Ghee – 4 tbsp
- Salt – ½ tsp
- Water – ½ cup (adjust as needed)
For the filling:
- Split yellow moong dal – ½ cup (soaked for 2 hours)
- Fennel seeds – 1 tsp
- Cumin seeds – ½ tsp
- Asafoetida – a pinch
- Green chilies – 2 (finely chopped)
- Ginger – 1 tsp (grated)
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Red chili powder – ½ tsp
- Dry mango powder (amchur) – ½ tsp
- Salt – to taste
- Oil – 2 tbsp (for cooking the filling)
- Oil – for deep frying
Steps
- In a bowl, combine all-purpose flour, ghee, and salt. Mix until the mixture resembles breadcrumbs.
- Gradually add water to form a soft dough. Cover with a damp cloth and let it rest for 30 minutes.
- For the filling, heat 2 tbsp oil in a pan. Add cumin seeds, fennel seeds, and a pinch of asafoetida.
- Add soaked moong dal and sauté for 2–3 minutes. Stir in green chilies, grated ginger, and spices like coriander powder, red chili powder, garam masala, amchur, and salt. Cook until the dal mixture becomes dry and aromatic. Let it cool completely.
- Divide the dough into equal portions. Roll each portion into a small disc, place a spoonful of filling in the center, and seal the edges by pinching them together. Gently flatten the kachori without tearing the dough.
- Heat oil in a deep pan on low to medium flame. Fry the kachoris in batches until they turn golden brown and crispy, ensuring they cook evenly from inside.
- Drain on paper towels and serve hot with tamarind chutney, mint chutney, or spicy aloo curry.
Health Benefits
Kachoris are an energy-rich snack that provides carbohydrates from the flour and protein from the lentil filling. Spices like fennel and asafoetida aid digestion, while ginger and green chilies add antioxidants. To make them healthier, you can opt for baking instead of deep frying, or use whole wheat flour in place of maida for added fiber.
Kitchen Tip: Always fry kachoris on low to medium heat to ensure even cooking and prevent them from turning soggy or raw inside.