Kachori

Kachori is a beloved Indian snack, consisting of a flaky, deep-fried pastry shell filled with a spicy lentil mixture. You’ll often find them sold by street vendors, served hot with a side of chutney.

This recipe guides you through making them at home. While it involves a few steps like making a dough, preparing a filling, and frying, the process is straightforward. Plan ahead for soaking the lentils, and you’ll have a wonderful savory snack to enjoy.

Why will you love Kachori?

Homemade Spice Blend: Toasting and grinding your own spices gives the filling a much deeper, more aromatic flavor than pre-ground powders.

Dry Filling is Key: Cooking the lentil mixture until it’s quite dry is essential. This prevents the kachoris from becoming soggy and helps them stay crisp after frying.

Low and Slow Frying: Frying the kachoris over a medium-low heat allows the pastry to cook through and become flaky without burning the outside too quickly.

Kachori Ingredients

• Lentils: This recipe uses a mix of moong and urad dal for a traditional flavor and texture. If you can only find one, using all moong dal will also work well.

• Asafoetida (Hing): This pungent spice adds a unique savory flavor and is a classic component of many Indian dishes. A small amount is all you need.

• Ajwain (Carom Seeds): These small seeds have a distinct, thyme-like flavor that adds a signature taste to the pastry dough.

• Ghee: Using ghee in the dough adds richness and helps create a flaky crust. If you don’t have ghee, you can use vegetable shortening or an equal amount of oil.

• Gram Flour (Besan): Made from ground chickpeas, this flour helps bind the filling and adds a pleasant nutty flavor once it’s toasted.

Exact quantities are in the recipe card below.

How to Make Kachori

Step 1: Prepare the Dough and Filling

First, make the dough by combining flour, salt, ajwain, ghee, and oil. Add water to form a soft dough, then let it rest. While it rests, prepare the filling by toasting and grinding spices, processing the soaked lentils, and cooking the mixture with aromatics and gram flour until it’s dry and thick. Be sure to let the filling cool completely.

Step 2: Shape the Kachoris

Divide the rested dough into 10 equal balls. Flatten each ball into a small disc, then cup it in your hand. Place a spoonful of the cooled lentil filling into the center of the dough.

Step 3: Seal and Fry to Golden Brown

Carefully pull the edges of the dough up around the filling and pinch to seal it tightly. Gently flatten the ball into a disc. Fry the kachoris in batches in moderately hot oil over medium-low heat for 8-10 minutes, until they are golden brown and cooked through. Drain on a wire rack before serving.

What to Serve with Kachori

Serve kachoris warm on their own or with a side of tamarind chutney or green coriander chutney for dipping.

Helpful Tricks for Kachori

Soaking the lentils overnight is a key step for the right filling texture. If short on time, soak them in very hot water for at least 4 hours.

Ensure the lentil filling is completely cool before stuffing the dough. A warm filling can create steam and cause the kachoris to break during frying.

Frying at a lower temperature is important. If the oil is too hot, the kachoris will brown quickly on the outside but remain raw inside.

Asafoetida (hing) has a strong aroma but mellows during cooking, adding a savory, garlic-like flavor. It can be found at Indian grocery stores or online.

How to Store and Freeze Kachori

Store cooled kachoris in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispness. Avoid reheating in the microwave. You can also freeze un-fried kachoris for up to one month and fry them directly from frozen.

Kachori Recipe FAQs

Why did my kachoris burst open while frying?

This can happen for a few reasons: the filling was too wet, they were overfilled, or they weren’t sealed properly. Make sure the filling is quite dry and cool, and pinch the seams together firmly to create a good seal.

Can I make these in an air fryer?

Yes, though the texture will be different. For an air-fried version, brush the kachoris with oil and cook at 350°F (175°C) for 15-20 minutes, flipping halfway through, until golden. They will be less flaky than the deep-fried version.

Do I have to soak the lentils overnight?

Overnight soaking gives the best texture and ensures the lentils cook properly into a paste. If you are short on time, you can soak them in very hot (not boiling) water for at least 4 hours as an alternative.

Kachori

Crispy, deep-fried pastries filled with a savory and aromatic spiced lentil mixture.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Snack

Cuisine Indian

Servings 10

Ingredients

  

For the Dough

• 2 ½ cups all-purpose flour 300g
• 2 tbsp ghee melted
• 1 tbsp vegetable oil
• 1 tsp ajwain carom seeds
• ½ tsp salt
• ⅔ cup lukewarm water approximately, 150ml

For the Filling

• ½ cup moong lentils (split yellow lentils) 100g
• ½ cup urad lentils (split black lentils) 100g
• 1 tsp cumin seeds
• 2 tsp fennel seeds divided
• 1 tsp coriander seeds
• 2 green chilies one slit, one finely chopped
• 1 tbsp rapeseed or vegetable oil
• 1 tbsp ghee
• 4 tbsp gram flour besan
• 2 tbsp grated fresh ginger
• ½ tsp ground turmeric
• ¼ tsp asafoetida hing
• 1 tsp granulated sugar
• 1 tsp garam masala
• 1 ½ tsp salt
• Vegetable oil for deep-frying

Instructions

 

• Place the moong and urad lentils in a bowl, cover with plenty of water, and soak overnight. Drain well before using.
• To make the dough, combine the flour, salt, and ajwain seeds in a medium bowl. Add the melted ghee and 1 tbsp of oil, and rub the fat into the flour with your fingertips until it resembles coarse breadcrumbs. Slowly add the lukewarm water, mixing until a soft, pliable dough forms. Knead for 5 minutes on a lightly floured surface, then place in a bowl, cover with a damp cloth, and let it rest for at least 30 minutes.
• While the dough rests, make the filling. Toast the cumin seeds, 1 tsp of the fennel seeds, and the coriander seeds in a small, dry skillet over medium heat for 2-3 minutes until fragrant. Let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
• Place the drained lentils and the slit green chili in a small food processor with 6-8 tablespoons of water. Pulse a few times to create a coarse paste; some whole lentils are fine.
• Heat 1 tbsp oil and 1 tbsp ghee in a skillet over medium heat. Add the remaining 1 tsp of fennel seeds and cook for 30 seconds. Stir in the gram flour and cook on low heat for 4-5 minutes, stirring constantly, until it smells nutty. Add the lentil paste, grated ginger, chopped green chili, turmeric, asafoetida, sugar, garam masala, salt, and the ground spice powder. Mix well and cook for 3-5 minutes, until the mixture is dry and thick. Remove from heat and let it cool completely.
• Divide the rested dough into 10 equal portions and roll them into smooth balls. Take one ball and flatten it with your palm into a 3-inch circle. Cup the dough in your palm and place about 1 tablespoon of the cooled filling in the center.
• Carefully bring the edges of the dough up and around the filling, pinching them together at the top to seal completely. Gently flatten the filled ball between your palms to create a disc about 2-3 inches in diameter. Repeat with the remaining dough and filling.
• Pour oil into a deep pan or wok to a depth of at least 2 inches. Heat over medium heat to about 300°F (150°C). The oil should be hot but not smoking. Carefully slide 3-4 kachoris into the oil. Fry on low to medium-low heat for 8-10 minutes, flipping occasionally, until they are golden brown and crisp. Do not overcrowd the pan.
• Remove the kachoris with a slotted spoon and drain them on a wire rack or a plate lined with paper towels. Serve warm.

Notes

Soaking the lentils overnight is a key step for the right filling texture. If short on time, soak them in very hot water for at least 4 hours.

Ensure the lentil filling is completely cool before stuffing the dough. A warm filling can create steam and cause the kachoris to break during frying.

Frying at a lower temperature is important. If the oil is too hot, the kachoris will brown quickly on the outside but remain raw inside.

Asafoetida (hing) has a strong aroma but mellows during cooking, adding a savory, garlic-like flavor. It can be found at Indian grocery stores or online.

Keyword fried, Indian, kachori, lentil, snack