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Kachori is a savory Indian snack that's crispy on the outside and soft and spicy on the inside. This delicious and easy Kachori recipe is perfect for satisfying your cravings for something savory and filling. It's made with a spiced filling of moong dal or urad dal, and is usually served with tamarind chutney and green chutney.
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The Story

Kachori is a popular Indian snack that's perfect for a mid-day snack or as an appetizer. This Kachori recipe features a crispy, deep-fried outer layer and a flavorful filling made with moong dal or urad dal. It's a great dish to make in advance for a party or to enjoy as a quick snack.


For the dough:
2 cups all-purpose flour
1/4 cup vegetable oil
1/2 tsp salt
1/2 tsp cumin seeds
Water, as needed
For the filling:
1 cup moong dal or urad dal
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
Salt, to taste
Oil, for frying
4 Servings

Prep Time:

0 Hrs 30 Mins

Cook Time:

0 Hrs 30 Mins

Total TIme:

0 Hrs 0 Mins



Start by making the dough for the Kachoris. In a mixing bowl, combine the all-purpose flour, vegetable oil, salt, and cumin seeds. Mix well. Slowly add water and knead into a soft, smooth dough. Cover and let it rest for 20-30 minutes.


While the dough is resting, prepare the filling. Rinse and soak the moong dal or urad dal in water for 30 minutes. Drain the water and grind the dal into a coarse paste. Add ginger-garlic paste, cumin seeds, coriander powder, fennel powder, red chili powder, turmeric powder, and salt. Mix well.


Divide the dough into equal-sized balls. Roll out each ball into a small circle. Place a tablespoon of the filling in the center of the circle. Bring the edges of the circle together and seal the filling inside by pressing the edges together.


Heat oil in a deep frying pan over medium heat. Once hot, carefully add the Kachoris to the oil and fry until golden brown. Drain on paper towels to remove excess oil.


Serve hot with tamarind chutney and green chutney.

Tips for this recipe

For best results, make sure the dough is well rested before rolling out the Kachoris. Also, you can adjust the spices to your liking for a more or less spicy taste.

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