KachoriKachori is a spicy snack popular in various parts of India. Learn how to make kachori recipe snack food in our quick and easy recipes for snacks section. Moong dal kachori or khasta kachori is available in almost all sweets shops


For cover:


Plain flour – 1 1/2 cup

Oil – 3 tbsp

salt to taste

cold water to knead dough


For filling:

Yellow moong dal (washed and soaked for 1/2 hour) – 1 cup

Garam masala – 1 tsp

Red chilli powder – 1 tsp

Fennel (saunf) seeds (crushed coarsely) – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin seeds – 1/2 tsp

Coriander seeds (lightly crushed ) – 1/2 tsp

Mustard seeds – 1/2 tsp

Coriander leaves (finely chopped) – 1 tbsp

Salt to taste

Asafetida – 2-3 pinches

1 tbsp. oil

oil to deep fry

Plain flour for patching – 1 tbsp

Preparation of Kachori:


For cover:

  • Mix flour, salt and oil, knead into soft pliable dough.
  • Keep aside for 30 minutes.


For filling:

  • Put 3:1 ratio of water and dal and boil for 5 minutes, drain.
  • Cool a little. Heat oil in a heavy pan.
  • Add all seeds and allow to splutter.
  • Add asafoetida, mix. Add all other ingredients.
  • Mix well. Do not smash the dal fully.
  • Remove from fire, cool.
  • Shape into balls with greased palms. Keep aside.
  • Make a paste with water, of flour for patching. Keep aside.
  • Take a pingpong ball sized portion of dough.
  • Knead into round. Roll into 4″ diam. round.
  • Place one ball of filling at centre.
  • Pick up round and wrap ball into it like a pouch.
  • Break off excess dough carefully.
  • Do not allow cover to tear.
  • Press the ball with palm, making it flattish and round.
  • Deep fry in hot oil, on low flame only.


Tip: If the kachori get a hole anywhere, apply some paste.




Rambabu Uppada

I am Rambabu Uppada, founder of Indian Recipe Info. I am fond of food, I thought of sharing my cooking experience with you all. I designed each recipe in such a way that you can simply follow my steps and prepare restaurant rich recipes at your home.

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