How to Make Kachori – A Crispy and Flavourful Indian Snack

 

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Introduction

Kachori is a delicious and crispy deep-fried Indian snack, filled with a spicy stuffing that varies from region to region. Whether you enjoy it with tangy chutney, yoghurt, or curry, kachori never fails to impress with its flaky texture and explosion of flavour.

Originating in the royal kitchens of Rajasthan and Uttar Pradesh, this popular snack is now enjoyed across India, especially during festivals, weddings, and weekend brunches. There are many variations of kachori such as moong dal kachori, urad dal kachori, khasta kachori, and onion kachori, each with its own unique taste and aroma.

In this blog post, you'll learn how to make kachori from scratch using British English. We’ll provide a step-by-step guide, expert tips, variations, and full SEO-optimised content to help you prepare authentic kachori at home.

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What is Kachori?

Kachori is a deep-fried pastry filled with spicy lentil or onion stuffing. The outer layer is made from all-purpose flour (maida), which is kneaded with oil and water to create a crispy, flaky crust. The stuffing, whether it’s lentils, potatoes, or onions, is flavoured with Indian spices and cooked to perfection.

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Why You’ll Love This Kachori Recipe

✅ Crispy and flaky texture

✅ Packed with spicy, savoury flavour

✅ Perfect for tea-time, breakfast or festive meals

✅ Vegan and vegetarian options available

✅ Traditional recipe made easy for home cooks

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Types of Kachori (Choose Your Favourite!)

1. Moong Dal Kachori – Stuffed with ground yellow moong lentils and spices

2. Urad Dal Kachori – Uses split black gram lentils

3. Onion Kachori (Pyaaz Kachori) – Popular in Rajasthan

4. Aloo Kachori – Filled with mashed potatoes and masala

5. Sweet Khasta Kachori – Filled with khoya and dry fruits (for festivals)

In this article, we'll focus on the classic Moong Dal Khasta Kachori, which is the most popular savoury version.

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Ingredients for Moong Dal Kachori (Serves 4–5)

For the Dough:

2 cups all-purpose flour (maida)

4 tablespoons oil or ghee

Salt to taste

Cold water – as needed to knead

For the Filling:

½ cup yellow moong dal (soaked for 3–4 hours)

1 tablespoon oil

½ teaspoon cumin seeds

1 pinch asafoetida (hing)

1 teaspoon fennel seeds (saunf)

1 teaspoon coriander powder

½ teaspoon red chilli powder

½ teaspoon turmeric powder

½ teaspoon garam masala

Salt to taste

1 teaspoon amchur (dry mango powder)

For Frying:

Oil for deep frying

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Step-by-Step Recipe – How to Make Kachori

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Step 1: Prepare the Dough

1. In a mixing bowl, add flour, salt, and oil or ghee.

2. Mix well using your fingers until the mixture resembles breadcrumbs.

3. Gradually add cold water and knead into a smooth but firm dough.

4. Cover with a damp cloth and let it rest for 30 minutes.

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Step 2: Prepare the Filling

1. Drain the soaked moong dal and coarsely grind it without adding water.

2. Heat oil in a pan, add cumin seeds and a pinch of hing.

3. Add fennel seeds and let them crackle.

4. Add the ground dal, followed by turmeric, chilli powder, coriander powder, garam masala, amchur, and salt.

5. Cook on low flame for 6–8 minutes until the mixture is dry and aromatic.

6. Allow the filling to cool completely.

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Step 3: Shape the Kachori

1. Divide the dough into equal-sized balls.

2. Roll each ball into a small circle (about 3 inches wide).

3. Place 1 tablespoon of filling in the centre.

4. Carefully gather the edges, pinch to seal, and flatten slightly.

5. Repeat with the rest of the dough and filling.

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Step 4: Deep Fry the Kachori

1. Heat oil in a deep pan on medium heat.

2. Test the oil by dropping a small piece of dough – it should rise slowly without browning quickly.

3. Gently slide in the kachoris, a few at a time.

4. Fry on low to medium flame until golden brown and crisp. Turn occasionally to ensure even cooking.

5. Remove and drain on paper towels.

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Serving Suggestions

Serve hot with tamarind chutney, green coriander chutney, or mint chutney.

Pair with curd and imli chutney for a quick kachori chaat.

Enjoy with masala tea or sweet lassi for a complete Indian breakfast or evening snack.

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Tips for Perfect Kachori

Let the dough rest properly – it improves texture.

Always use cold water to knead the dough for crispness.

The filling must be dry to avoid soggy kachoris.

Fry on low flame for even and flaky texture.

Don’t overcrowd the frying pan – it lowers the oil temperature.

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Make-Ahead and Storage Tips

Kachoris stay crispy for up to 1 day at room temperature.

Store leftovers in an airtight container and reheat in the oven or air fryer to crisp them up again.

You can freeze shaped, uncooked kachoris and fry them straight from frozen (fry on low heat).

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Nutritional Information (Approximate per kachori)

> Values will vary based on size and frying method.

Calories: 180–220 kcal

Carbohydrates: 22g

Protein: 4g

Fat: 10g

Fibre: 2g

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Variations You Can Try

Baked Kachori: For a healthier option, brush with oil and bake at 180°C for 25–30 minutes.

Sweet Kachori: Fill with sweetened khoya and dry fruits for a festive treat.

Kachori with Curry: Serve with aloo sabzi or kadhi for a Rajasthani-style meal.

Mini Kachoris: Perfect for parties and kids’ tiffin boxes.

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Health Benefits of Moong Dal Kachori

While deep-fried, kachoris made with moong dal are packed with protein, iron, and fibre. When eaten occasionally and served with healthy sides like chutney or curd, they can be part of a balanced Indian diet.

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Frequently Asked Questions (FAQs)

Q1: Can I make kachori without maida?

Yes, you can use whole wheat flour or a mix of wheat and maida. It will be slightly less flaky but still tasty.

Q2: Can I air fry the kachoris?

Yes, brush lightly with oil and air fry at 180°C for 12–15 minutes, flipping halfway.

Q3: Why do my kachoris become soft after frying?

They may not have been fried on the correct temperature or the dough was too soft. Always fry on low flame and ensure the filling is dry.

Q4: What’s the difference between kachori and samosa?

Samosa has a triangular shape and a potato-based filling, while kachori is round and filled with spiced lentils or onions.

Q5: Can I use other lentils?

Yes, urad dal and chana dal are also popular for stuffing. Adjust cooking times accordingly.

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Conclusion

Making kachori at home may seem challenging at first, but with this simple recipe, you can master it in no time. Flaky, golden, and filled with a spicy moong dal mix, this snack is sure to impress family, friends, or anyone lucky enough to grab a bite!

Whether you enjoy them with chutney, curry, or tea, kachoris bring a warm, satisfying taste of traditional India to your kitchen. Try them today and experience one of India’s finest street snacks from the comfort of your home.

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Learn how to make crispy and 

flaky kachori – a traditional Indian snack stuffed with spicy lentils. Step-by-step guide using British English. Perfect for tea-time or festive meals.

--- write ✍️ by foodie Parmod.