Craving For Kachori? Make Your Own With This Easy Recipe

Kachoris are made by stuffing a firm dough with a spiced urad or moong dal filling, then frying until crispy. The dough should be well-kneaded, and the filling dry. Serve hot with chutney or potato curry.

To make kachoris at home, start by kneading a firm dough with all-purpose flour, ghee, and water. Prepare the filling using either urad dal or moong dal, cooked with spices like cumin, coriander, and garam masala until dry. Divide the dough into balls, stuff them with the filling, and flatten them gently. Heat oil and fry the kachoris on low to medium heat until golden brown and crispy. Drain the excess oil and serve hot with chutneys or potato curry. The key to perfect kachoris is ensuring the dough is well-kneaded and the filling is dry and flavorful.

Ingredients:

For the Dough:

All-purpose flour (Maida): 2 cups
Semolina (Sooji/Rawa): 2 tbsp (optional, for extra crispiness)
Salt: 1/2 tsp
Ghee or Oil: 4 tbsp (for the dough)
Water: As needed (to knead the dough)

For the Filling:

For Urad Dal Kachori:

Urad Dal (split black gram): 1/2 cup (soaked for 4-5 hours)
Fennel seeds: 1 tsp
Asafoetida (Hing): A pinch
Ginger: 1 inch (grated)
Green chili: 1 (finely chopped)
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Garam masala: 1/2 tsp
Red chili powder: 1/2 tsp
Salt: To taste
Oil: 1 tbsp (for cooking the filling)

For Moong Dal Kachori:

Moong Dal (yellow lentils): 1/2 cup (soaked for 2 hours)
Asafoetida (Hing): A pinch
Cumin seeds: 1 tsp
Coriander powder: 1 tsp
Fennel seeds: 1 tsp
Garam masala: 1/2 tsp
Red chili powder: 1/2 tsp
Amchur (dry mango powder): 1/2 tsp
Salt: To taste
Oil: 1 tbsp (for cooking the filling)

Instructions:

Preparing the Dough:

Mix the Dry Ingredients:

In a large mixing bowl, combine the all-purpose flour, semolina (if using), and salt.

Add Ghee:

Add the ghee or oil to the flour mixture and mix well until the mixture resembles coarse crumbs. This step is crucial for making the kachoris flaky.

Knead the Dough:

Gradually add water and knead the dough until it is smooth and firm. The dough should not be too soft or too hard. Cover it with a damp cloth and let it rest for 30 minutes.

2. Preparing the Filling:

For Urad Dal Filling:

Grind the Dal:

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

Cook the Filling:

Heat oil in a pan and add fennel seeds and asafoetida. Add the grated ginger and chopped green chili, and saut for a minute.

Add Spices:

Add the coarsely ground urad dal and cook on medium heat until it turns light brown. Add coriander powder, cumin powder, garam masala, red chili powder, and salt. Cook until the mixture is dry and aromatic. Let it cool.

For Moong Dal Filling:

Grind the Dal:

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

Cook the Filling:

Heat oil in a pan and add cumin seeds and asafoetida. Add the ground moong dal and cook on medium heat until it starts turning brown.

Add Spices:

Add coriander powder, fennel seeds, garam masala, red chili powder, amchur, and salt. Cook until the mixture is dry and fragrant. Let it cool.

3. Assembling the Kachoris:

Divide the Dough:

Divide the dough into small lemon-sized balls.

Fill the Kachoris:

Take one dough ball, flatten it slightly, and place a spoonful of the filling in the center. Bring the edges together to seal the filling and gently flatten the kachori with your hands, making sure not to press too hard to avoid tearing.

4. Frying the Kachoris:

Heat the Oil:

Heat enough oil in a deep frying pan over medium heat. The oil should be moderately hot, not smoking.

Fry the Kachoris:

Gently slide the kachoris into the hot oil and fry them on low to medium heat. Fry until they turn golden brown and crispy on both sides. Frying on low heat ensures that the kachoris are cooked thoroughly and become crispy.

Drain the Excess Oil: