Kachori is a beloved Indian snack — little golden pillows of flaky dough stuffed with a spicy, aromatic filling. Perfect for tea-time, roadside-style stalls, or festive mornings, kachoris balance crisp pastry and intensely flavored fillings. This guide shows you how to make restaurant-quality kachoris at home using readily available ingredients, with techniques to ensure a light crust and a dry, punchy filling that won’t make the pastry soggy.
Why this recipe works
Two main things matter: a short, layered dough that fries into crisp, flaky rounds; and a dry, well-roasted filling (usually made from urad dal/moong dal or a spiced onion mix). We’ll show you how to temper spices, roast and grind the filling, and roll the dough to achieve that perfect pocket that puffs and separates into layers while frying.
Serves & timing
- Makes: 12–14 medium kachoris
- Prep time: 30 minutes (plus soaking)
- Cook time: 20–25 minutes
- Total time: ~1 hour (including soaking and resting)
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/4 cup semolina (suji)
- 1/4 teaspoon salt
- 2 tablespoons ghee or oil
- Water (as needed) for kneading
For the filling:
- 1 cup yellow moong dal (split yellow lentils), soaked for 2 hours
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Oil for frying
For the tamarind chutney:
- 1/2 cup tamarind pulp
- 2 tablespoons jaggery or sugar
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder
- Salt to taste
For garnish:
- Chopped coriander leaves
- Sev (crispy chickpea flour noodles)
Step-by-step method
Prepare the dough:
- In a mixing bowl, combine all-purpose flour, semolina, and salt.
- Add ghee or oil and mix well to incorporate it into the flour mixture.
- Gradually add water and knead until you have a smooth and firm dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Prepare the filling:
- Drain the soaked moong dal and rinse it thoroughly.
- In a blender or food processor, coarsely grind the moong dal without adding water.
- Heat oil in a pan and add cumin seeds. Let them crackle.
- Add chopped onions and sauté until they turn translucent.
- Add ginger paste, garlic paste, green chilies, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.
- Add the ground moong dal and cook for 8-10 minutes until the dal is cooked and the mixture thickens. Remove from the heat and let it cool.
Prepare the tamarind chutney:
- In a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt.
- Cook the mixture over low heat until the jaggery or sugar dissolves and the chutney thickens slightly. Remove from heat and set aside.
Shape and fill the kachoris:
- Take a small portion of the dough and roll it into a small circle.
- Place a spoonful of the prepared moong dal filling in the center of the circle.
- Bring the edges of the circle together and seal the kachori, ensuring the filling is enclosed.
- Gently flatten the filled dough ball and roll it out into a small disc, around 3-4 inches in diameter.
- Repeat the process for the remaining dough and filling.
Fry the kachoris:
- Heat oil in a deep pan or kadai for frying.
- Carefully slide the prepared kachoris into the hot oil, a few at a time.
- Fry them on medium heat until they turn golden brown and crispy on both sides.
- Remove the fried kachoris from the oil and place them on absorbent paper to remove excess oil.
- Serve the Karachi Famous Kachoris.
Pro tips for flaky, non-soggy kachoris
Dry filling is critical: Always roast dal well and cool completely before stuffing. If it’s damp, the pastry will become soggy. Cold water and short dough: Use cold water to make a firm, short dough (not soft like chapati dough). The shortness yields flakiness. Don’t over-roll: Heavy rolling compacts layers; roll lightly to keep layers. Fry at steady temp: Too hot = quick browning but uncooked inside; too cool = greasy kachoris. Maintain medium-high heat. Rest before frying: After shaping, let kachoris rest 10 minutes to firm the surface—less chance of splitting during frying.Variations to try
Pyaaz (onion) kachori: Sauté finely chopped onions with fennel, spices, and a little jaggery for a sweet-savory filling. Methi-aloo kachori: Spiced mashed potato with fenugreek makes a soft, seasonal variant. Sweet khasta kachori: Fill with a mix of sugar, khoya, and nuts for a dessert-style kachori. Bengali-style: Use spiced moong dal and serve with aloo dum or cholar dal.Serving suggestions
Serve kachoris with mint-coriander chutney, sweet tamarind chutney, and a bowl of hot chole (spiced chickpeas) for the classic “kachori-chole” combo. A side of pickled onions or achaar adds brightness.Make-ahead & storage
Filling: Store in the fridge up to 3 days; bring to room temperature before stuffing. Raw shaped kachoris: Freeze on a tray, then transfer to a zip bag for up to 1 month. Fry from frozen, adding a minute or two. Cooked kachoris: Keep airtight at room temperature for a day; they retain crispness best when stored in a dry container. Re-crisp in a hot oven (180°C / 350°F for 5–7 minutes.Troubleshooting — common problems & fixes
Kachoris not puffing: Dough too soft or oil not hot enough. Make the dough firmer and ensure the oil is at medium-high. Splitting while frying: Seams weren’t sealed tightly—pinch edges firmly and rest before frying. Soggy inside: Filling was moist — roast dal longer, add a tablespoon of semolina, or dry roast besan to bind.FAQs
1. Can I make the kachori dough in advance?
Yes, you can prepare the dough a day ahead and store it in the refrigerator. Just make sure to let it come to room temperature before rolling out.
2. How can I make my kachoris more flavorful?
Experiment with different spices and fillings. Adding ingredients like chopped coriander, grated ginger, or even a bit of garlic can enhance the flavor.
3. What type of oil is best for frying kachoris?
Neutral oils with high smoke points, such as vegetable oil or canola oil, are ideal for frying kachoris.
4. Can I bake kachoris instead of frying them?
While frying is traditional, you can bake kachoris at a high temperature (around 375°F or 190°C) for a healthier alternative. They may not be as crispy, but they will still be delicious.
5. How do I store leftover kachoris?
Store leftover kachoris in an airtight container at room temperature for up to two days. Reheat them in an oven to retain their crispiness before serving.
Final thoughts
Homemade kachoris are an achievable, rewarding snack that tastes far better than store-bought. With a reliably dry, spiced filling and a short, flaky dough, you’ll get golden, puffed pockets every time. Once comfortable with the basic dal kachori, experiment with regional fillings—each variation tells a tasty story. Serve with chutneys and hot chai, and prepare for compliments.
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