Kachori
Preparation Time
40 minutes
Cooking Time
40 minutes
Difficulty Level
moderate
Meal Type
Evening Snack
Serves 6
Key Ingredients
- Sharbati atta (whole wheat flour)
About This Recipe
Kachori is a deep-fried snack with a crisp, layered wheat shell around a dry spiced dal filling. The khasta, the flakiness, comes from two tricks this recipe follows: a dough rubbed with ghee and folded like a letter, and a slow fry in oil that is hot enough to cook but never so hot that the shell browns before the layers set. The dough is the sharbati gehu atta from our flours range.
The filling is made first: soaked split green moong is drained, ground coarse, and fried with fennel, cumin, coriander powder, hing, red chilli powder and amchur until it rolls dry. That dryness is what keeps the kachori crisp for days, since a moist filling steams the shell soft from inside. This is the moong dal kachori recipe; the same shell and method with soaked urad dal instead gives the urad dal kachori recipe.
The fry is a slow one: the oil sits at a low-medium heat where a pinch of dough floats up slowly instead of shooting to the top. Fry in small batches without crowding, and the kachoris come out pale golden with blistered, layered shells. Drain them on paper, cool them completely, and they keep their crunch in an airtight jar.
Ingredient List
Serving Size:
1x
2x
3x
For the dough
- Sharbati atta (whole wheat flour) — 2 1/2 cups
- Ghee (3 tbsp in the dough, 2 tbsp for the filling) — 5 tbsp
- Salt (half in the dough, half in the filling) — 1 tsp
- Water — 1/2 cup
For the filling
- Green Moong Split — 3/4 cup
- Fennel Seeds — 1 tsp
- Cumin Seeds — 1 tsp
- Coriander Powder — 1 tbsp
- Hing (asafoetida) powder — 1/4 tsp
- Red chilli powder — 1 tsp
- Amchur (dry mango) powder — 1 tsp
For frying
- Groundnut oil for the kadhai — 750 ml
- Groundnut oil absorbed while frying — 4 tbsp
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Serving Suggestions
Eat them hot with green chutney and tamarind chutney, or break them into a bowl with chopped onion and sev for a quick kachori chaat; they are a tea-time snack and a travel food both. The mathri recipe on this site is their simpler, unfilled cousin.
Tips for Cooking Kachori
Rest the laminated dough for at least 20 minutes, or the folds spring open while you roll. Dry the filling thoroughly in the pan; it should look like damp sand and clump when pressed, not steam. Roll the disc thicker at the centre so the filling does not poke through the bottom. Keep the oil low-medium and test with a pinch of dough first; a kachori that browns in under four minutes is frying too fast.
Chef’s Note
The dal filling must be fried until it rolls in the pan; a damp filling softens the shell overnight and the kachori loses its khasta. A serving of two kachoris comes to about 453 kcal, with 11.7 g of protein and 9.2 g of fibre, the protein from the dal and atta together, the fat from the ghee and the oil the shell absorbs.
Per serving (approx.): 453 kcal, protein 12 g, carbs 47 g, fat 24 g, fibre 9.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Aug 01, 2026
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