Crispy stuffed pastry with spiced lentil filling
Kachori
Kachori
50 minMedium
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
12 kachoris
Difficulty
Medium
Cost
Budget
$
Kachori
Crispy stuffed pastry with spiced lentil filling
Flaky, deep-fried pastry shells stuffed with a spiced moong dal or urad dal filling. A popular North Indian snack often enjoyed with tamarind chutney.
30m
Prep Time
20m
Cook Time
50m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Kachori is Indian street food at its finest—a flaky, puffy shell concealing a warmly spiced lentil filling. Biting through that crispy exterior into the savory interior is one of the great pleasures of Indian snacking.
Ingredients
- 2 cups all-purpose flour, 3 tbsp oil, salt, and water for dough
- 1/2 cup moong dal, soaked 2 hours and ground coarse
- 1 tsp each fennel seeds, cumin, coriander, and chili powder
- 1/2 tsp asafoetida and 1 tsp ginger paste
- Salt to taste
- Oil for deep frying
HeatTool
Test Kitchen Pick
Deep Fry Thermometer
Helpful Tool
Why a fry thermometer helps here
Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.
This recipe is far more repeatable when your oil temperature stays in range.
- Keeps first and second fry temperatures accurate
- Helps fries stay crisp under hot gravy
For fry-first recipes, temperature control matters more than almost any other upgrade.
Shop deep fry thermometer options for this recipeInstructions
- 1
Make dough with flour, oil, salt, and water; knead until smooth and rest 15 minutes.
- 2
Cook ground moong dal with fennel, cumin, coriander, asafoetida, ginger, and chili powder until dry.
- 3
Divide dough into 12 balls, flatten each, place filling in center, and seal into a ball.
- 4
Gently flatten the filled balls and deep-fry on medium-low heat until golden and puffed, about 5-6 minutes.
- 5
Drain on paper towels and serve warm or at room temperature with tamarind chutney.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Arrange on a platter for easy sharing at your next gathering
Substitutions
Moong dal fillingSpiced pea filling
Green peas with spices make a common alternative filling
All-purpose flourWhole wheat flour
Heartier and nuttier but slightly less flaky
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
Fry on medium-low heat so the kachori cooks through and puffs up without burning.
Ensure the filling is completely cool and dry before stuffing to prevent soggy kachori.
Storage
Store at room temperature in an airtight container for 2-3 days. They stay crispy.
Reheating
Warm in a 350°F oven for 5 minutes to re-crisp.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories190
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates24g
Fat8g
Fiber280mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake kachori?
- You can try baking at 375°F for 25 minutes, but they will not puff the same way.
- Why did my kachori crack while frying?
- The dough was too dry or the filling was not sealed properly. Ensure no gaps when sealing.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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