Kachori
Indulge in the crispy, golden-brown delight of homemade Kachori—a quintessential Indian snack that's perfect for any occasion. This incredible recipe features flaky dough made from all-purpose flour, enveloping a flavorful filling of spiced moong dal, seasoned with aromatic spices like cumin, fennel, coriander, and amchur for a tangy kick. Carefully deep-fried to perfection, each Kachori offers a beautifully crisp crust and bursts with rich, savory flavors in every bite. Whether served with tangy tamarind chutney or refreshing mint chutney, these irresistible treats are sure to become your favorite comfort food. Easy to prepare and perfect for a crowd, Kachori is the ultimate snack for tea-time or festive gatherings!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons vegetable oil
- 0.5 cup water
- 0.5 teaspoon salt
- 0.75 cup moong dal (yellow split gram)
- 0.25 teaspoon asafoetida
- 1 teaspoon cumin seeds
- 1 teaspoon ground fennel seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon amchur (dry mango powder)
- 0.5 teaspoon sugar
- 0.5 teaspoon salt
- 3 cups oil for deep frying
Instructions
Start by making the dough. In a large bowl, mix all-purpose flour and salt. Add vegetable oil and mix until the mixture resembles breadcrumbs.
Gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and set aside for 20 minutes.
For the filling, rinse and soak moong dal in water for 1 hour. Drain well and grind coarsely.
Heat 1 tablespoon of oil in a pan over medium heat. Add asafoetida and cumin seeds, frying until aromatic.
Add the ground dal, ground fennel, ground coriander, red chili powder, amchur, sugar, and salt. Mix well and cook until the mixture is dry. Let it cool.
Divide the dough into 10 equal portions and roll into balls.
Similarly, divide the filling into 10 portions.
Flatten each dough ball into a small disc, place a portion of filling in the center, gather the edges and seal it well.
Gently roll it into a flat, thick disc. Be careful to ensure the filling doesn't spill out.
Heat oil for deep frying in a large pan over medium heat.
Once the oil is hot, reduce the flame to low-medium and carefully slide the prepared kachoris into the oil.
Fry them, turning occasionally, until golden brown and crisp, about 8 to 10 minutes per batch.
Remove using a slotted spoon and drain on paper towels.
Serve hot or warm with tamarind chutney or mint chutney.
Nutrition Facts
Calories |
8050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 754.7 g | 968% | |
| Saturated Fat | 105.9 g | 530% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 3.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2282 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
