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About Kachori

Kachori is crispy pastry filled with a stuffing of lentils, bean, besan, and spices such as ginger, chili, coriander etc. Kachori are usually slightly bigger than a ping pong ball and popular throughout Indian subcontinent.  Kachori is served with a chutney sauce usually made from tamarind, mint, and/or coriander. Usually Kachori is a salty treats made from lentils. Often there other fillings such as potatoes and even sweet Kachori made from coconut and sugar.


1 cup pastry flour or maida
½ teaspoon baking soda
½ cup ghee or butter (melted)
½ cup water
Salt to taste (~ ½ teaspoon)

½ cup mung dal or chana dal
½ cup peas
3 tablespoon ginger
2 tablespoon garlic (optional)
3 green chilies chopped (adjust according to preference)
2 teaspoon coriander
pinch of hing (asafoetida)
Salt to taste
Oil for deep frying



Make dough by mixing flour and baking soda, salt and water. Make soft dough. Note, add water slowly and you may not need to use all water. Let it stand for ½ hour.

2 Soak lentil at least 24 hour in enough water.
3 Grind the soaked dal in a blender with all herbs, spices and salt. Do not add too much water while grinding.
4 Roll the dough with one-two millimeter thick and about 2-3 inch diameter circles.  Add couple tablespoons of fillings and close it into a flat sphere.
5 Heat oil in medium high about 375 F.
6 Deep fry Kachori in hot oil until surface is golden brown. Fry a first Kachori. Remove and drain excess oil in paper towel. Adjust the heat according the doneness of the kachori.

Repeat with all other kachori. Remember putting too many kachoris in oil will decrease its temperature.   

Nutritional Analysis

Serving Size

Total Calories (kilo calories)    

Total Fat Calories (kilo calories)


Total Fat (g)


Total Saturated Fat (g)


Total Transfat (g)


Cholesterol (mg)


Sodium (mg)


Carbohydrate (g)


Dietary Fiber (g)


Sugar (g)


Protein (g)


Vitamin A (IU)


Vitamin C (mg)


Calcium (mg)


Iron (mg)

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