Cucumber Kachori

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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How to Make Cucumber Kachori

  • For dough:
  • Sieve together flour and salt. Add oil and mix with fingers to blend.
  • When a fistful of flour is pressed, it should hold its shape.
  • Add more oil if it is dry.
  • Save one teaspoon of this flour in a small cup.
  • Add water, little by little, to remaining flour.
  • Knead to a soft pliable dough.
  • Knead for 5 to 7 minutes till very smooth and elastic.
  • Cover and keep under a moist cloth.
  • For filling:
  • Boil dal in water till each grain is cooked but firm to pressure.
  • Strain through a colander to remove excess water.
  • Take dal in a large bowl, and mash lightly with hand.
  • Press out excess water from the grated cucumber.
  • Add to dal, and add all masalas and salt.
  • Heat oil, add cumin and asafoetida, and allow them to splutter.
  • Add ginger and garlic, stir, and add dal mixture.
  • Mix well, sprinkle wheat flour, and mix again.
  • When the mixture is quite dry and soft, take off fire.
  • Cool and make 12 patties, and keep aside.
  • To proceed:
  • Divide dough into 12 parts.
  • Take one part and roll into a small round, about 2-inches wide.
  • Place patty in centre, bring edges together, pinch, and seal.
  • Press very gently to flatten the katchori a bit.
  • Repeat for at least 6 of them.
  • Heat oil in a frying pan.
  • Make a thick paste of leftover flour by adding very little water.
  • This paste is useful in patching any leaks in the katchori while frying.
  • Add in few katchoris at a time with heat on low.
  • Fry at low-medium. Heat till golden in colour.
  • Flip carefully, and fry the other side.
  • Drain on absorbent paper.
  • Serve hot with green and sweet chutneys.