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Hing Kachori

Hing Kachori is a popular Indian Snack
Author :
Category :
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Preparation Time :
12 hours
Servings :
Serves 4
Rated 4 based on 100 votes


1/2 cup - Urad Dal

5 pinches - Asafoetida

3 tbsps - Ginger and Green chillies paste

1/2 tsp - Red Chilli powder

1/2 tsp - pepper powder

1/2 tsp - salt

8 tbsps - oil

3 cups - Maida

Oil for frying.


  1. For the stuffing:
  2. Soak dal overnight.
  3. Semi-grind the dal with a little water.
  4. Heat 2 tbsp of oil in a non-stick pan.
  5. Put the asafoetida.
  6. Now add the ginger and green chilli paste.
  7. When the oil separates, put the semi-ground dal and keep stirring to make sure it does not stick at the bottom.
  8. Now add salt, red chilli powder, pepper powder.
  9. Mix well.
  10. Keep stirring till the dal begins to form like a dough.
  11. Let cool.
  12. For the Kachori:
  13. Make a soft dough with maida, salt and 6 tbsp of oil.
  14. Make small balls.
  15. Flatten each ball, put the stuffing.
  16. Roll them like lightly, slightly thicker than puris, with oil.
  17. Deep fry the kachoris.
  18. Serve.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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