Hot Kachori

Recipe by
Total Time:
1.5 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

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

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How to Make Hot Kachori

  • For cover:
  • Mix flour, salt and oil, knead into a soft pliable dough. Keep aside for 30 minutes.
  • For filling:
  • Put plenty of water to boil.
  • Add dal.
  • Boil dal for 5 minutes, drain.
  • Cool a little.
  • Heat oil in a heavy pan.
  • Add all seeds whole and crushed allow to splutter.
  • Add asafoetida, mix.
  • Add all other ingredients.
  • Mix well.
  • Do not smash the dal fully, just enough to make the mixture hold well.
  • Remove from fire, cool.
  • Divide into 15 portions.
  • Shape into balls with greased palms. Keep aside.
  • To proceed:
  • Make a paste with water and flour for patching.
  • Keep aside.
  • Take a ping pong ball sized portion of dough.
  • Knead into round shape.
  • Roll into 4 inch diameter round.
  • Place one ball of filling at the centre.
  • Pick it up and wrap the ball into it like a pouch.
  • Break off excess dough carefully.
  • Do not allow cover to tear.
  • Press on the ball with palms, making it flattish and round.
  • Repeat for 4-5 kachories.
  • Deep fry in hot oil, on low flame only.
  • If the kachori gets a hole anywhere, apply some paste.
  • Return to oil and finish frying.
  • Turn and repeat for other side.
  • Fry till golden and crisp.
  • Small bubbles must appear over the kachori.
  • Drain and serve hot with green and tamarind chutneys.