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Kachori Recipe

Kachori

Kachori Recipe

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup semolina (sooji)
  • 1/4 cup ghee (clarified butter)
  • 1/2 teaspoon salt
  • Water (as needed, for dough)
  • 1 cup yellow moong dal (split yellow lentils)
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt (to taste)
  • Oil (for deep frying)

Instructions

  1. In a mixing bowl, combine all-purpose flour, semolina, ghee, and salt. Gradually add water to form a firm dough. Cover and let it rest for 30 minutes.
  2. Meanwhile, boil moong dal until soft but not mushy. Drain any excess water.
  3. In a pan, heat oil and add fennel seeds, cumin seeds, and asafoetida. Saute until aromatic.
  4. Add boiled moong dal, turmeric powder, red chili powder, coriander powder, and salt. Cook until the mixture thickens. Allow it to cool.
  5. Divide the rested dough into small balls. Roll each ball into a small disc and place a spoonful of the moong dal mixture in the center.
  6. Seal the edges to form a stuffed ball. Flatten it slightly.
  7. Heat oil in a pan for deep frying. Fry the kachoris until golden brown and crispy.
  8. Remove from oil and drain excess oil on paper towels.

Notes

Serve these delicious kachoris with tamarind chutney and mint sauce for an authentic Indian snack experience. Adjust the spice levels according to your preference.

Nutrition

Keywords: Kachori Recipe