Kachori ( Spiced pastry )

A spicy and crispy pastry, kachori is popular in many parts of India. It is essentially an appetizer which can be savored any time of the day. When paired with masala chai , it takes your tea experience to a different level. This appetizer also happens to be a festive food. You can relish it with different chutneys but since it is packed with spices, you can enjoy it as such.





Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes 12 kachoris
Course : Appetizers


For the dough you need:
1 cup APF/ maida
¼ tsp salt
2 tbsp  oil
¼ cup  water


For the filling, you will need:
⅓ cup yellow moong dal ( split yellow gram )  soaked for 3 hours, drained
2 tbsp oil
¼ tsp hing  (asafetida)
1 tsp red chilli powder/ flakes
1 tbsp amchur ( dried mango powder )
1 tbsp  saunf (fennel seeds), coarsely ground
1 tbsp coriander seeds, coarsely ground
2 tbsp besan ( chick pea powder )
salt to taste


Soaked and drained moong dal

You will also need:
Vegetable oil and a deep pan/ wok for frying

For the dough :  Combine all the dough ingredients, kneading to a firm dough. Divide the dough into 12 equal parts and keep aside, well covered.



For the Filling:
  • Heat oil in a pan – add asafetida , chilli powder, amchur, fennel seeds, coriander seeds and besan. Saute for 30 seconds on medium flame.
  • Add well drained moong dal and saute for 3 minutes. Let it cool.


How to Fill the spice mix in the dough balls:
  • Using your hands or rolling pin , roll out each portion of dough into a flattened disc ( 3 inches diameter ).
  • Place 1 tbsp of filling mixture in the center of the flattened dough.
  • Cover the filling mixture by turning in the edges of the flattened disc, like a dumpling.
  • Seal the ends tightly. You should be able to make 10 – 12 balls, depending on the size.
  • Flatten each ball into a disc/ circle by pressing with the palm of your hands. Make sure that the filling does not come out.
  • Deep fry on low – medium heat till golden brown on both sides. This should take about  10 minutes per batch. They need to be cooked on medium flame as they are thick and must be cooked from inside too.
  • Cool and serve with mint chutney or dates-tamarind chutney ( khajoor ki chutney ).
  • Tastes best when savored with masala chai.









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