Planning A Meal? Try these:
Side Dish: Curried Mushrooms
Ave. Rating is 3

More Like This:
Malai Ladoo Ave. Rating is 5
Spicy Sev (Fried Noodle) Ave. Rating is
Dal ka seera (Sweet Dessert) Ave. Rating is
Boondi Raita Ave. Rating is
Spicy Khaja (Crisps) Ave. Rating is

More Recipes from irt :
Potato in Curd Gravy Ave. Rating is 5
Malai Ladoo Ave. Rating is 5
Shankarpala (Fried Dough Snack) Ave. Rating is 5
Vegetable Curry Ave. Rating is 5
Eggplant with Rice (Vaangi Baath) Ave. Rating is 5

See all of irt 's recipes


Search Web

Hot Kachori (Vegetarian Stuffed Pastry)
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

Popular recipe from Rajasthan and Uttar Pradesh in northern India. Prep time does not include dough prep time.

Serves: 10-12 kachories

Prep Time:
Cook Time:
Total Time:

North Indian Vegetarian Appetizer

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


For shell:
1 1/2 cup plain flour
3 tbsp. oil
Salt to taste
Cold water, to knead dough

For filling:
1 cup yellow moong dal (split mung beans or substitute split peas) washed and soaked for 1/2 hour
1 tsp. garam masala (spice mix)
1 tsp. red chili powder
1/2 tsp. coriander powder
1/2 tsp. coriander seeds, crushed coarsely
1/2 tsp. fennel seeds, crushed coarsely
1/2 tsp. whole cumin seeds
1/2 tsp. whole mustard seeds
1 tbsp. coriander leaves, chopped
Salt, to taste
2-3 pinches asafetida powder
1 tbsp. oil
Oil, for frying
1 tbsp. plain flour


  1. Mix flour, salt and oil, knead into soft pliable dough.
  2. Cover and set aside for 30 minutes.
  3. Bring three cups water to a boil and add dal. Water should be enough to cover dal. Let boil for 5 minutes, then drain and allow dal to cool.
  4. In a heavy skillet, heat 1 tablespoon of oil over medium heat. Add whole seeds and then the crushed seeds. Cook until they begin to make a snapping or crackling sound. Mix in the asafetida powder then add the remaining ingredients and mix well. The mixture should hold together.
  5. Remove filling from heat and set aside. Once it has cooled enough to handle, divide into 15 equal portions, then shape into small balls and set aside. Either oil or wet your hands first to keep the filling from sticking to your palms.
  6. Roll out a walnut sized portion of the dough into a 4 inch circle.
  7. Place one of the filling balls in the center and wrap it with the dough, removing any excess dough.
  8. Gently press the kachori with your palm to flatten, being careful to avoid tears.
  9. If the dough tears, mix 1 tablespoon of flour with a bit of water to make a paste and patch any holes or tears.
  10. Repeat with remaining dough and filling.
  11. Heat oil in a skillet over medium low heat. Low heat is critical to ensure the kachories are crisp.
  12. Fry 4 to 5 kachories at a time, flipping once, until golden brown on both sides and tiny bubbles appear on surface. If any holes or tears develop during frying, remove and patch before returning to fryer.
  13. Remove to paper towels and drain excess oil.
  14. Serve hot with chutney.

Reader Comments

Be the first to comment on this recipe!



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2010 Recipe Trader