Kachori
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Kachori is a robust, intensely savory, and profoundly aromatic Indian snack celebrated for its brittle, flaky crust and spicy lentil filling. This recipe features a pastry made of refined flour and ghee, stuffed with a potent mixture of moong dal, fennel, and coriander seeds. Known for its long shelf life and deep savory satisfaction, it is a staple of North Indian breakfast and street food. Its taste is savory, sharp, and intensely spiced, offering a wonderful textural contrast between the thick outer shell and concentrated interior. This snack is a mandatory favorite for festivals and weekend brunches. Best served hot with spicy potato curry or sweet and sour tamarind chutney.
Ingredients
Cooking Instructions
Tips & Secrets
- Using enough ghee (Moyan) in the dough is the absolute secret to achieving that traditional professional flaky texture.
- Frying the kachoris on extremely low heat is mandatory; high heat will create bubbles and leave the interior raw.
- Crushing the spices like fennel and coriander provides the signature professional aromatic backbone of the filling.
- Ensure the filling is completely dry; any moisture will cause the kachori to become soggy after a few hours.
Nutritional Information(Per 1 piece (60g))
220 kcal
5g
14g
20g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.