Kachori is one of the most beloved deep-fried snacks across Pakistan and India, known for its beautifully puffed, crispy exterior and flavorful spiced filling inside. Traditionally enjoyed with evening chai, served during Ramadan iftars, or offered at festive gatherings, kachori has a comforting, nostalgic charm.
While store-bought kachoris are convenient, nothing compares to the freshness and crispiness of homemade ones. This recipe gives you a foolproof method with a perfectly flaky crust and a well-seasoned filling, whether you prefer the classic lentil filling, potato masala, or even spicy moong dal.
With careful kneading, proper rolling, and frying at the right temperature, you can easily create crispy, golden kachoris that stay crunchy for hours.
Ingredients Breakdown
For Dough:
All-Purpose Flour (Maida) – 2 cups
Forms the crispy, flaky crust.
Semolina (Sooji) – 2 tbsp
Adds extra crunch and sturdiness.
Oil or Ghee – 4 tbsp
Key for a flaky texture (called moyan).
Salt – ½ tsp
Balances the dough flavor.
lukewarm water—as needed
Helps form a soft, smooth dough.
For Filling (Moong Dal Masala):
Moong Dal (Yellow Lentils) – ½ cup (soaked 2 hours)
Classic filling that becomes crumbly and flavorful.
Oil – 2 tbsp
For sautéing the filling.
Cumin Seeds – 1 tsp
Adds aroma and earthy base flavor.
Coriander Powder – 1 tsp
Enhances filling taste.
Red Chili Powder – ½ tsp
For heat.
Turmeric – ¼ tsp
Adds color and warmth.
Fennel Seeds – ½ tsp
Traditional kachori aroma and sweetness.
Garam Masala – ¼ tsp
Final flavor boost.
Salt – to taste
Essential seasoning.
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Equipment Needed
- Large mixing bowl
- Rolling pin
- Frying pan or wok
- Slotted spoon
- Small saucepan
- Measuring cups & spoons
- Sieve (for dal soaking)
- Kitchen towel or cling film
- Oil thermometer (optional)
Preparation
Prepare the Dough:
Combine maida, semolina, and salt in a bowl. Add oil/ghee and rub with fingers until the mixture resembles crumbs. Slowly add lukewarm water and knead until dough becomes soft but firm—not sticky. Cover with a damp cloth and rest for 20–30 minutes.
Prepare the Dal:
Soak moong dal for two hours after giving it a good wash. Drain water completely. Coarsely grind dal or use as-is for texture.
Cook the Filling:
Heat oil, and add cumin seeds and fennel seeds. Once fragrant, add dal and sauté 2–3 minutes. Add spices (coriander, red chili, turmeric, garam masala, and salt). Cook on low heat until dry and crumbly. Let filling cool completely before using.
Portion Dough & Filling:
Divide dough into equal small balls (about lemon-sized). Prepare small portions of filling and set aside.
Prepare for Frying:
Heat oil on low to medium flame. Kachoris puff best at a lower temperature, not on a high flame.
Cooking Time Table
| Step | Time Needed | Notes |
| Dough Kneading | 10 minutes | Soft but firm dough is ideal |
| Dough Resting | 20–30 minutes | Helps with rolling and puffing |
| Filling Preparation | 10–12 minutes | Cook until completely dry |
| Shaping Kachori | 15 minutes | Seal edges well to avoid bursting |
| Deep Frying | 8–10 minutes | Fry on low-medium flame for crispiness |
Cooking Instructions
Shape the Kachoris:
Take a dough ball, flatten slightly, and roll gently (not too thin). Add 1–2 tsp of filling in the center. Pull edges together and seal completely. Press lightly to flatten again.
Check Oil Temperature:
Heat oil on low-medium flame. Drop a small piece of dough; it should rise slowly—not sizzle immediately.
Start Frying:
Add kachoris one by one without overcrowding. They should take time to puff slowly.
Let Them Puff:
Don’t flip too early. Once they puff and turn golden, gently flip using a slotted spoon.
Fry Until Crisp:
Need Both sides are golden brown and crispy.
Drain & Serve:
To get rid of extra oil, remove and place on a paper towel.
Serving Suggestions
- Serve with imli chutney, green chutney, or garlic chutney
- Enjoy with evening chai
- Pair with aloo sabzi for breakfast-style kachori
- Perfect for Ramadan iftar platters
- Serve with yogurt and chaat masala for a delicious snack bowl
Comparison Table
| Type of Kachori | Filling | Texture |
| Moong Dal Kachori | Spiced yellow lentils | Crispy and crumbly |
| Aloo Kachori | Potato masala | Soft, spicy, tangy |
| Pyaz Kachori | Onion masala | Crispy outside, soft inside |
| Khasta Kachori | Extra flaky with ghee | Ultra crispy, layered |
Tips & Variations
- For extra crispy kachoris, use ghee instead of oil in the dough.
- Keep dough soft but not sticky—key to perfect puffing.
- Always fry on low-medium heat; high heat makes kachoris soft later.
- The filling must be dry; otherwise, kachoris will burst.
- Add crushed coriander seeds for Rajasthan-style flavor.
- Make sweet kachoris by filling them with coconut and dry fruits.
Ingredient Table
| Ingredient | Amount | Purpose |
| Maida | 2 cups | For crispy crust |
| Semolina | 2 tbsp | Adds crunch |
| Oil/Ghee | 4 tbsp | Makes dough flaky |
| Moong Dal | ½ cup | Classic filling |
| Cumin Seeds | 1 tsp | Aroma |
| Red Chili Powder | ½ tsp | Spice |
| Fennel Seeds | ½ tsp | Sweet aroma |
| Garam Masala | ¼ tsp | Flavor boost |
| Salt | To taste | Seasoning |
| Oil (for frying) | As needed | Deep frying |
FAQs
Q: Why did my kachoris not puff?
Oil was too hot or dough was too tight.
Q: Why do kachoris turn soft after cooling?
Fried on high heat; always fry on low-medium flame.
Q: Can I prepare the filling ahead?
Yes, up to 3 days when refrigerated.
Q: Can I bake instead of fry?
Yes—bake at 180°C for 20–25 minutes (brush with oil), but the texture will be different.
Nutritional Info
| Nutrient | Amount |
| Calories | 130–160 |
| Carbs | 18 g |
| Fat | 6–8 g |
| Protein | 3 g |
Conclusion
Homemade crispy kachoris are easier to prepare than they seem; just a well-kneaded dough, a dry aromatic filling, and slow frying create the perfect golden snack enjoyed across generations.
Whether you serve them with chai, chutney, or aloo sabzi, these flaky kachoris bring warmth, flavor, and nostalgia to every bite.
