How to cook Kachori

This is a savory snack which has originated in the northern part of India. This snack can be eaten at any time of the day and is extremely filling. While, the rest of India has managed to reduce the size of the Kachori, North Indians still swear by the super-sized versions.


  • ½ cup urad dal.
  • 5 pinches – Asafoetida.
  • 3 tbsps. Ginger and green chillies paste.
  • ½ tsp. red chilli powder.
  • ½ tsp. pepper powder.
  • ½ tsp. salt.
  • 8 tbsps. Oil.
  • 3 cups Maida.
  • Oil for frying.


  • Soak dal overnight. Semi grind the dal with a little water
  • Heat 2 tbsp of oil in a nonstick pan and add the Asafoetida.
  • Next, add ginger and green chili paste.
  • When the oil separates put the dal and stir without letting it to stick to the bottom.
  • Add salt, red chilli powder, pepper powder and mix well.
  • Keep stirring till the dal becomes a dough like consistency.

To end

  • Make soft dough of Maida, salt and oil.
  • Make small balls.
  • Flatten each ball put the stuffing.
  • Roll them and deep fry the balls in hot oil.
  • Serve with chutney or curry.