Kachauri
Kachauri (or Kachori) is a popular Indian snack — a type of deep-fried pastry with a flaky, golden-brown crust and a flavorful filling. It’s loved across many regions of India, though the specific ingredients and style can vary quite a bit depending on where you are.Here’s a quick idea of what goes into it:Dough: Usually made from all-purpose flour (maida) or sometimes whole wheat flour, kneaded with a bit of oil or ghee.Filling: Common fillings include spiced lentils (like moong dal or urad dal), peas, onions, or even potatoes. Some versions—like Mawa Kachauri from Rajasthan—are sweet and stuffed with khoya (milk solids) and nuts.Frying: Each kachauri is fried slowly until crisp and puffed.You’ll often find it served with tamarind chutney, mint chutney, or even a side of aloo sabzi (spiced potato curry).
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Ingredients
For the dough
- 2 cups All-purpose flour (maida)
- 3 teaspoons Ghee or oil
- ½ teaspoon Salt
- 1/2 cup Water as needed
For the filling
- ½ cup Split yellow moong dal
- 2 teaspoons Vegetable Oil
- 1 pinch Asafoetida (hing)
- ½ teaspoon Cumin seeds
- ½ teaspoon Fennel seeds optional but aromatic
- 1 teaspoon Coriander powder
- ½ teaspoon Red chili powder adjust to taste
- ¼ teaspoon Garam masala
- ½ teaspoon Dry mango powder (amchur)
- Salt to taste
For frying
- Vegetable Oil enough for deep-frying
Instructions
Prepare the dough
- In a bowl, mix flour, salt, and ghee. Rub with your fingers until the mixture looks crumbly.
- Gradually add water and knead into a soft, smooth dough (not too stiff).
- Cover and let it rest for 30 minutes.
Prepare the filling
- Soak moong dal for 2–3 hours. Drain well.
- Coarsely grind the soaked dal (not into a paste, just a coarse texture).
- Heat 2 tsp oil in a pan. Add hing, cumin, and fennel seeds.
- Add ground moong dal and sauté for 4–5 minutes until slightly dry.
- Stir in coriander powder, chili powder, garam masala, amchur, and salt.
- Cook for another 3–4 minutes, turn off the heat, and let it cool.
Shape the kachauris
- Divide dough and filling into equal portions (about 8 each).
- Roll one dough ball into a small circle (about 3 inches across).
- Place 1 filling portion in the center, bring the edges together, and seal tightly.
- Gently flatten and roll out again slightly without letting the filling break through.
Fry the kachauris
- Heat oil on medium-low heat. (Too hot = outer burns, inner stays raw.)
- Fry 2–3 kachauris at a time, turning occasionally, until golden brown and crisp.
- Drain on paper towels.
- Serve hot
- Best enjoyed with tamarind chutney, mint chutney, or aloo sabzi.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 358kcal (18%)Carbohydrates: 65g (22%)Protein: 13g (26%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 10mg (3%)Sodium: 306mg (13%)Potassium: 89mg (3%)Fiber: 5g (21%)Sugar: 1g (1%)Vitamin A: 128IU (3%)Vitamin C: 0.2mgCalcium: 32mg (3%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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