If you have ever wondered how to make kachori at home, you are not alone. I had the same curiosity years ago when I first tried making this crispy Indian snack in my kitchen. I still remember the aroma of spices filling the air, the sound of dough puffing in hot oil, and the joy on my family’s faces when they tasted it. Kachori is not just food; it is a little bundle of happiness wrapped in dough.
In this blog, I will take you through a complete step-by-step guide to mastering kachori at home. Along with the recipe, I will share cookware tips, personal experiences, and small tricks that I have learned over time to make your kachoris crispy, flaky, and delicious every single time. You will also discover how simple ingredients and the right techniques can turn an ordinary snack into something truly special.
So let us begin and learn how to make kachori in the simplest and most satisfying way possible.
Ingredients You’ll Need
1. For the Dough
2 cups all-purpose flour (maida)
4 tablespoons oil or ghee
A pinch of salt
Water as needed to knead the dough
2. For the Filling (Moong Dal Kachori)
1 cup moong dal (split yellow lentils, soaked 2 to 3 hours)
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
1 tablespoon chopped coriander leaves
3. For Frying
- Oil for deep frying (sunflower or canola works well)
Cookware Tip: Use a heavy-bottomed kadhai or deep frying pan. It keeps the oil at a steady temperature and prevents the kachoris from soaking extra oil.
Ingredients You’ll Need
Step 1 – Making the Dough
Take 2 cups of flour in a mixing bowl.
Add a pinch of salt and 4 tablespoons of oil or ghee.
Mix it well with your hands until the flour feels crumbly.
Slowly add water and knead into a smooth, soft dough.
Cover with a damp cloth and let it rest for 30 minutes.
Personal Experience: The first time I made kachori, I did not let the dough rest, and the result was hard, chewy kachoris. After learning from that mistake, I always rest the dough. It makes the crust flaky and soft.
Step 2 – Preparing the Filling
Drain the soaked moong dal completely.
Grind it coarsely without water. A slightly grainy texture is perfect.
Heat 2 tablespoons of oil in a pan.
Add cumin seeds and fennel seeds. Let them crackle.
Add the ground dal and sauté for 5 to 6 minutes.
Mix in coriander powder, turmeric, chili powder, garam masala, and salt.
Cook until the dal turns aromatic and loses excess moisture.
Switch off the flame and add fresh coriander leaves.
Let the filling cool completely before stuffing.
Cookware Tip: A non-stick pan works best because the dal tends to stick while roasting.
Personal Insight: I like tasting the filling before stuffing. Sometimes I add a pinch more chili powder or a dash of amchur (dry mango powder) for a tangy twist.
Step 3 – Shaping the Kachoris
Divide the dough into equal-sized balls.
Take one ball and flatten it into a small disc.
Place 1 to 2 teaspoons of filling in the center.
Pull the edges of the dough together to seal tightly.
Gently flatten into a round kachori shape.
Cookware Tip: Lightly grease your hands with oil before shaping to avoid sticking.
Personal Insight: I once involved my son in shaping kachoris while teaching him how to make kachori at home. His uneven little kachoris puffed beautifully and tasted even better because of the love that went into them. Do not worry if your kachoris are not perfectly round; they will still taste amazing.
Step 4 – Frying the Kachoris
Heat oil in a deep frying pan.
Test the oil by dropping a small piece of dough. It should rise slowly with bubbles.
Add 3 to 4 kachoris at a time. Do not overcrowd the pan.
Fry on medium heat until golden brown.
Remove and drain on paper towels.
Personal Tip: I always fry one test kachori first. If it browns too quickly, the oil is too hot. If it takes too long, the oil is too cold. Medium heat gives the crispiest results.
Step 5 – Serving Suggestions
Serve hot with green chutney (mint-coriander).
Add tamarind chutney for a sweet-tangy flavor.
For a filling meal, top kachori with curd, chutneys, onions, and sev. This becomes “kachori chaat.”
Pair with masala tea for a perfect evening snack.
Variations of Kachori
Onion Kachori: A spicy onion filling, popular in Rajasthan.
Potato Kachori: Stuffed with mashed potatoes and mild spices.
Matar Kachori: A winter favorite with green pea filling.
Sweet Kachori: Filled with khoya, nuts, and sugar—perfect for festivals.
Cookware Tip: For sweet versions, use a non-stick pan to cook khoya or dry fruits so nothing burns.
Storage and Reheating
Store cooled kachoris in an airtight container.
They stay crisp for 2 to 3 days at room temperature.
To reheat, use an oven or air fryer.
Avoid microwaving; it makes them soggy.
Personal Insight: I often make extra kachoris and reheat them the next day in the air fryer. They come out almost as fresh as newly fried ones.
Common Mistakes to Avoid
Dough too soft – kachoris will not puff well.
Oil too hot – outer layer burns, inside stays raw.
Not sealing edges – filling leaks out while frying.
Overcrowding the pan – lowers oil temperature, kachoris become oily.
Skipping dough rest – results in tough texture.
Why Homemade Kachori is Special
Learning how to make kachori at home is more than just cooking; it is creating memories. Store-bought kachoris can never match the freshness, the aroma of your kitchen, or the personal touch you add.
Every time I make kachoris, I feel connected to my childhood when my mother made them on rainy evenings. Now, by knowing how to make kachori at home, I recreate that joy for my family, and it always brings smiles around the table.
Final Thoughts
So now you know how to make kachori at home step by step, with all the tricks to get that perfect crunch. Do not be afraid to try your own variations. Experiment with fillings, adjust spices to your taste, or even make mini kachoris for parties.
Cooking is all about enjoying the process. Trust me, the first bite of your homemade kachori will make all the effort worth it. Knowing how to make kachori at home gives you the confidence to try new fillings and create your own special versions.
If you are looking to elevate your kachori experience, consider pairing them with a rich, creamy Paneer Butter Masala. This classic North Indian dish features soft paneer cubes simmered in a luscious tomato-based gravy, offering a delightful contrast to the crispiness of kachoris.
For a detailed recipe, check out this step-by-step guide to making Paneer Butter Masala at home: Delicious Paneer Butter Masala Recipe.
I would love to hear your kachori stories. Did you try this recipe? What filling did you use? Share your experiences; it will inspire others too.
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