Kachori – Spicy & Hot

This famous Indian snack in the shape of small, round balls has a pastry like hard outer covering and is stuffed with a spicy filling. It is deep-fried in oil that gives it a beautiful golden colour. It tastes best when served hot.

Kachori - Spicy & Hot

Kachori – Spicy & Hot

Recipe by Ushakal GroupCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 500 gm Tuver (Pigeon pea/ Kabutar Vatane)

  • 1 tbsp Ginger-Chili paste

  • Salt to taste

  • Pinch of Cumin seeds

  • Pinch of Asafetida

  • ½ tsp Turmeric powder

  • 1 tsp Garam masala

  • 1 tsp Lemon juice

  • ½ tbsp Coriander leaves (chopped)

  • 1 tbsp oil

  • For Dough

  • 300 gm All Purpose flour (maida)

  • Salt to taste

  • 1 tbsp Ghee

  • Water according to requirement

  • 4-5 drop oil

  • Oil for frying


  • Method for Dough
  • Sieve flour and add salt, ghee in it.
  • Mix and add water to make dough.
  • Dough should be not more soft and hard.
  • Add oil and knead very well.
  • Keep a side.
  • Method for Stuffing
  • Crush tuver in a chili cutter.
  • Heat oil in a pan at slow flame.
  • Add cumin seeds in it.
  • When it is spluttering, add asafetida and turmeric powder.
  • Also mix tuver, ginger chili paste and salt.
  • Cover lid and cook till it becomes soft.
  • Remove lid and mix garam masala and lemon juice.
  • Cook for 2-3 minutes and add coriander leaves in it.
  • Methods for Kachori
  • Make medium balls from dough and roll out like small puri.
  • Feel stuffing in puri.
  • Cover it like potli or round shape.
  • If you make potli, seal all edge properly.
  • Heat oil in a pan at medium flame.
  • Deep fry kachori till golden brown appearance.
  • Serve with Green Chutney and sweet chutney.

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