Description
A snack stuffing a paste of spice-flavored lentils/mung beans into wheat dough, flattened and deep-fried crispy.
Restaurants serving Kachori
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Moong beans(Moong Dal)
- Ghee
- Cumin seeds
- Fennel
- Chili powder
- Frying oil
Instructions
- Soak Moong Dal (mung beans) overnight, grind coarsely, fry with spices like cumin, fennel, chili powder, coriander until moisture evaporates to make filling.
- Knead wheat flour, salt, Ghee (or oil), water; form small balls, wrap bean filling inside, flatten into a disc with palms.
- Drop into ~160°C low-temp oil, flip occasionally, fry slowly until it puffs overall to beautiful golden and crispy.
Learn more Spice, substitutes, tips
Key spices
Sweet spicy aroma of fennel and cumin
Substitutes at Japanese supermarkets
Oyaki (as an arrangement baked without frying)
Pairing
Mint Chutney、Sweet Chai
Trivia
[Trend] Highly popular breakfast/snack in Rajasthan and North India. Always piled high alongside Samosas at storefronts of Indian sweet shops (Mithaiwala).
Eating tips & etiquette
[Unique Eating] Crack a hole in the middle with your finger, pour Tamarind Chutney and Mint Chutney, enjoying sweet-sourness and crispness!
Allergen
Wheat, Soy, Dairy (from Ghee)