Kachori Recipe
Spiced lentil pastry served with tamarind chutney.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Kachori Dough
For the Lentil Filling
For the Tamarind Chutney
Method
Preparing the Kachori Dough
- 1
Mixing the Ingredients
In a large mixing bowl, combine the all-purpose flour, semolina, and salt. Mix well.
- 2
Adding Oil
Add the oil to the flour mixture and rub it between your palms until the mixture resembles coarse crumbs.
- 3
Kneading the Dough
Gradually add water, a little at a time, kneading until a soft and pliable dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
Preparing the Lentil Filling
- 4
Soaking the Lentils
Rinse the split urad dal thoroughly. Soak in water for about 2 hours, then drain.
- 5
Cooking the Lentils
In a pan, heat 1 tablespoon of oil, add cumin seeds and asafoetida, and sauté for a minute. Add the soaked lentils and cook until they are soft but not mushy.
- 6
Spicing the Filling
Add red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Allow the filling to cool.
Preparing the Tamarind Chutney
- 7
Mixing the Chutney Ingredients
In a saucepan, combine tamarind pulp, jaggery, cumin powder, salt, and water.
- 8
Cooking the Chutney
Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes until it thickens. Let it cool before serving.
Assembling and Frying the Kachoris
- 9
Dividing the Dough
Once the dough has rested, divide it into small balls (about the size of a golf ball).
- 10
Filling the Kachoris
Roll out each ball into a small disc, place a spoonful of lentil filling in the center, and fold the edges to seal the filling inside.
- 11
Frying the Kachoris
Heat oil in a deep pan over medium heat. Once hot, gently slide in the kachoris a few at a time, frying until they puff up and turn golden brown. Remove and drain on paper towels.
