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Monday, October 24, 2016

I have tasted kachori (stuffed kachori) only once that too as a chaat. I love Raj kachori and it is different chaat recipe with some legumes and other chaat elements added to it. I wanted to try proper stuffed kachori and found this one in my handwritten cookbook mom gave. I tried once following that recipe before, but found oil was too much in the recipe. So I reduced and tried. It came out perfect. Stuffed kachori is can be had with some aloo bhaji, chole or even simply with green chutney. I have seen restaurants have kachori chaat, so you can try that too.

Check out my no onion no garlic raj kachori chaat recipe.

Besan kachori recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 20 mins    |  Cook time: 20 mins   Makes:

Click here for cup measurements


All purpose flour (maida) – 1 cup

Ghee/ oil – 2 tbsp

Salt – as needed

Chickpea flour/ besan – 1/2 cup

Oil – 2 tbsp

Green chilli – 1

Red chilli powder – 1/2 tsp

Coriander seeds powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Fennel seeds powder – 1/4 tsp

Asafoetida – A pinch

Salt – As needed


  1. First prepare the dough by mixing maida, ghee and salt first.
  2. 1-mix
  3. Later, sprinkle water little by little to form a dough. Keep aside for 20 mins. Meanwhile you can prepare the stuffing. Heat a pan with oil and put the flame to low. Add green chilli, asafoetida.
  4. 2-knead
  5. Add besan, red chilli powder, coriander seeds powder, garam masala powder and fennel seeds powder, salt in order and fry in low to medium flame.
  6. 3-add
  7. Add more oil or ghee if it is too dry. Squeeze in the lemon juice. If you hold in your hand, it should hold the shape, so that it will be easy for stuffing.
  8. 4-squeeze
  9. Knead the dough again just for a min and divide into 8 equal sized balls.
  10. 5-divide
  11. Flatten the dough and make a bowl shape. Stuff with 1 or 2 tsp prepared stuffing.
  12. 6-stuff
  13. Gather the edges and cover the stuffing. Seal properly.You can do like a potli and seal or like I did too.
  14. 7-seal
  15. Flatten slightly as shown below. Repeat to finish.
  16. 8-flat
  17. Heat oil and once hot, add the kachoris few at a time. Once one side gets golden, flip and cook.
  18. 9-fry
  19. Fry in medium to low flame. Once both sides are golden, drain in paper towel.
  20. 10-drain


  • Oil should be hot and then put to low or medium to get crispy kachori.
  • Do not make the kachori too thin. Just flattening with hands is enough.
  • Adjust the spice according to your preference.
  • Seal the kachoris properly. If not, the oil will get spoiled.
  • Oil should not be too hot, it will make the kachoris turn golden outside sooner and remain un cooked inside.

Crispy hot kachori with a flavourful stuffing inside. We had with green chutney. Best tea time snack Love Struck

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1 comment:

  1. Title reads as aloo bhujia recipe. Pl change.


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