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khasta kachori Recipe

khasta kachori Ingredients:

khasta kachori Recipe
khasta kachori Recipe
  • 1 cup maida (all-purpose flour)
  • 1 tbsp rice flour
  • 2 tbsps oil
  • enough cold water to knead the maida
  • salt to taste
  • oil for deep frying

For the filling:

  • 1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground
  • 1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground
  • pinch of hing
  • 1/4 tsp cumin pwd or crushed cumin seeds
  • 1 tsp ginger-green chilli paste
  • 1/2 tsp red chilli pwd
  • 1/2 tsp coriander pwd or crushed coriander seeds
  • large pinch of amchur
  • large pinch of fennel pwd
  • pinch of garam masala
  • 1 tbsp besan
  • 1/2 tbsp oil
  • salt to taste

How to make khasta kachori:

  • Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
  • While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
  • Now that the stuffing is ready, prepare the outer layer for the kachori.
  • Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
  • Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
  • Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
  • Remove onto absorbent paper and serve warm along with a cup of chai.

Moong Dal Kachori Recipe

Moong Dal Kachori Ingredients:

Moong Dal Kachori Recipe
Moong Dal Kachori Recipe
  • 1 1/2 cup plain flour
  • 3 tbsp. oil
  • salt to taste
  • cold water to knead dough
  • For filling:
  • 1 cup yellow moong dal washed and soaked for 1/2 hour
  • 1 tsp. garam masala
  • 1 tsp. red chilli powder
  • 1/2 tsp. dhania (coriander) powder
  • 1/2 tsp. coriander seeds crushed coarsely
  • 1/2 tsp. fennel (saunf) seeds crushed coarsely
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1 tbsp. coriander leaves finely chopped
  • salt to taste
  • 2-3 pinches asafoetida
  • 1 tbsp. oil
  • oil to deep fry
  • 1 tbsp. plain flour for patching

How to make Moong Dal Kachori:

  • Mix flour, salt and oil, knead into soft pliable dough.
  • Keep aside for 30 minutes.
  • For filling:
  • Put plenty of water to boil. Add dal.
  • Boil dal for 5 minutes, drain.
  • Cool a little. Heat oil in a heavy pan.
  • Add all seeds whole and crushed allow to splutter.
  • Add asafoetida, mix. Add all other ingredients.
  • Mix well. Do not smash the dal fully.
  • But enough to make the mixture hold well.
  • Remove from fire, cool.
  • Divide into 15 portions.
  • Shape into balls with greased palms.
  • Keep aside.
  • To proceed:
  • Make a paste with water, of flour for patching.
  • Keep aside.
  • Take a pingpong ball sized portion of dough.
  • Knead into round. Roll into 4″ diam. round.
  • Place one ball of filling at centre.
  • Pick up round and wrap ball into it like a pouch.
  • Break off excess dough carefully.
  • Do not allow cover to tear.
  • Press the ball with palm, making it flattish and round.
  • Repeat for 4-5 kachories.
  • Deep fry in hot oil, on low flame only.
  • If the kachori get a hole anywhere, apply some paste.
  • Return to oil and finish frying.
  • Turn and repeat for other side.
  • Fry till golden and crisp. Small bubbles must appear over kachori.
  • Drain and serve hot with green and tamarind chutneys.

Jodhpuri Kachori Recipe

Jodhpuri Kachori Ingredients:

Jodhpuri Kachori Recipe
Jodhpuri Kachori Recipe

For the covering

  • 2 cup flour ( Maida )
  • 1 tablespoon oil
  • ½ teaspoon oil
  • Oil for frying

For the filling

  • 1 cup split gram daal ( chana daal )
  • 2 onions ( chopped )
  • 1 teaspoon coriander seeds ( crushed )
  • 1 teaspoon aniseed (saunf )
  • A pinch of asafoetida ( hing )
  • 1 teaspoon ginger ( grated )
  • 1 teaspoon chilly powder

How to make Jodhpuri Kachori:

  • Add oil and salt to the flour. Knead into a hard dough with water. Soak chana daal for 5-6 hours and then grind it to a thick coarse paste. Add onions and all other masalas. Mix well. Do not add salt.
  • Make small balls with the dough. Hollow them out and fill in the chana dal mixture. Roll out in the shape of puris and deep –fry in the oil on a low flame till they are brown in colour. Serve hot.

Dal Kachori Recipe

Dal Kachori Recipe Image
Dal Kachori Recipe Image

Dal Kachori Ingredients:

  • 3/4th cup skinless dried black beans (urad)
  • 4 cups Flour (atta)
  • 1 green chili chopped
  • 1/2tsp Salt
  • Oil for deep frying
  • 1tbsp anise seeds (Saunf)
  • 1tsp coriander seeds
  • 1tsp white cumin seeds
  • 1/2tsp red chili powder
  • 1/4th tsp asafoetida powder

How to make dal Kachori:

  • Soak the beans in water overnight then rinse and drain.
  • Sift the flour and gradually add enough water to make soft dough.
  • Cover the dough with damp cloth and leave for 30 minutes.
  • Grind the drained beans with the chili powder, salt and spices to make stuffing.
  • Mix well and divide it into 16 equal portions.
  • Divide the dough into 16, using wet hands, and smear each portion with a little oil.
  • Flatten and roll out into 2inch round.
  • Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
  • Flatten and roll into a 3-4 inch round.
  • Heat plenty of oil in a deep frying pan or a kadhai.
  • Now lift the rolled kachori and carefully slip it into the hot oil.
  • Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
  • This should take only a few seconds.
  • Flip the kachori over and cook the other side until golden brown.
  • Serve the dal kachori hot with chutney.

Hot Aloo (Potato) Kachori Recipe

Potato Kachori Recipe Image
Aloo kachori Recipe Image


  • 1/2 kg Potatoes
  • 100 grams Arrowroot
  • 1 Coconut (grated)
  • 2-3 Green Chilies
  • 1 tsp Cardamom Seeds
  • 1-2 tbsp Lemon Juice
  • 1-2 tsp Sugar
  • Salt to taste

How to make Hot Aloo Kachori:

  • To make covering, first boil and mash the potatoes.
  • Mix it with 50 grams arrowroot, salt and knead it into stiff dough.
  • To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.
  • To make kachori, take a small portion of the dough and pat between palms to make a small puri.
  • Now stuff this puri with coconut mixture and form into a ball.
  • Repeat the process to make rest of the kachoris.
  • Douse the balls in the remaining arrowroot and deep fry in hot oil until golden brown.
  • Aloo Kachori is ready to eat.
  • Serve hot with chutney.

Masala Cheese Kachori Recipe


For kachori:

  • 2 cups refined flour
  • salt to taste
  • 1/2 tsp baking soda
  • 5 tbsp oil
  • oil for deep frying

For Filling:

  • 1 cup processed cheese, grated
  • 2 tbsp oil
  • 1 medium onion, chopped
  • 1-inch piece of ginger, chopped
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1/2 tsp garam masala powder
  • black salt to taste
  • salt to taste
  • 2 tbsp fresh coriander leaves, chopped


  • To make the stuffing heat oil in a pan.
  • Add onion and ginger and saute for two minutes.
  • Crush coriander seeds and fennel seeds and add to the onions.
  • Add cumin powder, red chili powder, garam masala powder, black salt, salt and mix well.
  • Continue to saute till soft.
  • Transfer the mixture into a dish and set aside to cool.
  • When cooled add coriander leaves and cheese and mix.
  • Add salt and soda bicarbonate to refined flour and mix.
  • Add oil and mix.
  • Knead into a stiff dough using enough water.
  • Divide the dough into even sized pads.
  • Using your fingers to spread each pads into a small puri keeping the edges thinner than the center.
  • Place a portion of the stuffing in the center and gather the edges and roll into a pads again.
  • Press lightly.
  • Rest for five to seven minutes, then roll them out lightly.
  • Heat sufficient oil in a pan and deep-fry the kachoris on medium heat till light golden.
  • Drain and place them on an absorbent paper.
  • Masala Cheese Kachori is ready to serve.
  • Serve hot.
Masala Cheese Kachori Recipe
Masala Cheese Kachori Recipe

Coconut Kachori Recipe

For the Filling:

  • 1 cup fresh grated coconut
  • 1 cup chopped cilantro
  • 1 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp sugar

For the cover:

  • 1 potato boiled
  • 1 cup bread crumbs
  • 1 tbsp semolina
  • salt

For the chutney:

  • 1 lemon sized ball of tamarind
  • 1/2 cup seedless dates
  • 1 tsp red chili powder
  • salt

For Frying:

  • Oil for frying


  • Boil all the ingredients together in a vessel and let it cool.
  • Later puree it and save.
  • Then mash the potatoes and knead into it the bread crumbs, semolina and salt.
  • The dough should be wet very soft.
  • The filling is made by just mixing together all the listed items.
  • Next shape small baskets of the dough in it fill about a spoonful in the basket and then collect the edges and seal to get a stuffed ball.
  • For ease at frying press it down to form a Pattie else the rolly polly one are good too.
  • Deep fry these Kachoris in oil on medium heat till golden brown.
  • Now Coconut Kachori is ready to serve.
  • Enjoy!
Coconut Kachori Recie
Coconut Kachori Recipe

Vegetable Kachori Recipe


  • Vegetable Kachori recipe
    Vegetable Kachori recipe

    French beans and peas (chopped finely) 1 cup

  • Soda bi-carb 1 pinch
  • Green chillies 3
  • Ginger (ground) 1″ piece
  • Garam masala 1/4 tsp
  • Sugar 1/2 tsp
  • Scraped coconuts 3 tbsps
  • Chopped coriander leaves few
  • Juice 1 lemon
  • Oil as needed
  • Salt to taste

For Coating:

  • Atta 3 cups
  • Oil 4 tbsps
  • Salt


  • Heat a little oil and put the vegetables in it.
  • Stir, add salt and a pinch of soda bi-carb.
  • Cover and cook. When nearly done, add green chillies and ginger paste, a little sugar and lime juice.
  • Cool, add garam masala, coriander and grated coconut.
  • Mix well and leave aside.Make a dough with flour, a little oil, salt and water. Roll small balls into puris.
  • Stuff each puri with the vegetables stuffing, roll back again and deep fry a golden brown.
  • These could be made in any desired shapes.

Prep Time: 10 Mins
Cook Time: 20-30 Mins
Serves: As Desired

How to make Potato Kachori Recipe

Potato Kachori Ingredients:

  • Potatoes 1/2 kg (boil, remove skin and mash)
  • Onion 1 chop very fine
  • Coriander leaves 1 bunch
  • Green chilies 4 (chop very fine)
  • Red chili powder 1/2 tsp
  • Black pepper 1/2 tsp
  • Cumin powder 1/2 tsp
  • Juice of lemons 4
  • Salt to taste
  • Whole wheat flour 1/2 kg
  • Soda bicarbonate 1/2 kg
  • Caraway (ajwain) 1/4 tsp
  • Jaggery 1 small piece, add 3 tsp water and make syrup
  • Dalda or your choice of cooking oil 4 cups

How to make Potato Kachori

Potato Kachori Dough:

  • Put whole-wheat flour in a bowl. Then add jaggery syrup, caraway, soda and salt to it. Bind the mixture into soft dough, using a little more water. This will make the dough soft. Leave aside.

Potato Kachori Filling:

  • Mix all the spices and lemon juice in the mashed potatoes.
  • Heat the oil in a wok or deep frying pan.
  • Divide the dough into small portions.
  • Wet your hands a little and place a small portion (ball) in the palm of your hand and spread it to a diameter of 2-3 inches.
  • Place about 1 1/2 tsp of potato mixture in the center of the dough and carefully fold up the edges and completely cover up the filling.
  • Press the edges together to seal. Again wet your hand a little and spread the dough on your palm.
  • Deep-fry it on medium heat. When it turns a little golden, remove from the heat.
  • Drain on a sieve or paper towel. Serve hot.