Kachori chaat


Dough for kachori

  • 1 cup maida (all purpose flour)
  • 1tbsp oil
  • 1 tsp salt
  • water

Stuffing for kachori

  • 1/3 cup besan (gram flour)
  • 1/2 tsp salt
  • 1/2 tsp mango powder
  • 1/2 tsp red chilli flakes
  • 1 tbsp oil
  • pinch hing

Filling for kachori

  • 1 cup boiled potatoes (chopped)
  • 1 cup moong sprouts (cooked till tender with salt to taste and 2 to 3 tbsp water)
  • 1 cup yogurt (whipped)
  • 1/4 cup green chutney
  • 1/4 cup tamarind chutney
  • 2 tbsp chopped coriander (to garnish)
  • 1/2 cup sev (store bought)
  • oil to deep fry


for dough

  1. In a bowl mix maida(flour), salt and oil. Add water slowly to form a soft dough.
  2. Cover and keep aside for 10 minutes.

Kachori stuffing

  1. Mix besan(gram flour),salt,hing,oil,chilli flakes and mango powder in a bowl and keep aside.

Making the Kachoris

  1. Knead the dough well and divide into 11 to 12 parts.
  2. Roll each ball into 2 inch circle and place a teaspoon of stuffing in center.Seal by pulling the edges together and form a ball.Prepare rest of the kachoris and keep aside for 3 to 4 minutes.
  3. Oil the surface and rolling pin and place the dough sealed side up and roll gently into a circle to approximately 3 inch diameter.
  4. Heat oil in a pan on medium flame.Check the oil by putting a small piece of dough,if it sizzles and comes up slowly without changing color then its ready.
  5. Drop in the kachoris slowly,they should not overlap,when the kachoris puff up turn over and fry till it turns golden brown(should fry on medium heat for crispy kachoris).It will take 7 to 8 minutes for the kachoris to fry properly.

How to assemble

  1. Make a hole in the center of the kachoris and fill in 1 tbsp spoon of moong sprouts,1 tbsp potatoes,2 tbsp yogurt, 1 tsp of green chutney,1 tsp tamarind chutney and sev.Garnish with coriander leaves.

Note:The kachoris can be stored in air tight container for up to a week or more.