With Holi behind us I decided to try making Kachoris. Caution: I have never made them before but have seen them in the menus of many Indian restaurants. My husband is Indian and is my food tester/judge. Being Mexican – I feel as though our food cultures are very similar. Actually, I find myself cooking more Indian food than Mexican (shhh. don’t tell my mom :)).

From Rasmalai to Samosas, I have made them – both with credible merit I’d like to think! My husband is a straight shooter when it comes to giving feedback so when reading this recipe – just know he has given me the thumbs of approval for this.

This recipe came from vegrecipesofindia.com. I have noodled around the site and am huge fan of her recipes for the past 4ish years and have tried many, many, and MANY of Dossana’s recipes. I thought it would be nice to 1) give her credit for her recipe and, 2) provide insight into a non-pro’s experience in making Kachori for the first time 3) break out th’old Nikon.

If you are interested in the full recipe, you can scroll down to the recipe. If you are impatient and want to get on with the recipe, well keep reading 🙂

The first step is to soak Moong Dal for 2 hours. Now, I deviated from this step and soaked it for over 24 hours. This was by no means intentional, I actually got side tracked and ended up having other dinner plans that I realized I must use the Dal NOW before it went bad. I’m only human people!


After all the soaking throw the dal into a blender.


I didn’t put the lid on the blender, I just pulsed it as I slowly dumped the lentils hanging out on the sides into the middle vortex (ok, so I don’t know how to describe it but I very carefully did not want to jam my spoon into the blender but I also wanted to make sure all the lentils at the top were being brought back into the middle for more blending/grinding). Now you wanna blend blend until you have some course looking lentil mash. Here’s what mine looked like:


I will say that look back on it, I would have blended it a little more. But more on that coming up. After you blend it all up – you grab some ghee (shhhhh. Don’t tell my husband. He despises ghee yet has happily eaten a few kachoris while I am typing this up), and you dump in all your spices before you add in the course-blended lentils.


Once you have the lentils mixed with the spices, cook and stir on med-low for 4-5 minutes. You’ll probably want to cook it for a bit longer – I found that the lentils were a bit tough to roll up (spoiler alert for one of the upcoming steps). Let the mixture cool and go back to your counter to prep the dough.

Next you’ll want to grab your maida, salt, and ghee ready for some mixing.


Start mixing with your fingers until the ghee is pretty worked into the maida, adding water slowly until you get a firm dough that does not crumble, but is NOT sticky!  You want to make sure it’s not dry since it will sit to rest for 30 minutes and it will be tough to roll out if you don’t have at least some moisture in the dough.


While the dough is resting, get back to your lentil mixture and roll it into balls. I did have some trouble doing this (which I assume is because I didn’t cook the lentils long enough, or perhaps I cooked them too long). But it did help to dip my fingers into some oil before grabbing some of the mixture. At my very best, here is my magic:


After 30 minutes of letting the dough sit, it should be ready. First, roll it into a log long enough that will be easy for you to split into 10 even pieces.


After splitting into 10 pieces, roll it out into a 4-5 inch diameter and grab a rolled ball of the lentil mixture. After that, apply a light rolling to the stuffed rounds, forming little patties like so:


I wanted to experiment with different sizes to see what would produce the best texture. I found that the 1/4 in thickness worked best. After rolling them out – toss them into medium to low heated oil (you’ll want it to be at least on medium because it will fry for at least 5-7 minutes).


And now for the gran finale – after you have fried each Kachori for 2-3 minutes on each side, place them on a paper towel to soak up excess oil. Once lightly cooled – grab a few and eat with your favorite chutneys (I used Garlic and Tamarind).


2 c. maida
1/2 tsp. salt
1.4 c. ghee
Up to 1 c. water
1/2 c. moong dal
1 tbsp. ghee
1/4 tsp. turmeric
1/2 tsp. red chili powder
1/2 tsp. ginger, powdered
1 tsp. coriander, powdered
1 tsp. fennel, whole, crushed
salt, to taste


  • Rinse moong dal until water runs clear. Let soak overnight.


  • In a large bowl, mix together the maida and salt
  • Add ghee and mix until there are no clumps of ghee. You should be able to squeeze the flour together into chunks.
  • Start with 1/2 c. of water, mixing it into the flour mixture until the dough comes together. You don’t want a crumbly texture, it should be smooth and slightly firm since you’ll be rolling it into a log later.
  • Cover and let sit for at least 30 minutes.


  • Drain dal and add to a blender. Pulse until course.
  • Heat ghee in a skillet over med-low. Add spices and cook for 1 min, stirring constantly so the spices don’t burn.
  • Add dal and salt. Cook and stir for 5-7 minutes.
  • Set aside and let cool.
  • Once cooled, grab about 1-2 tbsp of the mixture and tighten into a ball in between your palms, coat your fingers in oil (it helps). Eyeball how much mixture you are getting. In total you should have 10 balls.


  • Heat oil in a deep skillet or wok.
  • Roll dough into a log shape, long enough to cut into 10 even slices.
  • Take 1 slice and roll out into a 4-5 in diameter round. Add a ball of the dal mixture.
  • Cover and pinch the dough over the ball so it remains covered. Flatten with your palms and use a rolling pin to slightly flatten. You do want some air in the dough.
  • Repeat.
  • Fry the kachori on medium, 3-4 minutes each side until golden.
  • Remove and place on a plate lined with paper towels.Enjoy!

    Inspired by vegrecipesofindia