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Rajasthani Kachori

Rajasthani Kachori is a puffed Indian spicy flatbread , which is like a poori , but more crisp , thick and with a hard flaky crust .
Course Breakfast, Snack, Tea Time
Cuisine Indian Cuisine
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours



  • 2 cups maida / all purpose flour
  • 1/4 cup oil
  • 1/2 tsp salt


  • 1/2 cup moong dal soaked for 2 hours
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp fennel powder
  • Pinch asafoetida
  • 1 tsp coriander seeds coarsely crushed
  • 1/4 tsp red chilly powder
  • 2 green chillies finely chopped
  • 2 tbsp Fresh coriander leaves chopped
  • 1/2 tsp ginger powder
  • 1/4 tsp garam masala
  • Salt to taste



  • Take maida in a big bowl, add salt and oil and mix well.
  • Gradually add water and knead soft dough same as required for making chapatti.
  • Don't knead the dough too much.
  • Cover the dough and keep it aside for 15-20 minutes .
  • Meanwhile prepare stuffing.


  • Coarsely ground the soaked moong dal. Preheat pan and add 3-4 tbsp oil in it.
  • When oil is sufficiently hot, add cumin seeds , let crackle.
  • Add asafoetida, green chilly, coriander seeds, fennel powder and saute the spices for few minutes.
  • Now add grounded dal, salt, garam masala, ginger powder and red chilly powder.
  • Mix all ingredients really well.
  • Stir constantly and cook dal until it dries up and nice aroma cones.
  • if dal sticks to the bottom of pan then add some more oil).
  • Remove the roasted dal in a bowl so that it cools quickly.

Making the kachoris

  • Take little amount of dough, equal to size of lemon, and roll giving it a round shape.
  • Take a dough ball and flatten it with help of your fingers giving it a shape like bowl.
  • Now fill this bowl with 1 tsp stuffing and lift from all sides for sealing the stuffing.
  • Similarly prepare all kachoris.


  • Preheat oil in a wok for frying kachoris.
  • Oil should be medium hot for frying kachoris .
  • Roll the the stuffed dough ball with your hand or fingers gently into thick kachori.
  • Fry the kachori in medium hot oil .
  • Place as many kachoris as possible in the wok at one time.
  • Flip the side when kachoris turn puffy and are slightly brown from beneath.
  • Keep flipping the kachoris and fry until they turn golden brown in color.
  • Keep the flame low to medium, to get crunchy and crusty kachoris.
  • Once the Kachori‚Äôs are crisp and golden remove on a absorbent paper .
  • Serve hot !


Rajasthani Kachori