There’s something about a kachori, the crispiness, the flakes, and the initial bite to release the masala. Kachori has been around for hundreds of years, and it’s even believed that people have been eating it long before our beloved samosa came into existence. The origins of this circular snack are though highly debated; some assume it was first made in Marwar, and others claim its root lies in the Bhojpuri region.

Irrespective of where they are from, these kachoris are an absolute delight and a crowd favourite.  Here’s a simple recipe to make your kachori, just like the Halwais do it.

You’ll Need

1 tbsp of coriander

1 tbsp of fennel seeds

1/2 tsp of cumin powder

1/2 tsp of kasoori meethi

1 tbsp of chili powder

1 tsp of black salt

A pinch or two of Garam masala

1/2 tsp of back pepper

1/3 cup of besan

1/2 cup of soaked moong dal

1/2 tsp of ginger

1/2 tsp of garlic


2 cups of flour

1 tsp of salt

1/4 cup of ghee


1. In a hot pan with oil, add the spices and sauté till you smell the aroma.

2. Follow by adding the besan and sautéing for 3-4 minutes.

3. Add the crushed soaked dal in the pan and continue cooking the entire thing for 5 minutes.

4. Then set aside to cool.

5. In a bowl, mix the flour, regular salt, and ghee to form a shaggy dough.

6. Incorporate some water and knead.

7. Once fully kneaded, set aside, covering with a damp cloth to rest.

8. Form little balls of the Masala and circles from the dough.

9. Create the Kachoris.

10. In a wad of oil, fry the Kachori until golden brown and cook all the way.

11. Serve alongside green and red chutney.