By Aditi
February 3, 2026
Rajasthani kachori is a comfort food in every bite, crispy on the outside and spicy within. This classic street snack can be easily prepared at home using simple pantry ingredients to get that crunch and flavour it is known for.
2 cups all-purpose flour (maida) ¼ cup ghee ½ tsp salt Water, as needed For Filling 1 cup moong dal, soaked & coarsely ground 2 tbsp oil 1 tsp fennel seeds 1 tsp coriander seeds, crushed 1 tsp ginger-green chilli paste ½ tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder Salt to taste Oil, for deep frying
In a big bowl, mix flour, salt, and ghee until it turns crumbly. Add water slowly to make a firm dough.
In a pan, heat oil and add fennel and coriander seeds to it. Let it crackle, then cook by adding ginger-chilli paste, moong dal, spices, and salt to it.
Switch off the flame and let the filling cool down fully to prevent kachoris from breaking while you roll and fry them.
Divide the dough into equal balls. Flatten, add filling to it, seal it, and with the help of a rolling pin, gently press to make thick discs.
In a big kadhai, heat oil and fry the kachoris on low heat. Slow frying gives crisp layers and is fully cooked from within.
Drain it in tissue paper and serve hot with imli chutney, mint chutney, or aloo sabzi for an authentic Rajasthani meal.