By Garima Johar
August 29, 2026
Crispy kachori, whether served with a spicy gravy of chickpeas or aloo ki sabzi, is always a hit. Instead of getting the oil-drenched kachoris from the roadside, make the Rajasthani street snack at home.
2 cups maida 1/4 cup ghee 1/2 teaspoon salt 1/2 cup soaked moong dal 1 tablespoon oil 1/2 teaspoon cumin seeds A pinch of hing 1 green chilli 1 teaspoon coriander seeds 1/2 teaspoon fennel powder 1 teaspoon red chilli powder 1/2 teaspoon garam masala 1/2 teaspoon ginger powder Salt to taste Oil for frying
Make the dough by mixing maida, salt, ghee, and water. Set aside and cover with a damp cloth.
Prepare the filling by grinding the soaked moong dal.
Mix cumin seeds, hing, green chilli, coriander seeds, and fennel powder and cook on a medium flame.
Mix in ground moong dal, red chilli powder, salt, garam masala, and ginger powder till aromatic.
Take small portions of the dough, roll them into circles, add a spoonful of filling and seal the edges.
Heat the oil and deep-fry the kachoris until golden brown and crispy.
Serve the kachori with chane or aloo ki sabzi or chutney and serve.