By Shreya Sarpal
March 8, 2026
The kachori shell shatters with a sharp crunch before giving way to warm, softly mashed dal; chilled curd cools the heat, tamarind adds sticky sweetness, green chutney brings sharp spice, and sev finishes with a final brittle bite.
6 pieces khasta kachori 1 cup boiled moong dal ¾ cup thick chilled curd 3 tbsp green chutney 3 tbsp tamarind chutney 1 tsp roasted cumin powder 1 tsp chaat masala ½ tsp red chilli powder Salt to taste 2 tbsp chopped onion 2 tbsp chopped coriander ¼ cup sev
Warm the moong dal with salt and a pinch of chilli powder until slightly thick.
Crack the kachoris at the centre and arrange them on a serving plate.
Spoon hot dal inside each kachori so it softens slightly but stays crisp outside.
Pour whisked chilled curd generously over the top.
Drizzle chutneys, sprinkle spices, onion, coriander, and sev, then serve immediately.