Masala Kachori brings back memories of bustling Indian street food stalls and family gatherings. These golden-brown pastries are crispy on the outside and packed with a flavorful spiced filling inside. The combination of fresh herbs, spices, and gram flour creates an irresistible snack that’s perfect for any time of day.
About the Recipe
This recipe shows you how to create authentic Masala Kachori right in your kitchen. The outer shell is made from all-purpose flour (maida) and gets wonderfully crispy when fried. The filling combines gram flour with aromatic spices, fresh mint, and coriander leaves, creating a burst of flavors in every bite.
Why You’ll Love This Recipe
You’ll love making these kachoris because they’re surprisingly simple once you get the hang of it. The dough is forgiving and the filling comes together quickly. The best part? You can make them ahead and fry them just before serving. The smell of fresh kachoris frying will make everyone gather in your kitchen.
Masala Kachori
Cooking Tips
– Keep the dough stiff but pliable for the best results
– Make sure the filling is completely cool before stuffing
– Fry on medium-low heat for even cooking
– Don’t overcrowd the pan while frying
– Test the oil temperature with a small piece of dough
Serving and Storing Suggestions
Makes 12-15 kachoris. Serve hot with mint chutney or tamarind sauce. Total prep time: 1 hour. Store unfried kachoris in the fridge for up to 24 hours. Once fried, best eaten fresh but can be reheated in an oven.
Similar Recipes
- Onion Kachori
- Moong Dal Kachori
- Pyaaz Ki Kachori
Nutrient Benefits
Besan (gram flour) is high in protein and fiber. The spices like ginger and turmeric offer anti-inflammatory properties. Fresh herbs add vitamins and minerals. While this is a fried snack, making it at home lets you control the oil quality and quantity.
Masala Kachori
Ingredients
- 2 cups maida
- 2 tsp salt
- 2 tbsp ghee or oil
- 2 tbsp curd
- 1 cup besan
- 1 tbsp pudina (chopped)
- 1 tbsp hara dhania (chopped)
- 1/2 tsp chilli powder
- 1 tsp ginger-garlic paste
- 1 tsp green chilli paste
- 1/2 tsp haldi powder
- 1/2 tsp garam masala
- 1 tbsp lemon juice or to taste
- oil
Instructions
- Mix maida with 1 tsp salt, ghee and curd and knead to a stiff dough. Use some more curd if needed.
- In a saucepan heat 2 tbsp oil and add ginger-garlic paste, haldi, green chilli paste, pudina, coriander leaves, garam masala, salt to taste and besan.
- Saut� till all the liquid evaporates and the mixture collects together and fat separates.
- Take the pan off the heat add lemon juice and mix well. Keep aside to cool.
- Break balls of dough to a desired size. Roll each ball into a round and then a flat disk about 1/8 inch thick.
- Pinch the edges, wet a bit and place some of the besan mixture in the center.
- Cover the mixture and pinch the dough to seal. Smoothen it into a proper round and keep aside till ready to fry.
- To fry, heat the oil, and add the balls in (as many can come in comfortably).
- Lower the heat and fry till light brown. Serve hot.
Note: In place of besan you can also use roasted red gram poweder.
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Frequently Asked Questions
Can I bake these instead of frying?
While traditional kachoris are fried, you can bake them at 375°F for 20-25 minutes. The texture won’t be exactly the same, but they’ll still be tasty and healthier.
Why did my kachori become too hard?
Hard kachoris usually result from overworking the dough or frying at too high a temperature. Keep the dough mixing minimal and fry on medium heat for best results.
Can I make the filling ahead of time?
Yes. The filling can be made up to 2 days ahead and stored in the fridge. Just bring it to room temperature before using.
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