Sanjeev Kapoor

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Kachori Chaat  Recipe

Famous kachori served with chilled yogurt and chutneys.

This recipe is from the book Chaat.

Preparation Time : 16-20 minutes

Cooking time : 11-15 minutes

Servings : 4

Kachori Chaat

Main Ingredients

Refined flour (maida), Carom seeds (ajwain)





Level Of Cooking



  • Refined flour (maida)
    1 cup
  • Carom seeds (ajwain)
    1/4 teaspoon
  • Salt
    1/4 teaspoon
  • Soda bicarbonate
    a pinch
  • Pure ghee
    2 tablespoons
  • Green peas shelled crushed
    1/2 cup
  • Oil
    1/2 tables
  • Asafoetida
    a pinch
  • Cumin seeds
    1/4 teaspoon
  • Ginger chopped
    1/2 inch piece
  • Green chillies chopped
  • Salt
    to taste
  • Garam masala powder
    1/4 teaspoon
  • Coconut scraped
    2 tablespoons
  • Roasted peanuts crushed
    2 tablespoons
  • Yogurt Whisked and chilled
    2 cups
  • Red chilli powder
    1 teaspoon
  • Roasted cumin powder
    2 teaspoons
  • Green chutney
    4 teaspoons
  • Sweet date and tamarind chutney
    4 teaspoons


Step 1

Mix refined flour, carom seeds, salt, soda bicarbonate and pure ghee in a bowl. Add cold water as required to knead into a stiff dough.

Step 2

Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook for two to three minutes. Take off the heat and add garam masala powder. Mix and set aside to coo

Step 3

When cool add coconut and peanuts and mix. Divide the dough into eight equal portions. Roll each portion and press to make round puris. Stuff each puri with the stuffing and further shape into a kachori.

Step 4

Heat sufficient oil in a kadai and deep-fry the kachoris in medium hot oil till crisp and golden. Drain and place them on an absorbent paper. To serve lightly crush two to three kachoris and place them in each serving bowl.

Step 5

Pour some yogurt over it, sprinkle red chilli powder and cumin powder, drizzle both the chutneys and serve immediately.

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