Preparation time
Cooking time


For 4 Person(s)

For Dough

  • 300 g all-purpose flour (maida)
  • salt to taste
  • 1 tbsp ghee
  • water, as needed
  • 4 -5 drops oil
  • additional oil for frying

For Stuffing

  • 500 g tuver (Pigeon pea)
  • 1 tbsp ginger chili paste
  • salt to taste
  • pinch of cumin seeds
  • pinch of asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp lemon juice
  • 1/2 tbsp coriander leaves (chopped)
  • 1 tbsp oil


Method for dough:

Sieve flour and add salt and ghee to it.

Mix and add water to make dough.

Dough should be elastic -- not too soft and too hard.

Add oil and knead very well.

Keep aside.

Method for Stuffing Part 1:

Crush tuver in a chili cutter.

Heat oil in a pan over a slow flame.

Add cumin seeds to it.

When it begins spluttering, add the asafoetida and turmeric powder.

Also mix tuver, ginger chili paste and salt.

Cover lid and cook until it becomes soft.

Remove lid and mix garam masala and lemon juice.

Cook for 2-3 minutes and add coriander leaves to it.

Method for Stuffing Part 2:

Make medium balls from dough and roll out like small puri.

Fill stuffing in each puri.

Cover it like a patty to make a round shape. (If you make potli, seal all edges properly.)

Heat oil in a pan at medium flame.

Deep fry kachori until its has a golden brown appearance.

Serve with green chutney and sweet chutney.

Recipe notes

Prep Time: 20 minutes.

Cook Time: 30 minutes.

Total Time: 50 minutes.