Kachori (Deep fried stuffed pastry)

Featured in the Honolulu Star-Advertiser on Jan 13, 2016.



Kachori (Deep fried stuffed pastry)


  • 2 cups all-purpose
  • Pinch of sea salt
  • 2 tablespoons clarified butter
  • 1/2 cup water, or as required to make soft dough
  • Vegetable oil for deep frying
  • Flour for dusting


  • 1/2 cup green peas, frozen
  • 1 tablespoon olive oil
  • 1 tablespoon cumin seeds, lightly toasted
  • 1/2 tablespoons grated ginger
  • 2 serrano chilies, finely chopped
  • 1 tablespoon coriander powder
  • 1/2 tablespoon garam masala powder
  • 1 tablespoon Amchur powder (dried mango powder), available at Indian specialty stores
  • Salt to taste
  • 3 tablespoons chopped cilantro leaves


  1. In a large mixing bowl, combine flour and salt.
  2. Add butter and half of the water.
  3. Slowly add the remaining water as necessary to make a soft smooth dough.
  4. Cover with a cloth and store in a warm place for 30 minutes.
  5. While dough is setting, in a colander run frozen peas under tap water and set aside to defrost.
  6. Transfer peas into a mixing bowl and gently mash with a spatula until a coarse mixture forms.
  7. Heat oil in a saute pan over medium heat.
  8. Saute cumin seeds and ginger until fragrant.
  9. Add peas, remaining ingredients, except cilantro, and saute for 10 minutes on low heat.
  10. Remove from heat; mix in cilantro leaves; set aside to cool.
  11. Divide dough into equal balls.
  12. Take dough ball and press it with your hand gently to expand and flatten into a circular disk.
  13. Place stuffing into center of dough; fold and pinch edges to form a satchel.
  14. Seal all edges completely.
  15. Flatten gently with your hand and roll lightly with a rolling pin.
  16. Dust with flour and deep fry until golden brown about 4-5 minutes.

Makes 8 kachori.

Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 11 g fat, 3 g saturated fat, 0 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g sugar, 4 g protein


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