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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


In a large mixing bowl, combine flour and salt. Add butter and half of the water. Slowly add the remaining water as necessary to make a soft smooth dough. Cover with a cloth and store in a warm place for 30 minutes.

While dough is setting, in a colander run frozen peas under tap water and set aside to defrost. Transfer peas into a mixing bowl and gently mash with a spatula until a coarse mixture forms. Heat oil in a saute pan over medium heat. Saute cumin seeds and ginger until fragrant. Add peas, remaining ingredients, except cilantro, and saute for 10 minutes on low heat. Remove from heat; mix in cilantro leaves; set aside to cool.

Divide dough into equal balls. Take dough ball and press it with your hand gently to expand and flatten into a circular disk. Place stuffing into center of dough; fold and pinch edges to form a satchel. Seal all edges completely. Flatten gently with your hand and roll lightly with a rolling pin. 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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