How to make Kachori Chaat -

Famous kachori served with chilled yogurt and chutneys.

Sanjeev Kapoor

This recipe is from the book Chaat.

Main Ingredients : Refined Flour, Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Kachori Chaat checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like How to make Dosa Batter Mutton Seekh Bharli Paplet Aloo Anardana Chaat

Kachori Chaat

Kachori Chaat Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Kachori Chaat Recipe

  • Refined Flour 1 cup

  • Yogurt 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 2

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.