Garlic Kachori

A delicious, any-time snack.

Contributed by Jagruti Raj Dhanecha


For the Stuffing : 

  • 1 cup frozen pigeon peas
  • 1 cup frozen green peas
  • 2 tbsp garlic, ginger and green chilli paste
  • Salt to taste
  • 1 tbsp mustard seeds
  • pinch asafoetida
  • 1 tsp seasame seeds
  • 1 tbsp Sugar
  • 1 tbsp dry coconut powder
  • Dry mango powder or lemon juice(according to your taste)
  • 1 tsp Garam masala (Mixed spices powder)
  • 1 tsp red chilli powder
  • 2 tsp cumin and coriander seeds powder
  • 1 tsp fennel seeds(crushed)
  • 2 tbsp oil
  • Oil to fry

Pastry :

  • 1/2 cup Plain flour
  • 1/2 cup wheat flour
  • Salt to taste
  • 2 tbsp oil
  • Water to knead dough

Mix all the ingredients and make a semi stiff dough. Leave aside to rest for half an hour.

Method :

  • Defrost pigeon peas and green peas.
  • Now grind coarsley in a grinder.
  • In a heavy bottom pan heat oil and add mustard seeds and asafoetida.
  • After they splutter add peas and cook for 7 minutes on a very low heat.
  • Now add all the masala and seasonings. let it cook further about 6 minutes. Switch of the heat and let it cool
  • Now divide the dough into small portions, and roll into a small circle.
  • Put a large spoonful of the filling into the center, then fold the dough over the filling to form a ball and seal the edges with a peak at the top. You can grease your palms a little and roll the ball between them to form an even ball if that’s easier.
  • Repeat for all the kachoris.
  • Now heat oil in a wok and deep fry 3-4 kachoris at a time over medium-to high heat till they are golden brown in color.
  • Serve hot with Green Mint Chutney or Tamarind chutney.

By Chef at Large Member

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