Shahi Kachori

Now make Shahi kachori in a Shahi and mouth watering way with this recipe #HappyCookingToYou

Sponsored by
Select Language


Moong daal phulkiyan:

  • Moong daal (Yellow lentil) 1 Cup (Soaked overnight)
  • Namak (Salt) 1 tsp
  • Pani (Water) 2-3 tbs or as required
  • Oil for frying
  • Pani (Water) as required


  • Baisan (Gram flour) 1 Cup
  • Pani (Water) ½ Cup or as required
  • Oil 1 tbs
  • Oil for frying

Shahi Kachori:

  • Sooji (Semolina) sifted 1 Cup
  • Maida (All-purpose flour) 1 tbs
  • Namak (Salt) ½ tsp
  • Oil 1 tbs
  • Pani (Water) ½ Cup or as required
  • Oil for frying


  • Chanay (Chick peas) boiled
  • Moong daal phulkiyan
  • Aloo (Potato) boiled
  • Tamatar (Tomato) chopped
  • Pyaz (Onion) chopped
  • Dahi (Yogurt) whisked
  • Meethi chutney
  • Green chutney
  • Lal mirch (Red chili) crushed
  • Bondiyan
  • Sev/Papri
  • Anar (Pomegranate)
  • Dahi (Yogurt)
  • Chaat masala
  • Sev/Papri

Hari chutney (Green Chutney):

  • Zeera (Cumin seeds) 1 tsp
  • Khatai powder (Dried mango powder) 1 tsp
  • Namak (Salt) ½ tsp
  • Lehsan paste (Garlic paste) 1 tsp
  • Hari mirch (Green chilies) Chopped 5-6
  • Hara dhania (Green coriander) ½ Bunch
  • Pani (Water) ½ Cup or as required

Meethi Chutney:

  • Gur (JaggeryJ) ½ cup
  • Khajoor (Dates) 4-5 (Deseeded)
  • Paani (Water) as required
  • Chaat masala ½ tsp
  • Sonth (Dried ginger powder) ½ tsp
  • Paani (Water) as required
  • Namak (Salt) 1 pinch


For Moong daal phulkiyan:

In blender,add yellow lentil,salt,water and blend it.

In wok,heat oil and fry phulkiyan until golden brown.

In water,add fried phulki and let them soak for 15 minutes,take them out and squeeze to remove excess water and set aside.

For Boondiyan:

In jug,add gram flour,gradually add water and mix well until smooth.

Add oil,mix and let it rest for 15 minutes.

In wok,heat oil and fry small size boondiyan until golden brown and set aside.

For Shahi Kachori:

In bowl,add semolina,all-purpose flour,salt and mix.

Add oil and mix well.

Gradually add water and knead until hard dough is formed,cover with damp cloth and let it rest for 30 minutes.

Take a dough,knead again and cut into four equal portions.

Take a small dough,grease your hands with oil and make a ball and press it with grease hand.

Grease rolling pin with oil and rough out dough in round shape with the help of rolling pin (makes 4 kachori).

In a wok,heat oil and fry kachori on low flame (2-3 minutes each side) and pour hot oil over the kachori.


In kachori,make a hole,add chickpeas,moong daal phulkiyan,potato,tomato,onion,yogurt,meethi chutney,green chutney,red chili crushed,boondiyan,sev/papri,pomegranate,yogurt,chaat masala and sev/papri & serve.

For Hari chutney (Green Chutney):

In grinder,add cumin seeds,dried mango powder,salt,ginger garlic paste,green chilies,green coriander and water,grind until well combined.

For Meethi Chutney:

In frying pan,add jaggery, dates and water, mix until it becomes paste.

Add chaat masala,dried ginger powder, water and salt,mix well.

Recipe By: Kanwal Mohsin

You May Also Like