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Kachauri (कचौरी)

About Kachauri (कचौरी)

Kachauri is a popular deep-fried snack in Nepal, often enjoyed as a street food or during festive occasions. It's a savory pastry, typically filled with lentils or spiced potatoes, making it a flavorful and satisfying treat.

Picture of Kachauri

History

The history of Kachauri in Nepal is intertwined with the broader culinary influences of the Indian subcontinent. While its exact origins are debated, it's believed that Kachauri, like many other fried snacks, arrived in Nepal through trade routes and cultural exchanges. Over time, it has been adapted to local tastes and preferences, with variations in spices and fillings. It has become a staple in Nepali street food culture and a common offering during celebrations. It is especially popular in the terai region of Nepal.

Fact 1

Kachauri is a popular street food in Nepal.

How to prepare?

Maida (All-purpose flour) - 2 cupsMoong Dal (Split yellow lentils) - 1 cupGinger paste - 1 tspGreen Chili Paste - 1 tspCumin seeds - 1 tspAsafoetida (hing) - a pinchTurmeric powder - 1/2 tspRed chili powder - 1/2 tspGaram masala - 1/2 tspSalt - To tasteOil - for deep fryingWater - as required

Learn step by step to prepare Kachauri

  • 1
    Soak the moong dal for at least 2-3 hours.
  • 2
    Drain the water and grind the moong dal to a coarse paste.
  • 3
    In a pan, heat some oil and add cumin seeds, asafoetida, ginger paste, and green chilli paste. Sauté for a minute.
  • 4
    Add the ground moong dal paste, turmeric powder, red chili powder, garam masala, and salt. Cook until the mixture becomes dry and crumbly.
  • 5
    In a bowl, add the all-purpose flour and a pinch of salt. Gradually add water to form a smooth, pliable dough.
  • 6
    Make small balls from the dough.
  • 7
    Roll the ball out into a small disc.
  • 8
    Place a spoonful of the lentil filling in the center of the disc.
  • 9
    Bring the edges together and seal the filling to make a round ball or kachauri.
  • 10
    Gently flatten the dough ball to make a slightly flat round shape.
  • 11
    Heat oil in a deep pan for frying.
  • 12
    Carefully place the kachauris in the hot oil and fry them on medium heat until they are golden brown and crispy on all sides.
  • 13
    Remove the kachauris from the oil and drain them on a paper towel to remove excess oil.
  • 14
    Serve hot with your choice of chutney or sauce.
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