Pyaaz To Mawa, 7 Kachori Recipes For Easy Snacking

Kachoris are a popular Indian snack that are crispy, flaky, and filled with a variety of savoury ingredients. They are perfect for satisfying those mid-day cravings or as an appetiser for a dinner party. In this article, we will explore 7 easy and delicious kachori recipes that you can make at home using your air fryer. These recipes are perfect for anyone who wants to indulge in the flavours of Indian cuisine but doesn't want to spend hours in the kitchen. Whether you're a seasoned cook or a beginner, these kachori recipes are sure to impress your taste buds and your guests.

Also read The Sweet And Spicy Radhaballavi, Bengal’s Favourite Kachori

Koraishutir Kochuri is a popular Bengali snack that originated in West Bengal, India. It is a type of kachori that is stuffed with a spicy mixture of green peas, ginger, and spices. The dough is made with all-purpose flour and is typically deep-fried until crispy and golden brown. Koraishutir Kochuri is often enjoyed with a side of cholar dal, a sweet and spicy lentil soup, and is a popular breakfast or brunch item in Bengal. 

Ingredients:

For the dough:

1. 2 cups all-purpose flour
2. ¼ cup semolina
3. ½ tsp salt
4. 2 tbsp oil
5. Water, as needed

For the filling:

1. 1 cup green peas
2. 1 tsp ginger paste
3. 1 tsp cumin powder
4. 1 tsp coriander powder
5. 1/2 tsp turmeric powder
6. ½ tsp red chilli powder
7. ½ tsp garam masala
8. Salt, to taste
9. 1 tbsp oil

Method:

1. To make the dough, mix together the flour, semolina, salt, and oil in a bowl. Gradually add water and knead the mixture to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. To make the filling, cook the green peas in boiling water for 2-3 minutes until they are tender. Drain and mash them coarsely.
3. Heat the oil in a pan and add the ginger paste, cumin powder, coriander powder, turmeric powder, and red chilli powder. Stir-fry for a few seconds until fragrant.
4. Add the mashed green peas, garam masala, and salt. Cook for 2-3 minutes until the mixture is dry and well combined. Let it cool.
5. Divide the dough into small equal-sized balls. Flatten each ball with your fingers to form a small disc.
6. Place a small spoonful of the filling in the centre of each disc. Fold the edges of the disc to cover the filling and form a ball. Pinch off the excess dough and flatten the ball slightly.
7. Preheat your air fryer to 350°F (175°C). Lightly brush the kochuris with oil and place them in the air fryer basket, leaving some space between them.
8. Air fry the kochuris for 10-12 minutes or until they are crispy and golden brown on the outside.

2. Khasta Kachori

Khasta Kachori is a popular Indian snack that originated in the state of Rajasthan. It is a flaky and crispy pastry filled with a spicy mixture of lentils, spices, and herbs. The word "khasta" translates to "flaky" in Hindi, which perfectly describes the texture of this delicious snack. Khasta Kachori is usually served with a side of tangy tamarind chutney and a dollop of yoghurt for added flavour. In this article, we will explore how to make this savoury snack at home using your air fryer. With this easy and delicious recipe, you can enjoy the flavours of Rajasthan in the comfort of your own home.

Ingredients:

1. 1 cup all-purpose flour
2. ¼ cup semolina (sooji)
3. ¼ cup ghee or oil
4. ½ tsp salt
5. Water, as needed
6. 1 cup yellow moong dal, soaked for 3-4 hours
7. 1 tsp cumin seeds
8. ½ tsp fennel seeds
9. ½ tsp coriander powder
10. ¼ tsp turmeric powder
11. ¼ tsp red chilli powder
12. ¼ tsp garam masala powder
13. Salt, to taste
14. Oil, for frying

Method:

1. In a mixing bowl, combine the all-purpose flour, semolina, ghee or oil, and salt. Mix well.
2. Add water gradually and knead the dough until it becomes smooth and pliable. Cover the dough and let it rest for 15-20 minutes.
3. In a pan, heat oil over medium heat. Add the cumin seeds and fennel seeds and let them splutter.
4. Add the soaked and drained moong dal to the pan and sauté for a few minutes.
5. Add the coriander powder, turmeric powder, red chilli powder, garam masala powder, and salt. Mix well and sauté for another minute.
6. Remove from heat and let the mixture cool down.
7. Divide the dough into small balls and roll them out into thin circles.
8. Place a tablespoon of the moong dal mixture in the centre of the circle and fold the edges to cover the filling. Pinch the edges together to seal the kachori.
9. Preheat the air fryer to 350°F (180°C). Grease the air fryer basket with oil.
10. Place the kachoris in the air fryer basket and air fry for 10-12 minutes, or until they turn golden brown and crispy.

3. Dal Kachori

Dal kachori is a popular Indian snack that originated in the northern state of Uttar Pradesh. It is a flaky, crispy pastry filled with a savoury mixture of lentils, spices, and herbs. Dal kachori is a favourite snack among Indians and is often served with tamarind chutney or green chutney for dipping. In this article, we will explore how to make dal kachori at home using an air fryer, which provides a healthier and quicker way to cook this delicious snack. Whether you're a fan of Indian cuisine or looking to try something new, this recipe is perfect for those who love savoury and spicy flavours.

Ingredients:

For the dough:

1. 2 cups all-purpose flour
2. ¼ cup vegetable oil
3. ½ teaspoon salt
4. Water, as needed

For the filling:

1. 1 cup chana dal (split Bengal gram)
2. 2 tablespoons vegetable oil
3. 1 teaspoon cumin seeds
4. ½ teaspoon fennel seeds
5. ½ teaspoon coriander seeds
6. ½ teaspoon turmeric powder
7. ½ teaspoon red chilli powder
8. ½ teaspoon garam masala powder
9. Salt, to taste

Method:

1. To make the dough, mix together the flour, oil, and salt in a bowl. Gradually add water, kneading the dough until it is smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. To make the filling, rinse the chana dal and soak it in water for 30 minutes. Drain the dal and grind it to a coarse paste in a food processor.
3. Heat the oil in a pan over medium heat. Add the cumin seeds, fennel seeds, and coriander seeds and sauté for a minute.
4. Add the ground dal, turmeric powder, red chilli powder, garam masala powder, and salt. Cook the mixture for 5-7 minutes, stirring constantly, until it thickens and forms a dough-like consistency. Remove from heat and let it cool.
5. Preheat the air fryer to 375°F (190°C).
6. Divide the dough into equal-sized balls. Flatten each ball with your hands and place a spoonful of the filling in the centre. Pinch the edges together to form a ball and flatten it slightly.
7. Place the kachoris in the air fryer basket, ensuring they are not touching each other. Air fry for 10-12 minutes, or until they are golden brown and crispy.

4. Moth Kachori

Moth Kachori is a popular snack in the Indian state of Rajasthan. It is a deep-fried pastry filled with a spicy mixture of moth beans (also known as matki) and a variety of aromatic spices. The filling is made by cooking the moth beans with onions, ginger, garlic, and a blend of spices, which may include cumin, coriander, turmeric, and red chilli powder. The mixture is then mashed and stuffed into a dough made from all-purpose flour, semolina, and ghee. The dough is then rolled out and deep-fried until golden brown. Moth Kachori is typically served hot with tamarind or mint chutney and can be enjoyed as a snack or as a part of a meal.

Ingredients:

1. 1 cup moth beans (matki), soaked overnight
2. 1 tsp cumin seeds
3. 1 tsp coriander seeds
4. ½ tsp fennel seeds
5. ½ tsp turmeric powder
6. 1 tsp red chilli powder
7. 1 tsp garam masala
8. Salt to taste
9. Oil for frying

For the dough:

1. 2 cups all-purpose flour
2. ¼ cup oil
3. Salt to taste
4. Water as required

Method:

1. Drain the soaked moth beans and grind them to a coarse paste in a food processor. Set aside.
2. In a small pan, dry roast cumin seeds, coriander seeds, and fennel seeds until fragrant. Grind them to a fine powder.
3. In a mixing bowl, combine the ground moth beans, spice powder, turmeric powder, red chilli powder, garam masala, and salt. Mix well.
4. To make the dough, in a separate mixing bowl, combine the flour, oil, and salt. Add water as needed and knead the dough until it becomes smooth and pliable.
5. Divide the dough into equal-sized balls. Roll each ball into a circle and place a spoonful of the moth bean mixture in the centre.
6. Bring the edges of the dough together to enclose the filling and pinch to seal the edges.
7. Heat oil in a deep frying pan. Fry the kachoris on medium heat until golden brown.
8. Serve hot with your favourite chutney or sauce.

5. Lachedar Kachori

Lachedar kachori is a popular snack in the northern parts of India, especially in the state of Uttar Pradesh. It is a deep-fried pastry that is filled with a spiced and tangy mixture of lentils, onions, and spices. The word "lachedar" means "layered," which refers to the flaky, crispy texture of the pastry. Lachedar kachori is often served with a tangy tamarind chutney and is enjoyed as a breakfast or evening snack. It is a perfect snack for those who love a combination of crispy and spicy flavours.

Ingredients:

For the dough:

1. 2 cups all-purpose flour
2. ¼ cup oil
3. Salt to taste
4. Water as required

For the filling:

1. 1 cup yellow moong dal
2. 1 tsp cumin seeds
3. ½ tsp fennel seeds
4. 1 tsp coriander seeds
5. ¼ tsp asafoetida (hing)
6. 1 tsp ginger paste
7. 1 tsp red chilli powder
8. ½ tsp garam masala
9. Salt to taste
10. Oil for frying

Method:

1. Rinse the moong dal and soak it in water for at least 2 hours. Drain the water and grind the dal to a coarse paste.
2. In a pan, dry roast cumin seeds, fennel seeds, and coriander seeds until fragrant. Grind them to a fine powder.
3. Heat oil in a pan and add the asafoetida and ginger paste. Saute for a minute and then add the ground spice powder.
4. Add the moong dal paste, red chilli powder, garam masala, and salt. Cook on low heat for 10-15 minutes or until the dal is cooked and the mixture thickens.
5. To make the dough, in a mixing bowl, combine the flour, oil, and salt. Add water as needed and knead the dough until it becomes smooth and pliable.
6. Divide the dough into equal-sized balls. Roll each ball into a circle and spread a spoonful of the moong dal filling over it.
7. Fold the edges of the circle to the centre, encasing the filling. Press gently to seal the edges.
8. Roll the filled ball into a circle, being careful not to let the filling spill out. Repeat the process to create more layers.
9. Heat oil in a deep frying pan. Fry the kachoris on medium heat until golden brown.
10. Serve hot with tamarind or mint chutney.

6. Mawa Kachori

Mawa kachori is a sweet and rich dessert that is popular in the Indian state of Rajasthan. It is a deep-fried pastry filled with a mixture of mawa (reduced milk solids), nuts, and spices, and is usually soaked in a sugar syrup before serving. The pastry has a crispy outer layer with a soft and creamy filling that melts in your mouth. Mawa kachori is often served during festivals and special occasions as a dessert or a sweet snack.

Ingredients:

For the dough:

1. 2 cups all-purpose flour
2. ¼ cup ghee
3. A pinch of salt
4. Water as required

For the filling:

1. 2 cups mawa (khoya)
2. ½ cup powdered sugar
3. ¼ cup chopped almonds
4. ¼ cup chopped pistachios
5. ½ tsp cardamom powder
6. Oil for frying

For the sugar syrup:

1. 1 cup sugar
2. ½ cup water
3. ¼ tsp cardamom powder
4. A few strands of saffron

Method:

1. To make the dough, in a mixing bowl, combine the flour, ghee, and salt. Add water as needed and knead the dough until it becomes smooth and pliable.
2. Cover the dough and let it rest for 15-20 minutes.
3. To make the filling, crumble the mawa and roast it in a pan until it turns golden brown.
4. Add the powdered sugar, chopped almonds, chopped pistachios, and cardamom powder. Mix well and let it cool.
5. Divide the dough into equal-sized balls. Roll each ball into a circle and place a spoonful of the mawa filling in the centre.
6. Bring the edges of the dough together to enclose the filling and pinch to seal the edges.
7. Heat oil in a deep frying pan. Fry the kachoris on medium heat until golden brown.
8. To make the sugar syrup, in a pan, combine the sugar and water. Bring it to a boil and simmer for 5-7 minutes until it thickens slightly.
9. Add the cardamom powder and saffron. Mix well and let it cool.
10. Dip the fried kachoris in the sugar syrup, making sure they are coated well.
11. Serve the mawa kachoris garnished with chopped nuts.

7. Pyaaz Kachori

Pyaaz kachori is a savoury snack from Rajasthan, India, which is made with a crispy and flaky pastry shell filled with a spiced onion mixture. The pastry shell is made with all-purpose flour and ghee, and the filling is prepared with caramelised onions and a blend of spices such as cumin, coriander, and fennel seeds, among others. It is typically served with tamarind or mint chutney and can be enjoyed as a breakfast item, tea-time snack, or even as a party appetiser. Pyaaz kachori is a popular street food in Rajasthan and is also found in other parts of India. It's crispy exterior and flavorful filling make it a must-try for anyone who loves Indian snacks.

Ingredients:

For the dough:

1. 2 cups all-purpose flour
2. ¼ cup oil
3. Salt to taste
4. Water as required

For the filling:

1. 2 cups finely chopped onions
2. 1 tsp cumin seeds
3. ½ tsp fennel seeds
4. 1 tsp ginger paste
5. 1 tsp coriander powder
6. ½ tsp turmeric powder
7. 1 tsp red chilli powder
8. ½ tsp garam masala
9. Salt to taste
10. Oil for frying

Method:

1. To make the dough, in a mixing bowl, combine the flour, oil, and salt. Add water as needed and knead the dough until it becomes smooth and pliable.
2. Divide the dough into equal-sized balls. Roll each ball into a circle.
3. In a pan, heat oil and add the cumin seeds and fennel seeds. Saute for a minute and then add the ginger paste.
4. Add the chopped onions, coriander powder, turmeric powder, red chilli powder, garam masala, and salt. Mix well and cook on medium heat until the onions are soft and the mixture is dry.
5. Allow the mixture to cool down. Once cooled, take a small portion of the onion filling and place it in the centre of the rolled dough circle.
6. Bring the edges of the dough together to enclose the filling and pinch to seal the edges.
7. Heat oil in a deep frying pan. Fry the kachoris on medium heat until golden brown.