Besan Kachori Recipe

    besan kachori

    Besan Kachori Recipe – How to Prepare Besan kachori ?

    Besan kachori is a tasty and a great variation to the authentic recipe of kachoris. These kachoris are filled up with besan stuffing sautéed with other spices and deep fried till crispy and golden brown. Kachoris make a perfect brunch on Sunday’s or have them with your evening tea. We often make kachoris with numerous stuffing like urad dal, moong dal, potatoes and so on. But today we have a different yet tasty recipe for besan kachori for you all.  

    Besan kachori has a longer shelf life as compared to urad dal kachoris, aloo kachori or sweet corn kachoris. If you have planned an outing for the day then pack these scrumptious and crispy kachoris along. Everyone at your home will love eating these crusty, crispy and super delicious besan kachoris. So, here’s the recipe for you. Try making these besan kachoris and impress your dear ones. Enjoy!


    Getting ready:

    Sieve refined flour in a bowl.

    besan kachoriMaking:

    Take refined flour in a big mixing bowl and add ghee and salt to it. Mix everything really well. Add water in small portions and knead soft dough, same as required for making paranthas. Don’t over knead the dough to much, when it binds well together then the dough is ready. For kneading this much quantity of flour, little more than ½ cup of water is used. Cover the dough and keep aside for 20 minutes to rest. Meanwhile let us prepare the stuffing.besan kachori

    Heat 2 tbsp of oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while. Then to it add coriander powder, fennel powder and keep stirring well.

    besan kachori

    Add gram flour now and stir continuously. Saute the gram flour well and then add mango powder, garam masala powder, salt and red chilly powder to it. Saute until it become fragrant and there is slight change in color.

    besan kachori

    Stuffing is now ready and done. Transfer it to another bowl so that it cools down completely. Use it later.

    besan kachori

    20 minutes are over, knead the dough again and divide it to 10 to 12 equal dough balls. Lift one dough ball at a time and flatten it into 2 inch diameter sheet and give it a shape like a bowl.

    besan kachori

    Top it up with 1 tsp stuffing and seal back to a round dough ball. Flatten the stuffed dough ball to 2.5 to 3 inch round kachoris using a rolling pin or your hands. Likewise prepare all the kachoris until the dough is utilized completely.

    besan kachori

    Heat enough oil in a wok or pan. Oil should be medium hot and to check that drop a pinch of dough into the oil. If it starts bubbling and getting fried then the oil is sufficiently hot. Gently slide it in medium hot oil. Drop 3 to 4 or as many kachoris as possible in the wok.

    besan kachori

    Flip the sides of the kachoris when it starts floating on the oil. Keep flipping and fry until they get puffy and golden brown from all sides. Keep the flame on medium-low. Lift the fried kachoris with the slotted ladle and hold it against the wok so that the extra oil gets drained back into the wok. Take out the fried kachoris on kitchen paper towel to remove excess oil. Similarly fry all the kachoris. Steaming hot and crusty besan kachoris are ready.


    Serve these super yummy and lip smacking besan kachori with potato masala sabzi, green coriander chutney or tomato sauce. Have it with a steaming cup of tea or coffee and relish eating. Let the kachoris cool down completely and then store them in any sir container. It keeps good for 8 to 10 minutes.


    • If the stuffing appears too dry then add some oil to it.
    • Fry the kachori in medium hot oil and fry on medium-low flame. With this you’ll get crusty and delicious kachoris. It takes 10 to 12 minutes to fry kachoris at a time.
    Besan Kachori Recipe Besan Kachori Recipe
    Recipe type: Appetizer
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
    • Refined flour – 2 cups (250 grams)
    • Ghee or Oil – ¼ cup (60 to 70 grams)
    • Salt – ½ tsp
    • Gram flour – ½ cup (60 to 65 grams)
    • Cumin seeds – ½ tsp
    • Asafoetida – 1 pinch
    • Green chilly – 1 to 2 (finely chopped)
    • Ginger – ½ inch grated or ½ tsp paste
    • Red chilly powder – ¼ tsp
    • Garam masala – ½ tsp
    • Mango powder – ½ tsp
    • Coriander powder – ½ tsp
    • Fennel powder – 1 tsp (coarsely ground)
    • Salt – ½ tsp (as per taste)
    • Oil – for frying kachoris
    1. In a mixing bowl, take refined flour and add some salt and melted ghee into it. Add water in small parts and knead soft dough.
    2. Cover and keep aside the dough for 20 minutes to set. Meanwhile let us prepare the stuffing for kachoris.
    3. For this, heat 2 tbsp oil in a wok or pan and splutter cumin seeds and asafoetida to it. When the seeds crackle, add green chilly, ginger and saute for while.
    4. Then to it add coriander powder, fennel powder and keep stirring well. Now add gram flour now and stir continuously.
    5. Then add mango powder, garam masala powder, salt and red chilly powder to the roasted gram flour. Saute until fragrant.
    6. Stuffing is ready, transfer to another bowl.
    7. Knead the dough again and divide it to 10 to 12 equal dough balls. Take one dough ball and flatten it. Place 1 tsp stuffing over it.
    8. Close the stuffing from all sides and roll out into 2.5 to 3 inch diameter little thick kachoris. Similarly prepare the rest as well.
    9. Gently slide 3 to 4 kachoris in medium hot oil and fry until they get puffy and golden brown in color.
    10. Drain out the fried kachoris on kitchen paper towels to remove excess oil. Likewise fry all the kachoris.
    11. Piping hot and lip smacking besan kachoris are ready. Serve them with side accompaniment of any Indian chutney/dip like green coriander chutney, mint chutney or with potato masala sabzi and relish eating.



    • Show Comments (18)

    • vishakha

      Thanks nisha mam for sharing such easy recipes with us. Can I add kalonji in refined flour dough to enhance the flavor of besan kachoris?

      • Nisha Madhulika

        Yes you can.

    • bidya

      My children relish eating street foods but i’m always worried about how unhygienic they are. Thanks for sharing besan kacharis recipe. Now I can make kachoris at home for my children. I think the amount of red chilly powder is very less. What I can do to make the kachoris more spicy?

      • Nisha Madhulika

        You can increase the quantity of spices used.

    • radha

      Amazing! I surfed your YouTube channel and I found really easy and simple dishes out of which I have tried some recipes. All of them came out delicious. Can I bake chickpea flour kachoris to reduce the calorie content in it?

      • Nisha Madhulika

        Baked kachoris will not taste as good as fried one.

    • ananya

      Wow! Thanks for sharing street food recipes with us. Now I can eat healthy snacks at home. I’m going to make besan kachori today can you please tell me wheather I can replace amchur with vinegar or not?

      • Nisha Madhulika

        No, you can’t replace amchur with vinegar because it will taste completely different.

    • ahana

      Hi, nisha mam! I’m a big fan of yours. Can You please tell me whether I can prepare gram flour stuffed kachoris with wheat flour? Please reply soon.

      • Nisha Madhulika

        Yes, you can.

    • nafisa

      Amazing! You are a great chef. All your recipes are so easy to make at home. I am very eager to make chickpea flour kachoris at home. Can you tell me that whether it is necessary to roast chickpea flour for stuffing or I can fill it as it is for making kachoris?

      • Nisha Madhulika

        Roasted chickpea stuffed kachoris tastes delicious than raw chickpea stuffed kachoris.

    • falak

      Hi, nisha mam! How are you? Mam please tell me whether I can bake chickpea flour stuffed kachoris or I have to deep fry the besan kachoris to make puffed and crusty kachoris?

      • Nisha Madhulika

        Yes, you can bake them.

    • kavya

      Nisha mam, how are you? I made besan kachori at home yesterday for evening lunch but they turned out very crispy which didn’t taste good. Please tell me what to do.

      • Nisha Madhulika

        don’t roll out the kachoris too thin. Keep it little thick.

    • ashish kalra

      I relish eating besan kachoris. They are my favorite but whenever I prepare besan kachori at home it splatters into the oil while deep frying. Can you please suggest me something so that it doesn’t happens again?

      • Nisha Madhulika

        Cover the kachoris well and don’t stuff it too much.

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