Prep: 2 hours 20 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Bengali

A favourite of the Bengalis, they generally make this snack during special occasions


  • Whole wheat flour 3 cups
  • Split Bengal gram (chana dal), soaked and ground ¾ cup
  • Oil 2 tsps + for deep frying
  • Red chilli powder 2 tsps
  • Cumin powder 1 tsp
  • Roasted cumin powder 2 tsps
  • Salt to taste
  • Desi ghee 2 tbsps
  • Potato subzi to serve


  • Heat 2 tsps oil in a non-stick pan, add the split Bengal gram paste and saute for 1 minute. Add red chilli powder, cumin powder, roasted cumin powder and salt .Mix and cook, stirring continuously, till all water evaporates. Transfer into a bowl.
  • Take the wheat flour in a mixing bowl, add ghee and salt and mix well. Add sufficient water and knead into a dough. Add 2 tsps oil and knead again. Cover with a damp cloth and rest for 10 minutes
  • Heat sufficient oil in a kadai.
  • Divide the dough into small equal portions and shape them into balls. Shape each ball into a katori, stuff with the filling, gather the edges together and pinch to seal.
  • Spread with your finger tips to a kachori.
  • Slide in the kachoris, one by one, into hot oil and deep fry till golden. Drain on absorbent paper.
  • Arrange them on a serving platter and serve hot with some potato subzi.