For the dough:

  • 2 cups all-purpose flour (maida)
  • 2 tablespoons Ankur Corn Oil
  • Water, as needed
  • Salt, to taste


For the filling:

  • 1 cup yellow moong dal (split yellow lentils)
  • 2-3 green chilies, finely chopped
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • Salt, to taste
  • 2 tablespoons Ankur Corn Oil


For frying:

  • Ankur Corn Oil, for deep frying



Prepare the Dough:
  • In a large mixing bowl, combine all-purpose flour, salt, and 2 tablespoons of Ankur Corn Oil.
  • Mix well until the oil is well incorporated into the flour.
  • Gradually add water and knead the mixture into a firm yet pliable dough.
  • Cover the dough with a damp cloth and let it rest for 15-20 minutes.


Prepare the Filling:
  • Wash and soak the yellow moong dal in water for 2-3 hours. Drain well.
  • In a blender or food processor, coarsely grind the soaked moong dal without adding water. It should have a coarse texture.
  • Heat 2 tablespoons of Ankur Corn Oil in a pan.
  • Add cumin seeds and fennel seeds. Let them splutter.
  • Add grated ginger, chopped green chilies, and asafoetida. Saute for a minute.
  • Add the coarsely ground moong dal to the pan.
  • Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
  • Cook the dal mixture for 5-7 minutes until it becomes dry and fragrant.
  • Remove from heat and let the filling cool down.


Shape the Kachoris:
  • Divide the rested dough into equal-sized balls.
  • Roll each ball into a small circle using a rolling pin.
  • Place a spoonful of the prepared filling in the center of the circle.
  • Bring the edges together and seal the filling inside, shaping it into a smooth ball.
  • Gently flatten the ball with your palms to form a disc. Repeat with the remaining dough and filling.


Fry the Kachoris:
  • Heat Ankur Corn Oil in a deep frying pan or kadhai over medium heat.
  • Once the oil is hot, carefully slide in the shaped kachoris, a few at a time, into the hot oil.
  • Fry the kachoris on medium-low heat, turning occasionally, until they turn golden brown and crispy.
  • Remove the fried kachoris using a slotted spoon and drain excess oil on paper towels.


  • Serve the hot and crispy kachoris with green chutney, tamarind chutney, or spicy pickles.


Enjoy your delicious homemade kachoris made with Ankur Corn Oil!