Method

Make dough: Rub oil into flour to breadcrumb consistency. Add salt and water gradually to form a soft but not sticky dough. Rest covered 20 minutes. Make filling: Heat 2 tbsp oil. Add onion — cook 8–10 minutes until soft and starting to caramelise. Add besan and dry-roast 2 minutes. Add fennel, coriander, green chilli, red chilli, amchur, and salt. Cook 3 minutes. Cool completely.
About 20 min
Tip: The onion filling must be completely cool before stuffing — hot filling makes the kachori shell tear.
Shape kachoris: Divide dough into 6 balls. Roll each into a 10cm disc. Place 2–3 tbsp filling in the centre. Gather edges and seal tightly into a ball. Flatten gently with your palm to form a thick, round disc (not too thin). The kachori should be thicker than a poori.
About 15 min
Tip: Roll the kachori thick — a thin shell makes a flat kachori, not a puffed one. The thickness is what creates the dramatic puff during frying.
Deep-fry in oil at 150°C (LOW temperature — this is crucial) for 8–10 minutes, gently spooning hot oil over the top. The kachori puffs dramatically and becomes golden-brown. Frying at high heat will burn the outside before the thick shell cooks through. Drain. Split open and fill with green chutney and tamarind chutney before serving.
About 20 min
Tip: Low-temperature frying is the secret to a properly cooked, crispy kachori. The slow fry lets the shell puff and cook uniformly.

Nutrition per serving (estimate)

Contains: gluten