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cooking · Street Food

Fateh Chand Ki Famous Kachori

From a video by Ajay Chopra · 8 min watch

Legendary Delhi street-style khasta kachori with a crispy flaky crust and spicy white pea (matra) topping, famous from Fateh Chand since 1950. No filling inside the kachori; flavour comes from the richly spiced matra and chutneys.

Street FoodSnackIndian
Fateh Chand Ki Famous Kachori
Source video — Ajay Chopra on YouTube
From the creator
Ajay Chopra
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~2 hoursEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~35 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~6 servingsEstimated by Unreel from the complete recipe.
Difficulty
MediumEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 6 servings
  • 2 cups refined flour
  • ½ tsp salt
  • ½ tsp ajwain
  • 1 tbsp vanaspati
  • salt
  • mustard oil
  • 2 cups white peas, soaked overnight
  • ½ tsp salt
  • ½ tsp turmeric powder
  • 1 tsp jeera
  • 1 tbsp coriander seeds
  • ½ tsp ajwain
  • 2–3 black cardamom
  • 4–5 cloves
  • 2 long pepper
  • 1 tsp black salt
  • 1 tsp yellow chilli powder
  • 1 tsp amchur powder
  • ½ tsp asafoetida
  • 1 tsp jeera
  • 1 tsp chaat masala
  • 1 tbsp tamarind pulp
  • 1 tsp green chilli, chopped
  • 1 tbsp coriander chutney
  • ½ lemon
  • 1 tbsp coriander, chopped
  • ½ tsp red chilli powder
  • onion, chopped
  • ginger, julienne
  • tamarind chutney
  • coriander chutney
  • jeera
  • yellow chilli powder
  • coriander, chopped
  • pomegranate seeds

Preparation

  1. Step 1
    In a large mixing bowl combine refined flour, salt and ajwain (rub ajwain between palms before adding). Add vanaspati and rub into the flour until the mixture resembles breadcrumbs. Gradually add water and knead into a smooth stiff dough. Cover with a damp cloth and rest for 20-25 minutes.
  2. Step 2
    Drain the soaked white peas and transfer to a pressure cooker. Add salt, turmeric powder and enough water to cover. Pressure cook for 4-5 whistles until soft and tender. Drain excess water if needed and set aside.
  3. Step 3
    Dry roast jeera, coriander seeds, ajwain, black cardamom, cloves and long pepper in a pan until fragrant. Cool completely. Transfer to a mixer jar, add black salt, yellow chilli powder, amchur powder and asafoetida then grind to a fine powder.
  4. Step 4
    Divide the rested dough into equal portions and roll each into a thin disc. Heat mustard oil to medium hot, switch off the flame for about a minute, add the rolled kachoris, then turn flame to low-medium. Fry slowly, turning occasionally, for 10-12 minutes until they puff, become crisp, flaky and golden brown. Increase heat for 2 minutes for extra crispness if needed. Drain on a tissue-lined plate.
  5. Step 5
    Place the boiled white peas in a bowl. Add 1 tsp of the prepared secret spice mix, chaat masala, tamarind pulp, chopped green chilli, coriander chutney, lemon juice, red chilli powder and chopped coriander. Mix gently until evenly coated. Taste and adjust seasoning if required.
  6. Step 6
    Arrange hot kachoris on a plate. Spoon prepared matra over them. Drizzle tamarind chutney and coriander chutney. Sprinkle secret spice mix, yellow chilli powder and chaat masala. Top with chopped onion, ginger julienne, chopped green chilli, chopped coriander and pomegranate seeds. Serve immediately while hot and crispy.

Notes