**Bina Oil k kachori **
**Bina Oil k kachori 🙂🫣** is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Ekta@thisside🌼 on YouTube.
Prep: 50 min | Cook: 30 min | Total: 95 min
Cost: $2.93 total, $0.73 per serving
Ingredients
- 2 cups Wheat Flour (All‑purpose, sifted)
- 0.5 cup Semolina (Sooji) (Fine grade)
- 1 tsp Salt (Fine sea salt)
- 1 tsp Ajwain (Carom Seeds)
- 2 tbsp Oil (Neutral oil (e.g., vegetable or canola) for dough)
- as needed Water (Warm water to bring dough together)
- 2 medium Boiled Potatoes (Peeled and mashed lightly)
- 0.25 cup Green Peas (Fresh or frozen, thawed)
- 1 medium Onion (Finely chopped)
- 2 tbsp Coriander Leaves (Fresh, chopped)
- 2 tbsp Roasted Peanuts (Coarsely crushed)
- a pinch Asafoetida (Hing)
- 1 tsp Amchur (Dry Mango Powder)
- 0.5 tsp Red Chili Powder (Adjust to heat preference)
- 0.25 tsp Turmeric Powder
- 1 tbsp Oil for Frying (Just enough to coat the pan)
Instructions
Boil and Peel Potatoes
Place the potatoes in a pot, cover with water, bring to a boil and cook until tender (about 10 minutes). Drain, let cool slightly, then peel and lightly mash.
Time: PT10M
Prepare the Dough
In a mixing bowl combine wheat flour, semolina, salt, and ajwain. Add 2 tbsp oil and mix until crumbly. Gradually add warm water, kneading to form a tight, smooth dough. Cover with a damp cloth and let rest for 15 minutes.
Time: PT25M
Make the Filling
Heat a little oil in a pan. Add a pinch of hing, then the peanuts and sauté for 30 seconds. Add chopped onion and sauté until translucent. Stir in coriander, then add the boiled potatoes, peas, amchur, red chili, turmeric, and salt. Cook for 8‑10 minutes, stirring occasionally, until the mixture is dry and aromatic.
Time: PT10M
Shape Kachori Balls
Divide the rested dough into equal portions (about 8‑10). Roll each portion into a smooth ball. Flatten each ball, place a spoonful of filling in the center, and seal by pinching the edges together, forming a tight ball.
Time: PT10M
Pan‑Fry the Kachoris
Heat a non‑stick skillet over medium heat and add 1 tbsp oil, spreading it thinly. Place the kachori balls in the pan, pressing gently to flatten slightly. Fry for about 4‑5 minutes each side, or until golden brown and crisp.
Time: PT10M
Serve
Remove the kachoris onto a paper‑towel‑lined plate to absorb excess oil. Serve hot with the spicy potato‑peas mixture or any chutney of choice.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 4 g
Dietary info: Vegetarian, Can be made vegan by using plant‑based oil
Allergens: Wheat, Peanuts
Ingredient Substitutions
- Instead of Wheat Flour: Whole wheat flour
- Instead of Semolina (Sooji): Cornmeal
- Instead of Ajwain (Carom Seeds): Cumin seeds (less authentic)
- Instead of Oil: Olive oil (mild flavor)
- Instead of Boiled Potatoes: Sweet potatoes (different flavor)
- Instead of Green Peas: Corn kernels
- Instead of Coriander Leaves: Parsley
- Instead of Roasted Peanuts: Cashews
- Instead of Asafoetida (Hing): Garlic powder (different flavor)
- Instead of Amchur (Dry Mango Powder): Lemon zest
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Oil for Frying: Spray oil
Equipment Needed
- Mixing Bowl
- Rolling Pin (optional)
- Non‑stick Skillet
- Spatula
- Knife
- Cutting Board
- Measuring Cups & Spoons
- Plate for Resting (optional)
Critical Steps — Do Not Skip
- Ensuring the dough is firm but pliable; too soft will break during shaping.
- Cooking the filling until dry so the kachori does not become soggy.
- Frying on medium heat with just enough oil to achieve a golden crust without deep‑frying.
Chef Tips from the Video
- Add a pinch of carom seeds (ajwain) to the dough for a subtle aromatic flavor.
- For extra crunch, lightly dust the rolled dough with semolina before sealing.
- If you prefer a deeper flavor, toast the peanuts before crushing.
Troubleshooting
Dough cracks when shaping.
Let the dough rest an additional 5‑10 minutes and keep hands lightly oiled while shaping.
Kachoris turn out soggy.
Make sure the filling is completely dry before stuffing and fry on medium heat until the exterior is crisp.
Filling leaks out during frying.
Seal the edges firmly and pinch the dough tightly around the filling; a small extra dough flap can be pressed on top.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat in a skillet to regain crispness.
Freezer: Freeze un‑fried kachori balls on a tray, then transfer to a zip‑lock bag. Reheat directly in a hot pan for 5‑7 minutes.
Room temperature: Not recommended beyond 2 hours as they lose crispness and may spoil.
Make-Ahead Tips
- The dough can be prepared a day ahead and kept refrigerated.
- Filling can be cooked and stored in the fridge for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of Kachori in Indian cuisine?
Kachori is a traditional North Indian snack that dates back to the Mughal era, originally made as a deep‑fried pastry filled with spiced lentils or potatoes. It is commonly served during festivals, street‑food gatherings, and as a tea‑time treat across India.
What are the traditional regional variations of Kachori in Indian cuisine?
In Rajasthan, kachoris are often larger and filled with urad dal; in Gujarat, they are sweeter with a hint of fennel; in Uttar Pradesh, the classic aloo‑pyaaz (potato‑onion) version is popular. The low‑oil version adapts the classic method by pan‑frying instead of deep‑frying.
How is Kachori traditionally served in North Indian households?
Kachoris are typically served hot with tangy tamarind chutney, coriander‑mint chutney, or a spicy potato‑peas side dish. They are enjoyed with a cup of chai during breakfast or as an evening snack.
During which Indian celebrations is Kachori commonly prepared?
Kachori is a staple during festivals like Diwali, Holi, and Navratri, as well as during family gatherings and weddings where savory snacks are offered to guests.
What makes this Low‑Oil Kachori special compared to traditional deep‑fried Kachori?
The recipe uses a minimal amount of oil in a non‑stick skillet, reducing the overall fat content while still delivering a crisp, golden exterior. The addition of ajwain and a light semolina‑infused dough gives it a unique aroma and texture.
What are the most common mistakes to avoid when making Low‑Oil Kachori?
Common errors include over‑kneading the dough (making it tough), using a wet filling (causing soggy kachoris), and frying on high heat which burns the outside before the interior cooks through.
Why does this recipe use a mixture of wheat flour and semolina for the dough?
Combining wheat flour with semolina adds a slight crunch to the crust and helps the dough hold its shape during pan‑frying, while keeping the dough light and easy to roll.
Can I make the Low‑Oil Kachori ahead of time and how should I store them?
Yes. Prepare the dough and filling a day ahead, refrigerate separately, and shape the kachoris when ready to cook. Un‑fried kachoris can be frozen and fried directly from frozen for a quick snack.
What texture and appearance should I look for when the Low‑Oil Kachori is done?
The kachori should be uniformly golden‑brown, crisp to the touch, and the interior should be hot and fully cooked. A slight puffing of the dough indicates proper steam buildup.
What does the YouTube channel Ekta@thisside specialize in?
Ekta@thisside focuses on simple, home‑cooked Indian recipes that emphasize healthy twists, quick techniques, and everyday ingredients for busy households.
How does the YouTube channel Ekta@thisside's approach to Indian cooking differ from other Indian cooking channels?
Ekta@thisside often showcases low‑oil or oil‑free methods, uses minimal equipment, and provides step‑by‑step explanations that are especially friendly to beginners, unlike many channels that rely on heavy frying or complex techniques.
Last updated: September 6, 2026
