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Gujrati masala kachori (spicy, stuffed indian snack)

Gujarati amasala kachori
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Brunch, Chaat, Snack, street food
Cuisine: Indian Cuisine
Keyword: kachori, snack
Servings: 6 people
Author: anjanaskc


For making dough

  • 1 cup Refined Flour / Maida
  • 1 tbsp Cooking Oil
  • 1 tbsp Clarified Butter / Desi Ghee
  • Salt / Namak to taste

For stuffing

  • 1 tbsp sesame seeds /til
  • 3 tbsp Gram flour / Besan roasted
  • 1 tbsp Dry coconut grated
  • 1 pinch Clove powder
  • 1 pinch Cinnamon powder
  • 1 tsp Fennel powder/ Pisi Saunf
  • 2 tbsp Roasted and crushed peanut powder
  • 1 tsp Roasted Cumin Powder / Jeera Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tbsp Boora/ powdered sugar
  • 1 tbsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Salt / Namak
  • 1 tsp Cooking Oil


  • Mix flour,salt ,ghee and oil ,add just sufficient water to make a medium soft dough.cover and rest for 15 minutes
  • Dry roast sesame.gram flour and peanut powder.
  • Mix all ingredients for stuffing,oil is added for binding the spices,if it feels too dry then add 1 more t.s of oil.but don’t add water
  • Knead the flour again ,and make lemon size ball from the dough and keep aside.
  • Take a walnut size ball, roll a little and stuff 1/2 t.s of mixture into it ,close well and roll again into a thick poori.
  • Heat oil in a pan and fry the pooris on low heat till golden brown in colour.drain on tissue paper and serve.


Serving suggestions:-
serve with gravy wali aloo ki subzi OR stuff kachori with beaten salted curd and tamrind and green chutney.
Note-These kachoris remain fresh for minimum 10 days.