Mombasa Style Daal Kachori All Recipes

They’re the snack of my father’s childhood and this is a recipe that together, we have developed over the years.

What are Kachori?

Deep fried snacks of flaky pastry and spicy filling. Filling options are endless but these moong daal Kachori are my favourite. Once you eat one, you’ll always go back for a second. Fact. Kachori are like the forgotten little sister of samosa – the underdog starter that accidentally slipped through the fingers of Western restaurateurs.

What do Mombasa-Style Daal Kachori taste like?

I cannot emphasise enough how good lentils are with sweet, hot and sour flavours. The addition of sour green mango cuts through the richness of the daal and spices and balances the deep heat of the chillies, ginger and cinnamon perfectly. These Kachori are inspired by those sold at the famous Bhagwanjis sweet mart in Mombasa, Kenya. My entire family raves about Kenya-style kachori and these, along with Bateta Vada, are guaranteed to put a smile on my dad’s face. And I can vouch that he has great taste.

What are some other popular Kachori fillings?

Kachori come in all flavours, shapes and sizes. You can stuff the classic flaky pastry with onions, crushed green peas, urad daal or even potatoes. The filling is always strong and spicy. This heat is what give Kachori thie robustness. The three bite-sized snacks can be made into UFO-like patties. Top them with yoghurt, sev, chopped onions and tomatoes to make Kachori chaat.

What do you eat with Kachori?

These Kenya-style Kachori are delicious with Tamarind and Date Chutney but you can serve them with any chutney you like. In India, Delhi is the state most famous for Khasta Kachori. There, the flat-style of Kachori (usually filled with onions and/or potatoes, or peas) are served with a green coriander chutney or red chilli. Kachori are always a delicious accompaniment to serve with Masala Chai.

Can I make Kachori ahead of time?

Absolutely. They’re a popular weddings party snack so if you’d like to feed a crowd, they are ideal. Make the filling for these Kachori a day or two in advance. Simply wrap in cling film keep in the fridge. Having said this, I recommend that you make the dough on the same day. You can prepare Mombasa-Style Daal Kachori in advance and keep in the freezer for easy cooking later. Half-fry the Kachori for around 6 minutes until light blonde in colour. Allow to cool on absorbent kitchen paper and then pack into a freezer-safe container. Freeze for up to 6 months. Cook straight from frozen. Heat oil in a pan suitable for deep frying. The oil temperature should be 175°C/350°F. Fry the Kachori in small batches until golden brown and piping hot, about 4 minutes. While these Kachori may not be suitable for baking or air frying, half-fried and then frozen Kachori can be reheated in the oven or air fryer. Cook from frozen at 175°C/350°F for 10-15 minutes until golden brown. It’s possible to cook Kachori in an appam or paniyaram pan but the overall look and texture will be different to fried Kachori. I don’t do it but if you like, you can try that.

How to make perfect Kachori pastry

The trick to perfect kachori is to ensure the pastry is short, yet pliable enough to wrap thinly enough around the filling without creating holes which may break them when you fry them. Make sure your kachori are perfect by tapping the pastry once cool – they should sound hollow. Toasted semolina will give the pastry a delicious depth of flavour.

Why is my Kachori pastry breaking?

Not enough oil/fat or the dough has not been kneaded enough. Kachori dough must be short so fats are imperative. Add too little and the pastry will be thick and doughy. Knead the dough for at least 8 minutes and then rest for 30 minutes so the gluten has a chance to relax.

Why is my Kachori dough thick and soft?

Not enough water. Water not ice cold. Ensure you add ample ice-cold water to the dough for a crispy finish. If your Kachori pastry is thick and soft, the water was not cold enough to create shortness and flakiness.

How to wrap Kachori

To form the Kachori, take a portion of dough. Press it out to flatten onto your palm, about 5cm wide. Place the formed daal filling in the centre and gently pull the pastry around the daal to cover. Pinch the dough closed and remove excess dough using the length of your index finger and thumb. Try to use pull gently from the top so that gravity naturally pulls the Kachori down. This will give the Kachori a very thin and even coverage.