Spiced Radish Kachori

Name: Spiced Radish Kachori
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Indian (Punjab)
Ingredients: 2 cups (250g) all-purpose flour; ½ tsp salt; ¼ cup ghee; ½ cup water; Oil for deep frying; 2 cups radish (mooli), finely chopped & squeezed; ½ cup boiled potato, mashed; 1 tbsp ghee (for filling); 1 tsp cumin seeds; 2 green chilies, minced; ½ tsp ginger paste; ¾ tsp red chili powder; ½ tsp cumin powder; 1 tsp coriander powder; ¼ tsp asafoetida; ½ tsp dry mango powder; Salt to taste; 1 tsp lemon juice; 2 tbsp fresh coriander

🟢 Veg📊 Medium

Traditional 17. Spiced Radish Kachori recipe

⏱️30 minPrep

🔥20 minCook

🕒50 minTotal

🍽️12Serves

🧺 Ingredients

👩‍🍳 How to make Spiced Radish Kachori

Make dough (10 mins): Mix flour, salt. Add ¼ cup ghee, rub breadcrumbs. Add water, knead stiff dough. Rest 30 mins.
Prepare filling (5 mins, medium heat): Chop mooli very fine, squeeze thoroughly to remove moisture (radish releases liquid). Heat 1 tbsp ghee, crackle cumin seeds (30 secs). Add green chilies, ginger, fry 1 min. Add radish, potato, cook 1 min on medium heat. Add chili powder, cumin, coriander, asafoetida. Toss 1 min. Cool, add mango powder, lemon juice, coriander, salt.
Shape kachoris (15 mins): Roll thin 4-inch discs. Fill with 1 tbsp radish-potato mixture, fold half-moon, seal edges.
Deep fry (12 mins, medium heat): Oil 350°F. Fry 4 at time for 8-10 mins, turning frequently—golden crisp.

📖 Cultural notes

Radish kachori is light winter variant, peppery mooli flavors shine, traditionally made in January-February in Punjab. ---

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