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Bhel kachori | street style bhel kachori | bhel kachori with chaat chutney recipe

Bhel kachori is very famous street food in the city vadodara, Gujarat. It is made with deep-fried kachori stuffed with bhel and topped with chaat chutney. It tastes spicy, and tangy and loves by all kinds of age groups. In this recipe, I share three types of chaat chutney, with street-style bhel and a few no-fail tips to make perfect kachori on the first attempt. Do try this!

The key to making tasty bhel kachori at home are
  • For kachori dough, the proportion of maida and rava (fine) should be equal. Rava helps to make crispy kachori for a longer time.
  • Roll kachori into slightly thin and medium in size.
  • The flame has to be high when the kachori’s are dropped and then continue to fry on medium flame.
  • Fry kachori till it becomes golden brown from both sides.
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Recipe Video

Bhel kachori | street style bhel kachori | bhel kachori with chaat chutney recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course chaat, Street Food
Cuisine Indian
Servings 12 kachories


For kachori

  • 1 cup maida
  • 1 cup rava
  • Salt to taste
  • ¾ cup hot water or as required
  • 4 tbsp gram flour - besan
  • ½ tsp red chilli powder
  • Salt to taste
  • ½ tsp baking soda
  • 1 tbsp oil
  • 1 tsp water

For bhel

  • 4 tsp oil
  • 4 tbsp peanuts
  • 3 tbsp roasted chana dal
  • Few curry leaves
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt to taste
  • 4.5 cup puffed rice
  • ½ cup boiled potatoes
  • ½ cup chopped onion
  • ¼ cup raw mango pieces - optional
  • Some coriander leaves
  • 1 tsp chaat masala
  • ½ cup nylon sev
  • 1 tsp lemon juice

For green chutney

  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 7-8 curry leaves
  • 1 tsp black salt
  • 1 tbsp chopped raw mango
  • 5-6 green chilli
  • ½ cup capsicum - optional
  • 1 inch ginger
  • 1 tsp roasted chana dal
  • Salt to taste
  • 3-4 ice cubes
  • 3-4 tbsp water

For date-tamarind chutney

  • 1 cup date-tamarind pulp - 1/2 cup dates + ½ cup tamarind
  • ½ cup jaggery
  • 1 tsp dry ginger powder
  • 1 tsp red chilli powder
  • 1 tsp sauf powder
  • 1 tsp coriander powder
  • ½ tsp black salt
  • Salt to taste
  • 500 ml water

For garlic chutney

  • 10-12 soaked dry red chilli
  • 8-9 garlic cloves
  • 1 tsp jeera powder
  • 1 tsp black salt
  • Salt to taste
  • 50 ml water

Assembling bhel kachori

  • Date-tamarind chutney
  • Green chutney
  • Garlic chutney
  • Bhel
  • Chopped onion
  • Sev
  • Pomegranate seeds - optional


Making kachori

  • For making the dough, in a mixing bowl, add rava, maida and salt to taste, mix the dry ingredients, and add water gradually and knead the semi-soft dough.
  • Cover the dough with a damp cloth & rest for 10-15 minutes.
  • To make stuffing, in a mixing bowl, add besan, red chilli powder, salt, baking soda, oil and water. mix well and keep aside to be used as a filling to make kachori.
  • After the resting of the dough, divide into equal size dough balls, and shape a dough ball like a small cup with your thumb & index finger, fill the small cap with a small spoonful of the besan filling, bring the ends together and seal to make a ball.
  • Flatten with hands and with the rolling pin and roll in a thin and medium size circle. Use dry flour if it is required.
  • Roll all the kachori in the same way.
  • Heat oil in a wok for frying, make sure the oil is hot, but not very hot, and fry the kachori in hot oil on medium-high flame.
  • while frying, push down the kachori with the spatula so it fluffs up, flip the kachori and splash hot oil over it so it fluffs like a balloon, and fries from both sides until crisp & golden brown.
  • Fry all the kachori’s in a similar way. The kachoris are ready.

making bhel

  • In a pan, add oil, peanuts and roasted chana dal. Roast it until it turns crunchy.
  • keeping the flame on low, add a few curry leaves, turmeric powder, red chilli powder, hing and salt. sauté for a minute.
  • Then add puffed rice and mix well until the spices are well combined.
  • Transfer masala murmura into a large bowl.
  • Then add boiled potato pieces, chopped onion, chopped raw mango pieces, some coriander leaves, chaat masala, sev and lemon juice.
  • Mix well. Bhel is ready

Making green chaat chutney

  • In a mixture jar, add coriander leaves, mint leaves, curry leaves, black salt, raw mango, green chilli, ginger, roasted chana dal, salt, some ice cubes and little water.
  • Grind it into a smooth paste. Green chutney is ready.

Making date-tamrind chutney

  • In a pan, add date and tamarind pulp, jaggery, dry ginger powder, red chilli powder, saunf powder, coriander powder, black salt and salt.
  • Add water and mix well.
  • Cover and cook chutney on a medium flame for 10-15 minutes or till it slightly thickens.
  • Date-tamarind chutney is ready.

Making garlic chutney

  • In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste.
  • Garlic chuntey chutney is ready to use.

Assembling bhel kachori

  • Make a hole in the center of kachori, and add sweet chutney, green chutney, and garlic chutney as per your taste.
  • Fill kachori with bhel.
  • Then top it with chopped onion, sev and pomegranate seeds.
  • Serve bhel kachori immediately.


  • knead the semi-soft dough for kachori.
  • do not add more water and oil to kachori stuffing.
  • seal stuffing properly into kachori dough.
  • Fry kachori on medium flame till it becomes golden brown from both sides.
  • Serve bhel kachori immediately.
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