Banarasi Kachori Recipe

Banarasi Kachori aur Sabzi Thali

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Banarasi Kachori is a deep fried poori from the state of Utter Pradesh, popularly available in Banaras. These pooris are famous on the streets of Banaras and are easy to make.

These Banrasi Kachoris are served with aloo ki sabji and sitaphal ki sabzi. The Banaras is well known for its street food, with one of the most popular dishes are these deep fried pooris. These are called Kachoris locally, and yes the khasta kachori are snacks while these are eaten as a meal for any time.

I adapted my kachori from here and of course all the side dishes are from this website. Since I have been to Banaras, getting an authentic source is very important and I haven’t deviated much from the recipe. We totally enjoyed the whole fare.

Add a mix of wheat flour and Urad dal flour to make these kachoris. This poori is different from the rest as it is kneaded with water infused with hing, cumin and ajwain. The dough is mixed completely with this water and that surely gives such an aromatic flavour to the whole experience.

When do you serve these Banarasi Kachori?

These are crispy kachoris that are actually pooris. These are popular street food and served with different sides dishes.

There are many other Urad dal stuffed and blended pooris that are popularly called as Bedmi Pooris as well, where similar urad dal paste is added along with spices.

When I started the AtoZ Indian Pooris, I had explored so many variations, many such variations already on the blog. Some of the other popular pooris are the Mathura Ke Dubki Wale Aloo and Bedmi Poori I had made these pooris with readymade Bedmi Poori flour that Vaishali gave me.

Some of the other Kochuris are the Hing er Kochuri from Bengal, Urad Dal ki Poori that has whole dal added. From this you know that I love pooris.

We are starting our third week, I will be sharing Thalis featuring Indian Flatbreads on both my blogs. Here it will be Indian Breads from different states and on SYL, it is going to be flatbreads are starting with B. For Day 1, it is going to be healthy poori.

Banarasi Kachori aur Sabzi Thali

Thalis & Platters

Week 1 – Platters for Elders

Indo Chinese Platter for Day 1
Idli Platter for Day 2
Pakoda Platter for Day 3
Colourful Rangoli Food Thali for Day 4

Week 2 – Thalis featuring Non Veg Regional Cuisines – Non Veg Thali

Chicken Donne Biryani – Non Veg Thali 1 for Day 1
Raju gari Kodi Pulao – Non Veg Thali 2 for Day 2
Mutton Biryani – Non Veg Thali 3 for Day 3
Mutton Dum Biryani – Non Veg Thali 4 for Day 4
Fish Curry – Non Veg Thali 5 for Day 5
Prawns Curry – Non Veg Thali 5 for Day 6

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How to make Banarasi Kachori

Step By Step Pictures for making Banarasi Kachori

How to make Banarasi Kachori 1 How to make Banarasi Kachori 2 Banarasi Kachori

Ingredients Used to make Banarasi Kachori 

If you have Urad dal flour, you can use it to mix in the wheat flour. Else you can soak and use ground urad dal paste.

Add the infused water into the dough and knead it stiff. Once you boil the spices in water, cover it and let it steep into the water.

When you use the flour, you may not notice the presence in the poori. However, you can notice it when you grind it coarse and see it inside.

Serving Suggestions

Serve these delicious Pooris with ras wale aloo and chane aur kaddu ki subzi

If you want to serve it as such, increase the spice powders and served it with pickle

Banarasi Kachori Sabzi

Banarasi Kachori aur Sabzi Thali
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Banarasi Kachori Recipe

Banarasi Kachori is a deep fried poori from the state of Utter Pradesh, popularly available in Banaras. These pooris are famous on the streets of Banaras and are easy to make.
Course Breakfast, Dinner
Cuisine Utter Pradesh
Keyword AtoZ Puri Recipes
By Cook Method Deep Fried
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Deep Fried Dishes, Indian Flatbread, Poori Recipes, Street Food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 numbers
Author Srivalli


For the Dough

  • 2 cups Wheat flour
  • 1/2 cup Urad dal
  • Salt to taste
  • 1 tbsp Ghee

For the Water

  • 2 cups Water
  • 1 tsp Cumin Seeds
  • 1 tsp Ajwain / Carom Seeds
  • 1/4 tsp Asafoetida / Hing
  • 1/4 tsp Red Chili powder
  • 1/4 tsp Pepper Powder


  • Soak the urad dal for 30 mins and grind to a smooth paste.
  • Bring the water to a boil and add all the spices and let it simmer for 10 mins, until all the flavours settle down.
  • Strain the spices and have the water to knead the dough.
  • In a wide bowl, take the wheat flour, salt, urad dal paste, spice powders, and mix well.
  • Slowly add the warm water and knead to a stiff dough.
  • Pinch and divide into equal balls. Dust well and roll out into 6 inch discs.
  • Heat a kadai with oil for deep frying.
  • Slide each disc on and gently press on the top for the pooris to puff up.
  • Turn to the other side and cook till both sides are done.
  • Drain to a kitchen towel.
  • Serve with ras wale aloo and chane aur kaddu ki subzi
Tried this recipe?Mention @cooking4all or tag #cooking4all!

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  1. I am sure these pooris / kachori’s must have tasted fantastic with these spices . The hing is the most important in this cuisine and lends out an amazing flavor .
    Love the way these pooris are all puffed up !

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