Earthy urad and moong daal form the base of these Chestnut Lentil Kachori, a hearty snack that balances deep, nutty flavors with a complex spice blend. The inclusion of cooked chestnuts adds a subtle sweetness and a distinctive, buttery texture to the filling, setting these fried dumplings apart from more traditional versions.

A well-tempered vaghaar of mustard seeds, asafoetida, and dried chillies infuses the lentil mixture with a bright, aromatic punch, while ginger and lemon juice provide a necessary lift. Once tucked into a crisp, golden-fried flour casing, they achieve a satisfying contrast between the crunchy exterior and the dense, seasoned center.

These are best enjoyed warm straight from the pan, served alongside a sharp tamarind or mint chutney. They make for a thoughtful addition to a spread of small bites or as a substantial mid-afternoon snack when you need something savory and substantial.

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If you enjoy working with legumes in creative ways, these Chestnut Lentil Kachoris are a perfect next step. They offer a delightful contrast in texture, similar to the satisfying crunch you get when preparing airfried lentil tofu bites for a quick appetizer. Once you have mastered the art of spiced lentil fillings, you might also want to try incorporating them into comforting main courses, such as a hearty red lentil mjaddara, which highlights how versatile this pantry staple truly is.

Key Ingredients

Urad Daal: Provides the essential protein-rich base for the kachori filling.
Moong Daal: Blended with urad daal to create the signature lumpy, textured filling.
Chestnuts: Adds a unique, earthy sweetness and firm texture to the savory filling.
Plain Flour: Forms the crispy, golden-fried outer dough shell of the kachori.
Ginger: Provides a pungent, aromatic heat that brightens the spiced lentil mixture.
Asafoetida: Contributes an essential savory, onion-like depth to the vaghar tempering.
Fennel Seeds: Offers a sweet, fragrant note that balances the spicy chillies.

More Plant-Based Small Bites

If you are looking for another protein-packed appetizer, these baked lentil falafel offer a lighter take on classic fried snacks.
For a kid-friendly option that maintains a similar crispy texture to kachori, these savory lentil nuggets are a great way to use up leftover lentils.
If you appreciate the traditional technique behind this recipe, exploring these classic matar kachori will help you perfect your dough-folding skills.

Chestnut Lentil Kachori

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Ingredients

80g Urad Daal80g Moong Daal75g Cooked Chestnuts285g Plain Flour3 Tbsp Oil1 Tsp Salt

Lentil Filling Flavour

Handful of Coriander2 Tbsp Minced Ginger3 Birds Eye Chillies1 Tsp Cinnamon Powder1/2 Tsp Clove Powder1 Tsp Aalt1/2 Tsp Turmeric1 Tbsp Sesame Seeds1 Tsp Fennel Seeds1 Tsp Coriander Seeds1 Tsp Sugar2 Tbsp Lemon Juice

Vaghar

4 Tbsp Oil1 Tsp Mustard Seeds2 Dried Chillies1/2 Tsp Asafoetida/Hing1/2 Tsp Jeera Seeds

Method

1. Soak the moong daal and urad daal overnight with enough water covering. Alternatively, if you didn’t soak, pressure cook for 20 minutes with twice the amount of water to your daals2. Remove any excess water and coarsely blitz the daals into a ‘lumpy’ consistency3. For the dough combine flour, salt and oil giving that a rough mix then gradually add in hot water until your dough is combined (roughly need 130ml water) then let it rest for 20 minutes covered4. For the vaghaar/tempeh heat oil adding mustard seeds. Once popped, add in dried chilli, jeera and asafoetida mixing well5. For the coriander paste, blitz together coriander, ginger, chillies and a touch of water. Add this to cinnamon, clove, salt, turmeric, sesame seeds, fennel seeds, coriander seeds, sugar and lemon juice – mix really well!6. To the vaghaar add the seasoned coriander paste and cooked chestnuts to the blitzed daal and heat this over low to medium heat’s constantly stirring. We want to reduce the water in this mixture as much as possible so we can mould it into balls. Once a super thick consistency, let it cool down7. Split the dough into 16 equal pieces rolling out to a little bigger than palm size. Place a generous amount in the middle, folding over, cutting excess dough, pinching edges and rolling into a ball8. Fry for 5-6 minutes rolling over every 30-45 seconds. Pair with your fav chutney!

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Curated by Aprilia Wanson in Austin, TX — I research and organize easy recipes so you can cook with what you have. More about how I create content →