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Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Appetizers
Cuisine: East Indian
Servings: 10
Author: Felix


  • 1 lb. channa
  • ½ cup split peas
  • ½ tsp. turmeric
  • 2 tbsp. baking powder
  • 2 tbsp. flour
  • 1 tsp. salt
  • 3 tsp. green seasoning
  • Oil for frying


  • Soak the channa and split peas overnight and drain. Grind both peas. Then place in a deep bowl. Note: I used my trusty magic bullet, but you can also use a food processor or traditional mill.
  • Add the rest of the ingredients, and mix well. Allow to rest for 10 minutes. Heat oil in a deep pot, over a low flame. Gather a bit of the kachourie mixture in your hands and shape into patties.
  • Carefully place kachourie in the hot oil to fry. Flip the kachourie so they can cook on both sides. When golden remove and drain on tissue.
  • Serve with your favourite chutney.