Patilkaki Kachori

Patilkaki Kachori

• If we were to draw a difference between other Kachoris and ours, it would be the hardness of the Kachoris. We believe that the outer cover should be crispy but not hard, and hence we make them a bit on the softer side. So you don’t have to lose your.

• Allergen Advice: Made in a facility that also processes nuts, wheat, sesame, gluten and dairy.

• All Purpose Flour, Bengal Gram, Rice Bran oil,
• Carriander Seeds, Fennel Seeds, Dry Mango
• Powder, Red Chilli Powder, Nuts, Nutmeg
• Coconut, Glove, Cumin & Salt.

• On opening, consume within 10 days or
• before expiry date, whichever is earlier.

• What is the filling made of in your Kachori?
• Our Kachoris are stuffed with a flavorful mix of moong dal, select spices, and dry coconut, giving them a crisp outer shell and a spiced, aromatic filling. The recipe is rooted in traditional Maharashtrian preparation.
• 2. Can I reheat the Kachori before serving?
• Yes! To enjoy them warm, simply heat in an oven or air fryer for 3–5 minutes. Avoid microwaving as it can soften the crust. Reheating restores the crispness and enhances flavor.