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Pistachio Kachori Filled with Cream Cheese & Chocolate

Chocolate and Pistachio Kachori

Tarts, Pies & Pastries | 3rd November 2013 | By

Pistachio kachori are little dough balls filled with pistachio, chocolate and cream cheese. They’re a little like fried dumplings and they’re absolutely delicious.

Back along I was sent some of the ingredients to make a couple of the recipes from Indian-Inspired Desserts by Roopa Rawal of Devnaa. I’ve already posted the chocolate and hazelnut ladoo which turned out brilliantly. But although I made these pistachio chocolate kachori a while ago, I’ve got a little behind with my posting.

What are Kachori?

Kachori are crisp deep fried pastry balls usually stuffed with some sort of pea or lentil mixture. They’re mostly savoury and served as snacks alongside some sort of chutney. But in the state of Rajasthan they make a sweet version and douse them in syrup. To the best of my knowledge, I’ve never eaten kachori before, but Roopa’s recipe for pistachio and chocolate cheese balls, flavoured with cardamom and fried inside pastry cases sounded too good to miss.

How to make Pistachio Chocolate Kachori

The process for making pistachio chocolate kachori is a little on the fiddly side. But they’re well worth the effort, so please don’t be put off. Admittedly, I was a little apprehensive about making them as it’s a fairly elaborate process and things could go wrong at any stage. But actually nothing much did go wrong.

There are five distinct stages.

1. Make Paneer

I’ve made yogurt and kefir cheese on many an occasion, but I’ve not made paneer before. I suspected it might not be quite as easy as it sounded in the recipe and I was right. Even though I folded my muslin into four, much of the solids must have passed through as there was a lot of whey left over. It was also white, not clear as I’d have expected.

Despite this, I still ended up with 24 truffle sized balls when the recipe stated 15 smaller ones. I tend to keep whey as I find it useful for all sorts of purposes. These white chocolate and whey scones, for example.

2. Create Filling

This is nice and easy and just involves some mixing. The book’s recipe states two tablespoons of chocolate chips and two of chopped pistachios. That doesn’t make it particularly easy to get the right amount, so I’ve given a measure for 25g of each.

Pistachio, chocolate and cream cheese kachori filling.

3. Form Pastry

I always find pastry making a bit daunting and I’d never used this method before with these particular ingredients. But what a breeze. I was very impressed with the dough. It was simple to make and really easy to handle.

Raw pistachio kachori filled with chocolate and cheese.

4. Roll & Stuff The Pastry

This was a bit fiddly, but not nearly as difficult as I’d feared. The pastry was surprisingly pliable and held together really well.

5. Deep Fry The Kachori

I’ve always stayed clear of deep frying, so I was rather reluctant to do this part. I didn’t put the full 7 cm depth of oil in the pan as a) I didn’t have enough and b) was a bit worried about having so much hot oil. In the end I used about 1½ cm and turned the pistachio kachori over half way through cooking. This seemed to work well. All I then needed to do was to drain them well on kitchen paper.

Pistachio Kachori

For a first attempt, I reckoned these were pretty good. I’ve learnt a thing or two and would hope to produce even better kachori next time. I’d pinch off more of the pastry from the underside and fry them for a little longer, as the dough wasn’t quite cooked enough in places.

Pistachio kachori filled with cream cheese and chocolate.

It was well worth the effort as they were utterly delicious, crispy on the outside and sweet and creamy on the inside. CT has made several broad hints that I should have another go at these pistachio kachori. He says it’s in the interests of perfecting my kachori skills. Hmmm!

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these pistachio chocolate kachori, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

If you like Indian sweets, you might also like my blackberry, coconut & rose barfi.

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Chocolate Chip Pistachio Kachori. PIN IT.

Pistachio Chocolate Chip Kachori with Paneer.

Pistachio Kachori – The Recipe

Chocolate and Pistachio Kachori
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5 from 2 votes

Pistachio Kachori

Pistachio kachori are little dough balls filled with pistachio, chocolate and cream cheese. They're a little like fried dumplings and they're absolutely delicious.
Prep Time45 mins
Cook Time15 mins
Draining Time2 hrs
Total Time3 hrs
Course: After Dinner, Dessert, Snack
Cuisine: Indian
Keyword: chilli chocolate, cream cheese, kachori, paneer, pistachios
Servings: 24 kachori



  • 1 litre whole milk
  • 1 tbsp lemon juice


  • 30 g caster sugar
  • 25 g chocolate chips (2 tbsp)
  • 25 g pistachio nuts (2 tbsp) - chopped
  • ½ tsp ground cardamom


  • 200 g plain flour
  • 2 tbsp vegetable oil
  • 150 ml warm water
  • oil for frying



  • Heat the milk in a pan over a moderate heat until it starts to boil.
  • Add the lemon juice. The milk should split almost immediately. As soon as the mixture looks slightly green, remove from the heat.
  • Line a colander or large sieve with a piece of cheesecloth or fine muslin. Pour the milk in carefully and allow the liquid to either drain into the sink or into a bowl if you want the whey for later use.
  • Tie a knot in the cloth and hang it from the tap, or from a kitchen cupboard door knob as I do. Allow the paneer to drip for about two hours. Do remember to place a bowl underneath the cloth if you a) want to keep the whey or b) don't want your kitchen tops flooded.


  • Meanwhile make the dough.
  • Place the flour into a wide mixing bowl. Add the oil and rub into the flour.
  • Make a well in the centre, add half of the warm water and stir from the inside out until the mixture comes together. Use more water if needed. You don't want the dough to be sticky, but it shouldn't be too dry either. Knead for a couple of minutes until you have a smooth ball. Cover and leave to rest for at least 15 minutes.


  • Unwrap the paneer and put it into the bowl of a food processor. Add the sugar and pulse a couple of times. Alternatively just mix together in a bowl.
  • Stir in the pistachios, chocolate and cardamom.
  • Roll ½ teaspoonfuls of the mixture into balls. I made 24.
  • Divide the dough into 24 pieces and roll each one into a circle big enough to encase the filling. You shouldn't need to add flour to the worktop as the pastry shouldn't be sticky.
  • Place a paneer ball into the middle of a pastry circle and bring up the sides to cover the filling. Pinch the dough together at the top so that it holds and remove any excess if necessary. Cover with a tea towel whilst you repeat the process with the remaining filling and dough.
  • Place about 7 cm of oil in a pan over a moderate heat. Test with a piece of pastry. It should sink to the bottom then rise after a couple of seconds and start to brown. Fry the kachori a few at a time until they're lightly golden and the pastry looks cooked.
  • Serve warm with a sprinkling of icing sugar if liked.


I only used about 1½ cm of oil for frying and turned the pistachio kachori over half way through cooking.


As I made the Paneer with a litre of our local raw organic milk, I’m submitting these pistachio kachori to Elizabeth’s Kitchen Diary for her Shop Local event, which champions the buying of local foods.

I’m also sending them off to Javelin Warrior for his entirely made from scratch Made with Love Mondays.

Thank you to Devnaa for providing me with the ingredients and recipe book to make these pistachio and chocolate kachori. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.


  1. Katie

    3rd November 2013 at 1:50 pm

    Wow never heard of anything like these before, they sound delicious though.

    • Choclette

      3rd November 2013 at 2:56 pm

      Thanks Katie, they were new to me too.

  2. belleau kitchen

    3rd November 2013 at 3:10 pm

    Such an unusual recipe. I love the look of them.

    • Choclette

      3rd November 2013 at 4:37 pm

      Thanks Dom, they taste pretty good too 🙂


    3rd November 2013 at 3:20 pm

    They sound amazing! Love chocolate with pistachios. Vohn x

    • Choclette

      3rd November 2013 at 4:38 pm

      Thanks Vohn. Love pistachios, but they are sooooo expensive, I don’t use them nearly as often as I’d like.

  4. The Caked Crusader

    3rd November 2013 at 5:47 pm

    Wow – these are completely new to me. They look amazing and I love the flavour combo

    • Choclette

      5th November 2013 at 9:07 am

      Thanks CC, these certainly stretched my boundaries but having made them once, I will be making them again.

  5. Foodycat

    3rd November 2013 at 6:21 pm

    I’ve just been perusing an online Indian sweetshop and came across kachori. I thought they sounded good, but these sound even better!

    • Choclette

      5th November 2013 at 9:08 am

      Oh, will you try some? Never having come across them before, I’m not really sure what they are meant to be like.

  6. Lucy Parissi

    3rd November 2013 at 6:33 pm

    Never, ever heard of these but am very intrigued! They look delicious.

    • Choclette

      5th November 2013 at 9:09 am

      Thanks Lucy, it was fun trying out something I’ve not had before and they were worth the effort – or at least CT thought they were 😉

  7. The KitchenMaid

    4th November 2013 at 7:43 am

    My goodness, what a labour of love. Are these the Indian cronut?!

    • Choclette

      5th November 2013 at 9:10 am

      Haha, yes great name. Indian Cronuts – formally known as kachori.

  8. Galina Varese

    4th November 2013 at 8:56 am

    I have never tried kachori, what a wonderful recipe! Mmmm

    • Choclette

      5th November 2013 at 9:11 am

      Thanks Galina – so intriguing, but so delicious.

  9. Javelin Warrior

    4th November 2013 at 9:50 pm

    I can see why these were a bit intimidating – I definitely would have been! I love the filling of pistachios and chocolate and the insides of these kachori look so tasty…

    • Choclette

      5th November 2013 at 9:12 am

      Thanks JW. I really like these sort of challenges, because I would probably never have made these without it and I’m very glad I did.

  10. Brogan

    5th November 2013 at 10:43 am

    Such a good idea! Like the thought of this! xx

    • Choclette

      5th November 2013 at 11:32 am

      You just need to turn thought into action Brogan 😉

  11. sunita rohira

    5th November 2013 at 12:32 pm

    I am an Indian and all the kachoris are with spicy fillings. This one really caught my eye. What a lovely combination- paneer, chocolates and pistachios. Feel tempted to try and make some.

  12. Choclette

    5th November 2013 at 2:17 pm

    Thanks Sunita. These have been my only experience of kachori, but would love to try some others.

  13. Charlene F

    9th November 2013 at 12:03 pm

    Your Kachori looks delicious x

  14. Sara @ Babucho Newcastle

    13th November 2013 at 9:42 pm

    These look delicious, definitely going to try and make these.

  15. JaynesDen

    18th November 2013 at 12:53 pm

    Wow. I adore pistachio nuts. They look so dinky.

  16. Alexandra McDermott

    29th November 2013 at 1:42 am

    Mmm, I love Indian pastries. And chocolate and pistachio ones! These sound wonderful, Choclette!

  17. Elizabeth

    1st December 2013 at 8:49 am

    These sound amazing – such a labour of love! Thank you for linking up with ShopLocal and apologies for taking so long to commenting – it’s been a busy month!

  18. prwilson

    31st December 2013 at 1:21 am

    These look lovely.

  19. Denise Herzfeld

    23rd April 2014 at 12:18 pm

    This look absolutely divine and so easy to make!

  20. Denise Herzfeld

    23rd April 2014 at 12:19 pm

    these look absolutely divine and so easy to make

  21. Chloe Edges

    26th February 2020 at 12:02 pm

    How amazing! I’ve never seen anything like these. I’d be super interested to try the savoury version too!

    • Choclette

      26th February 2020 at 1:29 pm

      Yes, I’m with you there. I keep thinking I should have a go at a savoury one. These sweet ones were really delicious though.


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