murauri muli ki kachori radish cutlet recipe sagar kitchen

Murauri Recipe | Muli ki Kachori | Radish Cutlet

Learn how to make Murauri by Sagar’s Kitchen, also known as Muli ki Kachori by Sagar’s Kitchen or Radish Cutlet by Sagar’s Kitchen, a popular snack from Uttar Pradesh and Bihar, India. This recipe features grated radish cooked with spices, mixed with rice flour, and shaped into cutlets. Deep-fried until golden brown, these flavorful and soft cutlets can be enjoyed with tomato sauce or chutney. Discover the step-by-step instructions and tips for preparing this delicious dish.

Murauri Recipe | Muli ki Kachori | Radish Cutlet

Recipe by Sagar KumarCourse: SnacksCuisine: Indian


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Have you ever eaten or made radish kachori? If you haven’t, let’s make it together. Murauri or muli ki kachori is very famous in Uttar Pradesh and Bihar States of India. Usually, it is made thin because it puffs up, but I have made it a little thicker because it feels soft.


  • Water

  • 1 bowl grated radish

  • Salt

  • 1 tablespoon chopped green chili

  • 1/2 teaspoon ginger

  • 1/2 teaspoon carom seeds (ajwain)

  • 1/2 teaspoon nigella seeds (kalonji)

  • 1 teaspoon clarified butter (ghee)

  • 1 cup rice flour

  • 10-15 grams dhaniya (cilantro or coriander) leaves


  • Take 50 ml of water in a pan and add one bowl of grated radish to it. Cook it well for 2 to 3 minutes.
  • Me: Dhaniyaaa!
    Dhaniya: Yes, brother?
    Me: Come, come, your favorite vegetable dish.
    Dhaniya: Coming, brother!
  • Now, add 1 teaspoon of salt, chopped green chili (1/2 teaspoon), ginger (1/2 teaspoon), carom seeds (1/2 teaspoon), and nigella seeds (1/2 teaspoon) to it. Cook everything well for about 6-7 minutes.
  • Now, add 1 teaspoon of ghee and 1 cup of rice flour to it. Mix it well and also add coriander leaves.
  • Me: Look, Dhaniya, now you don’t have any girlfriend. When we eat it, we get bad breath, but when you go to the garden and bloom, you see how everyone gets attracted.
    Dhaniya: Brother, is it true?
    Me: Blue!
  • Now, transfer the mixture to a large plate and let it cool down. Once cooled, use it to prepare the dough.
  • After cooling down the dough, wet your hands slightly with water, take a portion of the dough in your hands, and shape it like a cutlet as shown in the photo above. If you make it thin, it will turn into a kachori, but if you make it thicker, it will be like a cutlet. You can decide how you want to eat it.
  • Now, take each piece and deep fry it in medium-hot oil in a frying pan for about 5-6 minutes or until it turns golden brown.
  • Aiyo, then what’s next? Now, you can enjoy it by dipping it in tomato sauce.
  • Me: Here, Dhaniya, go and spread the aroma by eating it.
    Dhaniya: Ya, Brother. Give!


  • After frying, place the kachoris on a paper towel-lined plate to absorb any excess oil.
  • Serve the kachori with tomato sauce, chutney, or yogurt for added flavor.
  • Let the mixture cool down completely before using it to prepare the dough. This will make it easier to handle and shape.
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