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Quick answer: A kachori stall costs ₹40,000 to ₹1.5 lakh to start. One kachori costs about ₹5–7 to make and sells for ₹15–30 with sabzi or chutney, a food cost of 25–35%. A stall selling 400 pieces a morning can earn ₹50,000 to ₹1 lakh a month after costs.
Kachori (with aloo sabzi, chutneys or as kachori chaat) is a breakfast staple across Rajasthan, Uttar Pradesh, Madhya Pradesh, Gujarat and Delhi. The business runs mainly from 7 am to 12 pm, which leaves the afternoon for preparation or a second product line like samosa or jalebi.
Investment breakdown
| Item | Low (₹) | High (₹) |
|---|---|---|
| Cart / counter | 20,000 | 60,000 |
| Commercial bhatti + cylinder | 5,000 | 12,000 |
| Heavy kadhai (2), jhara, utensils | 4,000 | 10,000 |
| Storage containers, sabzi handi | 3,000 | 8,000 |
| First stock (maida, moong dal, oil, potatoes, spices) | 5,000 | 12,000 |
| Licences | 500 | 3,000 |
| Signage and branding | 2,000 | 8,000 |
| Working capital | 5,000 | 30,000 |
| Total | ≈ 44,500 | ≈ 1,43,000 |
The menu
- Moong dal kachori with chutney
- Pyaaz kachori (onion; higher price)
- Kachori with aloo sabzi (the volume seller)
- Kachori chaat (curd, chutneys, sev; best margin per plate)
- Add-ons: samosa, jalebi, chai
Per-piece costing (moong dal kachori)
Cost per piece
- Maida and ghee/oil for dough
- 1.50
- Moong dal filling and spices
- 1.50
- Frying oil (absorbed + degradation)
- 1.50
- Chutney
- 0.50
- Gas share
- 0.50
- Plate/paper
- 0.50
Selling at ₹20 gives a 30% food cost. Kachori chaat (₹40–60 a plate) costs about ₹14–18.
Oil is your biggest cost risk. Reusing oil many times cuts cost but harms quality and violates FSSAI guidance on reused cooking oil (Total Polar Compounds limit of 25%). Budget for regular oil changes.
Daily profit example
| Per day | |
|---|---|
| 400 kachoris × ₹20 average | ₹8,000 |
| Cost (400 × ₹6) | ₹2,400 |
| Helper wages | ₹500 |
| Space/vending fee, misc. | ₹300 |
| Profit | ≈ ₹4,800 |
Over 26 days that’s about ₹1.25 lakh. A new stall selling 150 pieces a day earns closer to ₹40,000 a month.
Licences
Same as most street stalls: FSSAI Basic Registration, a street vending certificate or space permission, and a trade licence where your city requires one. Read the FSSAI guide.
Money tip
FAQ
Is a kachori business profitable? Yes. Food cost is low and morning demand is steady, so a well-located stall is very profitable for its investment.
What time should a kachori stall open? Typically 7 to 11:30 am, with a second evening session for chaat in busy areas.
Which kachori sells most? Kachori with aloo sabzi by volume; pyaaz kachori and kachori chaat earn more per piece.
How do I keep kachoris crisp for longer? Fry on low-medium heat so the crust cooks through, and keep them in a ventilated basket, not a closed container.
Related: How to start a momo stall · How to price your menu
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