Khasta Kachori

Khasta Kachori Recipe | How to make Khasta Kachori -

At times , you don’t need fancy spreads…all you need is a simple combo , that hits the right note ❤

Weekend Special : Khasta Kachori with Chatpatte Hing Aloo

Kachori / Kachodi is a popular , deep fried , Indian snack.



Kachori Dough / Bread:

1. 5 cup All Purpose flour

3/4 tsp Salt

2 tbsp Oil

1/4 cup + 2 Tbsp. Chilled water

Oil to Deep Fry



1/4 cup Yellow Moong dal / lentils

1 tsp. Ginger paste / Grated Ginger

3/4 tsp ground Fennel seeds

3/4 tsp Coriander powder

1/2 tsp Red chilly powder / cayenne

1/2 tsp Dry Mango powder (amchoor)

1/8tsp Asafetida (optional)

1/4 tsp. Garam Masala

3 tbsp chopped Cilantro

Salt to Taste

2 tbsp Oil



Making the Stuffing:

1) Rinse the dal for 2-3 changes of water and soak in enough water, for 3-4 hours. Grind the dal , just enough to break it into half. Do not grind too much , or else you will be left with a paste.

2) Mix the dry masalas – ground fennel seeds , coriander powder , red chili powder , dry mango powder , asafetida and salt in 2-3 tbsp of water to make a spice paste.

Chatpatte Hing Aloo recipe -

3) Heat 2 tbsp. of oil in a non stick skillet . Add ginger paste / grated ginger . Cook till the raw smell of ginger disappears. Next , add the above prepared spice paste and let the spices cook for 30 seconds. Keep stirring.

4) Add the moong dal and mix well with the spice paste . Roast the moong dal on medium heat till the water dries up , until brown and well roasted . Keep stirring throughout .

Khasta Kachori Recipe| How to make Khasta Kachori

5) Once done , add chopped cilantro and garam masala . Check for seasoning and adjust accordingly. Mix well and turn the heat off. Set aside to cool.

Khasta Kachori Recipe | How to make Khasta Kachori -

Preparing the Kachori Dough:

1) Mix the all purpose flour , salt and oil to form a crumbly mixture .

2) Add the chilled water , slowly to the above mixture to form a pliable dough. The dough should neither be too stiff or too soft. Cover and set aside for 20 minutes.

3) After the resting time , knead for a minute or two , to form a smooth dough.

Making the Kachoris:

1) Divide the kneaded dough into 10 equal parts. The no. of parts will depend on how big or small you want the kachoris to be.

2) Take one part of the dough and using a rolling pin , roll out into small circular discs. Make sure the center is slightly thicker than the edges.

3) Now , take each rolled out circle and spoon 1-2 tsps. of the prepared filling in the centre. Pull the edges towards center and press down to secure the filling inside , making sure there are no visible openings. Fill all kachoris and set aside.

Khasta Kachori Recipe | How to make Khasta Kachori -

4) Rolling the Kachoris – Place each kachoris with the seams facing up. You may roll the kachori balls either using a rolling pin or using the heel of your palm. Apply minimal pressure and flatten them out to circular discs .

5) Frying – Heat the oil over medium heat. Check if oil is ready by putting a small piece of dough in the oil. If the dough sizzles, and come up slow., the oil is ready .

6) Fry the Kachoris over medium – low heat . Make sure not to over crowd the utensil. Give them enough space to puff up. Once they puff up ,carefully turn them over. Fry until golden-brown on both sides and drain on a paper towel.

Khasta Kachori Recipe | How to make Khasta Kachori -

7) Serve these Kachoris as snacks with cilantro or date – tamarind chutney. I personally love having these with Chatpatte hing aloo , a meal in itself .

Khasta Kachori Recipe| How to make Khasta Kachori


1) If the kachoris are fried on high heat, they will turn brown from outside, but will be under-cooked on the inside. They will not be flaky and crisp.

2) If using the rolling pin to roll the kachoris , be very gentle and careful while rolling , or else the stuffing inside can create small holes in the kachori. These holes will make it difficult for the kachori to puff up and the oil will seep into the kachoris.

3) Make sure the filling is at room temperature , before stuffing it in the kachoris.


Enjoy ❤


Sonal Kalra 🙂


©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.


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