Khasta Kachori
Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.Prep Time 15 minutesCook Time 40 minutesTotal Time 55 minutesServings 4 people
Ingredients
Dough
- 1 cup all purpose flour (maida, plain flour)
- 1/4 tsp salt
- 2 tbsps oil (canola, or vegetable)
- 1/4 cup cold water (more or less as needed)
Filling
- 1/4 cup washed moong dal, yellow
- 1 tsp fennel seeds coarsely ground (saunf)
- 1 tsp red chilly flakes
- 1/4 tsp ginger powder (saunth)
- 1/2 tsp mango powder (amchoor)
- 1/8 tsp asafetida (hing)
- 1/2 tsp salt
- 2 tbsps water
Method
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Making Dough
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Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
Filling
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Grind the moong dal dry, almost to a powder.
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Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.
Making Kachories
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Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
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Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
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Let the filled ball sit for three to four minutes before rolling.
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Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
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Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
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Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
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Kachories can be stored for at least a week in an airtight container
Recipe Notes
Additional Tips
Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
Variation
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
Serving suggestions:
Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum. Serve them as a chat, pouring plain yogurt and chutney on top.
Manjula's Kitchen
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I am anyways in love with traditional recipes and I really like the way you illustrate minute details and give valuable tips. Just loved it! Thanks😊
Great recipe 5 star
Great recipe but some thing wrong. It says 11 cups of maida…..should it be 1 ? Or 1.1?
Sukriti, thank you I was making some changes, typing error I am correcting it should be 1 cup.
First time ever made the kachoris and they were a hit amongst the family. Thanks for your amazing recipie
Looking forward to try more recipes from here ☺
Kavita, Thanks, made me very happy, it is always good to hear the success story.
Excellent Recipe ma’am
thank you Mehul
Kachori is famous in Indian nashta. This is very nice recipe and thanks for sharing this blog at here.
Twinkle, thank you
We become a part of your every recipe I see Mnjulaji with his family enjoys We all thank you for all your recipes and I wanna make your in house best Kichanking spice you can tell me the recipe
thank you
Very nice recipes Manjulaji. you are inspiration for everyone.Love all your recipes.
Shilpi, Thank you
Can I leave uncooked kachori in the fridge over night? If we make balls alongwith filling and refrigerate them overnight, and next day we press them and fry, will it be fine? Please reply asap.
Rashida, yes and they will be really good.
Hi Aunty ,
Can the kachoris be freezed and for how long ?
Dear manjulaji, though I fried on low heat, it became soft nezt day.i want to serve it in a kitty party so I hv to make a day before. Pl suggest why it becomes soft nxt day.
Purvi, if filling is too moist that will also make the kachories soft, just a tip if it happens again heat them in oven for few minutes
Sorry mam its not deals but its dal ???
Hello, Mam
My name is Moneeka n I want to ask that wat can we use in kachori instead of any kind of deals ?? Plz reply. ..
Moneeka Shah, green peas
hi my kachori turns out to crisp nd they puffed up also. but once they are out after few secs they become flat like puri. how cum outside kachori stay all time puffed up. pls suggest
rachana, Kachori needs to be fry on low heat
My kachori’s come out perfect every time I make it. However, my question is if I made more amount of stuffing how long will it be good to be used to fry fresh kachori’s? Your reply is appreciated.
Thank You
Nancy, you can refrigerate masala filling for 3-4 days or freeze for a month
Dear mam.. I love your recipies.. But just one query the moong dal is not to be washed or soaked before grinding? Thank u
Aannchal, Sorry my mistake I forgot to mention rub it between the moist cloth before grinding.
Thank you mam
Hello,
I am very keen to try these. But before I do, I’d like understand the difference between Raj and Khasta Kachori.
1)What is the difference?
2) Also, i noticed you used besan stuffing in Raj Kachori….what does Besan do? is it just for additional flavor? Can I not use besan and just use all the other chaat ingredients to complete the dish?
Please advise.
Thank you,
Puja
between both kachories filling is different and shell is different. Yes besan is for additional flavor.
Dear Manjulaji,
The Kachoris came out perfect but became soft the next day. Can they be refried to make crispy again or any other way. Urgent reply would help.
Hello Manjula ji,
just loved your recipe…..
I made kachori’s first 4 puffed up perfectly as yours but rest of them didn’t puffed up…..i tried once again but my kachori’s are not puffing as yours….it tastes awesome and were crispy too…i m not understanding the oil temperature….can you please help me….
thanks for such a lovely recipe
I tried kachori but cover was not crispy
Asiya,
Did you fry them on high heat.
good on you
The Kachoris are looking crispy and yummy. The recipe is detailed and easy to understand.
Can we store these kachori for some days pls reply fast
Neha,
Kachories can be stored for 3-4 days
Thank u mam… That was my question too… I cooked naan watching it video on YouTube… It was fantastic… Thank u so much mam again… Now I will try kachori…
The is the most amazing and the perfect home made kachori I ave ever eaten.
Thank you so much Manjula Aunty
Your recipies always turn out perfect!
Thanks
Priyanka
Loved it!!
My mom used to make this for Diwali.
I need to make it lil bigger, next time…
Thanks!!
Suman
Dear Mrs. Manjula,
I would like to know how you prepare the moong daal ground.
The moong daal should not be left to soak? Then, the moong daal can grind to obtain the raw powder?
Thanks in advance, and take this opportunity to thank her for everything she does for us.
This food is delicious, will try it soon and let you know the result.
I really like it because it contains the daal is crunchy and soft at the same time!
really delicious!
Here, in Italy, is sold frozen and do not buy it. I prefer to prepare it with my hands.
Thank You!
Can i make kachori with shev, instead of using any daal ?
because most of Garavi ( brand name) kachori’s stuffing made with shev.
thank you
i want to know that how to make bangan ollo wich is gujarati item made using curd
Manjula ji, I tried this recipe..The taste was very good but kachauries ded not remain crisp after few hours.. Please tell me the reason..Thanks..
sushma bhatnagar,
may be oil was too hot.
Thanks. for all the nice recipes. I just have a ?
Can I make them 1 day before the party, because of the busy day it will take time to make lot of Khasta Kachori
Thanks
Diana,
you can prepare this before.
WHY CHILLED WATER USED INSTEAD OF NORMAL FOR KNEADING THE DOUGH?
Pravin
Add some crispness to kachori crust.
Your recipes have helped a lot Manjula aunty!
Esp. the videos are of great help
Even the littelest details have been taken care of which have elevated the taste of the food
Thanks a lot once again! 😀
I like the valuable information you provide in your articles.
I’ll bookmark your blog and check again here frequently. I’m quite certain I’ll learn lots of new stuff right here! Good luck for the next!
Give the general name for funnel seeds
Fennel seeds are called Saunf in Hindi.
Can I make kachori one or two days prior of party.
I am from Egypt I hope that Tqublany friend and member of the forum and thank you
Thanks Manjula, will try again with moong dal, let you know how it will be
thank very good
Hello. Please can you advise the best way of disposing the leftover used oil after frying? Thanks!
thanks very good and easy khasta kachori
Hello. Please can you advise the best way of disposing the leftover used oil after frying? Thanks!
loved ur recipe vry mch… helped alot
mny 2 thanks manjulaji
This recipe is right on!
And the video was like icing on the cake!
Many thanks.
namasee manjula ji
what is the fennel seed and we can get…………
Thanks Manjula, will try again with moong dal, let you know how it will be.
Am from north India too but living in london, found ur recipes more or less like
i cook, v similar. Thanks for quick reply.
Dear Manjula
I tried so many times so many kachori receipies but none worked. Saw yours, looked great. tried today , pastry very good but instead of moong dal used duly urad dal, what a disappointment, look beautiful, all puffed, crispy but dal not cooked and crunchy, follow ur receipe but different dal. It means i should use only moong dal? Please advise. Please reply.
Thanks. waiting for ur ans………………..
Raj,
For this recipe moong dal works the best.
My mom is making them now!! Hope they taste good.. Ramadan Mubarak to all!!
aunty…….. your khasta kachori recipie is good taste and easy method.i prapared ramazan days. thank you .
Hello !
Thank you so much for such an easy & yummy recipe.
I need your help. My kachoris did not rise to the surface at all (one of them did rise, only but partially).
They did not even turn out fluffy. They were more like soft biscuits.
I followed your recipe exactly. What did I do wrong ?
thank you !!
Sana,
Heat the oil on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up.
nice recipi & good guidence thanks
Hello Aunty,
I made these kachori for pool party at a friends place. They turned out really good except that they did not puff up as much as yours. Is it because of the thickness or size of kachori? May be mine were not exactly 3 inch round or not at the right thickness.
Please advice.
Thanks,
Sejal.
hi
i tried your several recipies,,all r wonderfull,,plz tell me u used tofo in brownies,,what is this?i m in saudia arabia ,,is it available here??
I love indan food and imvlooking forward to learn how to make it ooh gid thanks so much its really helpfull
Turned out really good.. thank you for sharing!
Manjulaji,
Excellent recipes,specially vegetables and Appetizers. Method is simple with less ingredients turns out tasty. Congrates!