LoadingAdd to favorites

Khasta Kachori

Appetizers, Breads, Snacks, Vegan, , , , , , , , , , , , ,
  • 5 from 2 votes
    Print

    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.
    Course Appetizer
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 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

    1. Making Dough

    2. 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

    1. Grind the moong dal dry, almost to a powder.

    2. 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

    1. Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.

    2. 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.

    3. Let the filled ball sit for three to four minutes before rolling.
    4. 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.
    5. 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.
    6. 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.
    7. 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.


Please Subscribe to my YouTube channel


You Might Also Like:

Cabbage Pickle (Bandh Gobhi Achar)

Sweet Paratha

Chole (Chana Masala)

Vegetable Pakoras


307 thoughts on “Khasta Kachori”


  3. 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 ☺

    Reply

  6. 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

    Reply

  8. 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.

    Reply

  10. 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.

    Reply

  13. 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

    Reply

  14. 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

    Reply

  15. Dear mam.. I love your recipies.. But just one query the moong dal is not to be washed or soaked before grinding? Thank u

    Reply

  16. 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

    Reply

  17. 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.

    Reply

    1. 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

      Reply

      1. 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…

        Reply

  22. 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

    Reply

  24. 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.

    Reply

  25. 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!

    Reply

  26. Can i make kachori with shev, instead of using any daal ?
    because most of Garavi ( brand name) kachori’s stuffing made with shev.

    Reply

  28. 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..

    Reply

  29. 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

    Reply

  31. 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! 😀

    Reply

  32. 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!

    Reply

  43. 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.

    Reply
  44. Pingback: Khasta Kachori | The uniquemedley

  45. 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………………..

    Reply

  48. 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 !!

    Reply

  50. 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.

    Reply

  51. 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??

    Reply

  54. Manjulaji,
    Excellent recipes,specially vegetables and Appetizers. Method is simple with less ingredients turns out tasty. Congrates!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *