LoadingAdd to favorites

Khasta Kachori

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.
4 from 6 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer
Servings 4 people



  • 1 cup all purpose flour maida, plain flour
  • ¼ tsp salt
  • 2 Tbsp oil canola, or vegetable
  • ¼ cup cold water more or less as needed


  • ¼ cup washed moong dal, yellow
  • 1 tsp fennel seeds coarsely ground saunf
  • 1 tsp red chilly flakes
  • ¼ tsp ginger powder saunth
  • ½ tsp mango powder amchoor
  • tsp asafetida hing
  • ½ tsp salt
  • 2 Tbsp water


Making Dough

  • 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.


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

  • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
  • 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.
  • Let the filled ball sit for three to four minutes before rolling.
  • 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.
  • 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.
  • 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.
  • Kachories can be stored for at least a week in an airtight container


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.
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.
Tried this recipe?Let us know how it was!

Please Subscribe to my YouTube channel

314 thoughts on “Khasta Kachori

  1. hello aunty,

    I have tried kasta kachori they came very well in first time itself thanks very much
    for your wonderful recepies and aunty i request you to post the recipe of Khandvi or khamri
    I love that recipe.

    thanks a lot.

  2. Dear Auntiji, your website is awesome, thank you and may god bless you forever! I have learnt so much already! please keep putting on as many recipes as you can.

  3. My experience..1st time i tried making kachoris was little difficult to to flatten and filling the dough on hands.
    So i tried this..put litlle oil on kitchen top and then flatten the dough with fingers.
    and also filling on kitchen top, not in hands..i was more comfortable doing this,
    and even i tried baking them..came out gud..Thank you.

  4. Krishna, cold water is often used when making dough to prevent it from becoming too soft while working with it.

    Cold water from the tap is sufficient. You don’t need to use cold water from the refridgerator.

    1. Hello Jaya and Krishna,
      Usually dough is made using little warm water, I use cold water just personal preference using warm water kachories shell will be little hard. Cold water make kachori crispy, I like crispy over hard shell.

      1. Hi Manjulaji,
        I made khasta kachori and it was wonderful my husband liked it. I used cold water and i knew the difference. Thanks for such a wonderful recipe.

  5. Hello Auntiji,

    I have just finished making a small sample of kachoris today. They are quite yummy.
    Thankfully they just didnt absorb any oil.

    Thanks so much for the recipe. Look forward to seeing some more recipes in the new year.


  6. Hi Manjula,

    I have used ur recipes many times. In the Khasta kachori, u r using cold water to make the dough. can u please explain why r u using that?


  7. Hello Manjulaji,
    The recipe looks really good.. Could you please let me know about its shelf life ? I mean.. is it possible to store them in some air-tight containers so that they can last for few days ( kindly specify how many days !! ) ? Thank you..

  8. Grind it dry and grind it until it is quite fine as stated in the recipe.

    It will turn out good. I have made this recipe 2 or 3 times now.

  9. HI Manjula

    Do I need to do anything to the dhal before I add it the kachoris? Do I need to soak it or cook it? Or do I use it dried?

    Love your website! Thankyou!

  10. Hi Manjula, you have a nice website and a video:) I made some of your recipes and its all come out good 🙂 I tried this Kachori few days back and it came out very well 🙂 I spiced it up with some additional ingredients for the filling too 🙂 Thanks for sharing this 🙂 I am planning to publish my post on Kachori soon 🙂 Do check it out 🙂

  11. Hi Manulaji,
    Kindly favour me with a recipe for making “Petha Candy” (Pethe ki Mithai).
    I have become a regular visitor to your website. Thanks again for such delicious recipes.
    Arun Kumar Jain

  12. Hi Bharti,
    Dough should be soft but not sticky, after you fill the filling, wait for few minutes before you start pressing to roll. Kachories should be fry on very low heat.

  13. Hi Manju,
    I tried the kachoris but they did not puff up and also were not so crispy so where did i go wrong. the dough was not very soft. how the dough should be cud u pls explain.

  14. hi aunty
    i love your side, thanks to share your cooking with us ,i have a question… can i use these Khasta Kachoris 2-3 days after cooking . tell me how..plz

  15. Hi Manjulaji,
    I am now becoming so good in cooking and thanks to you. Please teach us Idali,Sambhar, Sevusal and GUJARATI KHAMAN….PLEASE.

  16. Love your site.Amazing job.Motivating people to cook.Do u have Rasamalai recipie,if yes can you post it.My rasmalais are not very soft like we get in stores.I put store bought paneer,sugar .

  17. Hi Manjula aunty! Im soooooo pleased i found your website, its absolutely great, your videos make cooking look so easy and fun. I havent tried the kachori recipe because i dont have a coffee grinder, could i not soak or par boil the daal instead?? Would appreciate any suggestions!

  18. hello aunty,
    i made the kachoris last night they came out very well.. i made kachori chaat with chickpeas,yogurt,hari chutney,and tamarind chutney..thanks a lot aunty..

  19. hello aunty,
    thanks for your recipe.. i have a question.. can i use the unbleached all purpose flour to make the kachoris?i got it from an asian store. it says no chemical bleaching.please reply

  20. Hi Auntyji

    I tried your receipe for kachoris.
    They came out good but not perfect.
    Please refer to the qty of water used to kneed the dough.
    Is it 1/3cup -1 tbsp or 1/2cup-1tbsp water.
    Please advise as the dough is very watery .

    Thanks & Regards

  21. Hi Priti,
    Aunty can advise on whether the ajwain will affect the puffing, but in my opinion the ajwain is not needed. The dal mixture with the fennel (saunf) gives the perfect flavor.

    If you want to try with ajwain, divide the dough and add them just so some of the kachoris so you can compare with and without and see which flavor is better.

    This is one of the recipes I make just as it is written with no adjustments and the flavor is perfect. 🙂

  22. Hi Priti,
    If the dal looks like you want to clean it, put it into a mesh collander or strainer and shake it vigorously side to side so the powder drops through the mesh. Or, cover the strainer with a plate and shake it up and down as well as side to side. The friction of the dal against the mesh will also knock loose any powder. Do this over your sink so the powder can be washed away easily.
    Hope this helps. 🙂

  23. Anuty one more thing, Is it ok to put ajwin seeds in the doove while mixing………. or this will result in my katchori not puffing up?

  24. Hi anuty,

    I just want to ask, normally the dry moong dal contains lot of powder and does not look clean. Shall i wash the moong dal and then dry it up and then make or its ok to crush the the moong dal directly in mixture

    plz reply soon i want try this toda

  25. hello aunty
    i made these kachoris today and they turned out to be yummmm… i served them with aloo ki sabzi…my husband loved it… thanks so much…

  26. Hello Manju,
    I use these measuring cups the only marking they have 1cup, 1/2 cup 1/4 cup and so on, these cup don’t say in ounces, reason is any dry ingredient you measure with this cup will be different in weight, for example sugar is heavy then flour, but if you measure water with this cup will be about 8 oz. For every thing dry or liquid I just use the same cups hoping it will be easier for viewers and they don’t have to changing the measuring cups.

  27. manjula ji
    i only wanted to know what is the measurement of the cup u use in measuring flour while making kachoris.thats all.thanx

  28. Hi Manju,
    When I make this recipe I come out with about 9 – 10 kachori. I don’t think you did anything wrong, I think it’s just different cooks feel the dough differently when breaking off the pieces.

    If the kachoris were good otherwise, I wouldn’t worry.

    Technically, a measuring container with ml or ounce markings on it is for liquids, but the 250 ml mark is close enough to a cup for measuring dry ingredients that it wouldn’t be a problem for this recipe.

    Dry measurement cups are the plastic ones that look like scoops and have only one marking on them like either 1/4 cup, 1/2 cup, etc…

  29. hello manjula ji
    today i made kachoris .i want to ask something.the measuringcup i used is of 250 ml.and i took 1 cup maida.but the number of kachoris came out was 8 or 9.i want to ask what is the size of ur measuring cup.size of the kachori was also very small n some of them did not puff up.can u plz tell me if the size of the cup is same then i shud have made 12 kachoris with the same dough means little thinner kachoris.plz reply.

  30. dear manjula aunty… i just got 2 know abt ur website y’day and since then i just cant stop browsing thru the videos…
    i hav been lookin for this recipe for long… thanks a ton
    m gonna try this soon.. will let u know hw it was…
    thanks and regards

  31. Hello Manjula aunty,
    I been searching for the recipe about khasta kachori since long time. I searched so many sites but no one shows the proper way. I tried it some other recipe but the fillings were good but the main part is how to fill up and make it big kachori. You show us very well in this video. Thank you sooooooooooo much.
    One more thing. Do you have recipe about egg less cake,bhakharvadi?

  32. Hello Manjula aunty,
    I been searching for the recipe about khasta kachori since long time. I searched so many sites but no one shows the proper way. I tried it

  33. Hello Manjulaji,

    I can’t tell you how greatful I am, to watch you make kachoris on your website. I’ve tried making these several different times. And they were a hit or miss. Sometimes they would puff up and sometimes they won’t. And I had also tried flatteneing them between my palms instead of rolling them. But there is something about your recipe that just works right, all my kachoris puffed up perfectly. I love your website. I can learn a lot of traditional dishes here. Thanks a lot and keep the recipes coming. You are doing people like myself a great favor by demonstrating good recipes and cooking tips.

    PS: The only change that I made to the recipe was that of Mohan. For Samosas, Kachoris etc, I usually add 1/3 cup of ghee to 2 cups of flour. And that works great for me.

  34. Dear aunty,

    khasta kachori recipe is just amazing………i’ve tried it and it taste awesome….

    thanks for the recipe..:)

  35. Dear aunty,

    Please put recipes for Bhel puri (chaat), maharashtrian dish(Usal), and Paneer capsicum dish too whenever you get a chance. Your recipes are very good.

  36. Auntyji wat do u say which urad dal shud i use?
    Jaya-its true dat mong dal goes easy on tummy but urad dal gives another type of taste..in north india,urad dal kachoris are served with alu ki sabzee.yummy.

  37. Hi Parul,
    No need to pre-soak the dal although many recipes say to do it. If you grind the dry dal in a small electric grinder until it is nearly a powder, but there are still tiny specks of dal and follow the rest of Manjula’s recipe it should be perfect. Don’t forget to add the 2 tablespoons of warm water.

    The moong dal is a good choice because for many people it is easier on the tummy to digest than urad dal. Jaya.

  38. Auntyji,i hv a question..
    If i use urad dal instead of moong dal,which urad dal shud i use?black urad dal or white one?
    Also,shud i soak urad dal in water for 2-3 hrs,drain n then roast it with spices n then grind it or proceed like moong dal filling recipe.
    Also,auntyji when i ws in hostel,in snacks sometimes we were served kachoris dat i just loved but still cant figure out how they were made?Those kachoris were big kachoris like the size of puris,surface was soft,not khasta,and the filling ws black,brown in color,wet n just yuuuuuuuumy..i guess the filling cud be of urad dal.Can u pls help me to make thoe kachoris,really i just loved den n can never forget the taste.

  39. Dear Auntyji,
    I’ve made these for the third time and they come out perfect each time. I follow the recipe exactly as no adjustments are needed.
    Best to you, Jaya 🙂

  40. hello Aunty,
    If it has holes means it will take lot of oil right?
    I will try next time and try to flatten it properly.
    Thank you so much Aunty.
    Aunty one request can you show Chilka Moong dal pakodas.
    Thank you once again.


  41. Hello Aunty,
    I tried the Kachoris .They came out well and tasted also really great.
    All of them puffed very well.
    But few of them got one hole on the top but still they puffed up.
    What can be the reason of the hole for few of them?
    Aunty, please guide me.


  42. I also had forgotten to add water to the filling the first time I made them and luckily they turned out very well for me too.
    Now that’s a great recipe when you can make a mistake and it still comes out good!
    I never tried making kachori until I found Manjula’s video.

  43. I did try the kachoris and they were really superb.I forgot to add water in the filling but still they were great and all puffed up well.I made them for tea for my guests and they were surprised to know that I made them myself.
    Thanks a lot Auntie, you are really great.
    Thanks a million.

  44. Dear Aunty,
    Can I press the kachoris and leave them for an hour or so,covered with a damp cloth,and then fry? Will it affect their puffing up?
    Thanks a million.

  45. Hi Snehal, Jaya has very good explanation for kachori, just want to add one more thing if filling is very dry that will also make the small cracks in kachories.

  46. Hi Snehal,
    If the kachoris tasted good other than that they didn’t puff, I would try putting in a little less filling since you said some masala comes out when flattening them.
    The dough puffs from steam build up and if the masala pokes through the dough, the steam escapes before the kachori can puff up. You’ve probably seen that happen with puris. Once there is a crack in the puri while frying, it won’t puff any further.

    Anyhow, try going less on the filling and lets us know how it works out. Good luck. 🙂

  47. Hi Jaya !
    Kachori were cooked in the middle…and ya the puffed Kachoris cooked in the batch where there were some unpuffed Kachoris also…
    Could this happen if some masala comes out while pressing/ flattening the Kachoris with the palm?

  48. Snehal,
    1) the kachoris that DID puff up, were they cooked in the beginning, the middle, or at the end?
    2) Also, did the puffed kachoris cook in the SAME batch of frying or in different batches?
    I’ve cooked these kachoris many times with success. If you can give some more information I’ll try to help you. Jaya

  49. Hello Auntie,
    U r really doing a great job.. i keep on trying your recipes they really come out well. itried this recipe alos but unfortunately it didn’t come out so well. a few of the kachoris were puffed up rest all were flat…i really kept an eye on the heat during frying so i fried it at the righ temperature …what could have gone wrong…pls help

  50. thanks a lot for the wonder ful recepie. i tried your mirchi achar i liked it ,i love to cook and learn more wonderul recepie.i do have a passion to learn new recepies and try them ,and add to my notebook.
    bye archi

  51. Hello Aunty,

    I tried the khasta kachori and spicy potato recipe. They came out so well …. two of the best dishes I have cooked so far. What I really like about your site is that you give small tips along with the main recipe and these tips are important for the dish to come out perfect.

  52. Hi aunty,
    I came across your website just today and since then I cannot watching your videos. The recipies are easy to make yet look delicious and also as they all are w/o onion and garlic.
    I will surely try the kachori this wkend.
    BTW can you share the khandwi recipe?


  53. hello Manjula Aunty,
    Namaste.Aunty I am Jain.We share the same surname.I dont eat onion, garlic and potatoes .I am a pure Jain and ur recipes help me a lot to cook the same way as my Mom in India.Ur shows and videos are very helpfula nd mouth watering.I tried ur Khasta kachori.It came very very good.All of them pufffed very well.Thanks to you aunty.Just wanted to know if we could do one variation.can we soak Moong dal for few hours and roast it as it rather than grinding in to powder.Also the recipe which is shown should the moon dal be grinded into fine powder or coarse powder?
    U are doing an excellent job which is helping girls out here like me who just got married and are in the US ,never done cooking in india and here ur shows help us to the fullest.
    Waiting for ur reply.

  54. I just made these today – followed the recipe exactly except the dough didn’t require the full amount of water. But they came out SUPERB. Even my picky U.P. born and raised husband liked them!
    The tip to not rush the deep frying is important otherwise the inside dough will still be uncooked even though the outside appears golden. Thanks Auntyji.

  55. Thanks for this awesome recipe.I have tried a few of your recipes and they taste yum!!Thank you so much.Love the videos they make any recipe seem easy and tasty :).

  56. Thanks for this wonderful recipe, I live in Brazil and my husband is indian, he simply loved my kachoris!! Thanks again! Gleyse

  57. Hello Sheetal
    You can freeze the kachori just make sure when you freeze them spread it out after they freeze you can store them in bags. Thaw for few seconds in microwave otherwise fry them directly on medium high heat.

  58. hi …. I want to ask …can I freez the kchories after roll it with palm? if yes …how can i fry it…..? i mean after defristing it or direct from frozen?

  59. hi manju ji…..
    checked ur cool recipes….. i’m in love with ur recipes…..
    hey can u do me a favour…..could u plz tell me the receipe for the red chutney with bananas and watermelon seeds that is most used in marriages and parties……

  60. Hi Auntyji.u knw wat?my mom always makes kachoris n samasosa n mathris..i ws most of the time away frm home so cudnt get a chance to try these home recipes and also i ws afraid that it wont come out good but ur video made things very easy as now i knw how i hv to fry,wat shud be the temp of the oil.
    i had tried samosas n kachoris,samosaa turned out really good,frends thought,i purchased them.
    Thanks Auntyji.

  61. Hello Manjulaji

    After trying your bengali rasgullas i tried kachoris. They came out well and tasty too. i am so happy to find your site for learning new and guaranteed dishes. my family enjoys these recipes. we once again thank you for these recipes. Are you coming up with DVD’s Or Cooking CD’s in the market. please let me know. I stay in India and would like to have your cooking video in CD form in my library.

  62. HI,

  63. One more question…
    Can we use the same way for making onion kachori as in the dough & rolling with the palm or some other way ??

    sorry i bother u all the time with my questions.

    & when is your next recipe looking forward .


  64. Thank you aunty for sharing this wonderful recipe. The kachori came out good. I had little trouble stuffing the kachori but with practice it will get better.

  65. Thank you Manjula, it’s a great pleasure to see you, to make your nice recipes and eat your delicious, simple meals miam miam , yummy !!! Mimi

  66. Hi Manjula Aunty,
    I tried these Kachoris yesterday. They came out really great. My husband loved them too and he was surprised when I told him that these were ready in 30 minutes.

  67. i manjula aunty,

    i tried tried this kachoris…its was really gr8 …it came out well. but the crust had many small pops, it was not like yours(plain crust). what went wrong? pls let me know. thanks in advance

  68. Kachories freeze very good just before frying spread them over plate and freeze after they are freeze you can bag them and keep for months. fry them on low heat.

  69. I tried khasta kachoris served with potatoes yogurt gravy with your recipes. It came out very good.
    I like your recipes with videos. Its a good website and I highly recommended to my friends.

  70. Dear Manjula

    Just wondering if the kachoris can be prepared a night before and fried the next day. Please advise.


  71. Hi manjula ji…

    kachoris came out good…bt if i need to make them less khasta what should i do???as some of them were very khasta.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.