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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!

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314 thoughts on “Khasta Kachori

  1. Hi Manjula Aunty,

    I tried your recipe, it was great. But faced a problem with some of the kachoris .. while frying them, they opened from the center (where they had been closed after putting the filling) and the dal filling moved out in the oil and the kachoris became really oily. Could you please suggest where could I be wrong with the technique.

    Thanks a ton for such a simple and tasty recipe !

  2. hello aunty, hope u r well, thanx for posting all your wonderful receipes.

    i just wanted to know if i can use green moong dal instead of yellow

  3. hello manjulaji,
    i want to know that can we make these kachories 1 or 2 days before the party day or is it to be made on the very same day

  4. hello manjula aunty.thank u sooo much for this receipe.i used to have kachori from andheri station during my college days.yur recipe came out to be the same.it was so easy n my husband compliment made me soooo happy.thnaks to u once again.

  5. I tried your recipe, easy to make & it came out very well. The first time I tried I used too much oil in the dough (to get it become more flaky) & it made it difficult to roll/press, the next time I made I used a little less oil & it came out very good. To maintain constant medium heat was little tricky.

  6. Hi Aunty,

    I’ve always wanted to know how to make Kachoris. I tried yours and what can i say it was simple superb. In your video, you make every recipe with great ease. Can you give me your recipe for Undhiyo? Thanks

  7. I made these kachoris for my daughter’s birthday party following your recipe. I was trying it for the first time and it was your’s first recipe I was following. I made around 160 kachoris and all of them came out good. There were around 30 adults and all of them enjoyed them a lot and I got lot of compliments (thanks to you). I wanted to thank you for sharing such a wonderful recipe. Now, I’ve started looking at more of your videos and will definitely try some more recipes.

  8. i made this kachori…it turned out sooo……….well…most of your receips i have tried…..all are so good…..u explain it so well….kachori i made so many times after that…really thanks….infact this was my first item which i really experimented……n now iam confident about my cooking…tks again…

  9. The first time I had a kachori was at my friends house who was basically from Ahmedabad. I should say i love kachoris. Thank you Manjula for sharing the recipe because till now I was only enjoying eating but now I know how to make it. By the way asking this recipe in place under breads, have you tried making bread upma (south indiain dish).


  10. dear manjula,
    can i use these spices to make channa dal paratha?
    or do u have a recipe for that?
    thank you so much
    i really love and appreciate your cooking video. i learn a lot from them!


  11. Hello Manjula Aunty

    I tried some of your dessert and appetizer and all came out awesome. Eveyone in my family liked all of them. Thank you so much.All credit goes to you and measurement you are giving is so accurate that i don’t have to worry. I m really lucky that i found you. I tried Khasta Kachori also and my husband loves it.

    Thank you so much once again for posting your recipes. I would love to try your new recipes.


  12. dear manjula aunty,
    there is a difference in chilled water measurement as per video and written form.kindly clarify.Thankyou.

  13. Namaste Manjula Aunty,
    I have tried various snacks from your recipes.But in this recipe ther is a difference in measurements in video and the written on in chilled water and salt for the crust.Kindly clarify if it is 1/4 cup chilled water (as per video) or 1/2 cup chilled water (as per written form).Thankyou for being of great help in turning out tasty dishes

    1. I made them from the written recipe and they came out perfect. But like with all flour/water mix, water is not exact, depends on your humidity in your kitchen. Start with less and add more as needed.

  14. Hello Manjula ji,
    Thank you very much for this recipe. I refer to your recipes on regular basis and they are very helpful. Whenever i tried making kachori, my kachoris turn out soft after frying. I dont know what mistake i do while making dough. Please help me so I can use this recipe & make good tasty kachoris. Please tell me how to correct this.
    Thank you very much.

  15. Aunty,

    It is a very tasty recipe. I made it and my husband liked that very much. Is there any option we can bake them instead of deep fry in the oil?
    Thanks for your other recipes those who we are living abroad is a great relief for us to taste home food :).



  16. hello manjula ji ur recipies are very tasty and easily demonstrated. thank u so much for these easy recipies

  17. hello manjulaji,

    I have tried a couple of recipies they have come out very nice..thanks for inspiring us to cook..love ur cooking. thanx

  18. Dear Manjula Ji,

    I was not a great cook anytime and I never thought that I can make kachoris
    myself. But your recipes and videos have made my cooking so easy and interesting thing to do. Now searching for recipes on your website is a daily routine. I am getting good compliments and all credit goes to you.
    I just cant thank you enough! Please keep sharing your art with us.
    Thank you so much.

  19. Hi,

    Thanks for your recipes they are very useful. Can u please tell the “cup measurement” which u r mentioning, one cup means how many grams ??

  20. hi manjula i am only in 7th grade and i have tried all of your recipes and they were fantastic ! especially the aloo dum. you were right just the smell of it can make you hungry! i love your generosity of cooking.

  21. hi MAnjula ji,

    Thanks for d gr8 recipe…I just wanna ask one Ques… Why u take cold water to make a dough… genrally take hot water…. can u plz tell me d reason for using cold water to make d dough… i want to know it just for my knowlwdge….

  22. Hi Manjula – I totaly agree with Mark – you are very generous. Most websites will only hold my interest for a few weeks, but I have been an almost daily visitor for at least one year. I have cooked lots of your recipes. I think the fact that every recipe has a video is the key to your success – there is no excuse for not having success! I have noticed your website expanding and some commercial features being included. I really hope these are successful. I have always wondered where you live and presumed it was in UK as your accent sounds very British-Indian! But I see you are giving training courses in San Diego. Sounds great. Wish I could afford a ticket from Edinburgh in UK! Anyway back to the recipes – tonight I will attempts Moong Dal Dosas with aloo filling served Cillantro chutney. Wish me luck!

  23. Hi Manjula, thank you soo much for you generosity in sharing such wonderful recipes with the world… you put in soo much effort and thought into the production of your videos…. such detailed recipes and easy to follow, and soo tasty, I love what you do .. well done!!

  24. i made kachoris many times by following your instructions….i love to eat them…now these recipes are mine…i am getting possesive as every one are asking, what’s in for 2day. Manjula’s kitchen????…….even the other recipes i make have got your name to it. :(….but then i can also see my mother, grand monther in you…you are showing to cook with perfection, perfection in everything with kitchen. I love you Aunty ji.

  25. Thank you for this amazing website! The videos are excellent. I already tried one of the recipes from your site and my family just loved it. I do have a question on khasta kachoris. Do you have to soak or boil moong dal before grinding?
    Looking forward for reply. Thanks again!

  26. Khasta Kachoris recipe is easy and perfect! Kachories came out crispy and each one got puffed. I live in Brazil. Here mango powder (amchoor) is not available so I substituted it with lemon juice in the recipe and I skipped mixing water in the filling (dal mixture).
    Manjulaji I am your fan. I enjoy reading/watching your recipes even when I am not trying them.

    Reva Garg
    Brasilia, Brazil

  27. Hi Manjula Aunty,

    I tried making kachori’s. They came out really good but the only thing that I missed on was its crispiness. My kachories puffed up well but they didnt come out crispy. Could you suggest me what I was missing on so that the next time I make thay come out crispy. Also suggedt me if I can use little bit of Semolina while kneading the dough.


  28. Aza, there is no guarantee that your kachoris will puff. With practice and experience you will know, but Aunty’s video is quite good and you should have good results too. Not every kachori will puff up equally, even among good cooks.

    Also, when you put the first kachoris in the hot oil only cook a few in the first batch. This is when you will figure out if the oil is too hot or too cool. Usually the second batch onward turn out the best once you adjust the oil tempertuare. Too hot and the will not puff!

  29. Hi Manjula Aunty,
    I want to Thankyou for this great kachori recipe.I have tried it 3 -4 times now and everytime it was a complete hit with my family and friends.All credit goes to you..Thankyou!

  30. Adding little kasuri methi (fenugreek leaves) enhances the flavor of filling
    and thus the overall taste of the kachori.
    I used the receipe to make moong dal samosas instead of kachories.It works the same way!

    1. Tanvi, won’t the methi flavor conflict with the fennel (saunf)? I’m used to the traditional UP flavor with saunf. Thanks.

      1. It worked for me….no conflicts in taste …by the way a large part of my family also belongs to UP…so i knw the taste u are talking abt 🙂
        I just felt that the fenugreek leaves gave the filling more flavor especially after the kachories have been fried.

  31. Hi Manjula ji
    while searching for the recipe of khasta kachoris i came across ur recipe i tried making it they were good but my kachoris didnt turn out to b much puffy n much krispy kindly suggest. I tried ur gujjia recipe it was really gud.

  32. I tried these kachories and turned out really good. I also tried filling them with potatos and chana daal aswell . Really good recipe.
    Thanks Manjula ji

    kris saini

  33. Hello Ma’m,

    Really tempting !! Just wanted to know how they’ll taste if instead of deep-frying, I bake them in oven ??

    Thank you so much.

  34. Hi Aunty! My mother and I love your recipes, we just made these Kachoris and pedas. Both are delicious, but we forgot to put the kachoris away last night and left them in the oven, and this morning they were soft instead of crisp. Is there any way to fix this?

  35. Thanks Manjula very very good you site and videos i love you!!!!! now i can learm about how cooker very well for my indian love!!

  36. Intimately, the post is actually the best on this notable topic. I harmonize with your conclusions and will thirstily look forward to your upcoming updates. Saying thanks will not just be enough, for the fantasti c clarity in your writing. I will immediately grab your rss feed to stay informed of any updates. De lightful work and much success in your business dealings!

  37. Manjula Ma’m ,
    For Kashta Kachori , I am thinking of making everything up to the point of making the balls filled with the filling and keep it in fridge the day before the party and fry it when my guests are there. Can you tell me if this is something that you would suggest trying or would not suggest doing this ? This iwll also help me serve home made food but with lesser effort on the day of , during holiday season like thanks giving , christmas .
    I ” hate ” eating food from fridge but I am trying to find a balance because it is really killing me as I am a full time employee with two small kids . So , I am trying to find a way to do all preparations over the weekend like cutting veggies to the extent that the vitamis are not lost , grinding etc etc , so that when it is time to cook all I do is just cook. And with snacks like kachori , I still want to make it fresh but want to spread the prep time . Please feel free to provide any suggestions to this effect especially for this kachori .

    Regards, Santhi

    1. Hey Santhi.. me in same boat! I had read in Manjulaji’s samosa recipe that she “half-fries” them and stores them in the freezer. You could try that recipe. Good luck with your cooking! Happy Holidays.

    2. Hello Shanti.
      Fry the kachori half the way before refrigerating. If you are preparing any dish with gravy make the gravy before or have the spice mix ready, other then potato you may cut all the vegetable before. I also start preparing in advance, the day of party you want to enjoy with your guest, look fresh and listen to your guests who are appreciating all your hard work. Enjoy!

  38. Hello Aunty. I love khasta kachori very much.but i never tried at home.when i read this receipe for khasta kachori.i think it’s simple.rt??now i will try at home.ane then i will tell you.

  39. Hi Manjula ji,
    Do we have to soak the yellow moong daal and then grind it?
    I am unable to grind the daal to powder in the grinder which i have. Will soaking dal helps ? If yes, how?
    Please reply soon as i am going to make these khasta kachoris for diwali.


  40. your recipe is perfect …. my kachoris turned out amazing . thanks a lot could you please give the recipe of churma na laddoo

  41. hello aunty
    i tried this receipe 4-5 times and it was great everytime thanks aunty for ur this work.you are like a mother for me because i doesn’t learn this from my mummy she also don’t know how to cook this all.but when i go to mumma home i prepared this for him and she liked (besan ladoo,kachori)very much and she feel proud of me.thanks aunty.

  42. very nice and easy way of making filling for kachoris real saves the time. thanks i tried but it does not puffed up much any suggestion

  43. Thank you Aunty i tried the Kachories and they came out excellent
    I made them 4 days in row and my kids love them a lot
    Thanks for the convienent way of making the filling.
    How do i make Sweet Kachories with khoya and dry fruit filling and drizzel with sugar syrup

  44. dear mrs. manjula,

    it is great help i am getting from your recipes of different kind of good food.
    whenever i am trying anything, i see your method & recipe for the same & i get good response from my family for serving them good food.

    thanks a ton & my regards to you


  45. HI
    Thank you manjula aunty i did prepare kachori yesterday,but mine didnt puff like yours and it was not crispy so dont know
    what the reason is also,please tell me some tips so that next time i prepare it comes out nicely.

    thank you

    1. Hi Akshata, for pressing the kachori do it gently and kachori need to be fried on very low heat if heat is high they will not be crisp. While frying be patience.

  46. hello aunty,
    good to see u back after long but this recipe is great thanks a lot for such type of food to enjoy out of india really u are great.
    love sunita

  47. Hello,
    Can I use ready Puff pastry available in the super markets for this recipe? Will it make any difference shape/taste? Kindly guide.

  48. hello manjula aunty,
    i am an old appreciator of ur recipies.have tried many of them with success but i just wanted to ask dont we have to soak or boil the dal????????i tried it without soaking as mentioned in your column but it tasted very raw…..n eventually had to throw it away.i fried the powder for a good long time.can you please help me……
    thanking you in anticipation,
    with regards,

  49. HI aunti
    thanks a lot for this amazing recipe
    and my kachori dodnt puff up like your’s
    so can u tell me the reason please 🙂
    and thank you again!

  50. Thank you so much, Manjula for your excellent recipes and
    clear explanation on video>
    I have tried several of your recipe with great success!
    The Kachoris look absolutely wonderful, but I cannot use wheat flour because my grandchildren are coeliacs
    Could I try to make these with another flour?
    Any suggestions would be greatly appreciated.
    Again Many Thanks

  51. Namaste Manjulaji,
    I loved the recipe of khasta kachori. what is better way to make this ahead of time?
    Thank you so much for sharing this wonderful recipes


  52. These are fabulous!! I prefer whole wheat flour but made with white flour.
    Can you use whole wheat flour? Your website is great as recently my husband
    and I are eating no meat whatsoever. A lot of variety here.
    We appreciate the time and effort you have made to create this terrific website.

  53. I made Khasta kachori by following ur recipe and it turned out to be amazingly good. You are an awesome cook. I really like the small small tips you give in between like how to see oil is hot enough, masala is fried etc because that helps a lot. I am going to try boondi ladoo soon

    Thank you so much.

  54. Dear Manjula.
    I would like to thank you for so many wonderfull recipes and the dedication and time this must take, you are an exceptional Lady.
    Some of your recipes I would love to down-load but you don’t seem to have a printer friendly button, would it be possible to include one please……and as you would say that would be “very YUMY”…..With great admiration yours….Alan

  55. hi,
    thanku manjulaji, i tried khasta kachori and they came out good and my husband and son both liked and appreciated. Thanku so much for such a easy recipe.
    manjulaji, can u tell me how the recipe of kala chane?

  56. hi ,gira here thank you for make khasta kachori in very easy way,i tried it its too delicious.i want to know how to make kala jam sweet dish,without using cow milk mava if u give some guidance i will very thankfull to you because i m in dubai so it is not available here .thank u again.

  57. hello manjulaji

    just love ur recepies…..also the demo u show…it really helps….my husband is elergic to moong dal….he kind of gets into this food poisonin by eatin moong dal….so can u plz suggest me an alternative….hoping to hear back from u….thanx

  58. Hello –

    What is a substitute for powdered ginger? Can I use finely grind/chopped ginger instead?
    Thanks again,

    1. hello aunty, what a wonderful and graceful demonstration….It all shows how much u love your cooking…great work…very
      inspiring especially for beginners like me.i will definitely try this recipe .

  59. Thanks for an easy recipe, I tried it and came out very well. I followed the dough recipe and it was very watery with 1 cup maida and 1/2 cup water, is that dough suppose to be very soft?

  60. for ur chola tikki can u just peel the patatoes and boil den mash them like u make normal mash patatoe
    loving ur website

  61. Hi Manjula

    I tried out kachoris again y’day and they turned out awesome. Is it possible to prepare kachoris beforehand or is it best to serve hot. If they can be stored cud u plase let me know the best possible way of storing them??

    1. After they have cooled to room temperature, you can store them in an airtight container for a week or two. Serve them at room temperature with breakfast or at tea. No need to re-heat them.

  62. Hi Manjula Aunty, I m Savitha from South Korea, here it is very difficult to get Indian food but when we start preparing from ur website we were so happy that it was so tasty n easy to prepare, kachori it came up very tasty and we tried ragulla also it was delisious, thx aunty for ur wonderful receipies and plz show some Rice items which is easy to prepare n tasty.

  63. Hi Manjula,
    I am writing from France where indian cuisine is not so famous. But I am fond of this type of food and your style is really great. Nevertheless, is it possible to change moong dalh with masoor dalh in your khasta kachori recipe ?

    Thank you for your answer and keep up with your fantastic blog !

  64. Dear Manjula Aunty,
    Your recipies are simply great ! I have tried most of them and they turn out to be really good and yummy.
    Thanks a ton for the recipies and the videos.

  65. Hi Dear Manjulaben,

    I watch your lots of recipe and you are the best

    any way this one help us to much here far from our country and family

    i have to much interest to cook food and eat indian food too.

    i been work 7 years for PIZZA INN in usa as store maneger

    i lve to cook

    once againe you, Vah Rea Vah and curry is fantastic for indian people who live in

    out of india



  66. Hello Manjula Auntie,
    I love the simplistic nature of your recipes, your presentation, the wbsite and above all your sweet friendly smile.
    I am a good cook too but never in my life, I have tried making desserts like nan Khatai, Burfi (These complicated ones used to be my mom’s expertise). But, truly you have made it so easy to try out these TOUGH LOOKING Recipes, that I am making these tasty dishes too !!
    Have just a small question, for the khasta kachori : What kinda blender or grinder do you use to grind the dal in powder form. I try it hard in my normal blender/grinder but it still remains very grainy!!
    Please advise. Would appreciate your response on this.

  67. Hi Manjula,your recipes seem quit interesting to me ,but one thing I am experiencing is double text display in your web pages.I am not able to read the recipes properly as pages are displaying some previous page text.Can you please get it corrected.I am waiting to try out your recipes :).Thanks

  68. Manjulaji


    Your video says that all the spices for the dal should be mixed with it and then roasted whereas your writeup says different as below. Which one should we follow?

    “Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
    Turn off the heat. Add all the spices and mix it well and let the mixture cool off. ”

    Please clarify. Thanks.

  69. Hi Manjula aunty,

    Loved this recipe of yours. It was so easy to follow and the Kachoris came out excellent. My husband and his friends loved the kachoris.
    Thanks a ton for this excellent recipe.

  70. hi manju aunty
    tried kachori its yummy and gives good taste instead of dal i used aloo and onions excellent it was …..Thanks a lot for the receipe you have given.

  71. Hi Aunty,
    By posting such good receipes and all the more good description for each and every receipe is very appreiciable. Its wide spreading the taste of Indian food overseas. I have tried most of the your receipes and they turned out to be perfect with your method.
    Thanks a lot! …and keep spreading your magic 🙂

  72. Hello Ma’am,
    I made kachoris for the first time in my life and it was awesome.Thanks for the video.It was delicious.My husband invited his friends for brunch and I prepared these.Everyone liked it.Lately I have been cooking you recipes and each and everyone turns out to be superb.As I belong to a family that do not eat onion,garlic,this site seems to be a heaven for me.So many variety without these ingredients is lovely for me and my family.
    Thanks a lot to you and your husband for posting such nice recipes.

  73. Really awesome recipe and described so well. I made it 2 times and turned out very good. First time Kachori not puffed up that much, but then next time I tried frying on slow heat and it worked perfectly.

    Thank you aunty for a wonderful recipe.

  74. hi manjula aunty,
    i made khasta kachori. its quite yummy!! instead of using dal, once i tried green peas filling. that too is very good in taste. thanks for all your postings. bye…

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