family food

Khasta Kachori – Manjula’s Kitchen

Khasta Kachori

Khasta Kachori

Khasta kachori is a delicious, spicy, fried puff pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flaky from outside and hollow inside. Kachori should be fried on low heat so that it can cook through to get a nice crunch. Khasta kachori is one of those dishes that you can have with any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouth-watering appetizer and can be served with green chutney and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipes you make when you want to impress someone. Kachories can also be stored in an airtight container for a week.

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Preparation day 15 my

Cooking time 40 my

Total time 55 my


  • 1 cup all purpose flour maida, plain flour
  • ¼ tsp salt-
  • 2 MSc oil rapeseed or vegetables
  • ¼ cup cold water more or less as needed


  • ¼ cup washed moong dal, yellow
  • 1 tsp fennel seeds coarsely ground sauna
  • 1 tsp red chilly flakes
  • ¼ tsp ginger powder saunter
  • ½ tsp mango powder amchoor
  • tsp asafetida hung
  • ½ tsp salt-
  • 2 MSc water

Make dough

  • Mix 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 rest for at least fifteen minutes.


  • Grind moong dal dry, almost to a powder.

  • Mix a tablespoon of oil to the ground dal in a frying pan and roast on medium heat for about two to three minutes or until the dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices and mix well. Allow the mixture to cool. Add two tablespoons of warm water and mix well. Let it sit for ten minutes and cover with a damp cloth.

Making Kachories

  • Pick up the dough and knead it for a minute. Divide the dough into twelve equal parts.

  • Take a portion of the dough and flatten the edges with your fingers to form a 3-inch circle. Leave the center slightly thicker than the edges. Shape the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to enclose the valley filling. Continue making all 12 balls.

  • Let the stuffed ball sit for three to four minutes before rolling.

  • Place the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them to about three inches in diameter.

  • Heat oil in frying pan over medium heat frying pan should have about an inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and rise very slowly.

  • Fry them on medium-low heat. When they have started to swell, turn them slowly. Fry until golden brown on both sides. If kachoris are fried on high heat, they will be soft and not crispy.

  • Kachories can be stored for at least a week in an airtight container

Additional tips Do not roll kachoris with a rolling pin. Rolling pins can create small holes in the dough that allow the oil to 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 remains the same. Serving suggestion: Kachoris can be served plain, with Tamarind chutneys, cholaor with Hello Stupid. Serve them as a chat, pouring plain yogurt and chutney at the top.

Originally posted 2007-08-31 14:49:44.

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