Khasta kachori | How to make Khasta kachori

By Swapna Sunil  |  15th Apr 2016  |  
4.5 from 4 reviews Rate It!
  • Khasta kachori, How to make Khasta kachori
Khasta kachoriby Swapna Sunil
  • Prep Time


  • Cook Time


  • Serves





About Khasta kachori Recipe

Yet another moong dal delicacy, the traditional khasta kachori. The crispy and flaky interiors with flavorful. Crumbly Dal filling makes it a perfect tea time accompaniment.

Khasta kachori

Ingredients to make Khasta kachori

  • 2 cups all purpose flour / Maida
  • 1/4 cup oil
  • 1/2 tsp salt
  • water as needed
  • For the filling : 1/2 cup split yellow moong dal
  • 3 green chillies, finely chopped
  • 1/2 tsp fennel / saunf powder
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp coriander / Dhania powder
  • 1/2 tsp chaat masala
  • 1/4 tsp turmeric
  • Few sprigs of coriander / cilantro chopped
  • 2 tbsp oil
  • 1/2 tsp cumin seeds

How to make Khasta kachori

  1. Method : Wash and soak the dal in enough water for 2 hours. Later drain the water, add it to a blender and grind into a coarse paste without adding any water.
  2. In a non stick pan, add oil. Once hot, add cumin seeds allow them to splutter. Later add the chopped green chillies and dry masalas like salt, chilli powder, fennel powder, dhania powder, turmeric and chaat masala.
  3. Saute for a minute and add the moong dal paste. Now fry this until dry and crumbly. Keep stirring in intervals using a non stick pan.
  4. Once fried add the coriander leaves and stir. Now remove this on a plate and allow it to cool at room temperature. Meanwhile divide the dough into 12 equal portions.
  5. Roll into balls and pat each one into small discs. Keeping the middle a slightly thicker than the edges.
  6. Add a spoonful of filling, seal the edges, bringing all the edges to the centre and pinching them together as we do for stuffed parathas.
  7. Once all are filled and sealed. Pat them into thick discs by hand or by rolling with a rolling pin but be gentle as they will easily tear apart. Simultaneously start heating up the oil for deep frying the kachoris in a pan / kadai.
  8. Once all are rolled and ready, deep fry them on a low to medium heat. The frying might take 10 to 12 minutes so be patient.
  9. Frying on low to medium heat if necessary to get the flaky and crispy crust, if you fry on high they will be dense and chewy. Do not over crowd, fry 3 to 4 kachoris at a time.
  10. Once fried to golden drain them on a paper towel. Serve with your favourite chutney.

Reviews for Khasta kachori (4)

Azra Khan2 years ago


Prabha Jain2 years ago

Every one like it.kachoris with aloo ke subzie is so delicious. Prabha jain

Najmusseher Shamsi2 years ago

oh yummiest thanks

harshitha k2 years ago