How to Make Khasta Kachori

How to Make Khasta Kachori

How to make Khasta Kachori

How to make Khasta Kachori

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Makes 12 kachoris.


For the dough :
2 cups maida
½ tsp salt
¼ cup melted ghee or vanaspati

For the filling :
½ cup yellow moon dal
(soaked for 4 hours)
1/4 Cup gram flour
1/4 tsp Fennel seeds powder
1 tsp jeera
¼ tsp hing
1 tsp green chilli-ginger paste
1 tsp chilli powder
1 tsp garam masala
1 tbsp amchur (dry mango powder)
2 tbsp besan
3 tbsp oil
salt to taste

Other ingredients :
Oil for deep frying

For serving :
2 cups beaten curds
green chutney
khajur imli ki chutney
chilli powder
roasted jeera powder
chopped coriander
nylon sev or sev

Method :
For the dough :
Mix all the ingredients and knead into a firm dough by using a little water.
Knead properly for at least 5 to 7 minutes.
Divide the dough into 12 equal portion and keep it under a wet muslin cloth.

For the filling :
Heat the oil in a pan, put the jeera, fennel seeds and asafetida. When the seeds crackle put the soaked and drained moong dal and fry for a few seconds.
Put the green chilli-ginger paste, chilli powder, garam masala, gram flour, amchur and salt. Stir for 5-7 minutes till all the masalas are cooked properly.
Cook and divide it into 12 equal parts. Shape each part into a ball and keep aside.

How to proceed :
Roll each part of the dough into the circle of 50 mm (2″) diameter.
Keep one part of the filling mixture in the centre of the rolled dough circle.
Cover the filling mixture with the dough by slowly stretching it over the filling mixture.
Close the ends tightly by pinching them together and if necessary, remove the excess dough.
Roll each part into a circle of 62 mm. (2½”) diameter. Also make sure that the filling does not spill out.
Lightly press the centre of the kachori with a thumb.
Deep fry in a hot oil over a slow flame till they puff up and turns golden brown on both sides.
Cool and keep aside.

To serve :
Keep one kachori on a plate and a crack a hole in the centre of it.
Fill it with 3 to 4 tbsp of the beaten curds.
Put the green chutney, khajur imli ki chutney, chilli powder, jeera powder, salt and coriander on the top of the kachori.
Sprinkle sev on top.
Ready to serve.

Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside.
This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes fill them with curds and chutneys and serve.

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  1. Shringarika Prasad said,

    August 30, 2009 at 6:19 am

    I have learnt how to make khasta kachori because of this site . I was able to eat so delicious khasta because of this site .Thanks for helping me

  2. Hetal said,

    August 10, 2010 at 2:49 pm

    Can u let me know how thick to roll the kachori?

  3. sam said,

    January 21, 2012 at 9:39 am

    The covering was amazingly good but the filling was missing something. It tasted a little raw. Maybe Will try grinding first. Thanks!

  4. nitu pathak said,

    June 18, 2012 at 12:00 am

    hi this is so delicious ……yummy thank you

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