Friday, October 23, 2015


Kachori is a spicy , savory snack that is very popular in India , Pakistan and Bangladesh. Kachori  is prepared in different forms. In some parts of India like Uttar Pradesh and Rajasthan, kachori is a round flattened ball of flour stuffed with a spicy filling of Urad dal(black gram) or Moong dal. In Gujarat, kachori is usually round in shape. The stuffing used varies from region to region. Kachori is also sometimes served as chaat. For more information click here. Today, I will be sharing with you all a recipe for KHASTA KACHORI (Kachori filled with a spicy moong dal filling).

The recipe that I will be sharing is adapted from here. I have stuck with the original recipe for the most bit but made a few variations in the spices. Though the list of ingredients looks very long, but can be put together easily. If you keep in mind some important points that I have mentioned below, you can prepare these yummy , crispy kachoris easily. Its perfect while entertaining guests too as you can prepare them well in advance.

So here is how you can prepare KACHORIS at home...

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Makes 12 kachoris

For the outer cover, you will need:

  • All purpose flour / Maida : 1 cup
  • Oil : 2 tbsp
  • Salt: 1/4 tsp
  • Chilled water : approximately 1/4th cup (you might need a little more or less)
For the filling, you will need:
  • Yellow Moong Dal: 1/4 cup
  • Dry ginger powder : 1/4 tsp
  • Garam Masala : 1/4 tsp
  • Dry mango powder / amchur : 1/2 tsp
  • Coriander powder / Dhania powder : 1 tsp
  • Cumin powder / jeera powder :1/2 tsp
  • Fennel powder / saunf powder : 1 tsp
  • Red chilli powder : 1/4 tsp (adjust according to taste)
  • Asafoetida / hing : One pinch (approx. 1/8 tsp)
  • Sugar : 1 tsp
  • Salt : 1/2 tsp (or as per taste)
  • Oil : 1 tbsp
  • Water : 2 tbsp
Other ingredients:
  • Oil for deep frying


Prepare the dough for the outer cover:
  • Take the all purpose flour / maida, salt and oil in a mixing bowl. Mix with the finger tips so that the flour gets well coated with the oil.

  • Add chilled water little by little and form a soft dough.

  • Cover with a damp cloth or paper towel and let it rest for 15 minutes.

Prepare the filling:
  • Dry grind the moong dal into a fine powder.Take it in a bowl.

  • Add the spices (except sugar) to the ground powder. Add oil. Mix.

  • Now fry the spiced powder on low heat until the color of the mixture slightly changes.Turn off the heat. Add sugar.

  • Add 2 tbsp of water, mix well. Cover the bowl with a damp cloth and set it aside for 10 minutes.

Prepare kachoris:
  • After the dough has rested for 15 minutes, take out the dough and knead it well again.

  • Divide the dough into 12 each portions and make them in to balls.Keep them covered until ready to use.

  • Take one ball. Place it on a flat surface. Using your palm or a rolling pin, make a 3 inch circle, Press the edges of the circle to  make it thinner than the center.Take the circle in your hand. Place  1 tsp full of the filling in the center. Bring the edges together to cover the filling inside the dough. Repeat the process for the remaining balls. Let the stuffed balls rest for 3-4 mins.

  • Now, place the stuffed balls on a flat surface with the seam side up . Using your palm, flatten the balls to get a circle of about 3 inches.

  • Heat oil on medium-low heat in a deep bottomed pan. To check the readiness of the oil, put a small piece of dough in the oil. The dough should sizzle and slowly come. If it stays in the bottom for a long time, it means that oil is cold. If its comes up immediately, it means that the oil is too hot. Fry the Kachoris on medium-low heat. Once it starts to puff up, turn them to the other side. Fry the kachoris  until golden brown. Once done, take the kachoris on a paper late lined with a paper towel. Fry all the other kachoris in the similar way.

Important points:
  1. Use chilled water to prepare the dough. This leads to a nice crispier and flakier crust.
  2. The temperature of oil for deep frying is very important. To check the readiness of the oil, put a small piece of dough in the oil. The dough should sizzle and slowly come. If it stays in the bottom for a long time, it means that oil is cold. If its comes up immediately, it means that the oil is too hot. Kachoris fried in too hot oil tend to become soft after few hours of being fried. So, it is really important that you fry the kachoris in medium-low heat.
  3. You can adjust the spices as per your taste.

Do check out many more delicious Kachori recipes from the other members of the CULINARY HOPPERS team.



  1. wow subha looks so delicious .. lovely pictures as well

  2. looks flaky and crisp super awesome post to die for...extremely gorgeous

  3. lovely one Shubha Liked this method of preparation, shall try it

  4. Superb, the kachoris look too perfect. Well explained and neat presentation

  5. Kachoris look super crispy and delicious...They has got me salivating..well explained post dear:)

  6. a new & different way to cook to try.

  7. superb looking kachoris dear. and fabulous pictures. wish I were your neighbour Shubha ;)

  8. These look delicious, perfect with that chai cup :)) Never knew about the chilled water tip, thanks...:)

  9. Mmmmm, these awesome kachoris look indeed khasta. Totally right up my alley! YUMMY!

  10. The Kachoris are truly outstanding dear. You always cook so perfectly and make it so easy for your readers to recreate your recipes with such detailed pictorial explanation. I love to check out your Blog for any particular recipe as every step has been clearly explained and there is a picture beautifully clicked to refer back to. The kachoris have got me drooling totally. Loved them dear.

  11. Khasta kachori looks so crisp and yummy...very well explained post :)

  12. These kachori's are perfectly puffed !! I tried my hands on them just once last month.. Some of them puffed and some didnt .

  13. Gorgeous pictures Meri! Impossible to beat spicy deep-fried snacks, I could eat them every day!

  14. This is my favorite recipe and I love the spices you use in stuffing