Khasta Kachori & Kachori Chaat Recipe

Recipe by
Total Time:
1 hour
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • For the dough: 2 cups - all-purpose flour
  • 1/2 tsp - salt
  • 1/4 cup - ghee/oil
  • For the filling: 1/2 cup - moong dal
  • 1/4 tsp - hing
  • 1/4 tsp - cumin seeds
  • 1/4 tsp - fennel seeds
  • 1 tsp - grated ginger
  • 1 tbsp - dry mango powder
  • 1 tsp - garam masala
  • 1 tsp - dry coriander powder
  • 1 tsp - chilli powder
  • 2 tbsp - ghee/oil
  • a handful of raisins
  • salt to taste
  • 2 tbsp - Bengal gram flour (optional)
  • ghee/oil for deep-frying

How to Make Khasta Kachori & Kachori Chaat Recipe

  • For the dough: In a big bowl, add flour, oil and salt.
  • Mix the ingredients nicely. Rub the oil into the flour with your fingers. Make sure the flour looks like bread crumbs.
  • Knead well to form a firm dough. Add very little lukewarm water and knead for about 8 minutes.
  • Cover the dough with a wet muslin cloth and keep aside for at least half an hour.
  • For the filling: Wash the dal and soak in water for at least an hour and a maximum of 4 hours. Drain and coarsely grind form a paste.
  • Heat oil in a kadai or pan and add hing and cumin seeds.
  • When the seeds splutter, add the ginger and dal.
  • Stir on low heat for about 7 minutes.
  • Cook for another 10 minutes so that the dal turns golden brown.
  • Keep stirring and add all the masalas, raisins and salt.
  • When you get a nice aroma, the consider the filling as ready.
  • Remove from the flame and keep aside.
  • For the kachori: Make small balls from the dough. Take a rolling pin and roll out the balls into 2- inch diameter circles, keeping the centre thick and the sides a little thin.
  • Place about 1 tsp or a bit more of the filling in the centre of the rolled dough.
  • Using your hands, cover the filling with the sides of the dough, sealing the ends nicely.
  • Remove the excess dough from the top. Gently press the dough rounds with your palm to flatten it.
  • Heat oil in a kadai (not smoking hot as that will tend to burn the kachoris and not allow to cook from inside).
  • Drop the kachoris into the oil one by one, not more than 3-4 in total at a time.
  • Do not disturb the kachoris and allow them to rise up slowly.
  • When the kachoris are rising, gently turn them over.
  • Cook both the sides golden brown and remove one by one from the kadai.
  • Serve hot with coriander chutney or tamarind chutney.
  • Or allow the kachoris to cool and store in an airtight container.
  • Recipe courtesy: Mad Cooking Fusions