Deprecated: Methods with the same name as their class will not be constructors in a future version of PHP; Blogger_Importer has a deprecated constructor in /home/windhu5/public_html/wp-content/plugins/blogger-importer/blogger-importer.php on line 44
Khasta Kachori – Windhu Kitchen

Khasta Kachori

  • Servings: 4
  • Prep Time: 20m
  • Cook Time: 15m
  • Ready In: 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Sorakaya Pappu | Anapakaya Pappu | Lauki Dal

  • Methi Chicken | Chicken with Fenugreek Leaves

  • Khubani Trifle Pudding | Apricot Trifle Pudding

  • Simple & Easy Egg Masala Fry

  • Mutton With Drumsticks | Munagakaya Mamsam

Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Cholesterol

  • Fat

  • Protein

  • Serving Size

Side Advertisement

Kachori is a spicy snack originated from the Indian subcontinent. Alternative names for the snack include Kachauri, Kachodi and Katchuri. Kachori is supposed to have originated in Uttar Pradesh, India. Kachori were popular in old Indore, even before samosas gained popularity of India.

Khasta Kachori is a delicious, spicy, fried puffed pastry. It filled with spicy moong dal mixture and then deep fried.


  • 1 1/2 Cup Maida (All Purpose Flour)
  • 3 Tablespoons Ghee
  • 1 Teaspoon Ajwain
  • 1/2 Cup Moong Dal
  • 3 Tablespoons Ghee
  • 4 Tablespoons Gram Flour
  • 1/2 Tablespoon Cumin Seeds
  • 1/2 Tablespoon Coriander Seeds
  • 1 Tablespoon Red Chili Powder
  • 1/2 Tablespoon Garam Masala
  • Salt to Taste
  • Oil for Deep Fry


Step 1

Soak Moong dal for 4 hours.

Step 2

In a bowl, take 1.5 cups maida (All Purpose Flour), add 3 tablespoons ghee, and 1 tablespoon ajwain. Mix it well until it holds a shape.

Step 3

Add 1 tablespoon salt and add little water and make a semi-hard dough.

Step 4

Apply little to the dough and cover with wet paper/cloth and keep it aside

Step 5

Take the pre-soaked moong dal into the jar and grind it too coarsely.

Step 6

Heat a pan and add 3 tablespoons ghee, 4 tablespoons gram flour, and mix it well.

Step 7

Add 1/2 tablespoon jeera seeds, 1/2 tablespoon coriander seeds, 1/2 tablespoon Turmeric powder, 1/2 tablespoon garam masala, 1/2 tablespoon chili powder, 1/2 tablespoon Kasuri methi, and mix well.

Step 8

Add salt as per taste and add the ground moong dal and mix well.

Step 9

Turn off the stove and keep them aside. Let it cool.

Step 10

Now take the dough and make small balls.

Step 11

Make the balls flat and stuff the mixture in it and gently press it with your palm.

Step 12

Heat oil in a pan and deep fry them in hot oil.

Step 13

Serve with green chutney.

Leave a Reply

Your email address will not be published.

Recipe Ads