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khasta kachori Recipe

khasta kachori Ingredients:

khasta kachori Recipe
khasta kachori Recipe
  • 1 cup maida (all-purpose flour)
  • 1 tbsp rice flour
  • 2 tbsps oil
  • enough cold water to knead the maida
  • salt to taste
  • oil for deep frying

For the filling:

  • 1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground
  • 1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground
  • pinch of hing
  • 1/4 tsp cumin pwd or crushed cumin seeds
  • 1 tsp ginger-green chilli paste
  • 1/2 tsp red chilli pwd
  • 1/2 tsp coriander pwd or crushed coriander seeds
  • large pinch of amchur
  • large pinch of fennel pwd
  • pinch of garam masala
  • 1 tbsp besan
  • 1/2 tbsp oil
  • salt to taste

How to make khasta kachori:

  • Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
  • While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
  • Now that the stuffing is ready, prepare the outer layer for the kachori.
  • Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
  • Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
  • Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
  • Remove onto absorbent paper and serve warm along with a cup of chai.

Khasta Kachauri – Deep Fried Flour Puffs Recipe


  • Refined flour (maida) 2cups / 200gm
  • Salt to taste
  • Bicarbonate of soda a pinch
  • hee 1 tbsp / 15 gm

For the Filling:

  • Split black gram (dhuli urad dal), washed, soaked for 2 hours, drained 1 cup / 150 gm
  • Cumin (Jeera) seeds 1 tsp / 2 gm
  • Asafoetida (hing) a pinch
  • Coriander (dhaniya) Powder 2 tsp / 3 gm
  • Red chilli powder 1/2 tsp / 1 gm
  • Salt 1 tsp / 4 gm
  • Vegetable oil for frying


  • Sift the flour, salt, and bicarbonate of soda.
  • Rub in the ghee and knead with enough water to make a hard dough.
  • Keep aside for 30 minutes.
  • For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer.
  • Sauté the filling in 1 tbsp ghee till golden.
  • Keep aside to cool.
  • Divide the flour dough into 16 balls.
  • Shape each ball into a small cup, fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds.
  • Heat the oil in a wok (kadhai), deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden.
  • Remove and drain the excess oil on absorbent kitchen paper towels.
    Serve hot with aloo Ki khatti tarkari.

Preparation Time: 50 mins
Cooking Time: 20 mins
Serves: 8

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