Khasta Dal Kachori

These wonderful Kachoris are a mouth watering snack popular all over India. This recipe is a tried and tested favorite of mine, the Kachoris always turn out crispy and flaky.
The filling is spicy, hitting all the flavor notes and leaves you wanting more.


1. The key to making perfect kachoris is to make the dough nice and soft so its easier to fill.

2. Fry them on very low heat so they are cooked evenly.

Yield: 8 pieces.
Prep Time: 40 minutes
Cook Time: 20 minutes

Ingredients for the Dough
  • 1/2 cup whole wheat flour

  • 1 and 1/2 cup Maida ( all purpose flour )

  • 1 tsp salt

  • 4 tbsp of ghee ( clarified butter )

  • 3/4 cup warm water

Ingredients for the Filling
  • 1/3 cup Besan ( gram flour )

  • 1/2 cup soaked Moong Dal ( soaked for 1 hour )

  • 2 tbsp oil for tempering / tadka.

  • 2 tsp roasted cumin

  • 1 tsp fennel seed

  • 2 tbsp coarsely ground coriander seed

  • 2 tsp red chilli powder ( according to taste )

  • 1 tsp of kasuri methi ( dried fenugreek leaves )

  • 1 tsp of sugar

  • 1 tsp each of grated or chopped ginger and garlic ( optional )

  • 1-2 tsp amchoor powder ( dried mango powder )

  • 3-4 chopped green chillies ( optional )

  • 1/2 tsp black salt

  • Regular salt to taste

  • Oil for frying

Procedure for making the dough

1. In a mixing bowl, Mix both the flours and the salt.

2. Add the ghee and mix it very well with the flour ( using your hands )

3. Gradually add water to make a very soft dough. Knead it very well for about 5-7 minutes and make it smooth.

4. Cover and let it rest for 30 min - 1 hour.

Procedure for making the filling

1. Coarsely grind the soaked dal without water.

2. In a pan heat about 2 tbsp oil on medium high flame. Add garlic and ginger, saute for a minute.

3. Add all the spices and cook for another minute or two.

4. When the spices are cooked, add gram flour / besan, and cook for 4-5 minutes on medium low flame.

5. Add the coarsely crushed dal and cook for about 2-3 minutes on low flame.

6. Add black salt, regular salt, sugar and dried mango / amchoor powder. Give it a quick stir.

7. Turn off the flame and let the mixture cool.

    Once cooled, add about 2-3 tbsp of water to help make soft balls of the filling.

Procedure for making the Kachori

1. Divide the dough into equal sized balls.

2. Take one ball of dough and shape it with your fingers to make a small bowl.

3. Place the filling ball in it.

4. Pull on the sides and bring the sides together at the top to cover the filling completely.

5. Pinch the top to seal, and flatten lightly with your hands to make a shape of a kachori.

6. Heat the oil on very low heat. To check the correct temperature of the oil, drop a small ball of dough as shown in the video below

7.  Drop the kachoris when the oil is ready ( as shown in video above ).

8. After a while, the kachoris will float up as shown below. Thats when you flip them for the first time.

9. Keep flipping every 2-3 minutes for even cooking.

10. When they are golden brown, they are ready. It took me about 10-15 minutes for the entire frying.

11. Enjoy hot and crispy kachoris with your choice of chutney or sauce.



Anonymous said...

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Neha said...

Thank you so much!

Unknown said...

I have tried this recipie twice..followed instructions and it did turned out to be crispy and flaky..!! Loving it♥️