Khasta Kachori

Khasta Kachori is crisp from out and is filled with lentil stuffing inside. It has different names like kachori, Kachoudi, fried dumplings. Kachori is very famous in northern part of India, mainly in Rajasthan. When I was making this kachori, it brought back the memories of our summer vacation during school holidays when we used to have kachori, mirchi bade ( Gram flour dumpling with stuffed chilli and covered with mashed potato), samosa for breakfast along with the lassi ( thick sweet yogurt ). It’s a very common break fast there. In Jodhpur, Pyaz ki kachori is very famous.

Khasta kachori can be stored in an air tight container for longer period when compared to normal ones because of the stuffing and by the method it’s prepared. Kachori has different kind of stuffing like mung dal, aaloo pyaz then comes only pyaz ki kachori. It’s normally served with sweet chutney ( tamarind/ amchoor chutney as we call it ), Green Chutney or ketchup.

Please check the video below for how to roll it and stuff in the masala in dough.

Khasta Kachori
Khasta Kachori

Category: All Category, Easy to go Starters and Desserts

Khasta Kachori


  • For dough
  • All Purpose flour- 2 cup
  • salt – as per taste
  • Kasuri Methi ( Crushed )- 1 tsp
  • Oil / Ghee – 4 Tbsp ( 50 gram )
  • Water- 1 cup
  • For Stuffing
  • Oil / Ghee – 2 Tbsp
  • Gram flour – 2 Tbsp
  • Asafoetida
  • Moong dal ( washed, soaked and drained ) for at least about 4 hours ) – 1 cup
  • Urdad dal ( washed, soaked and drained ) for at least about 4 hours- 1/4 cup
  • Chili Powder ( as per taste ) – 1/2 Tbsp
  • Turmeric Powder – 1/2 Tbs
  • Coriander Powder- 1/2 Tbs
  • Salt ( salt as per taste )
  • Kasuri Methi Crushed – 1 tsp
  • For Deep Frying
  • Oil


  • Making of Dough
  • In a bowl take all the ingredients mentioned under the dough except water and mix it.
  • Khasta Kachori Dough Khasta Kachori Dough balls
  • Now add the water slowly to knead the dough. Once the dough is ready close it and keep it aside for 15 to 20 mins.
  • Making of Stuffing
  • In a pan heat the oil then add the gram flour and keep stirring till you get the smell of gram flour.
  • Now add the drained dals ( urdad and moong dal ) and mix it for a minute.
  • Next step is to add salt, asafoetida, red chili powder, Turmeric Powder, coriander powder, kasuri methi ( crushed ), Garam masala one after the other and mix it well. once its mixed well turn off the gas and allow the mixture to cool down.
  • Stuffing the Masala
  • Once the stuffing has cooled down make small balls out of it like ladoo’s and keep it aside.
  • Take the dough which is now set and ready to use.
  • Take a little oil to make the dough smooth and just knead once and divide it into equal size balls.
  • Now take little drop or so in your palm and take the dough ball and make it into flat using your palm and finger.
  • Once the dough flat take one mixture ball and place it in the center.
  • Now close it from all the sides by rotating it with your hand it will form a bowl shaped, then press the mixture little inside with your thumb and seal the top portion but just twisting and removing the extra portion of the dough.
  • Once the dough is stuffed and ready, place the stuffed ball between your palm and press it into flat with the help of little oil. Make sure there are no cracks.
  • Repeat the previous step with the rest of the dough and mixture.
  • Final Step
  • Now take a deep pan / Kadai and add oil to deep fry. Once the oil is medium hot add the Kachori to deep fry.
  • You would see small bubbles coming up, once all the kachori rise/ float above the oil increase the heat to high from medium and keep turning all the kachori till they are golden brown in colour.
  • It takes approximately 10 to 12 minutes.
  • Store them in airtight container or eat them right away.
  • Serve it with Tamarind chutney / Mango Powder chutney / ketchup


  • Lentil’s can also be grinded coarsely if you don’t like whole and then can be added in the pan to cook.
  • If you are not able to make the ladoo’s then add little bit of water normal temperature.
  • Size of the mixture balls and dough can be as per you wish but make sure the mixture balls size is smaller than the dough balls so that it fits in the dough.
  • Make sure when you are stuffing the mixture and sealing it there should not be any opening otherwise when you fry all the mixture will come out and the kachori will be very oily.
  • Add only enough kachori to deep fry don’t add more otherwise they will not puff up.

With Christmas around the corner, check out our cake recipe and please share your’s as well. 🙂


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