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Khasta kachori is a popular North Indian street food. These are deep fried, puffed pastry. Thes have moong dal stuffing in them. Learn to make khasta kachori and do not forget to like, comment, share ad subscribe.


For Dough:

  • 1 cup Maida / All purpose flour
  • 1/2 tsp Salt
  • 2 tbsp Ghee
  • Water

For Stuffing:

  • 1/2 cup Moong dal
  • 1 tsp Fennel seeds
  • 1/2 tsp Red chili powder
  • 1/4 tsp Amchur powder
  • 1/4 tsp Roasted Cumin powder
  • 1/4 tsp Coriander powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Salt
  • 1 tbsp Oil

For Making Kachori:

  • Oil for frying
Khasta Kachori


For Dough:

  • In a dish take maida.
  • Add salt and mix well.
  • Add ghee and mix well with maida.
  • Take flour in your hands and rub with palms.
  • Repeat the procedure until the flour becomes crumbly.
  • When the mixture begins to look like bread crumbs, add a little water at a time and knead the dough.
  • The consistency of the dough should be semi stiff, not too thick nor too soft.
  • Transfer the dough into a bowl and cover it.
  • Give it a standing time of about 30 minutes.

For Stuffing:

  • Take moong dal into a pan and dry roast on medium heat until it gets deep golden color for about 8-10 minutes.
  • Stir continuously while roasting.
  • Turn off the heat and transfer the roasted dal into blender pot.
  • Add fennel seeds and let it cool down a little.
  • Grind the mixture into coarse powder.
  • Take out the mixture into a bowl.
  • Add red chili powder, amchur powder, roasted cumin powder, coriander powder, turmeric powder and salt.
  • Mix well and add oil.
  • Mix well. Stuffing is already.

For Making Kachori:

  • Take the rested dough and knead once more.
  • Divide the dough into 5 equal size portions.
  • From 1 cup maida you can make 5 regular size kachori.
  • Take one dough ball and keep all other balls covered aside.
  • Flatten the balls into a disc with the help of palm. You also can use rolling pin.
  • Flatten the dough into 3-4” round disc.
  • Add the stuffing in the middle of the disc.
  • Bring the edges together and pinch them as we do for paratha.
  • Seal the edges really good.
  • Again flatten the dough into 3-4 “disc.
  • Keep the ready kachori covered.
  • Heat up oil into a pan.
  • Drop the kachori into oil when it is about to heat up.
  • Deep fry the kachori slowly.
  • After frying for about 2 minutes, it will puff up on its own.
  • After about 4-5 minutes of frying, kachori will begin to sink down in the oil.
  • Flip it over at this point of time.
  • Fry from other side for another 4-5 minutes.
  • Take out of oil, drain excess oil.
  • Transfer kachori into a dish.
  • Kachori is already.


  • The secret behind the flaky kachori is to drop them into oil when it is about to heat up while deep frying.
  • Deep fry the kachori on low heat.
  • Do not press or push the kachori down while frying. It will puff up on its own.

Khasta Kachori

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