kachori recipe, how to make khasta kachori | moong dal kachori

Jump to RecipeVideo

Kachori recipe with video and step by step photos – flaky and tasty kachori made with a spiced moong lentils stuffing.

kachori recipe, khasta kachori recipe, moong dal kachori recipe

Since Holi festival is close by, sharing this popular Indian snack of khasta kachori. Kachoris are basically deep fried breads. There are many varieties of kachori recipes in the Indian cuisine and moong dal kachori is a popular one. Other delicious kachori recipes are:

Tips for making flaky or khasta kachori

  1. The trick to get the flaky as well as soft texture in the kachori crust is slow frying. The oil has to be at a low or low-medium flame while frying. Thus the frying takes some more time.
  2. Also the proportion of fat (moyen) to flour is important along with getting the correct thickness of the kachori.
  3. The thickness should be medium and not thin or thick. Thin kachori will become too crisp and get hard. Whereas thick kachori may have undercooked dough from inside.

In the recipe I have used organic all purpose flour (maida), but you can use a mix of both all purpose flour and whole wheat flour. The recipe is adapted from my Urad dal kachori posted some months back.

Kachori can be made and stored for a couple of days in the fridge. With this recipe you can also make kachori chaat. Serve kachori with tamarind chutney, green chutney or red chili garlic chutney. You can also have these kachori with dubki wale aloo or aloo rasedar. Some curd also goes well with kachori.

Wishing all a happy and safe Holi festival.

How to make kachori recipe

Preparing kachori dough

1. Take 2 cups all purpose flour (maida) in a bowl or pan.

khasta kachori recipe

2. Add ½ teaspoon salt or as per taste.

khasta kachori recipe

3. Add ¼ cup ghee.

khasta kachori recipe

4. With your fingertips mix the ghee with the flour for a few minutes.

khasta kachori dough

5. You have to mix well, till you get a breadcrumb like texture in the flour. When this mixture is pressed, it should not break.

khasta kachori dough

6. Then add ½ cup water in parts.

khasta kachori dough
7. Mix and then begin to knead.

khasta kachori dough

8. Knead to a smooth dough. Add water as required. If the dough becomes sticky, then add some flour. If the dough looks dry, then add some more water and knead. The dough can be semi-soft to soft. But do not make it too soft.

khasta kachori dough

9. Cover the dough with a moist muslin or kitchen towel. Let the dough rest for 30 minutes.

khasta kachori dough

Making stuffing for kachori

10. Rinse ½ cup moong dal in a bowl. Soak moong dal for 2 hours.

moong dal stuffing for khasta kachori

11. Later drain all the water very well and add the soaked moong lentils in a grinder jar.

moong dal stuffing for khasta kachori

12. Using the pulse option, lightly crush or make a roughly coarse mixture of the moong lentils. Do not grind too much.

moong dal stuffing for khasta kachori

13. Then heat a pan. Add ½ tablespoon ghee.

moong dal stuffing for khasta kachori
14. Once the ghee melts, keep the flame to the lowest or switch off the flame. add all the spice powders one by one. First add ¼ teaspoon turmeric powder and ½ teaspoon red chilli powder.

moong dal stuffing for khasta kachori

15. Then add ½ teaspoon cumin powder.

moong dal stuffing for khasta kachori

16. Next add 1 teaspoon coriander powder.

moong dal stuffing for khasta kachori

17. Add 1 teaspoon crushed fennel seeds. You can also use fennel powder.

moong dal stuffing for khasta kachori

18. Add ½ teaspoon dry ginger powder (saunth powder). Instead of ginger powder, you can also use ½ teaspoon finely chopped ginger. Some chopped green chilies can also be added.

moong dal stuffing for khasta kachori

19. Now add 1 teaspoon dry mango powder (amchur powder).

moong dal stuffing for khasta kachori

20. Keep the flame to its lowest and mix very well.

moong dal stuffing for khasta kachori

21. Do make sure that the spices do not burn.

moong dal stuffing for khasta kachori

22. Then add the coarsely ground moong dal. Also add salt and 1 pinch of asafoetida (hing).

moong dal stuffing for khasta kachori

23. On a low flame mix very well.

moong dal stuffing for khasta kachori

24. Saute with non stop stirring for 3 to 4 minutes on a low flame. Check the taste and if required you can add more spice powders like red chili powder and mango powder. Let the mixture become warm or cool down.

moong dal stuffing for khasta kachori

25. Now make small balls from this moong dal mixture. You can also spread some oil on your palms while making the balls. Cover and keep aside.

moong dal stuffing for khasta kachori

Stuffing and making moong dal kachori

26. After 30 minutes, lightly knead the dough. Then roll the dough into a log.

khasta kachori

27. Now cut the dough in equal portions. This will depend on the number of moong dal mixture balls that were made. With this recipe, you will get about 9 to 10 kachoris.

khasta kachori

28. Take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.

khasta kachori

29. Now place the moong dal stuffing ball on the dough. Flatten the moong dal stuffing ball.

khasta kachori

30. Bring the edges of the dough together and join them at the center. Excess dough can be pinched off and removed.

khasta kachori

31. Press and then flatten the top. Do check the video above to see how the stuffing and shaping is done.

khasta kachori

32. Now gently roll the kachori with a rolling pin to get a medium thickness kachori. Stuff and prepare all kachoris this way. Keep them covered under a moist muslin or cotton cloth, so that they do not dry up.

khasta kachori

Frying khasta kachori

33. Heat oil for frying and keep the flame to a low. When the oil is just hot enough, you can add the kachoris. Make sure the oil is not medium hot or very hot. to check the temperature while frying, add a small piece of dough to the oil. If it comes slowly and steadily to the surface, then the kachoris are ready to be fried. if the dough comes quickly, the oil is too hot. So lower the flame. If it does not come on the surface, then the oil is cold. So increase the flame.

frying moong dal kachori

34. When the kachoris start puffing up, then gently nudge each kachori with a spoon, so that they puff up well.

frying moong dal kachori

35. When the base becomes light golden, then gently turn them over. The frying takes about 7 to 9 minutes. So one has to be patient.

frying moong dal kachori

36. Continue to fry on a low to low-medium flame till the kachoris become golden. While frying you can turn them often to get an even color. Regulate the temperature from low to low-medium as required.

frying moong dal kachori

37. Fry the kachoris till they become golden and nicely crisp from outside.

frying moong dal kachori

38. Remove with a slotted spoon and drain the excess oil back in the kadai. Place khasta kachori on kitchen paper towels so that excess oil is absorbed. Fry all kachori this way.

frying moong dal kachori

39. Serve khasta kachori warm accompanied with some fried & salted green chilies, tamarind dates chutney and green chutney. You can also serve with chili garlic chutney or curd.

moong dal kachori recipe
Few more street food recipes for you!

  1. Pav bhaji
  2. Pani puri
  3. Katori chaat
  4. Samosa recipe
  5. Golgappa recipe

Have you made this recipe and liked it? Please leave a star rating in the recipe card below or share the recipe on facebook, whatsapp, twitter & pinterest. For recipe updates Subscribe to our newsletter and follow us on Facebook, Instagram, Youtube, Pinterest and Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

kachori recipe

Kachori Recipe

4.88 from 41 votes
Flaky and tasty kachori made with spiced moong lentils stuffing.
Prep Time 2 hrs
Cook Time 45 mins
Total Time 2 hrs 45 mins

Cuisine North Indian, Uttar Pradesh
Course: Breakfast, Snacks

Servings 10 kachori
Units

Ingredients

for kachori dough

  • 2 cups all purpose flour (maida)
  • ½ teaspoon salt
  • ¼ cup ghee or oil
  • ½ cup water or add as required

for making kachori stuffing

  • ½ cup moong dal
  • ½ tablespoon ghee
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon cumin powder
  • ½ teaspoon dry ginger powder (saunth powder)
  • 1 teaspoon coriander powder
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon dry mango powder (amchur powder)
  • salt as required

other ingredients

  • oil for deep frying

Instructions

making kachori dough

  • Take 2 cups all purpose flour (maida) and salt in a bowl or pan. mix very well.
  • Add ¼ cup ghee.
  • With your fingertips mix the ghee with the flour for a few minutes till you get a breadcrumb like texture in the mixture.
  • Add water in parts and knead the dough till soft.
  • Cover the dough with a moist muslin or kitchen towel and let it rest for 30 minutes.

making moong dal stuffing for kachori

  • Rinse ½ cup moong dal in a bowl. Soak moong dal with enough water for 2 hours.
  • Later drain all the water very well and add the soaked moong lentils in a grinder jar.
  • Grind to a roughly coarse mixture.
  • Then heat a pan. Add ½ tablespoon ghee.
  • Once the ghee melts, keep the flame to the lowest or switch off the flame.
  • Add all the spice powders one by one.
  • Keep the flame to its lowest and mix very well. do make sure that the spices do not burn.
  • Then add the coarsely ground moong dal. Also add salt and 1 pinch of asafoetida.
  • On a low flame mix very well.
  • Saute with non-stop stirring for 3 to 4 minutes on a low flame. Check the taste and if required you can add more spice powders like red chili powder and mango powder or salt. Let the mixture become warm or cool down.
  • Now make small balls from this moong dal mixture. You can also spread some oil on your palms while making the balls. Keep aside. 

stuffing and making moong dal kachori

  • After 30 minutes, lightly knead the dough.
  • Roll the dough into a log. Now cut the dough in equal portions. This will depend on the number of moong dal mixture balls that were made.
take a portion of the cut dough and flatten it with your fingers. Keep the edges thin while flattening. You can also use a rolling pin (belan) to flatten.
  • Now place the moong dal stuffing ball on the dough. Flatten the moong dal stuffing ball.
  • Bring the edges of the dough together and join them at the center. Excess dough can be pinched off and removed.
  • Flatten the top and then gently roll the kachori with a rolling pin to get a medium thickness kachori. Stuff and prepare all kachori this way. Keep them covered under a moist muslin or cotton cloth, so that they do not dry up.

frying kachori

  • Heat oil for frying and keep the flame to a low. When the oil is just hot enough, you can add the kachoris.
  • When the kachori start puffing up, then gently nudge each kachori with a spoon, so that they puff up well.
  • When the base becomes light golden, then gently turn them over. The frying takes about 7 to 9 minutes. So one has to be patient.
  • Continue to fry on a low to low-medium flame till they become golden. While frying you can turn them often to get an even color. Regulate the temperature from low to low-medium as required.
  • Fry till they become golden and nicely crisp from outside.
  • Place khasta kachori on kitchen paper towels so that excess oil is absorbed. Fry all kachori this way.
  • Serve khasta kachori warm accompanied with some fried & salted green chilies, tamarind dates chutney and green chutney. You can also serve them with chili garlic chutney or curd.

Video

Notes

  • Instead of ghee you can use oil for the dough.
  • You can skip the step of grinding moong dal. 
  • You can even soak the moong dal for 3 to 4 hours. 
  • Spice powders can be added as per your requirements.
  • Green chilies and ginger can also be added. 
  • Add lemon juice if you do not have dry mango powder.
  • These kachori can be baked too. Bake them at 180 degrees celsius in a preheated oven till the crust is golden. 
  • Recipe can be doubled or tripled. 

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShare1k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

36 Comments

  1. Hi,
    Planning to try this recipe and I want to bake rather than fry – would I need to add some baking powder while preparing the dough, so it will puff up?

    1. You can add baking powder if you want but not required. Just brush the kachori with some oil or ghee before baking.

  2. HI – what are your recommendations for how to store in the fridge if making these a day or two in advance? I am making triple your recipe for a big dinner party and plan to make ahead but want to make sure they don’t dry out.

    1. I would suggest half frying them first – just frying on medium heat them till they become opaque or pale golden. Then store in the fridge. Then on the party day, these can be fried till golden and served crisp.

  3. Ohh my god your recipes can never go wrong.I found your website when I first visited banglore and had the best peanut chutney and sambhar of my life.Sambhar was different it was not at all what I have been eating.So that’s when the hunt for banglore style sambhar and chutney begin and I landed on your website made the sambhar from scratch and chutney and that was all that I was looking for????.Since then I have been here thousand times made lots of recipe. My apologies that I am writing late.My next from your food pitara is dhokla????.Thankyou for sharing your recipes and you manage to explain with such a ease and for me I need smallest of the details like not to fry kachori when oil is hot or medium hot and how to check.I just love you keep posting .Good wishes to you????

    1. thank you so much amrita. no need to feel sorry for writing so late. felt good to read everything that you have said. comments like yours make my day ????. the dhokla recipe is very good. just make sure to use fresh eno for the batter. wish you too all the best and thanks again.

    2. Just saying wow! You are amazing dassana ma’am…for me your recipes are my stressbuster…,????

      1. thank you much pushpanjali. so glad to read that my recipes are your stressbuster. thanks again and i wish you all the best.

  4. Thank you Dassana…you are a hands on cooking expert…no wonder whatever i hv tried from your cooking site..it was really appreciated..i even suggest my near and dear ones about your website…All the best and keep posting4 stars

    1. welcome nidhi. thanks for this lovely comment and for suggesting the website to your friends and family. thanks again and happy cooking.

  5. All your recipes are very good and detailed especially with the pictures. I am not a good cook, I was worried after marriage how I am going to cope with the food, but everything became easy with your website. Anything or anything new I want to cook, the recipes come from you and all my food are tasty and appreciated by my husband. 4 years of my marriage and I have become a good cook. Thanks for the recipes you share. All the best that you post more recipes and you should also have an app for instant access. Thanx.5 stars

    1. thank you very much ankita. felt nice to read your comment. i am glad that the recipes and the website have helped you. i wish you all the best.
      sure, i will keep on adding more recipes. for the time-being we have are not making an app, but will consider it for the future.

See More Comments