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    Recipe Index » Breakfasts / Snacks

    Khasta Kachori Recipe (Chaat)

    Published: May 1, 2012 · Last Modified: Jul 29, 2019 by Kanan Patel / 33 Comments

    Jump to Recipe Pin Recipe
    Khasta Kachori Recipe | Moong dal khasta kachori chaat recipe

    Khasta kachori recipe - it is deep fried, puffed pastry stuffed with spicy moong dal stuffing. It is topped with chutneys, onion, tomato, yogurt and sev to make the khasta kachori chaat.

    khasta kachori recipe

    ‘Khasta’ is the Hindi word. It means flaky. So these khasta kachoris have flaky and crispy texture. Different region has different pronunciation for the word kachori. Many calls it kachaudi, kachauri, kachodi as well.

    Just like other chaat recipes, kachori chaat has combination of different flavors, taste and texture. It has balance flavor of spicy, sweet and tang.

    Here I have made the stuffing from the moong dal. This is different method than usual moong dal kachori. No soaking is required. Dal is dry roasted and then ground into powder form. After that it is spiced and flavored with spice powders.

    Since we are not soaking the moong dal, the stuffing will be dry and free of moisture. So fried kachori will stay crispy and flaky for longer period of time (for 1-2 weeks). So usually make big batch, store in the container, and make chaat whenever I feel like. I always have green chutney and tamarind chutney in the fridge. So the snack will be ready in 10 minutes only.

    Instead of moong dal you can use split skinless urad dal as well.

    khasta kachori chaat recipe

    Other kachori recipes on the blog - Matar kachori, Lilva kachori

    The outer layer is traditionally made from all purpose flour (maida) only. But when I make at home, I have used half all purpose flour and half whole wheat flour (atta). So it is little on healthier side.

    In North India, khasta kachoris are served with aloo ki sabzi as a breakfast. Just like all other north indian breakfast dishes like chole bhature, aloo paratha, this one is also heavy on stomach. I can never handle this heavy food in the morning.

    Apart from the serving them as a breakfast, we can make khasta kachori chaat and have it as a snack. I have made chaat version and also shared the method. Dear hubby prefers the chaat over the aloo sabzi.

    How to make Khasta kachori Recipe?

    1) First we will roast the moong dal for stuffing. Take moong dal in a pan on low-medium heat.

    2) Dry roast it with stirring constantly till it changes the color slightly. As you stir, you will feel the dal gets more crunchy. It will take good 8-10 minutes.

    dry roasting moong dal

    3) Remove it to the plate and let it cool completely.

    4) Then grind into the powder using grinder or blender.

    coarse powder of roasted moong dal

    5) Add all the spices (red chili, coriander, cumin, amchur, garam masala, fennel powder, salt and sugar).

    6) Mix well.

    spice powders added to ground moong dal

    7) Add 1 ½ tablespoons of oil.

    8) Mix well so everything is coated with oil. Keep it aside.

    oil added to make kachori stuffing

    9) Now make the dough for the outer layer. Take all purpose flour, whole wheat flour and salt in a bowl.

    10) Mix well.

    all purpose flour and wheat flour in a bowl

    11) Add ghee.

    12) Mix it by rubbing the flour and ghee using your fingertips.

    adding and mixing ghee to flour mixture

    13) It should be breadcrumb like texture.

    14) Now start adding little water at a time. And make tight and stiff yet smooth dough.

    khasta kachori dough

    15) Cover it with plastic wrap or cover with another bowl upside down. Let it rest for 15 minutes.

    16) After 15 minutes knead the dough one more time and make it smooth. Divide it into 20 equal portions. Roll it into smooth balls and flatten it between your plam.

    dough balls for kachoris

    17) Work with one ball at a time.

    18) Roll it into 2 inch diameter circle.

    rolling the dough ball

    19) Place couple of teaspoons of stuffing mixture in the center.

    20) Gather the edges and pinch it.

    adding stuffing and sealing the rolled dough

    21) Now press it by your hand gently.

    22) It should be sealed properly.

    gently rolled and pressed moong dal kachori

    23) Now using the rolling pin again roll it very gently into 2-3 inch diameter kachori. Giver very gentle pressure while rolling. So outer layer does not break. If it breaks and stuffing comes out then it will make mess in the oil while frying.

    24) Keep the rolled kachori on the plate on single layer. Keep it covered with kitchen towel. So it does not dry out. Roll all the kachoris similar way.

    rolled khasta kachoris in a plate

    25) When you are about to done the rolling part. Heat the oil on medium-low heat for frying. Once hot slide the kachori carefully into hot oil. Slightly and gently press into circular motion using spatula.

    26) It will puff up. Fry till the bottom is golden brown. There will be no more bubbles. Then flip it.

    frying kachori into hot oil

    30) Again fry the other side till crispy and golden brown. Always fry the kachori on medium-low heat to make it crispy. If fried on medium high heat then it will get soft after it cools down.

    31) Once fried from both the sides, remove it using the slotted spatula. And put them on paper towel lined plate. Repeat the same for all the kachori. Fry few kachoris at a time, do not overcrowd the pan.

    cripsy, fried, khasta moong dal kachoris

    How to make kachori chaat?

    1) To make yogurt mixture, take chilled yogurt in a bowl, add red chili powder, cumin powder, black salt and salt.

    2) Beat it till yogurt gets smooth and everything gets incorporated well.

    spiced yogurt mixture for topping

    3) Also make two chutneys. I have made them a day before and kept in the fridge. You can do the same or make in the morning if serving in the evening.

    4) Keep the fried kachoris ready. Right before serving, assemble the chaat. Prep all the elements (chopped onion, tomato, two chutneys, yogurt, sev) on the counter or work surface.

    different elements for kachori chaat

    5) Take two three kachoris in a plate.

    6) Break the top center part only, we will fill the kachori.

    making a hole in the center of the kachori

    7) Add chopped onions.

    8) Then chopped tomatoes.

    topping of onion and tomatoes

    9) Next drizzle a tablespoon of tamarind date chutney on each kachori.

    10) Then goes a tablespoon of coriander chutney on top.

    drizzle of green chutney and meethi chutney

    11) Now drizzle the yogurt mixture.

    12) Then lastly sprinkle the Sev on top.

    drizzle of yogurt and sprinkle of sev

    Serve the khasta kachori chaat right away. Otherwise crispy kachori will get soft and soggy because of the chutneys and yogurt.

    Check out other chaat recipes
    papdi chaat  //  Aloo tikki chole chaat  //  Corn chaat  //  Palak chaat

    moong dal kachori

    To store kachori for later use, let the fried kachoris cool down completely before storing. Otherwise the steam from the hot/warm kachori makes them soft. Fried kachoris stays good for a week in airtight container at room temperature.

    Tips to make perfect khasta kachori:

    • Dough should be stiff. If it is too soft then it will be crispy but not flaky. If it is too hard then it will be hard to roll and it will break
    • Oil or ghee quantity should be enough vs. flour. This addition of oil or ghee is also known as ‘Moyan’ or ‘Moyen’. If it is less then kachori will be crispy but not flaky.
    • Keep dough and rolled kachoris covered with kitchen towel to prevent from drying out.
    • Be careful while rolling, be gentle, do not give too much pressure. Otherwise it will break and stuffing will come out while frying and kachori will break into oil. Then it will be big mess.
    • Oil temperature should be medium for frying. To check oil is ready or not: drop a small piece of dough into hot oil, if it comes on top steadily then it is ready. If it comes on top immediately then it is too hot. If it comes on top very slowly then it is not hot enough.
    • Do not fry more than 2-3 kachori at a time. Otherwise it will drop the oil temperature and then it will not puff up.
    how to make kachori
    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Khasta Kachori Recipe | Moong dal khasta kachori chaat recipe
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    Khasta Kachori Recipe (How to make kachori recipe)

    4.59 from 17 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Khasta kachori recipe - it is deep fried, puffed pastry stuffed with spicy moong dal stuffing. It is topped with chutneys, onion, tomato, yogurt and sev to make the khasta kachori chaat.
    Author: Kanan
    Course: Snack
    Cuisine: North Indian
    Calories: 149kcal
    Servings 20 small kachoris
    Prep Time 30 minutes
    Cook Time 30 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For stuffing:

    • ½ cup Yellow moong dal (split and skinless)
    • 2 teaspoons Red chili powder
    • 1 teaspoon Coriander powder
    • ½ teaspoon Cumin powder
    • 2 teaspoons Amchur powder (Dried mango powder)
    • 1 teaspoon Garam masala
    • 1 teaspoon Fennel seeds powder
    • Salt to taste
    • ¼ teaspoon Sugar
    • 1 ½ tablespoons Oil

    For outer layer:

    • 1 cup All purpose flour (maida)
    • 1 cup Whole wheat flour (chapati atta)
    • 3 tablespoons Ghee (Clarified butter)
    • Salt to taste
    • ⅔ cup Water at room temperature

    For making kachori chaat:

    • 1 cup Red onion chopped
    • 1 cup Tomato chopped
    • 1 cup Green coriander chutney
    • 1 cup Meethi chutney (Tamarind date chutney)
    • 1 cup Plain Yogurt
    • ½ teaspoon Red chili powder
    • ½ teaspoon Cumin powder
    • ¼ teaspoon Black salt (Kala namak)
    • Salt to taste
    • 1 to 1 ½ cups Thin nylon sev

    Instructions 

    Preparation:

    • Take moong dal in a pan on low-medium heat.
    • Dry roast it with stirring constantly till it changes the color slightly. It will take good 8-10 minutes.
    • Remove it to the plate and let it cool completely.
    • while the roasted dal is cooling, make this yogurt mixture. Take chilled yogurt in a bowl, add red chili powder, cumin powder, black salt and salt.
    • Beat it till yogurt gets smooth and everything gets incorporated well.
    • Also make two chutneys. I have made them a day before and kept in the fridge.
    • You can do the same or make in the morning if serving in the evening.

    Making stuffing:

    • Now dal is cooled to room temperature. grind into the powder using grinder or blender.
    • Add all the spices (red chili, coriander, cumin, amchur, garam masala, fennel powder, salt and sugar). Mix well.
    • Add 1 ½ tablespoons of oil.
    • Mix well so everything is coated with oil. Keep it aside.

    Making the dough:

    • Take all purpose flour, whole wheat flour and salt in a bowl. Mix well.
    • Add ghee. Mix it by rubbing the flour and ghee using your fingertips. It should be breadcrumb like texture.
    • Now start adding little water at a time. And make tight and stiff yet smooth dough.
    • Cover it with plastic wrap or cover with another bowl upside down.
    • Let it rest for 15 minutes.

    Making khasta kachori recipe:

    • After 15 minutes knead the dough one more time and make it smooth.
    • Divide it into 20 equal portions. Roll it into smooth balls and flatten it between your plam.
    • Work with one ball at a time.
    • Roll it into 2 inch diameter circle.
    • Place couple of teaspoons of stuffing mixture in the center.
    • Gather the edges and pinch it. Now press it by your hand gently.
    • It should be sealed properly.
    • Now using the rolling pin again roll it very gently into 2-3 inch diameter kachori. Giver very gentle pressure while rolling. So outer layer does not break.
    • Keep the rolled kachori on the plate on single layer. Keep it covered with kitchen towel.
    • When you are about to done the rolling part. Heat the oil on medium-low heat for frying.
    • Once hot slide the kachori carefully into hot oil. Slightly and gently press into circular motion using spatula.
    • It will puff up. Fry till the bottom is golden brown.
    • Then flip it. Again fry the other side till crispy and golden brown.
    • Always fry the kachori on medium-low heat to make it crispy. If fried on medium high heat then it will get soft after it cools down.
    • Once fried from both the sides, remove it using the slotted spatula.
    • And put them on paper towel lined plate. Repeat the same for rest.

    Making kachori chaat:

    • Prep all the elements (chopped onion, tomato, two chutneys, yogurt, sev) on the counter or work surface.
    • Take two three kachoris in a plate.
    • Break the top center part only, we will fill the kachori.
    • Add chopped onions. Then chopped tomatoes.
    • Next drizzle a tablespoon of tamarind date chutney on each kachori. Then goes a tablespoon of coriander chutney on top.
    • Now drizzle the yogurt mixture.
    • Then lastly sprinkle the sev on top.

    Nutrition

    Serving: 2kachori | Calories: 149kcal | Carbohydrates: 19.9g | Protein: 3.6g | Fat: 6.5g | Saturated Fat: 2.7g | Cholesterol: 10mg | Sodium: 124mg | Potassium: 3.6mg | Fiber: 2.4g | Sugar: 0.6g | Calcium: 0mg | Iron: 1.4mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Xyz

      May 21, 2021 at 7:20 am

      Can I use only wheat flour?

      Reply
      • Kanan Patel

        May 24, 2021 at 9:28 am

        Yes you can. But texture will be slightly dense.

        Reply
    2. Jayshree

      March 08, 2021 at 10:18 pm

      Why does the outer cover remain raw even after frying quite a bit?

      Reply
      • Kanan Patel

        March 09, 2021 at 4:03 pm

        Did you fry on high heat? Or the was oil too hot when you added the kachori?

        Reply
    3. Sangeeta

      April 09, 2019 at 12:43 pm

      Hello mam
      I saw ur recipe.it is very easy and less time taking.i am also a good cook I m not saying but other people say.i want to ask u that how to improve our food skills.thank u

      Reply
      • Kanan

        April 10, 2019 at 1:00 pm

        I have improved my cooking skills by reading many culinary books that explains food science and many cookbooks. Then I do try the recipes in my kitchen. I have failed many times in the beginning of cooking journey. But as I understand how ingredients works and got some experience, now I don't get such fails.
        If you want book recommendations let me know I will give you the list.

        Reply
        • Mira

          March 22, 2021 at 9:03 am

          Hello..
          Thank you for this recipe.. will definitely make it for holi celebration..
          I have a question
          Is it possible to make kachoris the previous evening and keep it in the fridge? I have guests coming the next 'early' morning and I won't have time in morning to make them..
          Thank you

          Reply
          • Kanan Patel

            March 22, 2021 at 1:37 pm

            This khasta kachoris are dry kind (crispy and flaky). So yes you can make a day before but keep in airtight container at room temperature (in the cabinet or countertop). No need to refrigerate.

            Reply
    4. Sharada

      September 27, 2018 at 3:51 am

      superbly detailed recipe. i like your style of explaining the recipe a lot and of course all the recipes are wonderful. i made kachori chaat as per your instructions and it was wonderful. thank you so much!!5 stars

      Reply
      • Kanan

        September 28, 2018 at 12:14 pm

        Very glad to hear that it came out good.

        Reply
    « Older Comments
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    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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