Khasta Kachori Recipe by Jain Rasoi 291 days ago

Khasta Kachori
A flaky and crisp snack, that tastes great by itself or with beaten curds.

Preparation Method

      For the Dough
    1. Mix all the ingredients. Knead well to a semi soft dough. Cover with a wet cloth.
      For the Filling
    1. On a low flame, heat 2 teaspoons oil in a frying pan. Sauté the gram flour, stirring continuously. Roast, till it changes to a light golden colour. Spread it in a plate to cool.
    2. In the same pan (cleaned), heat rest of the oil on a low flame.
    3. Separately sauté; chillies, fennel, cumin and coriander seeds for 2-3 minutes. Stir continuously. Spread them to cool in a plate.
    4. Grind the roasted spices to a coarse powder.
    5. In a pan, to the gram flour, add roasted and rest of the spices. Mix well. Keep aside.
      To Proceed
    1. Knead the dough well. Divide it into 75 equal portions. Shape them into round balls. Roll out each ball to a circle of 2" diameter.
    2. Place a spoonful of the filling mixture, in the center of the rolled circle. Gently stretch the dough over the filling. Close to seal the edges. Form a round ball. Roll out the ball lightly, to flatten it.
    3. Repeat to make all the kachoris.
    4. On high flame, heat oil in a frying pan. Lower the flame.
    5. Deep fry the kachoris till crisp and golden brown in colour. Remove and drain on an absorbent paper.
      Dahi Kachori
    1. Lightly break the kachori in the center.
    2. Add salted beaten curds.
    3. Top it with sweet chutney.
    4. Sprinkle chaat masala, thin sev or masala bundi.
    5. Garnish and serve.
      Additional Note
    • Always fry kachoris on a low flame to get a crisper crust.
      Size of kachori depends on individual liking.


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    Serves : 75 pieces
    Ready In : 90 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Dough
    1. 1 kg. refined flour
    2. 3 teaspoons semolina (rawa)
    3. 1/2 cup oil
    4. 1/4 cups lukewarm water (approx.)
    5. salt to taste
    6. For the Filling
    7. 1 cup bengal gram flour
    8. 20 red chillies ( kashmiri, whole)
    9. 4 tablespoons fennel seeds
    10. 4-5 teaspoons coriander seeds
    11. 2 1/2 tablespoons cumin seeds
    12. 1 teaspoon red chilli powder
    13. 2 teaspoons dry mango powder
    14. 1 1/2 teaspoons black rock salt powder
    15. 3 tablespoons oil
    16. salt to taste

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