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Crispy Khasta Kachori

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Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings: 5
Course: Appetizer, Snack
Cuisine: Indian
Calories: 138
Ingredients Equipment Method Notes

Ingredients
  

  • For Dough
  • 2 cups all-purpose flour
  • 4 tbsp oil or ghee
  • 1/2 tsp salt
  • Water as required
  • For Spiced Filling
  • 1/2 cup moong dal soaked 2 hours
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp chili powder
  • 1 tsp amchur dry mango powder
  • 1/2 tsp garam masala
  • Salt to taste
  • For Frying
  • Oil for deep frying

Equipment

  • Mixing bowl
  • Rolling Pin
  • Frying pan
  • Slotted spoon
  • Paper towels

Method
 

  1. Prepare the dough:
  2. Mix flour, salt, and oil. Rub until crumbly. Add water gradually to make a semi-tight dough. Rest 15 minutes.
  3. Prepare filling:
  4. Drain soaked dal and coarsely grind.
  5. Heat oil → add cumin + fennel → add ground dal.
  6. Add spices + salt. Cook 4–5 minutes until dry. Cool completely.
  7. Shape the kachoris:
  8. Make small dough balls → flatten → place 1 tbsp filling → pinch and seal.
  9. Gently press to form thick discs.
  10. Fry:
  11. Heat oil on LOW flame. Add kachoris and fry slowly until golden, crisp, and puffed (10–12 minutes).
  12. Serve:
  13. Best enjoyed with tamarind chutney or mint chutney.

Notes

💡 Notes
Slow frying = maximum khasta crunch.
Filling can be made with matar, urad dal, or even spiced potatoes.
Add crushed pepper for American palate.