Khasta Kachori ( Rajasthani )


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A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. 'khasta' actually means 'flaky' and this flaky kachori is filled with a delectable moong dal mixture and deep fried. Remember to fry the kachori on a very slow flame so that the crust is crisp and gets cooked on the inside. This dish can be stored in air-tight containers for upto a week. When unexpected guests arrive, warm up the kachoris in a slow oven for about 7 to 10 minutes fill them with curds and chutneys and serve.

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Preparation Time: 
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Makes 12 servings


For The Dough (crust)
2 cups plain flour (maida)
1/4 cup melted ghee
1/2 tsp salt

For The Filling
1/2 cup yellow moong dal (split yellow gram) ,
soaked for 4 hours
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp ginger-green chilli paste
1 tsp chilli powder
1 tsp garam masala
1 tbsp dried mango powder (amchur)
2 tbsp besan (bengal gram flour)
3 tbsp oil
salt to taste

Other Ingredients
oil for deep-frying

For the dough (crust)

  1. Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 5 to 7 minutes.
  2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

For the filling

  1. Drain the soaked moong dal. Heat the oil in a pan and add the cumin seeds and asafoetida.
  2. When the seeds crackle, add the drained moong dal and sauté for a few seconds.
  3. Add the ginger-green chilli paste, chilli powder, garam masala, amchur powder, gram flour and salt and stir for 5 to 7 minutes till the masalas are cooked.
  4. Cool and divide into 12 equal portions. Shape each portion into an even sized round and keep aside.

How to proceed

  1. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
  2. Place one portion of the filling mixture in the centre of the rolled dough circle.
  3. Surround the filling mixture with the dough by slowly stretching it over the filling mixture.
  4. Seal the ends tightly and remove any excess dough.
  5. Roll each filled portion into a 62 mm. (2½") diameter circle taking care to ensure that the filling does not spill out.
  6. Gently press the centre of the kachori with your thumb.
  7. Repeat with the remaining dough and filling to make 11 more kachoris.
  8. Deep fry the kachoris in hot oil over a slow flame till golden brown on both sides. The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
  9. Cool and keep aside or store in an air-tight container.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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