Khasta Kachori is a,famous Indian food,'Khasta' actually means 'flaky' and this is filled with a delicious,lentils mixture and deep fried.Can be stored for a week,carried to picnic,good option for Sunday brunch or any parties.You can change the stuffing acc. to your liking like Mutter kachori/aloo Pyaz Kachori and many more.

  • Cook time:
  • Prep time:
  • Yields: serves 3- 4 person
  • For the Dough:
  • 1/2 cup all purpose Flour
  • 1/2 cup wheat flour
  • 1/2 teaspoon baking Powder
  • 1 tablespoon lemon juice
  • salt to taste
  • water strained from blanched lentils-as required (chilled)
  • For Stuffing:
  • 1 teaspoon oil
  • 1/2 cup split Yellow gram (blanched)
  • 1/4 cup split black Gram (blanched)
  • 1 teaspoon fennel Seeds powder
  • 1 teaspoon cumin Powder
  • 1/2 teaspoon black pepper powder
  • 1 tablespoon garam Masala / as per taste
  • 1 tablespoon red chilli Powder
  • 1 tablespoon amchur (dry mango powder)
  • 1 tablespoon anardana (dry and roasted pomegranate powder)
  • Salt to taste
  • Oil for frying

For Dough:Sift the flours,baking powder and salt and gradually add enough lentil water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.


Grind the blanched lentils.In a pan heat oil,add lentils and saute till pinkish brown add salt and dry spices to make stuffing. Mix well and cool it.


In a kadai / wok heat oil for deep frying.Roll out small puris of equal size out of the dough.
• Stuff the mixture in it and seal the edges and fry the kachori,on medium flame,till it turns golden brown.


It can be served on it"s own with tea or coffee or cold drink or can be served as CHAT with yogurt,tamarind chutney,green chutney,cumin powder,chilli powder,fresh coriander and nylon sev.


You can also bake it if more calorie conscious,Bake the kachori in a grill/oven. Preheat the oven to 200 deg C. Bake for 15-20 minutes.


Traditionally ghee is used in dough,if wish can add 2 tablespoon,i added baking powder and lemon juice to make it flaky-Khasta.
Traditionally only all purpose flour is used,i added wheat flour to add fiber to the dish.
Traditionally plain water is used but i don"t want to throw the stock available after blanching lentils,it adds more protein to the dish.

Recipe Reference

actually this is a traditional dish of we indians,ma mom used to make it by grinding the soaked lentils,but this process require too much oil,time and patientce,which now a day we lack.i don"t prefer to much oil,don"t have much time too,so i innovated this new way of making little bit more healthy and quick one,ya but tasty too:))))))))))

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