Khasta Kachori Recipe Dal Kachori Fun Food Frolic

What is Kachori?

Kachori is a deep-fried, crisp, and flaky Indian snack stuffed with a delicious vegetarian filling. It is one of the most popular street foods in India. One can enjoy kachori for breakfast with aloo ki sabzi or for an evening snack with green chutney. There are many versions of kachori – dal kachori, khasta kachori, pyaaz kachori, matar kachori, and so on. Khasta Kachori is one of my husband’s favourite Indian snacks. On any given day he can gulp two to three kachori in one go. Hence, I developed this whole wheat kachori recipe for him.

USP Of My Kachori Recipe

The two key reasons why you should bookmark this khasta kachori recipe are:

I use whole wheat flour for the kachori dough and it gives the perfectly khasta (meaning perfectly crisp and flaky) kachori. I use moong dal namkeen instead of cooked dal for my kachori filling. It is a no-cook, vegan, and gluten-free filling that you can use in a million creative ways. I use it for filling mini dal samosa as well.

More Reasons To LOVE My Khasta Kachori

fuss-free recipe vegan and vegetarian snack easy to pre-make and store perfect for traveling and lunchbox snacks

Ingredients Required

For the kachori dough you need:

Whole Wheat Flour (Gehun Ka Atta) Vegetable Oil (Flavorless Refined Oil) Salt, Cold Water

For the kachori filling you need:

Moong Dal Namkeen (Haldiram’s) Spices – Red Chilli Powder, Mango Powder, Fennel Seeds, Cumin Seeds, Coriander Seeds, Kasuri Methi, Salt, Asafoetida, Ginger Powder Jaggery (Crushed) Vegetable Oil

My Tried & True Tips

Make sure to rub oil and flour nicely before adding water. This process needs most of your time and attention if you want perfectly khasta kachori. Both (flour and oil), when combined, must stick together. Next, add only one tablespoon of ice-cold water at a time to bind the dough. We want a non-sticky, soft, moist, and pliable dough. Knead the dough for 5 minutes. Cover the dough with a moist muslin cloth. Rest it at room temperature for at least 15 minutes. Do NOT add too much fat/oil/ghee (moyen) to the flour. Follow the precise khasta kachori recipe measurements. Otherwise, you will end up with soft and non-crisp kachori. Before making kachori, again knead the dough for 5 minutes. This time, it will become a bit more soft and pliable. Do not make a fine powder of the filling. A bit of coarse texture is ideal for kachori stuffing. Do not press the kachori too hard after stuffing. Each kachori is only 2 to 2 ½ inches wide.

Watch Khasta Kachori Video

Storing Suggestion

You can store khasta kachori for 1 week at room temperature. In cold climatic conditions, they remain fresh for 15 days. Make sure to store them in an airtight container away from moist and damp places. Usually, I like to keep them on my dining table or the snacks counter in an airtight container.