Prepare time: 10 mins
Cook: 25 mins
Serves: 5 Persons


  • 1 cup all purpose flour
  • 1/2 cup moong dal
  • 1 pinch powdered asafoetida
  • 1/4 teaspoon minced green chilli
  • 1/4 teaspoon garam masala powder
  • 2 teaspoon dry mango powder
  • 1 cup refined oil
  • 3 tablespoon beaten yoghurt (curd)
  • 2 tablespoon melted ghee
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon minced ginger
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon gram flour (besan)
  • salt as required

For Garnishing

  • 2 tablespoon sev
  • 2 tablespoon boondi

Directions For Making Khasta Kachori

  1. To make this simple Kachori recipe, mix maida, gram flour and ghee in a bowl. Add some salt and a little water. Knead these ingredients into a firm dough. Make small balls of the dough and keep aside. Heat some oil in a frying pan over moderate flame. Add cumin seeds and asafoetida powder. Fry for 30 seconds, add moong dal and fry for a minute.
  2. Now add the green chilli paste, ginger paste, garam masala powder, gram flour, red chilli powder, mango powder, coriander powder and salt. Mix well and cook for 5 to 6 minutes.
  3. Roll the dough into small/medium circle and add 1 or 2 tsp of the filling in the center. Fold well and roll again ensuring the filling does not come out.
  4. Heat oil in a deep frying pan over medium flame. Fry the prepared kachoris until golden brown on both sides and puffed up. Remove and drain excess oil. To serve, crack a hole in the centre of the kachori. Add 2 to 3 tbsp of beaten curd.
  5. Add green chutney, yoghurt, sweet tamarind chutney, red chilli powder, onions, cumin powder, coriander leaves and salt on top. Garnish with boondi or sev and serve.

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