Khasta Kachori is a popular North Indian deep-fried snack known for its crispy, flaky outer shell and spicy, flavorful lentil stuffing. It's a festive favorite, often enjoyed with tangy chutneys or hot tea, and can also be served as part of a full Indian meal.
Ingredients:
For Dough (Outer Layer):
- 1 cup all-purpose flour (maida)
- ¼ tsp ajwain (carom seeds)
- Salt – to taste
- 1 tbsp oil (for moyan)
- Water – as needed to knead the dough
For Stuffing:
- ½ cup gram flour (besan)
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp asafoetida (hing)
- ¼ tsp garam masala
- ¼ tsp amchoor powder
- ¼ tsp black pepper (ground)
- Salt – to taste
- 2 tbsp refined oil (for mixing into the stuffing)
For Frying:
- Oil – for deep frying
Instructions:
- Prepare Dough:
- In a bowl, mix all-purpose flour, ajwain, salt, and 1 tbsp oil.
- Add water gradually and knead into a soft, pliable dough.
- Cover with a damp cloth and let it rest for 15–20 minutes.
- Prepare Stuffing:
- Dry roast gram flour in a pan on medium heat until aromatic (do not brown it).
- Turn off the heat and add cumin seeds, fennel seeds, garam masala, amchoor, black pepper, salt, asafoetida, and 2 tbsp oil.
- Mix everything thoroughly and let it cool.
- Assemble Kachori:
- Divide the dough into equal portions and roll each into a ball.
- Flatten into a small circle using your hands or a rolling pin.
- Add 1 tsp stuffing in the center and seal edges by bringing them together, forming a stuffed ball.
- Gently flatten it slightly without tearing.
- Fry Kachori:
- Heat oil in a deep pan over medium heat.
- Drop a small piece of dough to test – it should sizzle and rise slowly.
- Fry kachoris on medium-low heat until golden and crisp. Do not overcrowd the pan.
- Drain on paper towels.
Nutritional Information (General):
- Calories: ~150 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 8g
- Fiber: 1g
- Iron: 6%
- Calcium: 2%
Cooking Tips & Variations:
- For flakier texture: Add 1–2 tbsp of semolina (sooji) to the dough.
- Spicy variation: Add chili flakes or green chili paste to the stuffing.
- Healthier version: Air-fry or bake at 180°C for 20–25 minutes.
- Different fillings: Use moong dal or urad dal instead of gram flour for a dal kachori.
Common Mistakes & Fixes:
- Mistake: Kachori is brown outside but raw inside.
Fix: Oil is too hot. Maintain medium heat for even cooking. - Mistake: Kachori not flaky.
Fix: Not enough oil in the dough. Ensure proper ‘moyan’ while kneading. - Mistake: Stuffing comes out while frying.
Fix: Seal the edges tightly and do not overstuff.
Chef’s Tips & Tricks:
- Always rest the dough — it helps achieve the perfect crust.
- Use a kitchen towel to gently flatten kachoris; do not roll with too much pressure.
- Fry in batches to avoid dropping oil temperature.
- Kachoris stay crispy longer if left uncovered for 10 minutes after frying.
Brand Suggestions:
- All-purpose flour: Tesco or Sainsbury’s Plain Flour
- Gram flour (Besan): TRS, Natco (Available at Asda, Morrisons, or Indian grocery stores)
- Spices (Ajwain, Amchoor, Garam Masala): East End or TRS
- Cooking Oil: KTC Sunflower Oil
- Asafoetida: Heera Hing Powder
Equipment & Tools:
- Mixing bowls
- Rolling pin & board
- Frying pan or kadhai
- Slotted spoon
- Paper towels
Pairing Suggestions:
- Serve with tamarind chutney or green coriander chutney.
- Pair with aloo sabzi (aloo jhol) for a filling meal.
- Enjoy with masala chai for a perfect evening snack.
Allergen Information:
- Gluten: Contains wheat – not suitable for gluten intolerant.
- Dairy-Free: Yes
- Nut-Free: Yes
- Vegan-Friendly: Yes, if using oil instead of ghee.
Recipe Instructions Step by Step:
Step 1: Prepare Dough
In a mixing bowl, combine all-purpose flour, ajwain, salt, and oil. Add water and knead into a soft dough. Cover and let it rest for 15 minutes.
Step 2: Roast Gram Flour
In a pan, dry roast gram flour for a few minutes until it releases a nutty aroma. Do not over-brown.
Step 3: Add Spices to Stuffing
Turn off the heat. Mix in cumin, fennel, garam masala, amchoor, asafoetida, salt, black pepper, and 2 tbsp oil. Mix well.
Step 4: Shape Kachori
Make small balls of dough. Flatten, stuff with 1 tsp filling, seal edges, and flatten slightly.
Step 5: Fry to Perfection
Heat oil and fry kachoris on medium-low heat until golden and crisp. Drain excess oil on paper towels.