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khasta kachori recipe
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5 from 2 votes

Khasta Kachori - Moong Dal Kachori Recipe

Kachori is a crisp, flaky and tasty fried pastry stuffed with savory lentil filling. It is a very popular breakfast or snack from north Indian cuisine often served with thin potato curry like dubki wale aloo or just tamarind chutney & green chutney. Vegan recipe.
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Snack
Cuisine: Indian
Keyword: Khasta kachori, moong dal kachori
Servings: 8 kachoris
Calories: 289kcal
Author: Harini


For pastry dough

  • 1 cup wheat flour or plain flour
  • 2 teaspoons rava optional
  • 2 tablespoons oil or ghee
  • 1/8 teaspoon ajwain
  • Salt to taste
  • 1/4 cup Cold water

For filling

  • 1/4 cup moong dal soaked and boiled
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon amchur
  • Salt
  • 2 teaspoons oil


Preparing Kachori Dough

  • Take whole wheat flour in a wide mixing bowl. To that add salt. I also add a pinch of carom seeds for flavor.
    All purpose flour or maida, ajwain and salt in a mixing bowl
  • Now add 2 tablespoons oil to the flour.
    vegetable oil added to maida for making samosa
  • Mix well with your finger tips until the oil coats all the flour well. The mixture should resemble bread crumbs. This is a very important step for flaky crispy pastry. When you press a small quantity of flour mixture between fingers it should not break.
    flour incorporated with oil, resembling bread crumbs for making samosa pastry dough
  • Now slowly add cold water in parts and mix.
    adding water to flour for making samosa pastry
  • Knead the dough gently, it is ok for few flour streaks to be there. Cover the khasta kachori dough with a kitchen towel and set aside for 30 minutes.
    samosa dough

Making Moong Dal Filling For kachori

  • Pick and rinse the moong dal very well. Add enough water and soak for an hour. You can also make the kachori filling without soaking the lentils. Moong dal cooks faster.
    Soaked moong dal
  • Once soaked, drain the dal and add to a pan and add 2 cups water. Cover in cook in medium flame for 12-15 minutes or until the lentils are soft but not mushy. You can also pressure cook or use an instant pot. Pressure cook for 3 whistles and instant pot time will be 7 minutes in manual mode or pressure cooker mode.
  • Once cooked, drain excess water and set the cooked dal aside. Now heat 1 tablespoon oil in a pan. Add crushed fennel seeds, cumin seeds and roast for few seconds. Next add minced ginger and green chilli. Saute for a minute. You can also add fennel powder instead of crushed seeds.
  • Add the cooked moong dal followed by red chilli powder, garam masala powder, amchur powder, ginger powder and mix well. Add salt to taste. You can also use black salt.
  • Saute and cook until the mixture turns dry. Remove from flame. Let the filling for kachori cool down a bit.

Shaping Kachoris

  • To proceed bring the dough we prepared earlier. Knead it once gently and divide into 8 small balls. Also divide the filling into 8 small balls, each ball around 3 teaspoons.
    Take a dough ball and slightly dust with some loose flour.
  • Place on a floured surface and roll into a small circle. It should thin at the edges.
  • Place a filling ball, bring the edges together and make it seamless. You can prick the kachoris if you do not want them to puff up, I don’t usually do it.
  • Now gently flatten and roll into a small circle. Prepare all the dough balls and filling balls similarly.

Frying Kachoris

  • Heat oil in a pan. Once the oil is hot but smoky slide a kachori.
    Fry until it turns crispy and golden from both sides. Fry in low medium flame for flaky kachori always.
  • Once it turns crispy and golden, remove from pan using a slotted spoon. Place the fried kachori on a plate lined with kitchen towel to remove excess oil. Fry all the kachoris in the similar way. Serve hot.


1. This recipe makes just 7 kachoris. You can double the recipe for making more
2. You can use maida instead of wheat flour
3. Fry in low medium flame until dark golden brown. If fried in high flame the kachoris will not turn flaky.


Calories: 289kcal