Khasta Kachori

While growing up it use to be quite a regular affair at my maa’s kitchen when she would stock up khasta kachoris along with various other snacks for guests who dropped in especially for shaam ki chai. Days without social media were fun coz friends would simply pop-up at anytime of the day with big smiles and we all happily welcomed them !! I’m sure we all did… except for few gossip queens who were nosy ! Good stock of goodies was my mom’s worry since we would be smuggling out from her goodie mines ! Helping and learning from her use to fun coz she would share her stories behind each dish she made.




500gms of refined flour

3-4 tablespoon oil

1.5 teaspoon salt

1 teaspoon powdered sugar (optional)


1 cup soaked urad daal coarsely grounded with 2 green chillies

1-2 teaspoon Hing (dominant taste)

1 teaspoon zeera powder

1 tablespoon fennel powder

1 tablespoon dhaniya powder

1 tablespoon red chilli powder (according to taste)

1 teaspoon tumeric powder

1 teaspoon black salt

1 piece of crushed clove.

1teaspoon garam masala

1 tablespoon chaat masala

Salt to taste

Refined oil to fry the kachoris.



In a kadhai heat 2 tablespoon of oil. Add hing quickly followed by tumeric. Add the urad daal and salt. Keep stirring it since daal has tendency to stick to the vessel. You can always use a non-stick pan/kadhai. Keep stirring it until the daal turns grainy. Add rest of the masalas. Keep stirring and adjust it according to ones taste. I like it spicy. Allow it to cool


Swift the maida well to remove any impurities. Add salt , sugar and oil and rub it between your palms to make sure that it’s well incorporated. Kneed with little water making a slight tough dough. Cover it allowing it to rest.

In a bigger kadhai heat oil for frying. Stuff the kachoris sealing nicely avoiding any breakage during frying (refer the pic).You don’t  need a rollin pin simply pat and shape the kachoris. It’s supposed to thick enough to fry slowly turning in to golden colour.

Serve it with various chutneys.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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