Khasta Kachori (Chaat)

Khasta Kachori - Indian street food
Khasta Kachori

Small, crisp, golden puri, stuffed with a dry, spiced filling is how I’d describe a Kachori that has its origins in Rajasthan. Makes for an addictive tea time snack or appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling. I tried to re-create this street food at home and am quite happy with the outcome, both texture and flavor wise. Like most chaats, Kachori chaat combines a variety of textures and tastes, balancing sweetness with spice and tang. Deeply satisfying! ๐Ÿ™‚

Khasta kachori moong dal fillingKhasta kachori ready for deep frying
Kachori Filling ~ Stuffed Kachori before deep frying
Khasta Kachori ~ Kachori Chaat

Khasta Kachori Recipe

Prep & Cooking: 1 hr 15 mts

Makes approx 8-10 Kachoris



1 cup maida (all-purpose flour)

1 tbsp rice flour

2 tbsps oil

enough cold water to knead the maida

salt to taste

oil for deep frying

For the filling:

1/4 cup yellow moong dal, soak for 3 hrs, drain, lightly dry and coarsely ground

1/4 cup urad dal, soak for 3 hrs, drain, lightly dry and coarsely ground

pinch of hing

1/4 tsp cumin pwd or crushed cumin seeds

1 tsp ginger-green chilli paste

1/2 tsp red chilli pwd

1/2 tsp coriander pwd or crushed coriander seeds

large pinch of amchur

large pinch of fennel pwd

pinch of garam masala

1 tbsp besan

1/2 tbsp oil

salt to taste

1 Mix the maida, rice flour with salt and oil, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.
2 While the dough is resting prepare the filling. Heat a vessel, add oil, add crushed cumin seeds and asafoetida allow the cumin to brown. Add the ginger-green chilli paste, besan and spice powders and saute for a mt. Add coarsely ground dal and saute for 7-8 mts and turn off heat.
3 Now that the stuffing is ready, prepare the outer layer for the kachori.
4 Roll each ball with the rolling pin into a slightly thick puri and place a tbsp of the filling in the center. Enclose the filling by gathering the outer edge of the puri to form a pocket. Pinch off extra dough and shape into a flat ball by gently pressing your thumb in the center.
5 Prepare with the rest of the dough in the same manner. Keep them covered through out the preparation process.
6 Heat enough oil in a wide vessel to deep fry the kachoris. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2 kachoris into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on both sides and puff up. Deep fry on low heat and not piping hot oil.
7 Remove onto absorbent paper and serve warm along with a cup of chai.


Its better to make kachoris in batches. Roll out, stuff and deep fry 2 kachoris at a time. Keep the prepared kachoriss covered through out the preparation process.

Kachori Chaat

How to make Khasta Kachori Chaat

Place a kachori on a plate, make a hole in the centre of it. Spoon 2 tbsps of yogurt into the kachori. Spoon a tbsp of green chutney and a tbsp of khajur imli chutney. Sprinkle pinch of chilli pwd, cumin pwd, chopped onions and a tbsp of chopped coriander on the top of the kachori. Finish off with sev and serve immediately. (Vegans can omit yogurt)

Khasta Kachori (Chaat)

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  maida
  •   dal


Small, crisp, golden puri, stuffed with a dry, spiced filling is how I'd describe a Kachori that has its origins in Rajasthan. Makes for an addictive tea time snack or appetizer. There are different fillings that go into Kachori making and today its Khasta Kachori that calls for a lentil filling.

40 thoughts on “Khasta Kachori (Chaat)

  1. Hi Sailu Garu,

    Your presentation is Awesome and I like all your dishes. The chat menu your presenting these days really rocks. Keep up the good work.

  2. Hi Sailu,

    I’m very fond of these kachoris. My mom used to make it for us back in India. Now it’s my turn to learn it. Thanks for sharing the recipe.

  3. hai sailu,

    your recipe looks so tempting, i have never tried kachoris before,
    i’ll try it this weekend, i visit ur web site every day, plz post more non-veg recipes.
    thanks for the recipe

  4. Wow – that looks soooooo tempting and absolutely perfect! now i just have to work up the courage to try it… thanks for sharing.

  5. Hi Sailu,
    Beautiful recipe and presentation. Your post reminds me to make khasta kachori I learned from my friend in Ahmedabad. Love your food blogs.


      1. Ohh yes…for almost 10 days ๐Ÿ™‚ but in an Air-tight container, whenever u want to serve, just heat them for 5-7 min. in slow oven !!!!!!

  6. Wow Sailu garu…ur chaat bhandar is awesome. The pictures of Kachoris inspire me to try this out at home. Thanks for this series on chaat recipes.

  7. hey love the chaats!!! i need to know just one thng, the other day had tried out your recipe of moong dal payasam , but as soon as i put in the jaggery mix the milk split , this has happened for the second time , could you pls tell me why this happens & how i could avoid it??
    thanks in advance

    1. Yes, you are right, Seema. One tip to avoid this is to add a pinch of baking soda to the milk before adding jaggery. Or Make a thin syrup of jaggery in hot water, remove the vessel from heat and pour the jaggery syrup to the milk-dal mixture and combine.

  8. Sailu garu,

    in delhi kachori is served with aloo sabji. can we do it with this receipe as well? what sort of aloo sabji should we make? is it the one we make for puri? plz. let me know

    1. Yes, Niru, you can use this same Khasta kachori recipe to go with Aloo Sabji. Here goes the Aloo Sabji recipe ~ Heat oil in a vessel, add pinch of mustard seeds, cumin and fennel seeds and allow to splutter. Add ginger-green chilli paste, saute for a few secs. Add pinch of turmeric pwd, red chilli pwd, coriander pwd and salt and combine. Add a chopped tomato and saute for 4 mts. Add crumbled boiled potato and combine. Add water according to the consistency of gravy required. Add pinch of garam masala pwd and cook covered for 12-15 mts. Garnish with fresh coriander leaves.

  9. Lovely & very nice khasta kachoris…… I loved the way u have prepared it & that presentation too….. That you served on canut leaf plate is commendable too… I loved them since my childhood…… We call it haale in Mangalore… On the whole loved every bit of this post… & saved it for my future encounters too….. KUDOS!!!!!


  10. i tried this recipe yesterday…..taste came out well but it appeared some bubbles on the kachories…..please tel me what is the mistake i have done while frying it….

    1. The dough should be firm yet smooth with no cracks. The samosas need to be fried on low medium flame till golden shade.

  11. Hi Sailu,
    I was never really a big fan of kachoris before, but after checking out your recipe and the awesome pictures, I can’t wait to make them myself…..Love you

  12. vvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvvv nice kachori haaaaaaaaaaaaaaaaaaaaa delicious

  13. Hi Sailu, I tried this recipe today & sorry to say didn’t come out good…I followed your instructions exactly, still it was a disaster…It was crunchy outside but soggy from inside & even the filling didn’t taste good….Can you tell me the reason for sogginess & I found it dense…

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