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Khasta Kachori Recipe, Moong Dal Kachori

Khasta Kachori, also known as Dal Kachori is one of the most popular Indian snack recipes. It is a kind of bread stuffed with moong dal, deep-fried in oil.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Calories 187kcal


  • 4-5 cups Maida or all-purpose flour approx 250-300 grams
  • 5 tbsp Oil or Ghee
  • 1-1.5 cup Moong Dal
  • Salt, Sugar, and Turmeric as required
  • 1/2 tbsp dry roasted Cumin & Coriander powder
  • 1/2 tsp Garam Masala powder
  • 1 tsp Amchur powder
  • 1 tsp Fennel seeds
  • 1/2 tsp Heeng or Asafoetida
  • 1 tsp dry red chilly powder
  • Water as required to knead the dough
  • Oil for deep frying


Making the dough:

  • Take the flour or maida in a large mixing bowl. Sprinkle a little salt and add the required amount of oil. Mix it well.
  • Now add water gradually and make a soft smooth dough. Grease it with some oil and let it rest for 20-30 minutes.

Making the moong dal stuffing:

  • While the dough is resting, let us make the stuffing.
  • You need to soak the moong dal in water for at least an hour.
  • After that, rinse off the dal well and boil it in the pressure cooker until 3-4 whistles or the dal is cooked well.
  • Once the dal is cooked, mash it with a hand blender or with the help of a spatula.
  • Now take a frying pan. Add 1 tbsp oil and the mashed moong dal.
  • Add the spices one by one: turmeric, sugar, salt, cumin & coriander powder, garam masala powder, amchur powder, dry red chili powder.
  • Sprinkle a little amount of water if you want.
  • Saute the spices and dal for 4-6 minutes.
  • After that, turn off the flame and keep it aside.

Frying the Kachoris:

  • Now take out the dough. Make small round balls out of it.
  • Then make a small hole at the center of the ball by pressing slightly with the tip of fingers.
  • Put a small portion of the stuffing inside that hole.
  • Cover the mouth of the ball by closing the edges together nicely so that the stuffing doesn't get outside.
  • Now, take the ball on a flat surface; roll it out a little with the help of a rolling pin. Make sure you roll it with light hands.
  • Prepare the remaining kachoris in a similar manner.
  • Meanwhile, heat some oil in a heavy pan or kadhai. Add one-two kachori at a time into the oil.
  • Flip the other side; spread some oil on to the kachori.
  • Make sure the kachoris are fried well on both sides. The color will change to a nice light brown.
  • Serve the Khasta Kachori hot with some ketchup or spicy chutney of your choice.