Last month while Srivalli and I were chatting we came to a decision to try Khasta Kachori's for the Indian Cooking Challenge, the only person I could think of is my aunt Indu Maasi who is a wonderful cook, every time I am in loss for a recipe she is always there. She quickly sent me the recipe and by then I realized that I also had Tarla Dalals recipes. Indu maasi's and Tarla Dalal's recipe were very similar. Tarla dalal had 2 more fillings and I tried those too. We loved them a lot. I loved the moong dal one it tasted just like the store bought. Though my shapes are not so perfect since this was the first try it tasted wonderful.

Thank so much Indu Maasi, I think I am going to add a column on my blog just for your recipes.

I would also thank Srivalli to give us the opportunity to try these new recipes which we always wanted to but never got to.

For the Dough

2 cups all purpose flour
1/4 cup oil/ghee, I used oil
1/2 tsp salt
water for kneading


  1. Mix the flour and salt.
  2. Add the oil and mix well. Till you get a bread crumbs texture.
  3. Make a soft dough using water.
  4. Knead well for about 8 minutes.
  5. Cover and keep aside to rest for atleast half hour.

  • Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
  • The dough could spring back for many reasons:
  • Dough is too cold (If wet cloth is used)
  • Dough is not soft enough.
  • Not kneaded for enough time.
  • Oil is less.
  • Not rested enough.

Khasta Kachori - Moong Dal kachori
Here I took a mix of both the recipes.

1/2 cup split moong dal (yellow)
1 tsp cumin seeds
a pinch hing (asefetida)
2 tsp finelly chopped curry leaves (Optional)
1 tsp chilli ginger paste
1 tsp sauf (fennel seeds) powder
1/2 tsp spoon garam masala
1/2 tsp red chilli pwd
1 tsp mango powder (amchur)
1 tsp oil
salt to taste

  1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
  2. Drain the water well.
  3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
  4. Heat oil in a pan.
  5. Add the hing and cumin seeds.
  6. Once the seeds splutter add the curry leaves.
  7. Add the dal.
  8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
  9. Cook for another 10 minutes on low till the dal turns slightly brown.
  10. Add all the masalas.
  11. Cook for few minutes till the aroma of the spices hit you.
  12. Add Salt.
  13. Remove from heat and keep aside to cool.

Muttar Ki Kachori from Tarla Dalal:

2 cups green peas
1 teaspoon green chillies, chopped
1 teaspoon ginger, grated
1/2 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1 teaspoon chilli powder
1 teaspoon garam masala
4 tablespoons chopped coriander
2 tablespoons oil

  1. Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
  2. Heat the oil in a pan,add the nigella seeds,fennel seeds,bay leaves and ground green pea mixture and saute over a very slow flame for 8 to 10 minutes.
  3. Add the chilli powder,garam masala,coriander and salt and saute for 2 more minutes.
  4. Remove the bay leavess and discard. Divide into 12 equal portions.

Pyaz Ki Kachori

2 cups onions, finely chopped
1 teaspoon nigella seeds (kalonji)
2 teaspoons fennel seeds (saunf)
2 bay leaves
1½ teaspoons green chillies, finely chopped
2 tablespoons Bengal gram flour (besan)
2 teaspoons coriander (dhania) powder
2 teaspoons chilli powder
1 teaspoon garam masala
3 tablespoons chopped coriander
2 tablespoons oil
salt to taste

  1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
  2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
  3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
  4. Divide into 12 equal portions and keep aside.

  • The fillings have to be really dry if not when rolling they will ooz out when rolling.
  • The masalas are according to taste, I did reduce the spice but still its spicy for us but the level we can enjoy.
  • Once I added the filling I found it difficult to roll especially the moong dal, I felt the dough would break and make holes So I pressed it down with my hand. I followed Manjula's method,
  • Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, my numbers were going from 6 to 4.

To Make Kachori's
  1. Make a small ball from the dough.
  2. Roll out into a 2 inch diameter circle.
  3. Place about 1.5 tsp of t he filling in the center of the rolled dough.

  4. Cover the filling with the dough by sowly streching it over the filling. Seal the ends and remove excess dough.

  5. Flatten and roll each portion to 2.5 inch circle. I used the my palms to flatten it, using the rolling pin was not working sincet he filling was coming out. (See notes below).

  6. Keep aside covered.
  7. Repeat with the remaining dough.
  8. Meanwhile heat some oil for deep frying.
  9. Drop the kachori in the oil. It should rise up slowly.
  10. After it rises up (about 2 minutes), turn it over.
  11. Cook for about 6 to 10 minutes till the side down gets a golden brown color.
  12. Turn and cook the other side for another 6 minutes or till its golden brown in color.

  13. Remove when done, cool and store in airtight container.
  14. Serve with coriander chutney and tamarind chutney

  • I fried 3 kachori's at a time.
  • The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
  • It will not be crisp if the oil is too hot.

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