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Khasta Kachori – ICC

Kachoris are perfect tea time snacks and are best when enjoyed piping hot! These are very popular street side snacks in India, usually served with tangy tamarind chutney. I was absolutely delighted when Srivalli announced Khasta Kachori as the Indian Cooking Challenge – Feb. We were given an option of three yummy fillings – Moong Dal, Pyaaz(Onions) and Green Peas. I chose to make a combination of the Moong Dal and Onion fillings!! I love onions and the thought of biting into caramelized bits of sweet onion inside a kachori, was just too difficult to not try! And the outcome was delish :)

Onions add a ton of flavor to the stuffing and complement the moong dal beautifully. Also, instead of adding Fennel powder and coriander powder, I have added coarsely crushed fennel and coriander seeds. This little change was quite essential for me, as I love biting into the half-crushed seeds with every bite and your mouth bursts with the wonderful flavors..Ah, just heavenly!!

For the Dough:

All purpose flour / Maida – 2 cups
Oil/ Ghee – 1/4 cup ,
Salt – 1/2 tsp
Water for kneading


  • Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
  • Slowly add water and make a soft dough. Knead well for about 8 minutes.
  • Cover and keep aside to rest for at least half hour.

Special Tips / Notes for the dough:

  1. 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.
  2. 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

(You can find the original recipe HERE)


Split Moong Dal (yellow) – 1/2 cup
Cumin Seeds – 1 tsp
Hing / Asafoetida – a pinch
Curry Leaves – 2 tsp chopped fine (opt)
Green Chilli – 4-5 no.(chopped finely)
Ginger-Garlic paste – 1 tsp
Sauf / Fennel seeds – 1 tsp (Crushed coarsely)
Coriander seeds – 2 tsp (Crushed coarsely)
Garam Masala – 1/2 tsp
Red Chilli powder – 1/2 tsp
Mango powder / Amchur – 1 tsp
Oil – 1 tsp
Salt to taste


  • Wash and Soak dal in water for at least 1 hour. You can go upto 4 hours not more.
  • Drain the water well.
  • Grind the dal to a coarsely. (Will resemble Idli Rawa)
  • Heat oil in a pan.
  • Add the hing and cumin seeds.
  • Once the seeds splutter add the curry leaves and the chopped green chilies.
  • Add the crushed fennel and coriander seeds. Cook for few seconds till the aroma of the spices hit you.
  • Add the dal.
  • Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
  • Cook for another 10 minutes on low till the dal turns slightly brown.
  • Add garam masala and amchur.
  • Add Salt.
  • Remove from heat and keep aside to cool.

Special Tips / Notes for the filling:

  1. The fillings have to be really dry if not when rolling they will ooze out when rolling.
  2. Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
  3. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori. So it will have to be just pressed out using your palm.
  4. Fry the kachori’s on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

To Make Kachori’s:

  • Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
  • Place about 1.5 tsp of the filling in the center of the rolled dough.
  • Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.

  • Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.


  • Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
  • Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don’t want to use lot of oil, use just enough for two or three at a time and fry them.
  • After it rises up (about 2 minutes), turn it over.
  • Cook for about 6 to 10 minutes till the side down gets a golden brown color.
  • Turn and cook the other side for another 6 minutes or till its golden brown in color.
  • Remove when done, cool and store in airtight container.
  • Serve with coriander chutney and tamarind chutney.

Special Tips / Notes for making the Kachoris:

  1. You can fry 3 kachori’s at a time.
  2. 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.
  3. It will not be crisp if the oil is too hot.
  4. This takes really long time to get cooked, so be prepared.
  5. Special notes to remember, I started with a smaller cup, but the dal after soaking was more than what was needed. So I had to make the dough then and there. Instead of oil as I previously kneaded, I added ghee. This resulted in faster dough. Since you anyway will cook this in sim, the cover will be crispy no doubt.
  6. So have a check on the dal you use. For the other filling I am not sure. Maybe I will check with others and update here.

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