Khasta Kachori Recipe – Crispy & Flaky Indian Street Snack
Khasta Kachori is a popular North Indian deep-fried snack known for its crispy, flaky outer shell and spicy, flavorful lentil stuffing. It's a festive favorite, often enjoyed with tangy chutneys or hot tea, and can also be served as part of a full Indian meal.
Ingredients
For Dough (Outer Layer):
- 1 cup all-purpose flour (maida)
- ¼ tsp ajwain (carom seeds)
- Salt – to taste
- 1 tbsp oil (for moyan)
- Water – as needed to knead the dough
For Stuffing:
- ½ cup gram flour (besan)
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ¼ tsp asafoetida (hing)
- ¼ tsp garam masala
- ¼ tsp amchoor powder
- ¼ tsp black pepper (ground)
- Salt – to taste
- 2 tbsp refined oil (for mixing into the stuffing)
For Frying:
- Oil – for deep frying
Instructions
- Prepare Dough:
- In a bowl, mix all-purpose flour, ajwain, salt, and 1 tbsp oil.
- Add water gradually and knead into a soft, pliable dough.
- Cover with a damp cloth and let it rest for 15–20 minutes.
- Prepare Stuffing:
- Dry roast gram flour in a pan on medium heat until aromatic (do not brown it).
- Turn off the heat and add cumin seeds, fennel seeds, garam masala, amchoor, black pepper, salt, asafoetida, and 2 tbsp oil.
- Mix everything thoroughly and let it cool.
- Assemble Kachori:
- Divide the dough into equal portions and roll each into a ball.
- Flatten into a small circle using your hands or a rolling pin.
- Add 1 tsp stuffing in the center and seal edges by bringing them together, forming a stuffed ball.
- Gently flatten it slightly without tearing.
- Fry Kachori:
- Heat oil in a deep pan over medium heat.
- Drop a small piece of dough to test – it should sizzle and rise slowly.
- Fry kachoris on medium-low heat until golden and crisp. Do not overcrowd the pan.
- Drain on paper towels.
Chef’s Tips
- For flakier texture: Add 1–2 tbsp of semolina (sooji) to the dough.
- Spicy variation: Add chili flakes or green chili paste to the stuffing.
- Healthier version: Air-fry or bake at 180°C for 20–25 minutes.
- Different fillings: Use moong dal or urad dal instead of gram flour for a dal kachori.