Khasta Kachori

Khasta Kachori


Maida / All Purpose Flour 1 cup
Melted butter 4 tbsp
Salt To taste
Split Moong Dal 1/4 cup
Oil 2 tbsp
Small piece of Ginger
Green Chilli 1
Red Chilli powder 1/2 tsp
Garam Masala 1/2 tsp
Amchur powder 1/2 tsp
Fennel powder 1/2 tsp
Fennel Seeds 1/2 tsp
Fine Sev 1 tbsp


  • Take maida in a mixing bowl, to that add salt to taste and melted butter.
  • Now mix the flour with butter until it turns crumbly.
  • Add few splash of water to make it in to stiff dough.
  • Cover and let the dough rest for 30 mts.
  • Rinse and soak moong dal in cold water for 2 to 3 hours.
  • After dal is soaked drain excess water from it.
  • Now add soaked dal in blender and grind to make coarse paste out of it.
  • Add ginger and chilli to blender and grind to make smooth paste.
  • Heat up oil, add fennel seeds, let them sizzle.
  • Add moong dal paste, mix well and saute until oil starts to separate from dal and dal gets deep golden color.
  • Add chilli paste, red chilli powder, garam masala, amchur powder, fennel powder, salt to taste, sugar to taste.
  • Mix well and continue to cook for 5 more minutes.
  • Turn the heat off and add fine sev in dal mixture and mix well.
  • Allow the stuffing to cool down a bit.
  • Now divide the dough in equal lemon sized balls.
  • Roll that like a small puri.
  • Put the spoonful of stuffing and seal the edges by bringing all the sides of puri together at the middle.
  • Again flatten out puri in to round disc.
  • Deep fry puri oil hot oil till it gets deep golden color.
  • Serve hot with mint and tamarind chutney!

Time & Temperature:

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