Khasta Kachori – Crispy, Spicy & Irresistible

Khasta Kachori is a classic North Indian snack known for its flaky outer crust and spicy lentil filling. Deep-fried to golden perfection, each bite delivers a satisfying crunch followed by a burst of aromatic spices. The filling, made with coarsely ground dals and traditional masalas, gives this kachori its signature flavour. Prepared using Freedom Refined Sunflower Oil, the kachoris fry evenly and stay crisp without feeling heavy. Perfect for festive occasions, tea-time snacking, or special family gatherings, this snack is always a crowd favourite. Khasta Kachori pairs beautifully with tamarind chutney or spicy green chutney. It can also be served with aloo sabzi for a complete meal. A timeless street-style delicacy loved across generations.

INGREDIENTS

For Outer Cover

2 cups all-purpose flour
1/4 cup ghee
Salt to taste
Water, as required

For Filling

1/2 cup moong dal (split), soaked and drained
1 teaspoon fennel seeds, crushed
1 teaspoon coriander seeds, crushed
1/2 teaspoon cumin seeds
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
1/4 teaspoon hing
Salt to taste

For Frying

Freedom Refined Sunflower Oil, as required

METHOD

  1. In a bowl, mix flour, salt, and ghee. Rub the ghee into the flour until crumbly.
  2. Add water little by little and knead into a stiff dough. Cover and rest for 20 minutes.
  3. For the filling, coarsely grind the soaked moong dal without water.
  4. Heat a pan, dry roast the ground dal on a low flame until aromatic.
  5. Add fennel seeds, coriander seeds, cumin seeds, red chilli powder, garam masala, hing, and salt. Mix well and cook for 2–3 minutes. Allow the mixture to cool.
  6. Divide the dough into small portions. Flatten each portion, place some filling in the centre, seal, and gently flatten again.
  7. Heat Freedom Refined Sunflower Oil on low to medium flame.
  8. Fry the kachoris slowly, turning occasionally, until golden brown and crisp.
  9. Remove and drain on absorbent paper.

Serve hot with tamarind chutney, green chutney, or spicy aloo sabzi.