Khasta Kachori: A Crispy & Flaky Lentil-Filled Pastry Snack

Khasta Kachori is a delectable and popular snack that holds a cherished place in Indian cuisine. With a rich history and mouthwatering taste, it has become a beloved dish across the country. The origins of Khasta Kachori can be traced back to the state of Rajasthan, known for its culinary heritage. Initially, it was created as a savoury pastry filled with spiced moong dal, but over time, variations with different fillings emerged.

Khasta Kachori has gained immense popularity due to its unique combination of flavours and textures. The outer pastry shell is made using a special dough, which is rolled out and then deep-fried until it turns golden and crispy. The filling, often made with a mixture of lentils, spices, and herbs, adds a burst of savoury goodness. The flaky, crispy pastry and the aromatic filling make every bite a delightful experience. In Indian cuisine, Khasta Kachori is a favourite snack served during festivals, special occasions, or as street food. It is often enjoyed with tangy chutney and a hot cup of tea. The intricate flavours and satisfying crunch of Khasta Kachori make it an irresistible treat that continues to captivate food lovers, both in India and around the world.

Understanding Khasta Kachori

Khasta Kachori is a savoury pastry that hails from the culinary traditions of India. The term "khasta" refers to its flaky and crispy texture, which sets it apart from other types of kachoris. It is characterised by a deep-fried outer pastry shell that is golden brown and puffed up, while the inside is filled with a flavourful mixture of spices and lentils.

The traditional ingredients used in making Khasta Kachori include all-purpose flour, ghee (clarified butter), salt, and water for the pastry dough. The filling typically consists of a combination of soaked and cooked lentils, such as moong dal or urad dal, along with a medley of aromatic spices like cumin, coriander, fennel, chilli powder, and garam masala. Other ingredients like ginger, garlic, onions, and fresh herbs may also be added to enhance the flavour.

Khasta Kachori exhibits regional variations and specialities across India. In Rajasthan, the Pyaaz Kachori (onion-filled kachori) is particularly famous. In Uttar Pradesh, the Banarasi Kachori is renowned for its spicy and tangy filling. Similarly, in other regions like Gujarat and Madhya Pradesh, unique variations of Khasta Kachori exist, often with their own distinct fillings and spice blends. These regional specialities contribute to the diverse and fascinating culinary landscape of Khasta Kachori.

Making the Flaky Pastry

To prepare the perfect flaky pastry for Khasta Kachori, consider the following tips:

1. Incorporate cold ghee or butter: Use chilled ghee or butter while kneading the dough. The cold fat creates layers in the pastry, resulting in a flaky texture. Work quickly and avoid overmixing to prevent the fat from melting.

2. Use a combination of flours: Combine all-purpose flour with a small portion of semolina or fine cornmeal. This blend adds texture to the dough, enhancing the flakiness of the pastry.

3. Rest the dough: After kneading the dough, allow it to rest for at least 20–30 minutes. This resting period relaxes the gluten, making the dough easier to roll out and yielding a flakier texture.

4. Incorporate a rolling and folding technique: Roll out the dough into a thin circle, apply ghee or butter, and then fold it into a rectangle. Repeat this process a couple of times to create layers. This technique helps achieve a flaky and crisp texture.

5. Maintain the frying temperature: When frying the Kachori, ensure that the oil is heated to the right temperature. If the oil is too hot, the pastry will brown quickly without cooking through, resulting in a greasy texture. If it's too low, the pastry will absorb excess oil, leading to a soggy outcome.

By following these tips, you can create a Khasta Kachori dough that yields a flaky, crispy, and delightful pastry with distinct layers and textures.

Preparing the Spiced Filling

Khasta Kachori offers a wide range of traditional and popular fillings, each adding its own unique flavour profile to the dish. Some of the traditional fillings used in Khasta Kachori include:

1. Spiced Lentil Filling: A classic choice involves a mixture of soaked and cooked lentils like moong dal or urad dal, flavoured with spices such as cumin, coriander, chilli powder, ginger, and garlic. This lentil filling offers a hearty and aromatic taste.

2. Potato Filling: Boiled and mashed potatoes mixed with spices like cumin, coriander, turmeric, and garam masala can be used to create a flavourful vegetarian filling. It provides a creamy and comforting texture to the Khasta Kachori.

3. Mixed Vegetable Filling: Chopped vegetables like carrots, peas, beans, and cauliflower sautéed with spices make for a vibrant and nutritious filling option. This variation adds a delightful crunch and a medley of flavours to the Kachori.

Assembling and Frying Khasta Kachori

To assemble and fry Khasta Kachori to perfection, follow these instructions:

1. Filling and sealing the Kachori: Take a small portion of the prepared filling and place it in the centre of a rolled-out pastry circle. Gently gather the edges of the pastry and bring them together to seal the filling completely. Pinch off any excess dough and smooth the surface to ensure a neat seal.

2. Proper frying techniques: Heat oil in a deep pan or kadai over medium heat. It is crucial to maintain the oil at a consistent temperature. Carefully slide the filled Kachori into the hot oil, making sure not to overcrowd the pan. Fry them on medium-low heat, allowing the pastry to cook evenly and achieve a crispy texture. Turn them occasionally for uniform frying.

3. Achieving the perfect golden colour: To achieve an enticing golden colour, keep an eye on the Kachoris while frying. Adjust the heat if needed to avoid burning or undercooking. Fry them until they turn uniformly golden brown, indicating that the pastry has cooked through and acquired a crispy texture. Remove the fried Kachoris using a slotted spoon and place them on a paper towel-lined plate to absorb excess oil.

Recipe For Khasta Kachori

                                          Video Credit: Hebbars Kitchen/YouTube


For the dough:

2 cups of all-purpose flour

1/4 cup ghee or vegetable oil

1/2 teaspoon salt

Cold water, as needed

For the filling:

1 cup yellow moong dal (split yellow lentils), soaked for 2-3 hours and drained

1 tablespoon of oil

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon ginger, grated

1/2 teaspoon green chilli, finely chopped (adjust to taste)

1/2 teaspoon red chilli powder

1/2 teaspoon coriander powder

1/4 teaspoon turmeric powder

1/2 teaspoon garam masala

Salt to taste

Oil for deep frying


Making the dough:

In a mixing bowl, combine the all-purpose flour, ghee or vegetable oil, and salt.

Mix well until the flour resembles breadcrumbs.

Gradually add cold water, a little at a time, and knead to form a firm and smooth dough.

Cover the dough with a damp cloth and let it rest for 20–30 minutes.

Preparing the filling:

Heat oil in a pan over medium heat.

Add cumin seeds and fennel seeds. Sauté for a minute until they crackle.

Add grated ginger and chopped green chilli. Sauté for a minute.

Add the soaked and drained moong dal. Cook for 4-5 minutes, stirring occasionally.

Add red chilli powder, coriander powder, turmeric powder, garam masala, and salt. Mix well.

Cook the dal mixture for another 4-5 minutes until the flavours are well combined. Remove it from the heat and let it cool.

Assembling and frying the Kachori:

Divide the dough into small, lemon-sized balls.

Take a dough ball and roll it out into a small circle.

Place a spoonful of the cooled dal filling in the centre of the circle.

Gather the edges of the dough and bring them together to seal the filling, forming a ball. Repeat with the remaining dough and filling.

Heat oil in a deep pan or kadai over medium-low heat.

Gently slide the filled Kachoris into the hot oil, without overcrowding the pan.

Fry them on medium-low heat, turning occasionally, until they turn golden brown and crispy.

Remove the fried Kachoris using a slotted spoon and drain them on a paper towel to remove excess oil.


Serve Khasta Kachori hot with tamarind chutney, mint chutney, or yoghurt.

Enjoy the flaky, spiced pastry and the delicious filling as a delightful snack or as part of a meal.

This recipe makes approximately 12 Khasta Kachoris. Adjust the spice levels according to your taste preferences. Enjoy the crispy and flavorful delight of homemade Khasta Kachori!