Try Lucknow's Breakfast Special Khasta Kachori At Home

Indian breakfasts are as varied as the country itself, with each state boasting its own specialities. Lucknow has its own breakfast specialities, khasta kachori and jalebis, in the same way that Indore tempts with poha jalebi and Delhi celebrates with chole bhature. In a recent video, Masterchef Pankaj Bhadouri shows us how to make these delicious Lucknowi breakfast treats in the comfort of our own homes. 

Khasta Kachori, true to its name, is a delectably crisp and flaky pastry filled with roasted urad dal. Its perfect companion, the dry aloo ki sabji, offers a delightful interplay of textures and flavours. What sets this breakfast apart is the pairing of Khasta Kachori with Jalebi. This combination creates a magic of tastes, where the spiciness of the kachori finds a perfect match with the sweet and tangy notes of the Jalebi. Now, with Chef Pankaj's guidance, you can bring the essence of Lucknow's breakfast special to your home kitchen, creating a memorable start to your day. 

Here’s a recipe to try at home 

Khasta Kachori 

Preparation Time: 30 minutes 

Cooking Time: 30 minutes 

Serves :4-5 


For dough: 

2 cups Refined flour  

Salt to taste 

½ tsp Ajwain  

½ cup Ghee  

For filling: 

1 cup Urad dal (soaked) 

3 tbsp Coriander seeds  

2 tbsp Cumin seeds  

2 tbsp Fennel seeds 

1 tbsp Black pepper corns  

1 tsp Red chilli powder  

1 tsp Garam masala  

½ tsp Black salt  

1 tbsp Dry mango powder  

Baking soda ½ tsp 

Salt to taste 

2 tbsp oil 

For aloo ki sabzi: 

700g Potatoes (boiled) 

3 tbsp Mustard oil  

1 tsp Cumin seeds  

1 tbsp chopped Ginger  

1 tbsp chopped Green chillies  

1 tsp Red chillies Flakes 

½ tsp hing 

1 tbsp Dry mango powder  

1 tsp Garam masala  

½ cup chopped coriander  

½ cup chopped mint leaves 


Add the salt, ajwain to the flour. Rub the ghee in the flour to resemble bread crumbs. Add sufficient water to knead into a smooth dough. Rest the dough for 20 minutes. 

Drain the dal and grind to a coarse paste. Roast the Coriander seeds, Cumin seeds, Fennel seeds, Black pepper corns lightly in a pan. grind to a coarse powder. 

Heat 2 tsp oil in a pan. add the hing followed by the dal. Roast the dal dry and fragrant. Add the powdered spices, half the ground masala and sauté till the mixture is dry. Season to taste.

Knead the dough for 2 minutes. Break lemon sized balls of the dough. Flatten the balls and fill in with 1 tbsp filling. Close and seal. Flatten the kachori with your palms. Fry on low heat, slowly till the kachoris are golden and crisp. 

Cut the potatoes into cubes. 

Heat mustard oil. Add the hing and cumin seeds. Add the potatoes and fry till golden. Add the remaining ground masala and all spices. Season to taste. Add the chopped coriander, mint and mix well.  

To make the syrup, bring to boil the sugar and the water in a pan. Reduce to a simmer and cook further for 7-8 minutes till you have a syrup of 1 string consistency. 

Remove from heat. 


Preparation Time: 5 minutes 

Cooking Time: 15 minutes 

Serves: 4-5 


1 cup flour

1 cup sugar 

1/4 cup yoghurt 

Edible yellow colour 

1 tsp baking powder 

Ghee to fry 


Mix together the flour, yoghurt, lemon colour in a bowl. Add sufficient water,  a little at a time, to make a smooth batter of coating consistency. Add the baking powder and mix well. Set aside for 2 minutes. 

Heat 1” ghee or oil in a flat pan.  

Fill the batter in a piping bag and pipe out spirals to make the jalebis. 

Once crisp from one side, flip and crisp from the other side too. Cook till the bubbling is almost stopped. 

Remove from the ghee and soak the jalebis in lukewarm syrup for 1 minute. 

Remove and serve hot with Khasta Kachori.