Khasta Kachori

Veggie.Lover's picture

Oct. 04, 2010


Flour 500 Gram
Ghee/Oil 150 Gram
Salt To Taste
Mung dal 1 Cup (16 tbs)
Oil 3 Tablespoon
Red chillies 3
Coriander seeds 2 Tablespoon
Cumin seeds 1 Teaspoon
Asafoetida 2 Pinch
Tamarind 20 Gram (lime size balls)
Pitted dates 10
Water 1 Cup (16 tbs) (to mix)
Vanaspati/Oil 2 Cup (32 tbs) (for frying)
Chilli powder 3 Teaspoon
Amachur powder 2 Tablespoon (dry mango)
Clove cinnamon powder 2 Tablespoon
Pepper powder To Taste
Jaggery To Taste
Cumin powder 1/2 Teaspoon


Soak mung dal in water for six to eight hours.

Wash dal and drain thoroughly.

Grind to a fine paste.

Heat oil in a pan and fry chillies (cut into pieces), coriander seeds, and cumin seeds.

When they turn brown add asafoetida and dal.

Cook for 15 minutes, stirring all the time as it catches at the bottom.

Add rest of the ingredients for filling.

Cook on low fire for five minutes more.

Remove the dry chilli pieces.

The filling should be very dry.

Sift flour and salt.

Rub in fat.

Using enough water make a soft dough (stiffer than chapati).

Make lime size balls of the dough.

Flatten each ball with hands into a poori, moisten edges, place two teaspoons dal filling in the centre of the round and close the round properly.

Make all kachoriesin this manner.

Flatten kachories slightly by pressing between two palms.

Heat oil in a frying pan till it is smoking hot.

Remove from heat.

When the oil cools down slightly, put the pan on fire.

Fry as many kachories as the oil can accommodate at a time on low heat, batch of kachories should take 25 to 30 minutes.

When cool, store in airtight tins.

Wash and soak tamarind (seeds removed) and dates in some warm water; liquidise and pass trough a sieve.

Add rest of the ingredients for chutney.

Mix well.

These kachories stay well for a month.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 9055Calories from Fat 6116

 % Daily Value*

Total Fat 696 g1070.8%

Saturated Fat 525 g2625%

Trans Fat 0 g


Sodium 798 mg33.25%

Total Carbohydrates 637 g212.3%

Dietary Fiber 73 g292%

Sugars 87 g

Protein 111 g222%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet