I am sharing with you a tried and tested foolproof whole wheat khasta kachori recipe. The highlight of this kachori is my easy peasy signature moong dal filling. Be sure to watch the video!
What is Kachori?
Kachori is a deep-fried, crisp, and flaky Indian snack stuffed with a delicious vegetarian filling. It is one of the most popular street food in India. One can enjoy kachori for breakfast with aloo ki sabzi or for an evening snack with green chutney.
There are many versions of kachori – dal kachori, khasta kachori, pyaaz kachori, matar kachori, and so on.
Khasta Kachori is one of my husband’s favorite Indian snacks. Any given day he can gulp two to three kachori in one go. Hence, I developed this whole wheat kachori recipe for him.
USP Of My Kachori Recipe
The two key reasons for which you should bookmark this khasta kachori recipe are:
I use whole wheat flour for the kachori dough. You will be surprised to know that wheat flour can give you the perfectly khasta (meaning perfectly crisp and flaky) kachori.
I use moong dal namkeen instead of cooked dal for my kachori filling. It is a no-cook, vegan, and gluten-free filling that you can use in a million creative ways. I use it for filling mini dal samosa as well.
More Reasons To LOVE My Khasta Kachori
vegan and vegetarian snack
easy to pre-make and store
perfect for traveling and lunchbox snacks
For the kachori dough you need:
- Whole Wheat Flour (Gehun Ka Atta)
- Vegetable Oil (Flavorless Refined Oil)
- Salt, Cold Water
For the kachori filling you need:
- Moong Dal Namkeen (Haldiram’s)
- Spices – Red Chilli Powder, Mango Powder, Fennel Seeds, Cumin Seeds, Coriander Seeds, Kasuri Methi, Salt, Asafoetida, Ginger Powder
- Jaggery (Crushed)
- Vegetable Oil
My Tried & True Tips
Make sure to rub oil and flour nicely before adding water. This process needs most of your time and attention if you want perfectly khasta kachori. Both (flour and oil), when combined, must stick together.
Next, add only one tablespoon of ice-cold water at a time to bind the dough. We want a non-sticky, soft, moist, and pliable dough. Knead the dough for 5 minutes.
Cover the dough with a moist muslin cloth. Rest it at room temperature for at least 15 minutes.
Do NOT add too much fat/oil/ghee (moyen) to the flour. Follow the precise khasta kachori recipe measurements. Otherwise, you will end up with soft and non-crisp kachori.
Before making kachori, again knead the dough for 5 minutes. This time, it will become a bit more soft and pliable.
Do not make a fine powder of the filling. A bit of coarse texture is ideal for kachori stuffing.
Do not press the kachori too hard after stuffing. Each kachori is only 2 to 2 ½ inches wide.
FAQ for Kachori Recipe
Adding too much fat/oil to the kachori dough often results in soft and non-crisp kachori. Use ice-cold water for binding the dough and follow precise recipe measurements.
The dry dough or inaccurate thickness of the kachori are the two main reasons for a hard kachori. Do not roll out kachori too thin else it will become like a papdi.
Always fry khasta kachori over low to medium heat. If you fry them over high heat, they will become dark brown (burnt) from the outside but uncooked from the inside. Keep turning them regularly while frying for even browning and cooking.
It is best not to overstuff the kachori with the filling. Otherwise, the outer crust of the dough will burst while frying. Fill each kachori with only 1 ½ teaspoon of filling.
Watch Kachori Video
You can store khasta kachori for 1 week at room temperature. In cold climatic conditions, they remain fresh for 15 days.
Make sure to store them in an airtight container away from moist and damp places. Usually, I like to keep them on my dining table or snacks counter in an airtight container.
More Indian Chaat Recipes
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Whole Wheat Khast Kachori Recipe
For Kachori Dough
- 150 gram (approx 1 Cup) whole wheat flour (gehun ka atta)
- 50 ml (approx 4 tablespoon) refined oil (flavourless oil)
- 1 teaspoon salt
- 50 ml (approx ¼ Cup) cold water, to bind dough
For Kachori Filling
- 1 Cup moong dal namkeen packaged
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 tablespoon brown sugar or jaggery
- 1 teaspoon fennel seeds (saunf)
- 1 teaspoon red chilli powder
- 1 teaspoon dry ginger powder (saunth)
- 1 teaspoon mango powder (amchur)
- 1 teaspoon refined oil
- ¼ teaspoon hing (asafoetida)
- 3 Cup vegetable oil, deep-frying
How To Make Kachori Dough
- Mix the flour, salt and oil in a mixing bowl. Combine the mixture using your fingers to get the bread crumbs like consistency.
- Add the chilled water one tablespoon at a time, and start binding the dough. Add water in small portions.
- Once the dough comes together, knead it for 5 minutes. The dough should be soft yet firm to touch. Cover the dough with a wet muslin cloth and let it sit for at least fifteen minutes.
How To Make Kachori Filling
- Meanwhile, prepare the filling for kachori. Add namkeen to a food processor or mixer. Add all the remaining ingredients (spices, salt, and 1 teaspoon of vegetable oil) to the mixer. Blend to a coarse powder.
- Transfer to a bowl. We require a crunchy mixture and not a fine powder for the filling.
How To Shape Kachori
- To shape the kachoris, divide the dough into ten lemon-sized balls. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle just like a small poori. Leaving center little thicker then edges.
- Place 1 ½ teaspoon of filling in the center. Pull the edges of the dough all the edges and join them all together at one place like a dim sum. Flatten the kachori gently with the pressure of your palm. Each kachori is 2 – 2 ½ inches wide. DO NOT use a rolling pin.
How To Fry Kachori
- Heat the oil in a deep frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. The dough should sizzle, and come on the surface immediately rather than sitting at the bottom of the pan.
- Fry Kachori in small batches on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. Flip them regularly to get even cooking and color.
- Serve Khasta Kachori with sweet chutney.
- I use whole wheat flour for the kachori dough. You can use all-purpose flour and wheat flour in the ratio of 50:50.
- I use moong dal namkeen instead of cooked dal for my kachori filling. No need to cook this filling.
- Do not make a fine powder of the filling. A bit of coarse texture is ideal for kachori stuffing.
- Use the ice-cold, chilled water to bind the dough. U
- Fill each kachori with only 1 ½ teaspoon of filling.
- Do not press the kachori too hard after stuffing. Each kachori is only 2 to 2 ½ inches wide.
- Always fry kachori on low to medium heat for that beautiful golden color, perfect crust, and fully cooked layers.