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side close up shot of khasta kachori stacked up in a bowl
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Whole Wheat Khast Kachori Recipe

Whole Wheat Khasta Kachori is a popular Indian festive snack. Learn how to make crisp and tasty kachori in few simple steps. 
Prep Time20 minutes
Cook Time25 minutes
Course: Snack
Cuisine: Indian
Servings: 12 kachori
Calories: 651kcal
Author: Hina Gujral

Ingredients

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)

Other Ingredients

  • 3 Cup vegetable oil, deep-frying

Instructions

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.

Video

Notes

  • 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.

Nutrition

Calories: 651kcal | Carbohydrates: 22g | Protein: 6g | Fat: 61g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 38g | Trans Fat: 1g | Sodium: 203mg | Potassium: 36mg | Fiber: 2g | Sugar: 2g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg