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Whole Wheat Khasta Kachori is filled with moong dal namkeen mixture and remains fresh for more than a week or so. Try this crisp, flaky snack at home and you will surely love it.
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5 from 1 vote

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 mins
Cook Time25 mins
Course: Snack
Cuisine: Indian
Servings: 12 kachori
Calories: 398kcal
Author: Hina Gujral


Ingredients for Kachori dough

  • 1 Cup whole wheat flour
  • Salt to taste
  • 2 tablespoon refined oil
  • Chilled water to bind the dough

Ingredients for Kachori Filling:

  • 1/2 Cup Moong Dal Namkeen packaged
  • 1 teaspoon asafoetida (hing)
  • 2 teaspoon each cumin powder, coriander powder, red chilli powder, mango powder, fennel powder
  • 1 teaspoon pomegranate seeds powder (anardana)
  • 1 teaspoon Chaat masala
  • 2 teaspoon all-purpose flour (maida) dissolved in 2 tbsp of water
  • Oil for deep-frying


How To Make Kachori Dough:

  • To bind the 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 - 6 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 in a food processor or mixer.
  • In a pan dry roast all the spices till aromatic. Allow them to cool a bit. Then add them in the same food processor jar as namkeen.
  • Blend them together to make a coarse mixture. Transfer to a bowl. We require crunchy mixture and not a fine powder for the filling.

How To Assemble Kachori:

  • To shape the kachoris, divide the dough into twelve small-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 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 dimsum. Proceed to make all 12 balls. Let the filled ball sit for 3 – 4 minutes before flattening.
  • Place the filled balls on a flat surface with the seams facing up. Using the base of your palm, slowly and gently flatten them into about three inches in diameter.
  • 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. Dough should sizzle, and come up very slow.
  • 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. If the kachoris are fried on high heat, they will get soft and will not be crispy.
  • Serve Moong Dal Khasta Kachori with green chutney ( see recipe ) and amchur ki launji.


Dough for the Kachori should never be sticky. As a test, when you press your finger into the dough, you have to apply a little pressure and the dough should not stick to your finger.


Serving: 100Grams | Calories: 398kcal | Carbohydrates: 30.2g | Protein: 6g | Fat: 27.9g | Fiber: 2.3g