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Khasta Kachori
Lunch • India
How to Make Khasta Kachori (Traditional & Healthy Version)
Khasta Kachori is a beloved North Indian snack, renowned for its flaky, crispy outer shell and flavorful spiced filling. Traditionally enjoyed during festivals like Holi and Diwali, Khasta Kachori brings families together with its irresistible aroma and satisfying crunch. The name ‘Khasta’ refers to its famously crumbly texture, which perfectly complements the savory filling of moong dal or urad dal, spiced with Indian masalas. This healthy version of Khasta Kachori is designed for calorie-conscious food lovers. By using whole wheat atta in place of refined maida and opting for shallow frying or air frying, you can enjoy the authentic taste with reduced fat and increased fiber. Khasta Kachori is a versatile dish, often served with tangy tamarind chutney and spicy green chutney. Whether relished as a lunch treat or festive delight, it brings a taste of Indian tradition to your table with every bite.
Ingredients(for 2 medium kachoris per serving)
- 1 cup Whole wheat atta (gehun ka atta)
- 1/2 cup Moong dal (yellow split moong)
- 1/2 tsp Cumin seeds (jeera)
- 1 inch Ginger (finely chopped (adrak))
- 1 Green chili (finely chopped (hari mirch)) - optional
- 1/4 tsp Asafoetida (hing)
- 1 tsp Coriander powder (dhaniya powder)
- 1/2 tsp Fennel seeds (saunf)
- to taste Salt (namak)
- 2 tbsp + for brushing Oil (cold-pressed preferred)
- as needed Water (for dough)
Instructions
- 1
Rinse and soak moong dal for 2 hours. Drain and grind coarsely without water.
5 minutes
Ensure dal is just coarsely ground, not a paste.
- 2
Heat 1 tbsp oil in a pan. Add jeera, saunf, hing, and sauté. Add ginger and green chili, then add ground dal. Cook on low flame for 5-7 minutes. Mix in dhaniya powder and salt. Let the mixture cool.
7 minutes
Stir continuously to avoid sticking.
- 3
In a bowl, mix atta with 1 tbsp oil and salt. Add water slowly to make a stiff, smooth dough. Cover and rest for 10 minutes.
10 minutes
Resting dough helps make kachoris flakier.
- 4
Divide dough and filling into equal portions. Roll each dough ball into a small disc, place filling in the center, seal edges, and gently flatten.
5 minutes
Seal well to avoid filling leaking out.
Why This Dish is Healthy
Choosing whole wheat atta over maida increases fiber content and nutritional value, making Khasta Kachori suitable for a balanced diet. Moong dal adds protein, supporting muscle health and satiety, while reduced oil use keeps calories in check. Enjoying this homemade version helps you avoid preservatives and excess saturated fats found in typical street food, making it ideal for calorie-conscious eaters.
This Khasta Kachori recipe uses whole wheat atta, providing complex carbohydrates and dietary fiber that support digestive health and help manage blood sugar levels. Moong dal is rich in plant-based protein, folate, and essential minerals. Shallow frying or air frying reduces overall fat content, making it a better alternative to deep-fried versions. The dish is vegetarian, free from artificial additives, and can be easily adapted for vegan diets.
Pro Tips
- 💡Tip 1: Rest the dough well for extra flakiness.
- 💡Tip 2: Don’t overfill the kachori to avoid splitting during frying.
- 💡Tip 3: Serve immediately for best texture and taste.
Storage & Serving
Store cooled kachoris in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate and reheat in an oven or air fryer to retain crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 230.0 kcal |
