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khasta kachori
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4.43 from 7 votes

Khasta Kachori-Vegan lentil pasties

Khasta kachori is a great snack to serve along with tea.
Prep Time20 mins
Cook Time25 mins
Course: Appetizer
Cuisine: Indian
Keyword: khasta kachori, moong dal kachori, vegan pasties
Servings: 8


For filling:

  • 1 cup besan or chickpea flour
  • 1 tablespoon jeera or cumin seeds
  • 2 tablespoon dhaniya or coriander seeds
  • 1 tablespoon kalonji or nigella seeds
  • 2 tablespoon saunf or fennel seeds
  • 3 tablespoon amchur or dried mango powder
  • 1 tablespoon Salt
  • 2 tablespoon oil
  • 1 tablespoon sugar/coconut sugar for vegan

For pastry dough:

  • ¼ cup atta or wholemeal flour
  • ¾ cup maida or plain flour
  • 2 tablespoon oil
  • 1 teaspoon sooji or semolina
  • Pinch of soda
  • Salt as per taste
  • Some water for kneading

For frying: Oil


    For the filling:

    • Coarsely powder all spices
    • Mix all dry ingredients and dry roast them for few minutes.
    • Then,add oil and continue cooking on low flame for 5 minutes,keep it aside.

    For pastry dough:

    • Mix all the dry ingredients in a bowl and add oil to it.
    • Add some water slowly to knead a tight dough.
    • Cover it and keep it aside.

    For 'kachori'

    • Take a small dough in your hand and roll it with a pin into small discs.
    • Add a spoonful of filling and fold the dough to create a pocket.
    • Repeat the process with all the dough and filling mixture.
    • Heat oil in a kadai on low flame.
    • Fry them on low flame and remove it once it is light brown in colour.
    • Keep it on a paper napkin to remove excess oil.
    • Store in a dry container.


    Note: Kachori needs to be fried on the lowest flame possible else it will blow up like 'Poori'