Khasta Kachori – Irresistible Savory

Yields: 1 Serving

So far this is one of the best and toughest challenges in ICC. I say this for two reasons 1. The frying time of this Indian chat will test your patience. 2. But hard work never fails. The end result is addictive, yummilicious and irresistible Kachori’s. Thanks to Srivalli for picking up this recipe for Feb challenge and special Thanks to Medha for sharing her Aunt’s recipe.

How it tasted?

When I was still frying the kachori’s, I asked my hubby to taste one of them (TH is the quality control engineer in our home ) He had one and came back immediately asking for another one. We finished all the 12 kachori’s in no time.
‘A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust.’.

Mine was just too perfect. It puffed up so beautifully and the fillings stuck to the crust. And if you ask me if I will make this again, my answer is definitely ‘YES’.


0/15 Ingredients
Adjust Servings
  • Fillings


0/6 Instructions
    Special Tips / Notes for the dough
  • Keep the dough covered at all times, if not it will dry up and not puff up when frying.
  • If the dough is made right wet cloth can be used if not just a towel.
  • The dough could spring back for many reasons:Dough is too cold (If wet cloth is used)
  • Dough is not soft enough. Not kneaded for enough time. Oil is less. Not rested enough.
  • Method
  • Coarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside. 
  • I added some finely chopped onions at the end and ran the mixie/blender for 5 seconds.Heat the oil in a pan,add the nigella seeds, fennel seeds, bay leaves and ground green pea

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