Indian Food

Khasta Kachori Besan

A popular street food from Mumbai, Khasta Kachori Besan is a traditional Indian pastry made with flour and gram flour batter. To add extra flavor, the dough is flavored with cumin seeds and besan (chickpea) powder before being fried in oil. The dish gets its name from the deep-fried bread that resembles a half moon shape when it’s sliced in two—kacrori means “moon.”

Manjula cooking classes are a great way to learn how to cook Indian dishes. They offer courses on making Khasta Kachori Besan, which is a delicious type of Indian bread.





Besan Khasta Kachori

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Khasta kachori is a North Indian dish. A spicy puffed pastry known as khasta kachori. Kachories come in a variety of fillings, and I have a number of Khasta Kachori recipes. They are my preferred option over samosas. Perhaps one of the reasons is because I can make them ahead of time and serve them at room temperature in a variety of ways, including as chaat. HALWAI HALWAI HALWAI HALWAI HALWAI HALWAI HALWAI HALWAI H (a sweet and snack shop). I’m using a spicy besan filling today. These delectable Kachories may be served as a snack, chaat, or as part of the main course, adding an unusual touch to the meal.


This dish serves 4 people and makes 12 kachories.


Appetizer Course

Indian cuisine


Time to Prepare: 25 minutes

Time to cook: 20 minutes

45 minutes in total


4 person serving


  • Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black Circulon Acclaim Hard-Anodized Nonstick 11-Inch French Skillet, Black

  • Medium, Metallic Iwatani 35FW butane stove

  • Stainless Steel Skimmer by OXO Good Grips

  • 2 pounds Deep Besan Flour


For Dough

  • 1 cup all-purpose flour (all-purpose flour, plain flour, or maida)
  • 14 teaspoon salt
  • 2 tbsp olive oil
  • a third of a cup of lukewarm water

In order to fill

  • 12 cup of besan
  • 2 tbsp olive oil
  • 1 teaspoon finely ground fennel seeds saunf
  • 2 tsp coarsely ground coriander seeds dhania
  • red chili flakes, 2 tsp
  • 1 tsp amchoor mango powder
  • 18 tsp hing asafetida
  • 12 teaspoon salt (to taste)
  • 14 teaspoon ginger powder


To prepare dough

  • In a mixing bowl, rub together the flour, salt, and oil to make a crispy crust. Allow the dough to rest for at least 10 minutes after adding the warm water gently. We can manufacture the filling in the meanwhile.

To prepare the filler

  • Over low heat, add the besan and all of the filling spices: fennel, coriander, red chili powder, mango powder, ginger powder, asafetida, and salt.

  • Roast the besan for 2-3 minutes over low heat, stirring constantly, until the spice mixture turns fragrant. Turn off the heat and transfer the mixture to a mixing dish. Add approximately 3 tablespoons of warm water and stir well to form a sticky dough. Set aside for 5 minutes. The water will seep into the besan, making it crumbly.

To create the Kachoris, combine all of the ingredients in a large mixing bowl.

  • Knead the dough for about a minute. The dough should be divided into twelve equal halves.

  • Take one portion of the dough and flatten the edges with your fingertips to form a 3-inch circular. The center will be somewhat thicker than the borders.

  • Form the dough into a cup and fill with approximately 1-1/2 tablespoons of filling. To wrap the dal filling in the dough, pull the edges together. Make the remaining 12 balls.

  • Allow three to four minutes for the full ball to rest before rolling.

  • Place the filled ball on a flat surface, seam side up. Roll it out to approximately three inches in diameter, pressing evenly with your hand.

  • Heat the oil in a frying pan over medium heat, leaving approximately one inch of oil in the pan. Put a little piece of dough in the oil to see whether it’s ready. The dough should sizzle and rise slowly.

  • Fry them on a low heat setting. Slowly flip them over once they begin to puff. Fry until both sides are golden brown. It should only take you around five minutes to complete this task. If you fry the kachoris over high heat, they will become mushy and not crispy.


In an airtight container, kachories may be kept for at least a week. Warm the kachoris in an oven at 200°F for around 7 to 10 minutes if the kachories get soft. This will restore the freshness and crispness.


Suggestion for Serving:


Serve the Khasta Kchories plain, as a chaat with tamarind chutney and yogurt, or as a main course with aloo dum. Raita Boondi

The post Manjula’s Kitchen: Khasta Kachori Besan first appeared on Manjula’s Kitchen.

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