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Khasta Kachodi

Recipe by Madhu Kedia

30 min 4 Moderately Spicy Main Ingredient: Sunreap Maida Cuisine: Indian Fusion


Preparing: 30 min


For Dough

1 cup Sunreap Maida (all purpose flour)

1/4 tsp salt

2 tbsps oil (canola, or vegetable)

1/4 cup cold water (more or less as needed)

For Filling

1/4 cup washed moong dal, yellow

1 tsp fennel seeds coarsely ground (saunf)

1 tsp red chilly flakes

1/4 tsp ginger powder (saunth)

1/2 tsp mango powder (amchoor)

1/8 tsp asafetida (hing)

1/2 tsp salt

2 tbsps water

Nutrition Facts


For Dough

Step 1 Mix the flour, salt and oil. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.

For Filling

Step 1 Grind the moong dal dry, almost to a powder.

Step 2 Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously. Turn off the heat. Add all the spices mix well. Let the mixture cool off. Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

Making Kachodis

Step 1 Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.

Step 2 Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.

Step 3 Let the filled ball sit for three to four minutes before rolling.

Step 4 Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.

Step 5Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

Step 6Fry them 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.

Step 7Kachories can be stored for at least a week in an airtight container.

  About the Author

Recipe by Madhu Kedia