khasta kachori with whole wheat flour

Crispy Khasta Whole wheat kachori recipe by Food Fusion . For best results use Sunridge Chakki Atta #FoodFusion #Sunridge #HappyCookingToYou

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Prepare Dough:

  • Sunridge Chakki Atta 2 & ½ Cups
  • Namak (Salt) 1 & ½ tsp or to taste
  • Ghee 4-5 tbs
  • Lukewarm water 1 & ½ Cup or as required

Prepare Mong Daal Filling:

  • Mong daal (Yellow lentil) 1 Cup (soaked 2 hours)
  • Cooking oil 2 tbs
  • Zeera (Cumin seeds) 1 tsp
  • Sabut dhania (Coriander seeds) crushed 1 tsp
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Namak (Salt) 1 tsp or to taste
  • Garam masala powder ½ tsp
  • Chaat masala 1 tsp
  • Baisan (Gram flour) 4 tbs
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Hari mirch (Green chilli) chopped 2
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Water ¼ Cup or as required
  • Cooking oil for frying


Prepare Dough:

In a bowl,add chakki atta,salt,ghee & mix well until it crumbles.

Gradually add lukewarm water & knead until dough is formed,cover & let it rest for 30 minutes.

Prepare Mong Daal Filling:

In a chopper,add yellow lentil,chop coarsely & set aside.

In a frying pan,add cooking oil,cumin seeds,coriander seeds & mix.

Add red chilli powder,salt,garam masala powder,chaat masala & mix well for a minute.

Add gram flour,mix well & cook for 2-3 minutes.

Add ginger garlic paste,green chilli,fresh coriander,coarsely chopped yellow lentil & mix well.

Add water and mix well,cover & cook on low flame until 3/4th done (6-8 minutes).

Let it cool.

Knead dough again until smooth (2 minutes) then divide into 10 portions,take a portion & make a ball (65g each) and roll out with the help of rolling pin.

Place lentil mixture in the center of dough,gather all sides,twist,pinch & seal the ends,make a ball & roll out with the help of rolling pin (makes 13-14).

In a wok,heat cooking oil and fry kachoris on low flame from both sides until golden brown & crispy (approx. 12-15 minutes).

Serve with chutney or tarkari.

Recipe By: Kanwal Mohsin

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