Khasta Kachori Recipe Tips and Trick with Famous Indian Food


Khasta Kachori Recipe Another interesting dish-up from Lucknow will find you wandering into a world of culinary delights. Yes, friends, today we are roaming the streets of Lucknow and talking about a recipe that looks empty from the outside. But the real wealth is filled inside which is not visible from the outside.

One such famous dish that reflects the rich heritage of the city is this crispy kachori recipe. Bursting with flavors, this crisp golden snack has a deep impact on locals and visitors alike. This recipe is a favorite among both. Join us on a culinary journey and see how to prepare it at home. Let’s take a look behind the best recipe of Lucknowi-style crispy kachoris and see where they come from so delicious.

Where Does this Recipe Get its Name and Where Does it Come From?

This Khasta Kachori Recipe is regularly tracked down in North India. The main job in making it is the mung dal which is made by stuffing inside it. Mung beans confer a rich and profound hearty flavor that matches flawlessly with energetic models. In this kachori recipe, mung dal is splashed and blended in with flavors. And afterward stays in the glue.

Generally, it seems to be balls enclosed by a custom-made mixture. Roll and smooth in this exemplary thick plate shape. The kachori is then broiled until brilliant. It is served hot with any side for plunging. With this acquaintance, time is finished and you understand what fixings are essential and expected to make it.

Ingredients for Making Khasta Kachori Recipe:

First, we will make the ingredients for the dough.

Two cups of flour.

¼  cups of semolina.

¼  cups of ghee.

A pinch of baking soda.

Add water as needed.

Salt to taste.

Now secondly see what ingredients are required to fill it inside.

One cup of mung dal soaked.

A spoonful of fennel seeds.

A teaspoon of cumin.

½  teaspoons of asafoetida.

1 / 2  teaspoons of finely ground ginger.

½  teaspoons of red chili powder.

Salt to taste.

½ teaspoon of turmeric powder.

And finally oil for frying.

Now let’s know how to make the Khasta Kachori Recipe.

1: First we will prepare the dough as you have to mix flour, semolina, ghee, baking soda, and salt in a mixing bowl. Now slowly add water to it. Cover the dough with a damp cloth and keep aside for at least 30 minutes.

2: How to stuff the kachori inside. Divide the dough into small equal-sized balls. Roll each ball into a small disc and place a portion in the center for filling. Seal the edges and make a stuffed ball. Gently mold the filled balls into a round shape.

3: Frying the crispy kachori recipe. Heat oil well in a pan for de-frying. Carefully drop the prepared kachuris into the hot oil and cook till it turns golden brown. And it should not be crispy. If you give it a slight push with tongs from the top, there is nothing wrong with that. Because by doing this, the kachori will be cooked from inside and there will be no chance of it being raw. Now take it out and place it on a tissue or paper to absorb the excess oil.

Khasta Kachori Recipe


Here you have a wonderful street dish of Lucknow called Khastha Kachori Recipe. You can eat it to your heart’s content and feed your feed too. Usually, people eat it with coriander and mint chutney. You have the heart to do with the chutney you can eat it with. A plate full of Lucknowi goodness is in front of you with a crispy outer layer of spicy mung dal filling. A treasure trove of flavors and the perfect texture gift you have prepared. For an authentic experience, these delicious kachuris can also be served with tamarind chutney.

Expand your thinking and feed your loved ones by creating something new daily. How long will those poor people live by eating only one of your aloo dal or rice? So stay connected with my website and Famous Indian Food so that you can enjoy your family with new recipes. That concludes our recipe and see you with your next recipe till then take care and take care of your family.

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