Dry kachori is a crispy, all-time favourite farsan snack. It is a deep-fried, round pastry stuffed with dry ingredients like gathiya or besan-based farsan, along with nuts and aromatic spices. It offers a delightful balance of slight sweetness, tanginess, and spiciness.
In this recipe, I’ve prepared kachori using wheat flour, making it a healthier option. I’m also sharing tips to make it perfectly crispy, flaky (khasta), and similar to the market-style version all on a budget, making it ideal for preparing a large batch at home.
I’ll share the perfect ingredient ratios and a few fail-proof tips to help you make delicious khasta kachori even on your first attempt. This satisfying snack can be enjoyed at any time of the day — give it a try!
Key Tips for Making Tasty Dry Masala Kachori at Home:
- Flour & Dough: I used wheat flour and added a little rava (semolina) for extra crispiness. Hot ghee is added to the flour to achieve a flaky (khasta) texture. Make sure to rub the ghee well into the flour until it holds shape when pressed in your palm. Then knead a smooth and tight dough for the outer layer.
- Stuffing: The stuffing is made from fried moong dal, besan-based farsan, and a mix of common spices. It has a balanced flavor profile — mildly spicy, slightly sweet, and tangy (chatpata). You can adjust the spices to your taste.
- Frying: To get perfectly crisp and crunchy kachoris, deep-fry them on medium-low flame. While it may take more time, this slow frying is essential for the right texture — there’s no shortcut to this step.
Please do visit my other related recipe collection like
Recipe video
Dry kachori recipe | farsan dry masala kachori | homemade dry masala kachori
Ingredients
For kachori dough
- 1 cup wheat flour
- ½ cup rava
- Salt to taste
- ¼ tsp ajwain
- 3 tbsp hot ghee
- ½ cup luke warm water or as required
For kachori masala
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp white sesame seeds
- ½ tsp turmeric powder
- 1 tbsp kashmiri red chilli powder
- ½ tsp hing
- Salt to taste
- 1 tsp garam masala
- 3 tbsp sugar
- 2 tbsp tamrind pulp
- ½ cup fried moong dal
- ½ cup gathiya
Other ingredient
- Oil for frying
Instructions
For Kachori Dough
- In a mixing bowl, add 1 cup wheat flour, ½ cup rava, salt to taste, ¼ tsp ajwain, and 3 tbsp hot ghee. Mix well and rub the ghee into the flour mixture.
- Add ½ cup slightly hot water and knead a tight dough for the kachori.
- Cover and let it rest for 15 minutes.
For Kachori Stuffing
- In a pan, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, and 1 tbsp white sesame seeds. Roast on low flame until aromatic.
- Transfer the roasted spices to a plate and let them cool.
- Add the cooled spices to a mixer jar along with ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, ½ tsp hing, salt to taste, 1 tsp garam masala, and 3 tbsp sugar. Grind into a coarse powder. This is your masala mix.
- In the same mixer jar, add ½ cup fried moong dal and ½ cup gathiya. Grind into a coarse powder.
- Add this mixture to a mixing bowl.
- Also add the masala mix, 1 tbsp sesame seeds, 2 tbsp chopped cashews, 2 tbsp chopped kismis (raisins), and 2 tbsp tamarind pulp. Mix well until the mixture starts binding.
- The kachori stuffing is ready.
Assembling the Kachori
- Knead the dough again to make it smooth and pliable. Divide it into 3 equal parts.
- Take one part and roll it into a large roti.
- Cut small round shapes from the rolled dough. (Refer to video)
- Place a ball of stuffing in the center, bring the edges together, and seal it properly.
- Remove any excess dough from the top and shape it into a round ball.
- Prepare all the kachoris in the same way.
Frying the Kachori
- Heat oil in a pan. Add a small piece of dough to check if it rises.
- Keep the flame low and add 8–9 kachoris at a time.
- Fry the kachoris on medium flame until golden brown.
- Remove them onto a wire rack or kitchen paper.
- Let them cool completely before storing in an airtight container.
Notes
- Addition of rava makes the kachori crispy.
- Add hot ghee to the flour mixture.
- Rub the ghee into the flour with your fingers until it is well incorporated.
- If the flour holds its shape when pressed between your palms, it means the ghee is sufficient and properly mixed.
- Make a smooth and tight dough for the kachori.
- Roast the masala on low flame until it becomes aromatic.
- Grind the dal and gathiya using the pulse setting to prevent the release of oil.
- Tamarind pulp adds tanginess to the kachori filling and increases its shelf life.
- Fry the kachoris on medium-low heat.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes