Khasta Kachori, also known as Farsan Kachori, is a popular deep-fried snack made with a crispy outer layer and a flavorful stuffing of farsan or gathiya mixed with aromatic spices. It has a perfect balance of mild sweetness and spiciness, making every bite delicious and satisfying. The crunchy texture and rich taste make this kachori a favorite tea-time snack for all age groups.
Unlike many other kachoris, this khasta kachori has a long shelf life and can be stored for up to 1 month without losing its crispness or flavor when kept in an airtight container. In this recipe, I’ll share the perfect ingredient measurements along with some simple fail-proof tips that will help you make perfectly crispy and flaky khasta kachori on your very first attempt. Do try this!
The key to making tasty khasta kachori at home are
- Kachori Stuffing: I prepared the kachori stuffing using fried farsan (mixed chavanu) along with a blend of common spices. You can use gathiya or any dry farsan of your choice for the stuffing. The stuffing has a perfect balance of mild spiciness, slight sweetness, and chatpata (tangy) flavor, which can be adjusted according to your personal taste.
- Kachori Outer Layer: I made the kachori dough using maida (all-purpose flour). One important technique for achieving a crispy and flaky texture is to add oil while kneading the dough. You can also use hot ghee instead of oil for better texture and flavor. If you prefer a healthier version, you can use half maida and half wheat flour.
- Frying Technique: A crucial tip for making perfectly crisp and crunchy kachoris is to deep-fry them on a medium-low flame. Although this process takes a little more time, slow frying ensures even cooking and gives the kachoris their signature flaky texture. There are no shortcuts to achieving the perfect market-style khasta kachori.
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Khasta kachori recipe | farsan kachori | dry kachori
Ingredients
For kachori stuffing
- 2 cup chavanu
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- 4 tbsp white sesame seeds
- ½ tsp turmeric powder
- 2 tbsp Kashmiri red chilli powder
- Pinch of hing
- ½ tsp salt
- 1 tbsp garam masala
- 4 tbsp sugar
- 2 tbsp tamarind pulp
For kachori outer layer
- 2 cup maida
- Salt to taste
- 4 tbsp hot ghee
- ½ cup water or as required
- Oil for frying
For kachori chaat
- Prepared kachori
- Green chutney
- Sweet date-tamarind chutney
- Sev
- Coriander leaves
Instructions
Preparing the Stuffing
- In a mixer jar, add 2 cups mix chavanu (farsan) and grind it into a coarse powder. Keep it aside.
- Then add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fennel seeds, 4 tbsp white sesame seeds, ½ tsp turmeric powder, 2 tbsp Kashmiri red chilli powder, a pinch of hing, ½ tsp salt, 1 tbsp garam masala, and 4 tbsp sugar. Grind into a fine powder.
- Now, in a mixing bowl, add the coarsely ground chavanu, prepared spice mix, and 2 tbsp tamarind pulp. Mix well until the mixture comes together and binds easily when pressed in your hand.
- The kachori stuffing is ready. Make small stuffing balls from the mixture and keep them aside.
Preparing the Kachori Dough
- In a mixing bowl, add 2 cups maida (all-purpose flour), salt to taste, ½ tsp ajwain, and 4 tbsp hot ghee. Mix well.
- Gradually add water and knead into a smooth and firm dough.
- Cover and let the dough rest for 15 minutes.
Assembling the Kachori
- Knead the rested dough again until soft and pliable.
- Divide the dough into equal portions and roll each portion into a small disc.
- Place one stuffing ball in the center and bring the edges together to seal it properly. (The stuffing ball should be about half the size of the dough ball.)
- Pinch off any extra dough from the top and gently flatten the kachori with your palm.
- Prepare all the kachoris in the same way.
Frying the Kachori
- Heat oil in a pan. To check the temperature, drop a small piece of dough into the oil — if it rises slowly, the oil is ready.
- Keep the flame low and add 8–9 kachoris at a time, depending on the size of the kadai.
- Fry on a low flame, turning occasionally, and sprinkle some hot oil over the kachoris for an even golden color.
- Once golden and crisp, remove the kachoris onto kitchen paper.
- Let them cool completely before storing them in an airtight container.
Making chaat from kachori
- Take some kachori, make hole into centre.
- Add some sweet date-tamarind chutney, green chutney sev and coriander leaves.
- Serve kachori chaat immediately.
Notes
- The masala mix enhances the taste of the kachori and gives it a market-style flavor.
- Grind the chanavu into a coarse powder using pulse mode.
- Tamarind pulp gives a sour taste, provides binding, and enhances the shelf life.
- Rub the ghee into the flour so it gets incorporated well.
- Knead a tight dough for the kachori.
- Heat the oil slightly before adding the kachori to it. Do not flip the kachori initially.
- Fry the kachori on a low to medium flame.