Khasta Kachori

By: Manjula Jain

October 13, 2023

Serving : 4 people
Total Time :55 minutes

Rate this recipe:

4.16 from 13 votes

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Khasta Kachori

Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.

Khasta Kachori

Ingredients

Dough

  • 1 cup all purpose flour maida, plain flour
  • ¼ tsp salt
  • 2 Tbsp oil canola, or vegetable
  • ¼ cup cold water more or less as needed

Filling

  • ¼ cup washed moong dal, yellow
  • 1 tsp fennel seeds coarsely ground saunf
  • 1 tsp red chilly flakes
  • ¼ tsp ginger powder saunth
  • ½ tsp mango powder amchoor
  • ⅛ tsp asafetida hing
  • ½ tsp salt
  • 2 Tbsp water

Instructions

Making Dough

  • 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.

Filling

  • Grind the moong dal dry, almost to a powder.
  • 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 Kachories

  • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
  • 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.
  • Let the filled ball sit for three to four minutes before rolling.
  • 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.
  • Heat 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.
  • Fry 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.
  • Kachories can be stored for at least a week in an airtight container

Notes

Additional Tips
Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
Variation
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
Serving suggestions:
Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
Khasta Kachori

Khasta Kachori

Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. Khasta kachori is one of the dish you can eat for any meal! Serve them for breakfast with potato curry with yogurt. kachori makes a mouthwatering appetizer and can be served with, Green Chutney, and tamarind chutney. How about serving for dinner with Aloo Dum. This is one of those recipe you make when you want to impress someone. Kachories can also be stored in air tight container for a week.
4.16 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer
Servings 4 people

Ingredients
  

Dough

  • 1 cup all purpose flour maida, plain flour
  • ¼ tsp salt
  • 2 Tbsp oil canola, or vegetable
  • ¼ cup cold water more or less as needed

Filling

  • ¼ cup washed moong dal, yellow
  • 1 tsp fennel seeds coarsely ground saunf
  • 1 tsp red chilly flakes
  • ¼ tsp ginger powder saunth
  • ½ tsp mango powder amchoor
  • ⅛ tsp asafetida hing
  • ½ tsp salt
  • 2 Tbsp water

Instructions
 

Making Dough

  • 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.

Filling

  • Grind the moong dal dry, almost to a powder.
  • 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 Kachories

  • Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
  • 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.
  • Let the filled ball sit for three to four minutes before rolling.
  • 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.
  • Heat 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.
  • Fry 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.
  • Kachories can be stored for at least a week in an airtight container

Notes

Additional Tips
Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.
Variation
Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.
Serving suggestions:
Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum.  Serve them as a chat, pouring plain yogurt and chutney on top.
Tried this recipe?Let us know how it was!

Khasta Kachori Recipe: How to make Khasta Kachori

Khasta Kachori, a popular Indian street food delicacy, is a deep-fried pastry filled with a spicy and flavorful stuffing. This crispy and indulgent snack is loved for its rich taste and satisfying crunch, making it a favorite among food enthusiasts.



Khasta Kachori Recipe: 

Rich Flavor Profile: Khasta Kachori is bursting with a medley of spices and aromatics, creating a symphony of flavors with every bite. The combination of ingredients like lentils, spices, and herbs provides a unique and indulgent taste experience.

Satiating Snack: Despite its small size, Khasta Kachori is incredibly filling and satiating, making it an ideal snack option to curb hunger pangs between meals or as a satisfying accompaniment to tea or coffee.

Versatile: While traditionally served as a snack, Khasta Kachori can also be enjoyed as a part of a larger meal. It pairs well with various chutneys, sauces, and accompaniments, allowing for endless culinary creativity.

Convenience: Khasta Kachori can be prepared in advance and stored for later consumption, making it a convenient snack option for busy days or entertaining guests.



Variations of Kachori:

  1. Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
  2. Raj Kachori: Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachoris according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
  3. Mawa Kachori: Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
  4. Urad Dal Kachori: Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachoris are sold at a sweet and snack shop. These mouthwatering Dal kachoris can be served as a snack, chaat or part of main meal, making the meal exotic.


Tips for Making Perfect Khasta Kachori

Prepare the Dough with Care: The key to crispy and flaky Khasta Kachori lies in the dough preparation. Use a combination of all-purpose flour (maida) and semolina (sooji) to achieve the desired texture. Ensure that the dough is firm yet pliable to prevent it from becoming too soft during frying.

Fry at the Right Temperature: Fry the kachoris in hot oil over medium-high heat to ensure that they cook evenly and develop a golden-brown crust. Avoid overcrowding the frying pan to maintain the oil temperature and prevent the kachoris from absorbing too much oil.

Seal the Edges Properly: To prevent the filling from leaking out during frying, seal the edges of the kachoris tightly before frying. Press the edges together firmly and ensure that there are no gaps or openings.

Serve Fresh and Hot: Khasta Kachori is best enjoyed fresh and hot, straight out of the frying pan. Serve it with your favorite chutneys, sauces, or accompaniments for a delightful snacking experience.



FAQs about Khasta Kachori:



Can I make Khasta Kachori ahead of time? 

While Khasta Kachori is best enjoyed fresh, you can prepare the dough and filling in advance and assemble the kachoris just before frying to save time.



Can I bake Khasta Kachori instead of frying? 

While traditional Khasta Kachori is deep-fried for that signature crispy texture, you can try baking them for a healthier alternative. However, the texture and taste may differ slightly.



What are the best accompaniments for Khasta Kachori? 

Khasta Kachori pairs well with a variety of chutneys such as tamarind chutney, mint chutney, or coriander chutney. It also tastes delicious with a dollop of yogurt and a sprinkle of chaat masala.



Is Khasta Kachori suitable for vegetarians? 

Yes, Khasta Kachori is a vegetarian dish as it contains no meat or animal products. It’s a popular choice among vegetarians and vegans alike.

Khasta Kachori is not just a snack; it’s a culinary delight that excites your taste buds with its crispy exterior and flavorful filling. Whether enjoyed as a street food treat or homemade snack, its rich taste and versatility make it a beloved favorite in Indian cuisine. 

Comments

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    Sohbet
    October 24, 2021 at 3:13 am

    Gerçekten mükemmel ötesi cok guzel tarifler

    shaherose lalji
    October 26, 2020 at 9:53 am

    do you need to soak the mung dal and then grind it or do you just have to wash the moong dar before grinding?

      Manjula Jain
      October 27, 2020 at 3:05 pm

      Shaherose, I cleaned dal rubbing with a dry cloth then grind the dry dal.

    Eshita
    July 16, 2020 at 3:10 pm

    We rolled by hand and everything broke apart and did not fluff up in the oil 🙁 we rolled by rolling pin and it fluffed up and was perfect .

    catering
    May 30, 2020 at 1:48 am

    Hi tried this recipe and it was awesome, so I did a version of my own

    Rajnee Srivastava
    November 27, 2019 at 1:39 am

    5 stars
    I am anyways in love with traditional recipes and I really like the way you illustrate minute details and give valuable tips. Just loved it! Thanks????

    Rf
    March 23, 2019 at 7:17 pm

    Great recipe 5 star

    Sukriti Kushwaha
    March 19, 2019 at 8:18 pm

    5 stars
    Great recipe but some thing wrong. It says 11 cups of maida…..should it be 1 ? Or 1.1?

      Manjula Jain
      March 19, 2019 at 11:18 pm

      Sukriti, thank you I was making some changes, typing error I am correcting it should be 1 cup.

    Kavita
    November 2, 2018 at 3:26 pm

    5 stars
    First time ever made the kachoris and they were a hit amongst the family. Thanks for your amazing recipie
    Looking forward to try more recipes from here ☺

      Manjula Jain
      November 3, 2018 at 12:40 am

      Kavita, Thanks, made me very happy, it is always good to hear the success story.

    Mehul
    July 21, 2018 at 11:39 pm

    Excellent Recipe ma’am

      Manjula Jain
      July 22, 2018 at 9:32 pm

      thank you Mehul

    Twinkle
    March 23, 2017 at 5:45 am

    Kachori is famous in Indian nashta. This is very nice recipe and thanks for sharing this blog at here.

      Manjula Jain
      March 23, 2017 at 10:02 pm

      Twinkle, thank you

    Pratham R Jariwala
    November 8, 2016 at 8:37 pm

    We become a part of your every recipe I see Mnjulaji with his family enjoys We all thank you for all your recipes and I wanna make your in house best Kichanking spice you can tell me the recipe

      Manjula Jain
      November 9, 2016 at 1:04 pm

      thank you

    shilpi
    August 4, 2016 at 4:28 pm

    Very nice recipes Manjulaji. you are inspiration for everyone.Love all your recipes.

      Manjula Jain
      August 6, 2016 at 12:28 am

      Shilpi, Thank you

    Rashida
    July 31, 2016 at 10:09 am

    Can I leave uncooked kachori in the fridge over night? If we make balls alongwith filling and refrigerate them overnight, and next day we press them and fry, will it be fine? Please reply asap.

      Manjula Jain
      July 31, 2016 at 11:35 am

      Rashida, yes and they will be really good.

    Bhavika
    July 21, 2016 at 6:26 am

    Hi Aunty ,

    Can the kachoris be freezed and for how long ?

    Purvi
    May 14, 2016 at 10:14 am

    Dear manjulaji, though I fried on low heat, it became soft nezt day.i want to serve it in a kitty party so I hv to make a day before. Pl suggest why it becomes soft nxt day.

      Manjula Jain
      May 18, 2016 at 11:45 pm

      Purvi, if filling is too moist that will also make the kachories soft, just a tip if it happens again heat them in oven for few minutes

    Moneeka Shah
    February 17, 2016 at 11:28 am

    Sorry mam its not deals but its dal ???

    Moneeka Shah
    February 17, 2016 at 11:26 am

    Hello, Mam
    My name is Moneeka n I want to ask that wat can we use in kachori instead of any kind of deals ?? Plz reply. ..

      Manjula Jain
      February 18, 2016 at 3:41 pm

      Moneeka Shah, green peas

    rachana
    September 25, 2015 at 11:57 pm

    hi my kachori turns out to crisp nd they puffed up also. but once they are out after few secs they become flat like puri. how cum outside kachori stay all time puffed up. pls suggest

      Manjula Jain
      September 26, 2015 at 7:09 am

      rachana, Kachori needs to be fry on low heat

    Nancy
    July 22, 2015 at 11:50 am

    My kachori’s come out perfect every time I make it. However, my question is if I made more amount of stuffing how long will it be good to be used to fry fresh kachori’s? Your reply is appreciated.

    Thank You

      Manjula Jain
      July 22, 2015 at 4:40 pm

      Nancy, you can refrigerate masala filling for 3-4 days or freeze for a month

    Aannchal
    June 29, 2015 at 10:00 pm

    Dear mam.. I love your recipies.. But just one query the moong dal is not to be washed or soaked before grinding? Thank u

      Manjula Jain
      June 29, 2015 at 11:13 pm

      Aannchal, Sorry my mistake I forgot to mention rub it between the moist cloth before grinding.

        Aannchal
        June 30, 2015 at 4:54 am

        Thank you mam

    Puja
    March 16, 2015 at 2:43 pm

    Hello,

    I am very keen to try these. But before I do, I’d like understand the difference between Raj and Khasta Kachori.
    1)What is the difference?

    2) Also, i noticed you used besan stuffing in Raj Kachori….what does Besan do? is it just for additional flavor? Can I not use besan and just use all the other chaat ingredients to complete the dish?

    Please advise.

    Thank you,
    Puja

      Manjula Jain
      March 17, 2015 at 11:26 pm

      between both kachories filling is different and shell is different. Yes besan is for additional flavor.

    ss
    November 23, 2014 at 4:29 am

    Dear Manjulaji,
    The Kachoris came out perfect but became soft the next day. Can they be refried to make crispy again or any other way. Urgent reply would help.

      parul
      January 7, 2015 at 8:07 pm

      Hello Manjula ji,
      just loved your recipe…..
      I made kachori’s first 4 puffed up perfectly as yours but rest of them didn’t puffed up…..i tried once again but my kachori’s are not puffing as yours….it tastes awesome and were crispy too…i m not understanding the oil temperature….can you please help me….
      thanks for such a lovely recipe

    asiya sk
    January 25, 2014 at 9:13 am

    I tried kachori but cover was not crispy

      Manjula Jain
      January 26, 2014 at 11:22 pm

      Asiya,
      Did you fry them on high heat.

    fedwa
    November 29, 2013 at 3:40 pm

    good on you

    Nayeem
    October 17, 2013 at 3:18 am

    The Kachoris are looking crispy and yummy. The recipe is detailed and easy to understand.

    neha
    October 7, 2013 at 11:45 pm

    Can we store these kachori for some days pls reply fast

      Manjula Jain
      December 21, 2013 at 7:08 am

      Neha,
      Kachories can be stored for 3-4 days

        Krishna
        September 23, 2017 at 10:55 pm

        Thank u mam… That was my question too… I cooked naan watching it video on YouTube… It was fantastic… Thank u so much mam again… Now I will try kachori…

    Priyanka
    September 17, 2013 at 11:50 am

    The is the most amazing and the perfect home made kachori I ave ever eaten.

    Thank you so much Manjula Aunty

    Your recipies always turn out perfect!

    Thanks
    Priyanka

    suman
    April 6, 2013 at 9:03 am

    Loved it!!
    My mom used to make this for Diwali.
    I need to make it lil bigger, next time…
    Thanks!!
    Suman

    Alessia Lotus
    February 22, 2013 at 6:04 am

    Dear Mrs. Manjula,
    I would like to know how you prepare the moong daal ground.
    The moong daal should not be left to soak? Then, the moong daal can grind to obtain the raw powder?

    Thanks in advance, and take this opportunity to thank her for everything she does for us.

    Alessia Lotus
    February 18, 2013 at 1:11 pm

    This food is delicious, will try it soon and let you know the result.
    I really like it because it contains the daal is crunchy and soft at the same time!
    really delicious!
    Here, in Italy, is sold frozen and do not buy it. I prefer to prepare it with my hands.

    Thank You!

    Anushri
    February 1, 2013 at 12:05 pm

    Can i make kachori with shev, instead of using any daal ?
    because most of Garavi ( brand name) kachori’s stuffing made with shev.

    varsha panchal
    January 27, 2013 at 3:22 am

    thank you
    i want to know that how to make bangan ollo wich is gujarati item made using curd

    sushma bhatnagar
    November 3, 2012 at 2:31 am

    Manjula ji, I tried this recipe..The taste was very good but kachauries ded not remain crisp after few hours.. Please tell me the reason..Thanks..

      Manjula Jain
      November 5, 2012 at 9:04 am

      sushma bhatnagar,
      may be oil was too hot.

    Diana
    October 6, 2012 at 6:22 pm

    Thanks. for all the nice recipes. I just have a ?
    Can I make them 1 day before the party, because of the busy day it will take time to make lot of Khasta Kachori
    Thanks

      Manjula Jain
      October 6, 2012 at 10:27 pm

      Diana,
      you can prepare this before.

    Pravin
    September 1, 2012 at 5:02 pm

    WHY CHILLED WATER USED INSTEAD OF NORMAL FOR KNEADING THE DOUGH?

      Manjula Jain
      September 1, 2012 at 11:16 pm

      Pravin
      Add some crispness to kachori crust.

    Munazza
    July 28, 2012 at 5:23 am

    Your recipes have helped a lot Manjula aunty!
    Esp. the videos are of great help
    Even the littelest details have been taken care of which have elevated the taste of the food
    Thanks a lot once again! 😀

    Enter To Win
    July 8, 2012 at 9:18 am

    I like the valuable information you provide in your articles.
    I’ll bookmark your blog and check again here frequently. I’m quite certain I’ll learn lots of new stuff right here! Good luck for the next!

    muralidhar
    July 5, 2012 at 9:48 pm

    Give the general name for funnel seeds

      Pinky
      July 6, 2012 at 9:46 pm

      Fennel seeds are called Saunf in Hindi.

    ketaki shah
    May 2, 2012 at 2:40 pm

    Can I make kachori one or two days prior of party.

    engymohamed12
    April 11, 2012 at 10:10 am

    I am from Egypt I hope that Tqublany friend and member of the forum and thank you

    engymohamed12
    April 11, 2012 at 10:08 am

    Thanks Manjula, will try again with moong dal, let you know how it will be

      bizimmekan
      December 14, 2019 at 11:35 am

      thank very good

    engymohamed12
    April 11, 2012 at 10:03 am

    Hello. Please can you advise the best way of disposing the leftover used oil after frying? Thanks!

    nehashah
    March 20, 2012 at 4:57 am

    thanks very good and easy khasta kachori

    Helen
    January 25, 2012 at 6:26 am

    Hello. Please can you advise the best way of disposing the leftover used oil after frying? Thanks!

    shweta jain
    January 11, 2012 at 1:07 am

    loved ur recipe vry mch… helped alot
    mny 2 thanks manjulaji

    Sujata
    October 22, 2011 at 9:10 am

    This recipe is right on!
    And the video was like icing on the cake!

    Many thanks.

    sita sharma
    September 16, 2011 at 9:35 am

    namasee manjula ji

    what is the fennel seed and we can get…………

    Raj Mathur
    September 15, 2011 at 6:59 am

    Thanks Manjula, will try again with moong dal, let you know how it will be.
    Am from north India too but living in london, found ur recipes more or less like
    i cook, v similar. Thanks for quick reply.

    Raj Mathur
    September 14, 2011 at 11:15 am

    Dear Manjula
    I tried so many times so many kachori receipies but none worked. Saw yours, looked great. tried today , pastry very good but instead of moong dal used duly urad dal, what a disappointment, look beautiful, all puffed, crispy but dal not cooked and crunchy, follow ur receipe but different dal. It means i should use only moong dal? Please advise. Please reply.
    Thanks. waiting for ur ans………………..

      Manjula Jain
      September 14, 2011 at 10:47 pm

      Raj,
      For this recipe moong dal works the best.

    Fk
    August 27, 2011 at 3:43 pm

    My mom is making them now!! Hope they taste good.. Ramadan Mubarak to all!!

    shanaz sijad
    August 23, 2011 at 9:16 pm

    aunty…….. your khasta kachori recipie is good taste and easy method.i prapared ramazan days. thank you .

    sana
    August 23, 2011 at 2:51 pm

    Hello !

    Thank you so much for such an easy & yummy recipe.

    I need your help. My kachoris did not rise to the surface at all (one of them did rise, only but partially).

    They did not even turn out fluffy. They were more like soft biscuits.

    I followed your recipe exactly. What did I do wrong ?

    thank you !!

      Manjula Jain
      August 23, 2011 at 9:42 pm

      Sana,
      Heat the oil on medium heat. To check if oil is ready put a little piece of dough in the oil, it should sizzle and come up.

    rani
    August 18, 2011 at 7:12 am

    nice recipi & good guidence thanks

    Sejal
    August 2, 2011 at 8:35 am

    Hello Aunty,

    I made these kachori for pool party at a friends place. They turned out really good except that they did not puff up as much as yours. Is it because of the thickness or size of kachori? May be mine were not exactly 3 inch round or not at the right thickness.

    Please advice.

    Thanks,
    Sejal.

      Sohbet
      August 21, 2020 at 10:46 am

      really great recipes delicious flavors here

    sadia
    August 2, 2011 at 5:33 am

    hi
    i tried your several recipies,,all r wonderfull,,plz tell me u used tofo in brownies,,what is this?i m in saudia arabia ,,is it available here??

    idoo
    July 24, 2011 at 10:54 pm

    I love indan food and imvlooking forward to learn how to make it ooh gid thanks so much its really helpfull

    Desigirl
    July 21, 2011 at 7:41 pm

    Turned out really good.. thank you for sharing!

    varda munshi
    July 13, 2011 at 3:43 pm

    Manjulaji,
    Excellent recipes,specially vegetables and Appetizers. Method is simple with less ingredients turns out tasty. Congrates!

    Zohra
    July 4, 2011 at 12:42 am

    Hi Manjula Aunty,

    I tried your recipe, it was great. But faced a problem with some of the kachoris .. while frying them, they opened from the center (where they had been closed after putting the filling) and the dal filling moved out in the oil and the kachoris became really oily. Could you please suggest where could I be wrong with the technique.

    Thanks a ton for such a simple and tasty recipe !

      Manjula Jain
      July 4, 2011 at 8:39 am

      Zohra, may be dough was too firm, Kachoris dough should be soft.

    jinny
    July 2, 2011 at 11:48 am

    hello aunty, hope u r well, thanx for posting all your wonderful receipes.

    i just wanted to know if i can use green moong dal instead of yellow

      Manjula Jain
      July 2, 2011 at 12:09 pm

      Jinny,
      Why not

    rashmi
    June 29, 2011 at 10:13 am

    hello manjulaji,
    i want to know that can we make these kachories 1 or 2 days before the party day or is it to be made on the very same day

      Manjula Jain
      June 29, 2011 at 2:27 pm

      Rashmi,
      You can make them before.

    rehana
    June 20, 2011 at 8:26 pm

    hello manjula aunty.thank u sooo much for this receipe.i used to have kachori from andheri station during my college days.yur recipe came out to be the same.it was so easy n my husband compliment made me soooo happy.thnaks to u once again.

    Mapule Manana
    June 19, 2011 at 1:56 am

    1 Can I bake this recipe
    2 Can I use this recipe for preparing spring rolls

      Manjula Jain
      June 19, 2011 at 7:49 am

      Mapule,
      You can not bake this, it has to be fried.

    Guy
    June 1, 2011 at 8:05 am

    I tried your recipe, easy to make & it came out very well. The first time I tried I used too much oil in the dough (to get it become more flaky) & it made it difficult to roll/press, the next time I made I used a little less oil & it came out very good. To maintain constant medium heat was little tricky.

    Vijaya
    April 27, 2011 at 4:04 pm

    Hi Aunty,

    I’ve always wanted to know how to make Kachoris. I tried yours and what can i say it was simple superb. In your video, you make every recipe with great ease. Can you give me your recipe for Undhiyo? Thanks

    Parul
    April 16, 2011 at 5:43 pm

    I made these kachoris for my daughter’s birthday party following your recipe. I was trying it for the first time and it was your’s first recipe I was following. I made around 160 kachoris and all of them came out good. There were around 30 adults and all of them enjoyed them a lot and I got lot of compliments (thanks to you). I wanted to thank you for sharing such a wonderful recipe. Now, I’ve started looking at more of your videos and will definitely try some more recipes.

    ananya
    March 9, 2011 at 12:53 am

    i made this kachori…it turned out sooo……….well…most of your receips i have tried…..all are so good…..u explain it so well….kachori i made so many times after that…really thanks….infact this was my first item which i really experimented……n now iam confident about my cooking…tks again…

    Krish
    February 8, 2011 at 12:52 pm

    The first time I had a kachori was at my friends house who was basically from Ahmedabad. I should say i love kachoris. Thank you Manjula for sharing the recipe because till now I was only enjoying eating but now I know how to make it. By the way asking this recipe in place under breads, have you tried making bread upma (south indiain dish).

    Cheers,
    Krish

    kamla
    January 4, 2011 at 11:59 am

    dear manjula,
    can i use these spices to make channa dal paratha?
    or do u have a recipe for that?
    thank you so much
    i really love and appreciate your cooking video. i learn a lot from them!

    Love.

      Manjula Jain
      January 4, 2011 at 11:52 pm

      Kamla,
      Use the same spices it will be great.

    krishna
    December 24, 2010 at 2:41 pm

    hi manjula ji,
    tried this recipe today & they were fantastic.
    thanks for the recipe.

    Swarali
    October 23, 2010 at 10:09 am

    Hello Manjula Aunty

    I tried some of your dessert and appetizer and all came out awesome. Eveyone in my family liked all of them. Thank you so much.All credit goes to you and measurement you are giving is so accurate that i don’t have to worry. I m really lucky that i found you. I tried Khasta Kachori also and my husband loves it.

    Thank you so much once again for posting your recipes. I would love to try your new recipes.

    Regards,
    Swarali.

    vatsala
    October 5, 2010 at 2:06 am

    dear manjula aunty,
    there is a difference in chilled water measurement as per video and written form.kindly clarify.Thankyou.

    vatsala
    October 5, 2010 at 2:03 am

    Namaste Manjula Aunty,
    I have tried various snacks from your recipes.But in this recipe ther is a difference in measurements in video and the written on in chilled water and salt for the crust.Kindly clarify if it is 1/4 cup chilled water (as per video) or 1/2 cup chilled water (as per written form).Thankyou for being of great help in turning out tasty dishes

      Elena
      December 29, 2010 at 7:35 am

      I made them from the written recipe and they came out perfect. But like with all flour/water mix, water is not exact, depends on your humidity in your kitchen. Start with less and add more as needed.

    Smita
    September 14, 2010 at 6:24 am

    Hello Manjula ji,
    Thank you very much for this recipe. I refer to your recipes on regular basis and they are very helpful. Whenever i tried making kachori, my kachoris turn out soft after frying. I dont know what mistake i do while making dough. Please help me so I can use this recipe & make good tasty kachoris. Please tell me how to correct this.
    Thank you very much.

      Elena
      December 29, 2010 at 7:32 am

      If oil is too hot, they will not be crisp. Keep heat to medium and they should be nice and crispy.

    Bushra
    August 28, 2010 at 8:04 pm

    Aunty,

    It is a very tasty recipe. I made it and my husband liked that very much. Is there any option we can bake them instead of deep fry in the oil?
    Thanks for your other recipes those who we are living abroad is a great relief for us to taste home food :).

    Regards,

    Bushra

    pooja joshi
    August 21, 2010 at 3:05 am

    hello manjula ji ur recipies are very tasty and easily demonstrated. thank u so much for these easy recipies

    tia
    August 20, 2010 at 12:17 am

    hello manjulaji,

    I have tried a couple of recipies they have come out very nice..thanks for inspiring us to cook..love ur cooking. thanx

    Anshika
    August 16, 2010 at 11:19 am

    Dear Manjula Ji,

    I was not a great cook anytime and I never thought that I can make kachoris
    myself. But your recipes and videos have made my cooking so easy and interesting thing to do. Now searching for recipes on your website is a daily routine. I am getting good compliments and all credit goes to you.
    I just cant thank you enough! Please keep sharing your art with us.
    Thank you so much.

    sannia
    August 8, 2010 at 1:27 pm

    love your recipies..you are too good

    seema kamalapur
    August 7, 2010 at 7:02 pm

    Hi, Manjula

    Thanks for your good Receipes.

    PG
    August 4, 2010 at 2:53 am

    Manjula, you have an amazing site. I am going to try this khasta kachauri recipe tommorrow. Thank you!

    Swt
    July 9, 2010 at 6:46 am

    Hi,

    Thanks for your recipes they are very useful. Can u please tell the “cup measurement” which u r mentioning, one cup means how many grams ??

    aathika
    July 8, 2010 at 12:02 pm

    hi manjula i am only in 7th grade and i have tried all of your recipes and they were fantastic ! especially the aloo dum. you were right just the smell of it can make you hungry! i love your generosity of cooking.

    shubhra
    July 8, 2010 at 5:42 am

    u r wonderful manjula and your recipes are very tasty , speciallythe kachoris…

    ISH
    July 1, 2010 at 8:47 pm

    hi MAnjula ji,

    Thanks for d gr8 recipe…I just wanna ask one Ques… Why u take cold water to make a dough… genrally take hot water…. can u plz tell me d reason for using cold water to make d dough… i want to know it just for my knowlwdge….

    gina
    June 30, 2010 at 5:05 pm

    Thanks Aunty , you are really good teacher

    Ewan
    June 19, 2010 at 10:21 am

    Hi Manjula – I totaly agree with Mark – you are very generous. Most websites will only hold my interest for a few weeks, but I have been an almost daily visitor for at least one year. I have cooked lots of your recipes. I think the fact that every recipe has a video is the key to your success – there is no excuse for not having success! I have noticed your website expanding and some commercial features being included. I really hope these are successful. I have always wondered where you live and presumed it was in UK as your accent sounds very British-Indian! But I see you are giving training courses in San Diego. Sounds great. Wish I could afford a ticket from Edinburgh in UK! Anyway back to the recipes – tonight I will attempts Moong Dal Dosas with aloo filling served Cillantro chutney. Wish me luck!

    Mark
    June 18, 2010 at 11:22 pm

    Hi Manjula, thank you soo much for you generosity in sharing such wonderful recipes with the world… you put in soo much effort and thought into the production of your videos…. such detailed recipes and easy to follow, and soo tasty, I love what you do .. well done!!

    Archana
    June 6, 2010 at 3:19 am

    i made kachoris many times by following your instructions….i love to eat them…now these recipes are mine…i am getting possesive as every one are asking, what’s in for 2day. Manjula’s kitchen????…….even the other recipes i make have got your name to it. :(….but then i can also see my mother, grand monther in you…you are showing to cook with perfection, perfection in everything with kitchen. I love you Aunty ji.

    parshottam mathur
    May 16, 2010 at 2:35 pm

    L like this recipes. Can you show how to make pizza .Thank you very much.

    Karina
    May 12, 2010 at 8:54 pm

    Thank you for this amazing website! The videos are excellent. I already tried one of the recipes from your site and my family just loved it. I do have a question on khasta kachoris. Do you have to soak or boil moong dal before grinding?
    Looking forward for reply. Thanks again!

    Reva Garg
    April 23, 2010 at 3:21 pm

    Khasta Kachoris recipe is easy and perfect! Kachories came out crispy and each one got puffed. I live in Brazil. Here mango powder (amchoor) is not available so I substituted it with lemon juice in the recipe and I skipped mixing water in the filling (dal mixture).
    Manjulaji I am your fan. I enjoy reading/watching your recipes even when I am not trying them.

    Reva Garg
    Brasilia, Brazil

    Aanchal
    April 16, 2010 at 4:40 pm

    Hi Manjula Aunty,

    I tried making kachori’s. They came out really good but the only thing that I missed on was its crispiness. My kachories puffed up well but they didnt come out crispy. Could you suggest me what I was missing on so that the next time I make thay come out crispy. Also suggedt me if I can use little bit of Semolina while kneading the dough.

    Thanks
    Aanchal

      Manjula Jain
      April 17, 2010 at 10:24 pm

      Hi Aanchal,
      Kachories should be fried on very low heat so they can be crisp.

    Sheetal
    March 22, 2010 at 10:22 pm

    hello mam..

    can we store this kachori for some days.?

      Manjula Jain
      March 22, 2010 at 11:27 pm

      Hi Sheetal,
      Kachori should stay good for few days but make sure you let Kachori cool off for about two hours before putting in container.

    Anju
    March 18, 2010 at 9:08 pm

    Are you planning to post recipe for ‘Bedmi’ any time soon.

      Manjula Jain
      March 19, 2010 at 9:52 am

      Anju,
      Bedmi puri is in my list to do.

    Jaya
    March 7, 2010 at 1:13 pm

    Aza, there is no guarantee that your kachoris will puff. With practice and experience you will know, but Aunty’s video is quite good and you should have good results too. Not every kachori will puff up equally, even among good cooks.

    Also, when you put the first kachoris in the hot oil only cook a few in the first batch. This is when you will figure out if the oil is too hot or too cool. Usually the second batch onward turn out the best once you adjust the oil tempertuare. Too hot and the will not puff!

    AZA
    March 7, 2010 at 9:39 am

    Hello.How can I make sure that my kachoris will puff up more (like in the video)?

    Rashmi
    March 4, 2010 at 11:57 am

    Hi Manjula Aunty,
    I want to Thankyou for this great kachori recipe.I have tried it 3 -4 times now and everytime it was a complete hit with my family and friends.All credit goes to you..Thankyou!

    Tanvi
    February 26, 2010 at 5:06 pm

    Adding little kasuri methi (fenugreek leaves) enhances the flavor of filling
    and thus the overall taste of the kachori.
    I used the receipe to make moong dal samosas instead of kachories.It works the same way!

      Jaya
      February 26, 2010 at 5:50 pm

      Tanvi, won’t the methi flavor conflict with the fennel (saunf)? I’m used to the traditional UP flavor with saunf. Thanks.

        Tanvi
        February 27, 2010 at 12:53 am

        It worked for me….no conflicts in taste …by the way a large part of my family also belongs to UP…so i knw the taste u are talking abt 🙂
        I just felt that the fenugreek leaves gave the filling more flavor especially after the kachories have been fried.
        Thanks

    aanchal
    February 24, 2010 at 10:32 pm

    Hi Manjula ji
    while searching for the recipe of khasta kachoris i came across ur recipe i tried making it they were good but my kachoris didnt turn out to b much puffy n much krispy kindly suggest. I tried ur gujjia recipe it was really gud.

    KRIS SAINI
    February 3, 2010 at 5:26 pm

    I tried these kachories and turned out really good. I also tried filling them with potatos and chana daal aswell . Really good recipe.
    Thanks Manjula ji
    regards

    kris saini

    Gayatri
    January 21, 2010 at 9:17 am

    Hello Ma’m,

    Really tempting !! Just wanted to know how they’ll taste if instead of deep-frying, I bake them in oven ??

    Thank you so much.

    Shruti
    January 3, 2010 at 10:02 pm

    Hi Aunty! My mother and I love your recipes, we just made these Kachoris and pedas. Both are delicious, but we forgot to put the kachoris away last night and left them in the oven, and this morning they were soft instead of crisp. Is there any way to fix this?

    laita dasi
    December 24, 2009 at 6:20 am

    Thanks Manjula very very good you site and videos i love you!!!!! now i can learm about how cooker very well for my indian love!!

    Anindita Nag
    December 20, 2009 at 9:46 am

    It was so so easy to make and I just loved it. Thank you.

    vod black
    December 19, 2009 at 1:24 pm

    Intimately, the post is actually the best on this notable topic. I harmonize with your conclusions and will thirstily look forward to your upcoming updates. Saying thanks will not just be enough, for the fantasti c clarity in your writing. I will immediately grab your rss feed to stay informed of any updates. De lightful work and much success in your business dealings!

    Santhi
    November 25, 2009 at 8:37 am

    Manjula Ma’m ,
    For Kashta Kachori , I am thinking of making everything up to the point of making the balls filled with the filling and keep it in fridge the day before the party and fry it when my guests are there. Can you tell me if this is something that you would suggest trying or would not suggest doing this ? This iwll also help me serve home made food but with lesser effort on the day of , during holiday season like thanks giving , christmas .
    I ” hate ” eating food from fridge but I am trying to find a balance because it is really killing me as I am a full time employee with two small kids . So , I am trying to find a way to do all preparations over the weekend like cutting veggies to the extent that the vitamis are not lost , grinding etc etc , so that when it is time to cook all I do is just cook. And with snacks like kachori , I still want to make it fresh but want to spread the prep time . Please feel free to provide any suggestions to this effect especially for this kachori .

    Regards, Santhi

      SS
      November 25, 2009 at 1:55 pm

      Hey Santhi.. me in same boat! I had read in Manjulaji’s samosa recipe that she “half-fries” them and stores them in the freezer. You could try that recipe. Good luck with your cooking! Happy Holidays.

      Manjula Jain
      November 25, 2009 at 2:22 pm

      Hello Shanti.
      Fry the kachori half the way before refrigerating. If you are preparing any dish with gravy make the gravy before or have the spice mix ready, other then potato you may cut all the vegetable before. I also start preparing in advance, the day of party you want to enjoy with your guest, look fresh and listen to your guests who are appreciating all your hard work. Enjoy!

    MEGHA
    October 27, 2009 at 2:00 am

    Hello Aunty. I love khasta kachori very much.but i never tried at home.when i read this receipe for khasta kachori.i think it’s simple.rt??now i will try at home.ane then i will tell you.

    sadia
    October 20, 2009 at 12:02 pm

    manjula aunty,
    u are simply great. i love ur cooking. can i use potato istead of mug dal.

    Shaveta
    October 14, 2009 at 12:49 pm

    Hi Manjula ji,
    Do we have to soak the yellow moong daal and then grind it?
    I am unable to grind the daal to powder in the grinder which i have. Will soaking dal helps ? If yes, how?
    Please reply soon as i am going to make these khasta kachoris for diwali.

    Shaveta

    puneeth
    October 13, 2009 at 11:41 am

    thanks for this recipe manjula ji, when you are referring to 1 cup of flour how much does it measure…

    jharna
    October 7, 2009 at 12:24 pm

    your recipe is perfect …. my kachoris turned out amazing . thanks a lot could you please give the recipe of churma na laddoo

    mahi
    October 7, 2009 at 1:30 am

    hello aunty
    i tried this receipe 4-5 times and it was great everytime thanks aunty for ur this work.you are like a mother for me because i doesn’t learn this from my mummy she also don’t know how to cook this all.but when i go to mumma home i prepared this for him and she liked (besan ladoo,kachori)very much and she feel proud of me.thanks aunty.

    qwert
    October 6, 2009 at 6:36 am

    it’s really great

    Jaya
    October 4, 2009 at 9:16 am

    how long can kachoris be stored?

      Manjula Jain
      October 4, 2009 at 10:45 am

      Jaya, Kachories can be stored for about 2 wweks.

    sushma
    September 23, 2009 at 5:53 pm

    very nice and easy way of making filling for kachoris real saves the time. thanks i tried but it does not puffed up much any suggestion

      Manjula Jain
      September 24, 2009 at 8:58 am

      Hello Sushma,
      It takes little practice press the kachories with light hand that should help.

    Christine
    September 23, 2009 at 1:57 am

    Thank you Aunty i tried the Kachories and they came out excellent
    I made them 4 days in row and my kids love them a lot
    Thanks for the convienent way of making the filling.
    How do i make Sweet Kachories with khoya and dry fruit filling and drizzel with sugar syrup

      Jaya
      September 23, 2009 at 2:17 pm

      It’s under the “Snacks” list and is called Shakkar Para. I think that’s what you are looking for.

        Christine
        September 24, 2009 at 7:02 am

        No its not shakar paray
        I have eaten sweet kachori
        It has a filling of khoya and dried fruits

          Manjula Jain
          September 24, 2009 at 8:43 am

          Hello Christine, yes shakar para and sweet kachories are very different, I will do that shortly.

    karam
    September 11, 2009 at 1:03 am

    dear mrs. manjula,

    it is great help i am getting from your recipes of different kind of good food.
    whenever i am trying anything, i see your method & recipe for the same & i get good response from my family for serving them good food.

    thanks a ton & my regards to you

    karam.

    AKSHATA
    August 26, 2009 at 12:19 pm

    HI
    Thank you manjula aunty i did prepare kachori yesterday,but mine didnt puff like yours and it was not crispy so dont know
    what the reason is also,please tell me some tips so that next time i prepare it comes out nicely.

    thank you

      Manjula Jain
      August 26, 2009 at 1:17 pm

      Hi Akshata, for pressing the kachori do it gently and kachori need to be fried on very low heat if heat is high they will not be crisp. While frying be patience.

    Maliha Ahmad
    August 25, 2009 at 11:59 am

    Thanks manjula aunty

    sunita
    August 21, 2009 at 6:36 am

    hello aunty,
    good to see u back after long but this recipe is great thanks a lot for such type of food to enjoy out of india really u are great.
    love sunita

    Preeti
    August 20, 2009 at 1:26 am

    Hello,
    Can I use ready Puff pastry available in the super markets for this recipe? Will it make any difference shape/taste? Kindly guide.

    Shaveta Garg
    August 19, 2009 at 12:44 pm

    Hello Manjula ji,
    For this recipe Do we have to soak the daal first??

    Shaveta

      Jaya
      August 26, 2009 at 2:22 pm

      Don’t soak the dal first, just follow the recipe as written.

    asmi
    August 15, 2009 at 4:58 am

    hello manjula aunty,
    i am an old appreciator of ur recipies.have tried many of them with success but i just wanted to ask dont we have to soak or boil the dal????????i tried it without soaking as mentioned in your column but it tasted very raw…..n eventually had to throw it away.i fried the powder for a good long time.can you please help me……
    thanking you in anticipation,
    with regards,
    asmi

    Reeva
    August 12, 2009 at 4:28 pm

    HI aunti
    thanks a lot for this amazing recipe
    and my kachori dodnt puff up like your’s
    so can u tell me the reason please 🙂
    and thank you again!

      Manjula Jain
      August 12, 2009 at 7:12 pm

      Hello Reeva,
      Pressing the kachories take little practice, press them gently not too hard and press evenly

    metpa
    August 7, 2009 at 2:00 pm

    Hi manjula aunty,
    My kachori’s did not puff up as your’s. Can you tell me the reason?

    Graziana
    August 5, 2009 at 11:25 pm

    Thank you so much, Manjula for your excellent recipes and
    clear explanation on video>
    I have tried several of your recipe with great success!
    The Kachoris look absolutely wonderful, but I cannot use wheat flour because my grandchildren are coeliacs
    Could I try to make these with another flour?
    Any suggestions would be greatly appreciated.
    Again Many Thanks
    Graziana

    SHRUTI
    August 3, 2009 at 10:30 pm

    Namaste Manjulaji,
    I loved the recipe of khasta kachori. what is better way to make this ahead of time?
    Thank you so much for sharing this wonderful recipes

    shruti.

    lynn
    July 10, 2009 at 2:39 pm

    These are fabulous!! I prefer whole wheat flour but made with white flour.
    Can you use whole wheat flour? Your website is great as recently my husband
    and I are eating no meat whatsoever. A lot of variety here.
    We appreciate the time and effort you have made to create this terrific website.
    Namaste

    SJ
    July 8, 2009 at 9:35 pm

    I made Khasta kachori by following ur recipe and it turned out to be amazingly good. You are an awesome cook. I really like the small small tips you give in between like how to see oil is hot enough, masala is fried etc because that helps a lot. I am going to try boondi ladoo soon

    Thank you so much.

    Alan
    July 7, 2009 at 6:32 pm

    Dear Manjula.
    I would like to thank you for so many wonderfull recipes and the dedication and time this must take, you are an exceptional Lady.
    Some of your recipes I would love to down-load but you don’t seem to have a printer friendly button, would it be possible to include one please……and as you would say that would be “very YUMY”…..With great admiration yours….Alan

    ana
    June 25, 2009 at 6:54 am

    hi,
    thanku manjulaji, i tried khasta kachori and they came out good and my husband and son both liked and appreciated. Thanku so much for such a easy recipe.
    manjulaji, can u tell me how the recipe of kala chane?

    Gira Brahmbhatt
    June 20, 2009 at 7:44 am

    hi ,gira here thank you for make khasta kachori in very easy way,i tried it its too delicious.i want to know how to make kala jam sweet dish,without using cow milk mava if u give some guidance i will very thankfull to you because i m in dubai so it is not available here .thank u again.

    mini
    June 12, 2009 at 11:26 am

    hello manjulaji

    just love ur recepies…..also the demo u show…it really helps….my husband is elergic to moong dal….he kind of gets into this food poisonin by eatin moong dal….so can u plz suggest me an alternative….hoping to hear back from u….thanx

    Sheetal
    June 9, 2009 at 7:18 pm

    Hello –

    What is a substitute for powdered ginger? Can I use finely grind/chopped ginger instead?
    Thanks again,
    Sheetal

      mamtha
      July 24, 2009 at 8:52 pm

      hello aunty, what a wonderful and graceful demonstration….It all shows how much u love your cooking…great work…very
      inspiring especially for beginners like me.i will definitely try this recipe .

    Meghana Jain
    June 2, 2009 at 11:23 am

    Thanks for an easy recipe, I tried it and came out very well. I followed the dough recipe and it was very watery with 1 cup maida and 1/2 cup water, is that dough suppose to be very soft?
    Thanks,
    Meghana

    pav
    May 29, 2009 at 9:56 am

    for ur chola tikki can u just peel the patatoes and boil den mash them like u make normal mash patatoe
    thanks
    loving ur website

    vaish
    May 27, 2009 at 2:55 pm

    Hi Manjula

    I tried out kachoris again y’day and they turned out awesome. Is it possible to prepare kachoris beforehand or is it best to serve hot. If they can be stored cud u plase let me know the best possible way of storing them??

      Jaya
      May 27, 2009 at 6:20 pm

      After they have cooled to room temperature, you can store them in an airtight container for a week or two. Serve them at room temperature with breakfast or at tea. No need to re-heat them.

    reshma
    May 23, 2009 at 12:33 am

    Hello anty,
    i m sorry for late reply of Ur pani puri i prepared mashallah, result was good thank u

    Savitha
    May 22, 2009 at 1:31 am

    Hi Manjula Aunty, I m Savitha from South Korea, here it is very difficult to get Indian food but when we start preparing from ur website we were so happy that it was so tasty n easy to prepare, kachori it came up very tasty and we tried ragulla also it was delisious, thx aunty for ur wonderful receipies and plz show some Rice items which is easy to prepare n tasty.

    Isabelle
    May 14, 2009 at 7:13 am

    Hi Manjula,
    I am writing from France where indian cuisine is not so famous. But I am fond of this type of food and your style is really great. Nevertheless, is it possible to change moong dalh with masoor dalh in your khasta kachori recipe ?

    Thank you for your answer and keep up with your fantastic blog !

      Manjula Jain
      May 15, 2009 at 7:59 pm

      Hi Isabelle, yes you can change moong dal with any dalh.

    srividya
    April 29, 2009 at 12:27 pm

    Hello aunty,
    your recipes are simply great.Thanku so much for sharing the recipes………

    Shelley
    April 22, 2009 at 3:04 pm

    Dear Manjula Aunty,
    Your recipies are simply great ! I have tried most of them and they turn out to be really good and yummy.
    Thanks a ton for the recipies and the videos.

    Sanjay
    April 18, 2009 at 12:46 pm

    Hi Dear Manjulaben,

    I watch your lots of recipe and you are the best

    any way this one help us to much here far from our country and family

    i have to much interest to cook food and eat indian food too.

    i been work 7 years for PIZZA INN in usa as store maneger

    i lve to cook

    once againe you, Vah Rea Vah and curry is fantastic for indian people who live in

    out of india

    thanks

    sanjay

    Preety
    April 14, 2009 at 11:34 am

    Hello Manjula Auntie,
    I love the simplistic nature of your recipes, your presentation, the wbsite and above all your sweet friendly smile.
    I am a good cook too but never in my life, I have tried making desserts like nan Khatai, Burfi (These complicated ones used to be my mom’s expertise). But, truly you have made it so easy to try out these TOUGH LOOKING Recipes, that I am making these tasty dishes too !!
    Have just a small question, for the khasta kachori : What kinda blender or grinder do you use to grind the dal in powder form. I try it hard in my normal blender/grinder but it still remains very grainy!!
    Please advise. Would appreciate your response on this.
    Regards
    Preety

      Manjula Jain
      April 14, 2009 at 5:27 pm

      Hello Preety,
      For dry ingredients like spices and some time dal I use cofee grinder. It works really good.

        Preety
        April 15, 2009 at 11:16 am

        Thanks a tons for your quick reply.
        You are simply awesome!!
        Regards
        Preety

    Aarti
    March 26, 2009 at 12:12 am

    Hi Manjula,your recipes seem quit interesting to me ,but one thing I am experiencing is double text display in your web pages.I am not able to read the recipes properly as pages are displaying some previous page text.Can you please get it corrected.I am waiting to try out your recipes :).Thanks

    Madhu
    March 16, 2009 at 11:39 pm

    Manjulaji

    Namaste

    Your video says that all the spices for the dal should be mixed with it and then roasted whereas your writeup says different as below. Which one should we follow?

    “Mix 1 tablespoon of oil and dal powder in a frying pan and roast on medium heat for about two to three minutes or dal changes color lightly, stirring constantly.
    Turn off the heat. Add all the spices and mix it well and let the mixture cool off. ”

    Please clarify. Thanks.

    sonu
    March 16, 2009 at 1:38 am

    Hi Manjula aunty,

    Loved this recipe of yours. It was so easy to follow and the Kachoris came out excellent. My husband and his friends loved the kachoris.
    Thanks a ton for this excellent recipe.

    Ceci
    March 5, 2009 at 11:54 am

    You are the best, Manjula!!

    Tania
    March 5, 2009 at 12:10 am

    hi manju aunty
    tried kachori its yummy and gives good taste instead of dal i used aloo and onions excellent it was …..Thanks a lot for the receipe you have given.

    Smitha
    February 19, 2009 at 10:13 pm

    Hi Aunty,
    By posting such good receipes and all the more good description for each and every receipe is very appreiciable. Its wide spreading the taste of Indian food overseas. I have tried most of the your receipes and they turned out to be perfect with your method.
    Thanks a lot! …and keep spreading your magic 🙂
    bye.

    Deepti Mehta
    February 15, 2009 at 6:33 am

    Hello Ma’am,
    I made kachoris for the first time in my life and it was awesome.Thanks for the video.It was delicious.My husband invited his friends for brunch and I prepared these.Everyone liked it.Lately I have been cooking you recipes and each and everyone turns out to be superb.As I belong to a family that do not eat onion,garlic,this site seems to be a heaven for me.So many variety without these ingredients is lovely for me and my family.
    Thanks a lot to you and your husband for posting such nice recipes.

    priya
    February 10, 2009 at 3:31 am

    how long this kachories will crispy???

    Vaishnavi
    February 9, 2009 at 7:58 pm

    the kachoris came out very good..and got over in a jiffy!!

    Vaishnavi
    February 8, 2009 at 3:41 pm

    Wow..Kachoris look yum!! am planning to make them today..will let you know the outcome:)

    Kanya
    February 3, 2009 at 9:39 am

    Really awesome recipe and described so well. I made it 2 times and turned out very good. First time Kachori not puffed up that much, but then next time I tried frying on slow heat and it worked perfectly.

    Thank you aunty for a wonderful recipe.

    lakshmi
    February 3, 2009 at 5:14 am

    hi manjula aunty,
    i made khasta kachori. its quite yummy!! instead of using dal, once i tried green peas filling. that too is very good in taste. thanks for all your postings. bye…

    swapna
    January 25, 2009 at 4:50 pm

    hello aunty,

    I have tried kasta kachori they came very well in first time itself thanks very much
    for your wonderful recepies and aunty i request you to post the recipe of Khandvi or khamri
    I love that recipe.

    thanks a lot.

    shirin
    January 16, 2009 at 5:04 pm

    Dear Auntiji, your website is awesome, thank you and may god bless you forever! I have learnt so much already! please keep putting on as many recipes as you can.

    Abhilasha
    December 31, 2008 at 2:36 pm

    My experience..1st time i tried making kachoris was little difficult to to flatten and filling the dough on hands.
    So i tried this..put litlle oil on kitchen top and then flatten the dough with fingers.
    and also filling on kitchen top, not in hands..i was more comfortable doing this,
    and even i tried baking them..came out gud..Thank you.

    Jaya
    December 29, 2008 at 6:52 am

    Krishna, cold water is often used when making dough to prevent it from becoming too soft while working with it.

    Cold water from the tap is sufficient. You don’t need to use cold water from the refridgerator.

      Manjula Jain
      December 29, 2008 at 11:17 am

      Hello Jaya and Krishna,
      Usually dough is made using little warm water, I use cold water just personal preference using warm water kachories shell will be little hard. Cold water make kachori crispy, I like crispy over hard shell.

        krishna
        December 30, 2008 at 2:40 pm

        Hi Manjulaji,
        I made khasta kachori and it was wonderful my husband liked it. I used cold water and i knew the difference. Thanks for such a wonderful recipe.
        Krishna

          Supriya
          September 13, 2022 at 5:56 am

          Hi my kachoris turned out well thank you. But after some time they turn little soft. What’s the tip to keep it khasta for longer time

    RS_Sin
    December 29, 2008 at 6:22 am

    Hello Auntiji,

    I have just finished making a small sample of kachoris today. They are quite yummy.
    Thankfully they just didnt absorb any oil.

    Thanks so much for the recipe. Look forward to seeing some more recipes in the new year.

    Regards
    Rama

    krishna
    December 24, 2008 at 2:27 pm

    Hi Manjula,

    I have used ur recipes many times. In the Khasta kachori, u r using cold water to make the dough. can u please explain why r u using that?

    Krishna

    Manjula Jain
    December 22, 2008 at 12:40 am

    Khasta kachori can be stored for about 10 days.

    Gayatri
    December 22, 2008 at 12:15 am

    Hello Manjulaji,
    The recipe looks really good.. Could you please let me know about its shelf life ? I mean.. is it possible to store them in some air-tight containers so that they can last for few days ( kindly specify how many days !! ) ? Thank you..

    Jaya
    December 15, 2008 at 7:06 pm

    Grind it dry and grind it until it is quite fine as stated in the recipe.

    It will turn out good. I have made this recipe 2 or 3 times now.

    Vix
    December 15, 2008 at 6:23 pm

    HI Manjula

    Do I need to do anything to the dhal before I add it the kachoris? Do I need to soak it or cook it? Or do I use it dried?

    Love your website! Thankyou!

    Roopa
    December 6, 2008 at 6:15 am

    Hi Manjula, you have a nice website and a video:) I made some of your recipes and its all come out good 🙂 I tried this Kachori few days back and it came out very well 🙂 I spiced it up with some additional ingredients for the filling too 🙂 Thanks for sharing this 🙂 I am planning to publish my post on Kachori soon 🙂 Do check it out 🙂

    ARUN KUMAR JAIN
    December 3, 2008 at 4:23 am

    Hi Manulaji,
    Kindly favour me with a recipe for making “Petha Candy” (Pethe ki Mithai).
    I have become a regular visitor to your website. Thanks again for such delicious recipes.
    Arun Kumar Jain

    Manjula Jain
    December 1, 2008 at 11:00 pm

    Hi Bharti,
    Dough should be soft but not sticky, after you fill the filling, wait for few minutes before you start pressing to roll. Kachories should be fry on very low heat.

    bharti
    December 1, 2008 at 10:34 pm

    Hi Manju,
    I tried the kachoris but they did not puff up and also were not so crispy so where did i go wrong. the dough was not very soft. how the dough should be cud u pls explain.
    bharti

    zeenat
    November 17, 2008 at 12:43 am

    hi aunty
    i love your side, thanks to share your cooking with us ,i have a question… can i use these Khasta Kachoris 2-3 days after cooking . tell me how..plz

    Priti
    November 10, 2008 at 12:05 am

    Hi Manjulaji,
    I am now becoming so good in cooking and thanks to you. Please teach us Idali,Sambhar, Sevusal and GUJARATI KHAMAN….PLEASE.

    Manjula Jain
    October 31, 2008 at 1:09 pm

    Ras Malai recipe is already posted, check it out.
    Manjula

    lini
    October 31, 2008 at 10:23 am

    Love your site.Amazing job.Motivating people to cook.Do u have Rasamalai recipie,if yes can you post it.My rasmalais are not very soft like we get in stores.I put store bought paneer,sugar .

    Manjula Jain
    October 30, 2008 at 7:55 pm

    Hi Samara,
    Par boil the daal, drain the water, after mixing spices on medium heat stir fry for few minutes untill dal is very light moist.
    Happy cooking;
    Manjula

    Samara
    October 30, 2008 at 7:16 pm

    Hi Manjula aunty! Im soooooo pleased i found your website, its absolutely great, your videos make cooking look so easy and fun. I havent tried the kachori recipe because i dont have a coffee grinder, could i not soak or par boil the daal instead?? Would appreciate any suggestions!

    sumedha
    October 30, 2008 at 4:40 am

    its great and simple. Love it!

    Thanks Manjula.

    Sumedha

    nafisa
    September 29, 2008 at 5:08 am

    hello aunty,
    i made the kachoris last night they came out very well.. i made kachori chaat with chickpeas,yogurt,hari chutney,and tamarind chutney..thanks a lot aunty..

    Manjula Jain
    September 28, 2008 at 1:31 pm

    Hello Nafisa,
    You can use unbleached all purpose flour, wiil have the same result.
    Manjula

    nafisa
    September 28, 2008 at 12:35 pm

    hello aunty,
    thanks for your recipe.. i have a question.. can i use the unbleached all purpose flour to make the kachoris?i got it from an asian store. it says no chemical bleaching.please reply
    thanks

    Manjula Jain
    September 20, 2008 at 12:17 am

    Hi Anshul, 1/2 cup -1 tablespoon

    Anshul Garga
    September 19, 2008 at 5:21 pm

    Hi Auntyji

    I tried your receipe for kachoris.
    They came out good but not perfect.
    Please refer to the qty of water used to kneed the dough.
    Is it 1/3cup -1 tbsp or 1/2cup-1tbsp water.
    Please advise as the dough is very watery .

    Thanks & Regards

    Jaya
    September 11, 2008 at 3:59 pm

    Hi Priti,
    Aunty can advise on whether the ajwain will affect the puffing, but in my opinion the ajwain is not needed. The dal mixture with the fennel (saunf) gives the perfect flavor.

    If you want to try with ajwain, divide the dough and add them just so some of the kachoris so you can compare with and without and see which flavor is better.

    This is one of the recipes I make just as it is written with no adjustments and the flavor is perfect. 🙂

    Jaya
    September 11, 2008 at 3:49 pm

    Hi Priti,
    If the dal looks like you want to clean it, put it into a mesh collander or strainer and shake it vigorously side to side so the powder drops through the mesh. Or, cover the strainer with a plate and shake it up and down as well as side to side. The friction of the dal against the mesh will also knock loose any powder. Do this over your sink so the powder can be washed away easily.
    Hope this helps. 🙂

    priti
    September 11, 2008 at 3:49 pm

    Anuty one more thing, Is it ok to put ajwin seeds in the doove while mixing………. or this will result in my katchori not puffing up?

    Priti
    September 11, 2008 at 3:40 pm

    Hi anuty,

    I just want to ask, normally the dry moong dal contains lot of powder and does not look clean. Shall i wash the moong dal and then dry it up and then make or its ok to crush the the moong dal directly in mixture

    plz reply soon i want try this toda

    saman
    August 31, 2008 at 6:23 pm

    dear Manjula
    thanx for this yummmmmmmy recipe.my family n friends loved it.

    ayesha sajid
    August 28, 2008 at 2:27 pm

    hello aunty
    i made these kachoris today and they turned out to be yummmm… i served them with aloo ki sabzi…my husband loved it… thanks so much…

    Manjula Jain
    August 25, 2008 at 8:17 am

    Hello Manju,
    I use these measuring cups the only marking they have 1cup, 1/2 cup 1/4 cup and so on, these cup don’t say in ounces, reason is any dry ingredient you measure with this cup will be different in weight, for example sugar is heavy then flour, but if you measure water with this cup will be about 8 oz. For every thing dry or liquid I just use the same cups hoping it will be easier for viewers and they don’t have to changing the measuring cups.

    manju
    August 25, 2008 at 6:32 am

    manjula ji
    i only wanted to know what is the measurement of the cup u use in measuring flour while making kachoris.thats all.thanx

    Jaya
    August 24, 2008 at 9:26 am

    Hi Manju,
    When I make this recipe I come out with about 9 – 10 kachori. I don’t think you did anything wrong, I think it’s just different cooks feel the dough differently when breaking off the pieces.

    If the kachoris were good otherwise, I wouldn’t worry.

    Technically, a measuring container with ml or ounce markings on it is for liquids, but the 250 ml mark is close enough to a cup for measuring dry ingredients that it wouldn’t be a problem for this recipe.

    Dry measurement cups are the plastic ones that look like scoops and have only one marking on them like either 1/4 cup, 1/2 cup, etc…

    manju
    August 24, 2008 at 7:56 am

    hello manjula ji
    today i made kachoris .i want to ask something.the measuringcup i used is of 250 ml.and i took 1 cup maida.but the number of kachoris came out was 8 or 9.i want to ask what is the size of ur measuring cup.size of the kachori was also very small n some of them did not puff up.can u plz tell me if the size of the cup is same then i shud have made 12 kachoris with the same dough means little thinner kachoris.plz reply.

    ayesha sajid
    August 23, 2008 at 1:41 pm

    dear manjula aunty… i just got 2 know abt ur website y’day and since then i just cant stop browsing thru the videos…
    i hav been lookin for this recipe for long… thanks a ton
    m gonna try this soon.. will let u know hw it was…
    thanks and regards
    ayesha

    Pardiga
    August 19, 2008 at 2:09 pm

    Very good, fabolus recipie. Very hard to make though.

    Manjula
    August 19, 2008 at 1:59 pm

    Thanks aunty, it was a one briiliant.

    Reena
    August 15, 2008 at 6:45 am

    Hello Manjula aunty,
    I been searching for the recipe about khasta kachori since long time. I searched so many sites but no one shows the proper way. I tried it some other recipe but the fillings were good but the main part is how to fill up and make it big kachori. You show us very well in this video. Thank you sooooooooooo much.
    One more thing. Do you have recipe about egg less cake,bhakharvadi?

    Reena
    August 15, 2008 at 6:42 am

    Hello Manjula aunty,
    I been searching for the recipe about khasta kachori since long time. I searched so many sites but no one shows the proper way. I tried it

    AspiringChef
    August 4, 2008 at 2:09 pm

    Hello Manjulaji,

    I can’t tell you how greatful I am, to watch you make kachoris on your website. I’ve tried making these several different times. And they were a hit or miss. Sometimes they would puff up and sometimes they won’t. And I had also tried flatteneing them between my palms instead of rolling them. But there is something about your recipe that just works right, all my kachoris puffed up perfectly. I love your website. I can learn a lot of traditional dishes here. Thanks a lot and keep the recipes coming. You are doing people like myself a great favor by demonstrating good recipes and cooking tips.

    PS: The only change that I made to the recipe was that of Mohan. For Samosas, Kachoris etc, I usually add 1/3 cup of ghee to 2 cups of flour. And that works great for me.

    Neha
    July 31, 2008 at 12:37 pm

    Dear aunty,

    khasta kachori recipe is just amazing………i’ve tried it and it taste awesome….

    thanks for the recipe..:)

    foodlover
    July 30, 2008 at 6:21 pm

    Dear aunty,

    Please put recipes for Bhel puri (chaat), maharashtrian dish(Usal), and Paneer capsicum dish too whenever you get a chance. Your recipes are very good.

    Manjula Jain
    July 29, 2008 at 8:32 pm

    Hello Parul use wash urad dal.

    parul
    July 29, 2008 at 4:44 pm

    Auntyji wat do u say which urad dal shud i use?
    Jaya-its true dat mong dal goes easy on tummy but urad dal gives another type of taste..in north india,urad dal kachoris are served with alu ki sabzee.yummy.

    Jaya
    July 29, 2008 at 3:42 pm

    clarification:
    the water is added after the dal and spices are fried as written in the recipe.

    Jaya
    July 29, 2008 at 12:06 pm

    Hi Parul,
    No need to pre-soak the dal although many recipes say to do it. If you grind the dry dal in a small electric grinder until it is nearly a powder, but there are still tiny specks of dal and follow the rest of Manjula’s recipe it should be perfect. Don’t forget to add the 2 tablespoons of warm water.

    The moong dal is a good choice because for many people it is easier on the tummy to digest than urad dal. Jaya.

    parul
    July 29, 2008 at 11:15 am

    Auntyji,i hv a question..
    If i use urad dal instead of moong dal,which urad dal shud i use?black urad dal or white one?
    Also,shud i soak urad dal in water for 2-3 hrs,drain n then roast it with spices n then grind it or proceed like moong dal filling recipe.
    Also,auntyji when i ws in hostel,in snacks sometimes we were served kachoris dat i just loved but still cant figure out how they were made?Those kachoris were big kachoris like the size of puris,surface was soft,not khasta,and the filling ws black,brown in color,wet n just yuuuuuuuumy..i guess the filling cud be of urad dal.Can u pls help me to make thoe kachoris,really i just loved den n can never forget the taste.

    Jaya
    July 20, 2008 at 11:19 am

    Dear Auntyji,
    I’ve made these for the third time and they come out perfect each time. I follow the recipe exactly as no adjustments are needed.
    Best to you, Jaya 🙂

    Bhavika
    July 18, 2008 at 10:36 am

    hello Aunty,
    If it has holes means it will take lot of oil right?
    I will try next time and try to flatten it properly.
    Thank you so much Aunty.
    Aunty one request can you show Chilka Moong dal pakodas.
    Thank you once again.

    -Bhavik

    Manjula Jain
    July 18, 2008 at 10:24 am

    Hello Bhavika, I think for first time you did great, holes can happend many reason, but in your case just the practice in flattening the katchori.

    Bhavika
    July 18, 2008 at 9:29 am

    Hello Aunty,
    Namaste.
    I tried the Kachoris .They came out well and tasted also really great.
    All of them puffed very well.
    But few of them got one hole on the top but still they puffed up.
    What can be the reason of the hole for few of them?
    Aunty, please guide me.

    -Bhavika

    Jaya
    July 16, 2008 at 2:36 pm

    I also had forgotten to add water to the filling the first time I made them and luckily they turned out very well for me too.
    Now that’s a great recipe when you can make a mistake and it still comes out good!
    I never tried making kachori until I found Manjula’s video.

    Shehla
    July 16, 2008 at 2:14 pm

    I did try the kachoris and they were really superb.I forgot to add water in the filling but still they were great and all puffed up well.I made them for tea for my guests and they were surprised to know that I made them myself.
    Thanks a lot Auntie, you are really great.
    Thanks a million.

    Snehal
    July 8, 2008 at 2:37 am

    Thanks Jayaji and Manjula Auntie for your help and advice

    Shehla
    July 7, 2008 at 2:31 pm

    Dear Aunty,
    Can I press the kachoris and leave them for an hour or so,covered with a damp cloth,and then fry? Will it affect their puffing up?
    Thanks a million.

    Jaya
    July 7, 2008 at 9:48 am

    Thank you Manjula. I did not think of that as a possible reason. Jaya.

    Manjula Jain
    July 7, 2008 at 7:26 am

    Hi Snehal, Jaya has very good explanation for kachori, just want to add one more thing if filling is very dry that will also make the small cracks in kachories.

    Jaya
    July 7, 2008 at 6:34 am

    Hi Snehal,
    If the kachoris tasted good other than that they didn’t puff, I would try putting in a little less filling since you said some masala comes out when flattening them.
    The dough puffs from steam build up and if the masala pokes through the dough, the steam escapes before the kachori can puff up. You’ve probably seen that happen with puris. Once there is a crack in the puri while frying, it won’t puff any further.

    Anyhow, try going less on the filling and lets us know how it works out. Good luck. 🙂

    Snehal
    July 7, 2008 at 2:21 am

    Hi Jaya !
    Kachori were cooked in the middle…and ya the puffed Kachoris cooked in the batch where there were some unpuffed Kachoris also…
    Could this happen if some masala comes out while pressing/ flattening the Kachoris with the palm?

    Jaya
    July 4, 2008 at 9:03 am

    Snehal,
    1) the kachoris that DID puff up, were they cooked in the beginning, the middle, or at the end?
    2) Also, did the puffed kachoris cook in the SAME batch of frying or in different batches?
    I’ve cooked these kachoris many times with success. If you can give some more information I’ll try to help you. Jaya

    Snehal
    July 4, 2008 at 7:28 am

    Hello Auntie,
    U r really doing a great job.. i keep on trying your recipes they really come out well. itried this recipe alos but unfortunately it didn’t come out so well. a few of the kachoris were puffed up rest all were flat…i really kept an eye on the heat during frying so i fried it at the righ temperature …what could have gone wrong…pls help
    Thanks

    tam
    June 30, 2008 at 3:43 pm

    Hi aunty,

    Kindly demonstrate pyaaz ki kachori recipe also.

    Thank you .

    mrs archi k acharya
    June 29, 2008 at 11:11 pm

    thanks a lot for the wonder ful recepie. i tried your mirchi achar i liked it ,i love to cook and learn more wonderul recepie.i do have a passion to learn new recepies and try them ,and add to my notebook.
    bye archi

    Jaya
    June 19, 2008 at 12:03 pm

    Dear Manjula Aunty,
    I am another fan who would love to learn khandwi.
    Thank you.

    madhu
    June 19, 2008 at 11:51 am

    Hello Aunty,

    I tried the khasta kachori and spicy potato recipe. They came out so well …. two of the best dishes I have cooked so far. What I really like about your site is that you give small tips along with the main recipe and these tips are important for the dish to come out perfect.

    Manjula Jain
    June 13, 2008 at 8:34 pm

    Khandwi is in my list to do.

    Varsha
    June 13, 2008 at 11:01 am

    Hi aunty,
    I came across your website just today and since then I cannot watching your videos. The recipies are easy to make yet look delicious and also as they all are w/o onion and garlic.
    I will surely try the kachori this wkend.
    BTW can you share the khandwi recipe?

    Thanks

    Manjula Jain
    June 12, 2008 at 2:57 pm

    Hi Ridhi, yes in dough you can replace butter in place of oil.

    ridhi
    June 12, 2008 at 1:39 pm

    Hi aunty ji, Thank you, I just want to ask can i use butter in place of oil.

    Manjula Jain
    June 11, 2008 at 4:35 pm

    Hi Bhavika, Thank you, I encourage to do variations using my recipes as guide line. Soking moong dal as you say will work great. I grind dal coarse.

    Bhavika
    June 11, 2008 at 12:43 pm

    hello Manjula Aunty,
    Namaste.Aunty I am Jain.We share the same surname.I dont eat onion, garlic and potatoes .I am a pure Jain and ur recipes help me a lot to cook the same way as my Mom in India.Ur shows and videos are very helpfula nd mouth watering.I tried ur Khasta kachori.It came very very good.All of them pufffed very well.Thanks to you aunty.Just wanted to know if we could do one variation.can we soak Moong dal for few hours and roast it as it rather than grinding in to powder.Also the recipe which is shown should the moon dal be grinded into fine powder or coarse powder?
    U are doing an excellent job which is helping girls out here like me who just got married and are in the US ,never done cooking in india and here ur shows help us to the fullest.
    Waiting for ur reply.

    Jaya
    June 1, 2008 at 5:32 pm

    I just made these today – followed the recipe exactly except the dough didn’t require the full amount of water. But they came out SUPERB. Even my picky U.P. born and raised husband liked them!
    The tip to not rush the deep frying is important otherwise the inside dough will still be uncooked even though the outside appears golden. Thanks Auntyji.

    Shubha
    May 10, 2008 at 4:46 pm

    Aunty can u give any other spicier and wet variety of filling for the kachori…. other than this one??

    Savvy
    May 8, 2008 at 11:18 am

    Thanks for this awesome recipe.I have tried a few of your recipes and they taste yum!!Thank you so much.Love the videos they make any recipe seem easy and tasty :).

    Gleyse
    May 3, 2008 at 9:32 am

    Thanks for this wonderful recipe, I live in Brazil and my husband is indian, he simply loved my kachoris!! Thanks again! Gleyse

    lahari
    May 2, 2008 at 3:33 pm

    hi aunty
    I will try this today.yr videos are of gr8 help

    Manjula Jain
    May 1, 2008 at 9:38 am

    Hello Sheetal
    You can freeze the kachori just make sure when you freeze them spread it out after they freeze you can store them in bags. Thaw for few seconds in microwave otherwise fry them directly on medium high heat.

    shital chopde
    May 1, 2008 at 6:27 am

    hi …. I want to ask …can I freez the kchories after roll it with palm? if yes …how can i fry it…..? i mean after defristing it or direct from frozen?

    shital chopde
    May 1, 2008 at 6:21 am

    Hi Manjula-ji…!
    I tried this reciepie ….& it made too good !thanks very much !

    param gill
    April 29, 2008 at 4:54 pm

    hi manju ji…..
    checked ur cool recipes….. i’m in love with ur recipes…..
    hey can u do me a favour…..could u plz tell me the receipe for the red chutney with bananas and watermelon seeds that is most used in marriages and parties……

    PARUL
    April 28, 2008 at 10:27 am

    Hi Auntyji.u knw wat?my mom always makes kachoris n samasosa n mathris..i ws most of the time away frm home so cudnt get a chance to try these home recipes and also i ws afraid that it wont come out good but ur video made things very easy as now i knw how i hv to fry,wat shud be the temp of the oil.
    i had tried samosas n kachoris,samosaa turned out really good,frends thought,i purchased them.
    Thanks Auntyji.

    Gayatri Sharma
    April 26, 2008 at 5:15 am

    Hello Manjulaji

    After trying your bengali rasgullas i tried kachoris. They came out well and tasty too. i am so happy to find your site for learning new and guaranteed dishes. my family enjoys these recipes. we once again thank you for these recipes. Are you coming up with DVD’s Or Cooking CD’s in the market. please let me know. I stay in India and would like to have your cooking video in CD form in my library.

    Manjula Jain
    April 23, 2008 at 11:28 pm

    be more careful pressing the Kachori start from center and go around.

    MINAL
    April 22, 2008 at 6:07 pm

    HI,
    AUNTI
    I TRIED THIS RECEPE…IT TASTE WAS GOOD BUT IT DOES NOE GETS PUFFED..
    CAN U TELL ME WHAT IS REASON…
    I ALWAYS WATCH UR VIDEOS

    T
    April 18, 2008 at 1:15 pm

    One more question…
    Can we use the same way for making onion kachori as in the dough & rolling with the palm or some other way ??

    sorry i bother u all the time with my questions.

    & when is your next recipe looking forward .

    thanks.

    Shils
    April 18, 2008 at 10:33 am

    Thank you aunty for sharing this wonderful recipe. The kachori came out good. I had little trouble stuffing the kachori but with practice it will get better.

    Mimi
    April 16, 2008 at 3:12 pm

    Thank you Manjula, it’s a great pleasure to see you, to make your nice recipes and eat your delicious, simple meals miam miam , yummy !!! Mimi

    Vinita
    April 15, 2008 at 9:20 am

    Hi Manjula Aunty,
    I tried these Kachoris yesterday. They came out really great. My husband loved them too and he was surprised when I told him that these were ready in 30 minutes.

    Manjula Jain
    April 11, 2008 at 12:56 pm

    Hello Summana, may be the dough was too soft

    sumana
    April 11, 2008 at 10:47 am

    i manjula aunty,

    i tried tried this kachoris…its was really gr8 …it came out well. but the crust had many small pops, it was not like yours(plain crust). what went wrong? pls let me know. thanks in advance

    Manjula Jain
    April 8, 2008 at 2:24 pm

    Kachories freeze very good just before frying spread them over plate and freeze after they are freeze you can bag them and keep for months. fry them on low heat.

    Neeru
    April 8, 2008 at 12:12 pm

    I tried khasta kachoris served with potatoes yogurt gravy with your recipes. It came out very good.
    I like your recipes with videos. Its a good website and I highly recommended to my friends.

    Seema
    April 7, 2008 at 7:56 pm

    Dear Manjula

    Just wondering if the kachoris can be prepared a night before and fried the next day. Please advise.

    Thanks

    Glen Allport
    April 7, 2008 at 5:24 pm

    What a great website! Makes me hungry just looking at the pictures!

    Manjula Jain
    March 26, 2008 at 11:27 pm

    Kachoris should be Khasta

    tam
    March 26, 2008 at 7:31 pm

    Hi manjula ji…

    kachoris came out good…bt if i need to make them less khasta what should i do???as some of them were very khasta.

    thanks.

    Priya
    March 17, 2008 at 11:25 am

    I will definitely try this. thanks for sharing your recipe in this way.

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