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Khasta kachori with mung bean filling, crispy, golden brown bites with spicy filling
Indian Khasta kachori, crispy with spicy mung bean filling

Khasta kachori with mung bean filling

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The word 'Khasta' means crumbly or flaky in Hindi, and this kachori (stuffed pastry) is exactly that: a dough resembling flaky, buttery biscuit, fried to golden brown. Inside hides a spicy, aromatic mung bean filling that is a true flavour bomb. This isn't a dish for hurried weekdays, but a meditative process where slow frying is key to the perfectly blistered, crisp shell.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or pot (for frying)
  • Mixing bowl
  • Rolling pin
  • Damp tea towel (for covering dough)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Drain the soaked mung beans and grind coarsely in a food processor (should not be a paste, keep some texture).

Tip: Texture is important: if too pasty, it will be hard to dry out in the pan.
2 ✓

For the dough, mix flour with salt and melted fat. Rub with your fingers until it resembles wet sand. Add water and knead into a medium-stiff dough.

Tip: Fat coating the flour particles (shortening) inhibits gluten formation, making the pastry flaky.
3 ✓

Cover dough with a damp cloth and rest for 20 minutes.

Tip: During resting, the flour hydrates, making it easier to roll.
4 ✓

Prepare the filling: heat 2 tbsp oil, add cumin, fennel, crushed coriander, and chilli. Fry until fragrant.

Tip: Frying whole spices releases essential oils.
5 ✓

Add the ground beans and turmeric. Fry over medium heat, stirring constantly, for 8-10 minutes until the filling dries out completely and crumbles. Cool completely.

Tip: Moisture is the enemy: if the filling remains wet, the kachori will go soggy inside.
6 ✓

Divide dough into walnut-sized balls. Flatten in your palm, place a spoonful of filling in the centre, pinch edges together like a pouch, then gently press into a flat disc.

Tip: Leave the centre slightly thicker and edges thinner so thickness is even after sealing.
7 ✓

Heat oil to low-medium. Add kachoris. Do not touch them until they float to the surface.

Tip: Oil must not be too hot! If smoking, the pastry burns outside but stays raw inside.
8 ✓

Fry slowly for 5-7 minutes per side until golden brown and hard. Drain on kitchen paper.

Tip: Slow frying (approx. 15 mins total) ensures every layer of pastry cooks through.

Recipe FAQ

Why did my pastry go soft?
You likely fried it too quickly in oil that was too hot. Kachori must be fried slowly at low heat so moisture leaves the pastry layers.
The filling leaked, what did I do wrong?
You didn't seal the balls properly, or put in too much filling. Use a drop of water as glue when sealing!

Ingredients

  • 300 g Plain flour
  • 60 ml Melted Ghee or Oil (for dough)
  • 0.5 tsp Salt
  • 100 ml Cold water
  • 150 g Split yellow mung beans (soaked for 4 hours)
  • 1 tsp Whole cumin seeds
  • 1 tsp Crushed fennel seeds
  • 1 tsp Coriander seeds (crushed)
  • 0.5 tsp Turmeric
  • 1 whole Green chilli
  • 2 tbsp Oil (for frying filling)
  • 500 ml Oil (for deep frying)