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+ servings
Kachori Aloo

Best Recipe for UP walli Khasta Kachori

Prep Time 10 mins
Cook Time 30 mins
Total Time 44 mins
Course Breakfast, brunch, Snack
Cuisine Indian, north indian
Servings 10 pieces


For the kachori dough

  • 2 cups all purpose flour / maida
  • 1/4 cup ghee
  • 1 tsp salt
  • 3/4 cup water approximately

For the stuffing

  • 1/2 cup moong dal
  • 2 tsp ghee
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp heeng Asafoetida
  • 1/2 tsp Saunth powder Dry Ginger powder
  • 1/2 tsp Jeera powder Cumin powder
  • 1 tsp coriander powder
  • 1 tsp amchoor powder Dry mango powder

For frying

  • Oil/Ghee


How to make the kachori dough

  • To make the dough first mix flour, salt and ghee using your fingertips. It should assemble breadcrumbs just like when you are making a pie
  • Add 1/2 cup water and knead the dough. The dough needs to be hard and tough yet smooth. Use the rest of 1/4 cup water if needed.
  • Cover the dough with wet cloth and let it rest for about an hour

How to make the filling

  • Wash and soak moong dal for 3-4 hours. Drain well and grind to a coarse paste.
  • In a heavy bottom pan, heat ghee. Add heeng & turmeric and saute for a minute.
  • Add the moong dal along with rest of the spices and cook on low heat for 4-5 minutes. Continously stir the mixture so that it doesn't get burned. Set aside for cooling slightly

How to assemble Kachoris

  • Divide the rested dough in 10 parts, shape them in balls and keep aside for another 10 minutes.
  • Slightly roll each ball stuff it with generous amount of filling and seal it well. Very lightly press it into a flat disc or roll just a little bit to flatten.
  • Heat oil in a kadhai and drop 2-3 kachoris at one time. Once you have added the kachoris to the oil, reduce the heat and fry till kachori is crisp and brown on both sides.
  • Serve hot with dubki walle aloo or even chutney.
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