Delhi Wali Khasta Kachori Recipe

Delhi Wali Khasta Kachori Recipe

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Hello & welcome, everybody today we are going to cook some really interesting and every Indian’s favourite Delhi street food. The one and only kachori and kachori with Tari is a real queen so, without wasting any time let’s start with the recipe.

  • Prep time :1 hour.
  • cooking time :1 hour.
  • serves 8. 

1. Ingredients for kachori dough.

  • Refined flour 2 cups.
  • Salt to taste.
  •  Ajwain 1 tsp.
  • Ghee 4 tsp.
  • Water as require.
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  • Add the wheat flour in a mixing bowl, further add salt, Ajwain and ghee, mix and combine the ingredients very well.
  • Add water as required to knead a semi-stiff dough, cover it with a damp cloth and rest it for at least 30 minutes.
  • After the rest knead once again and further divide it in small equal dough balls, cover this too with a damp cloth and rest it for a while.


  • For making a crispy kachori:

When you press the flour in hand it should hold the shape, this process in Indian culinary is known as moyan.

2. Ingredients for kachori stuffing

  • Moong dal ½ cup.
  •  Water to soak.
  •  Oil 3 tbsp.
  •  Besan 4 tbsp.
  •  Saunf 1 tbsp.
  •  Coriander seeds 1 tbsp.
  •  Black peppercorns 4-5 nos.
  •  Red chilli powder 1 tbsp.
  •  Turmeric powder ½ tsp.
  •  Coriander powder 1 tbsp.
  •  Garam masala 1 tsp.
  •  Kasuri methi 1 tsp.
  •  Hing 1 tsp + water 1 tbsp.
  •  Amchur powder 1 tsp.
  •  Black salt 1 tsp
  •  Freshly prepared Kachori dough balls.
  •  Oil for frying.


  • Wash the moong dal thoroughly and soak it in fresh water for a minimum of 4-5 hours, drain the excess water and transfer it to a grinding jar, grind it coarsely use water if required.
  • Next, set a pan on medium heat, add oil and besan and cook the besan for 1-2 minutes, further add saunf, coriander seeds, black peppercorns, red chilli powder, turmeric powder, coriander powder, garam masala and Kasuri methi, mix well and dd the grounded moong dal, mix and cook until the water evaporates from the moong dal.
  • Further, add hing and water mixture, amchur powder and black salt, mix well and cook for 1-2 minutes. Take it off from the flame and cool down to room temperature. As it cools down, shape the mixture into small size balls.
  • Take the dough balls and make a cavity by shaping it into small bowl size, keeping the centre bit thicker than the sides, place the mixture balls and seal the dough balls by joining the sides together.
  • Next, flatten the dough balls with hands into a semi-thick disk, ensuring it doesn’t tear off. Make as many kachori you wish to.
  • Set oil in a wok and deep fry them on low heat for 10-12 minutes or until crisp and golden brown. Do not overcrowd the pan while frying. Your hot khasta Delhi wali kachori is ready to be served, break these kachoris and place it in a bowl and top it with the Tari wale aloo and also pair these up with some chutney of your choice.

3.Ingredients for Tari aloo.

  • Oil 1 tbsp.
  •  Jeera 1 tsp.
  •  Coriander seeds 1 tsp.
  •  Black peppercorns 1 tsp.
  •  Whole dry chillies 2-3 nos.
  •  Hing 1 tbsp + water 2 tbsp.
  •  Red chilli powder 1 tsp.
  •  Coriander powder 1 tsp
  •  Tomatoes 2-3 medium size (chopped).
  •  Potatoes 4-5 medium size (boiled).
  •  Water 500 ml.
  •  Salt to taste.
  •  Garam masala 1 tsp.
  •  Kasuri methi 1 tsp.
  •  Fresh coriander leaves 1 tbsp (chopped).
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  • Set a pan on medium heat, add oil, jeera, coriander seeds, black peppercorns and whole dry chillies, sauté them for a minute.
  • Next, add hing and water mixture and sauté it for half a minute, further add red chilli powder and coriander powder and sauté that too for a minute.
  • Add tomatoes and cook for 5-7 minutes and mash the tomatoes with the spatula, further add boiled potatoes, and mix it well, keep the potatoes a little chunkier.
  • Add water, salt to taste, garam masala and Kasuri methi, mix well and cook for 5-7 minutes.
  • Add some freshly chopped coriander leaves and mix well, your tari wale aloo is ready to be served along with the khasta kachori.
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