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5 Easy Indian Khasta Kachori Recipes – Monsoon Snacks

July 27, 2015 1:20 pm Published by Leave your thoughts
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Monsoon season is incomplete without crispy and spicy snacks. I think all of you agree with me. Enjoying rain sitting in the balcony with a hot cup of tea and tempting Indian khasta kachori, samosas or different flavoured pakoras have its own fun.

Woww.. even thinking of it make my mouth water. Indian food recipes are full of acrid, tangy flavours, which make the food more tempting and delicious. (Read: 5 Quick & Healthy Indian Food Recipes – Monsoon Snacks) 

kachori recipes - khasta kachori

Fried snacks have its own mystery in the monsoon season. Talking about khasta kachori, these get the royal place in the north Indian snacks mainly in Rajasthan, Punjab and Gujarat. You can find it at every street corner and its alluring fragrance pulls closer.

But eating street food in this rainy season, scares me as this is a very unhealthy season with lots of bacteria and fungus. I usually avoid eating outside and suggest you the same. It doesn’t mean that you get devoid of these appetising Indian khasta kachori. Ezyshine is here to lure your mouth and make this romantic weather more putative. (Read: Best Natural Hair & Skin Care Tips for Monsoon – Ezyshine)

indian khasta kachori recipes - indian food - monsoon snack

Try these different Indian khasta kachori recipes and get lost in its flavours.

1. Matar Kachori

Soft peas filling with spicy lentils and little dryness of gram flour make this indian khasta kachori more tempting. The smoking essence of garlic and ginger enhance the taste of it to make it more alluring. Easy and quick khasta kachori recipe you must try this season. This matar kachori is rarely found at the street corners. So why not to try the new flavour of khasta kachori this season. (Read: 5 Easy Indian Starters Recipes – Healthy Snacks & Appetizers)

matar kachori - indian snacks

For Kachori

  • All purpose flour (Maida)  –  2 bowl
  • Salt  –  1 spoon
  • Carom seeds (ajwain)  –  1/4 teaspoon
  • Oil / Ghee  –  2 tbsp

For Filling

  • Fresh or frozen peas  –  1 bowl
  • Minced ginger garlic  –  1/2 tbsp
  • Red chili powder (lal mirch)  –  1/2 spoon
  • Turmeric powder (haldi)  –  1/2 spoon
  • Cumin seeds (jeera)  –  1/2 spoon
  • Coriander powder  –  1/2 spoon
  • Besan or gram flour  –  1 tbsp
  • Oil to fry
  • Salt as per taste
  • Asafoetida  –  a pinch
  • Garam masala  –  1/2 spoon

Method

  • Mix flour, salt, carom seeds and oil in a bowl. Use water to knead it into a soft dough.
  • Keep the dough aside for 15-20 min. Till then make the peas filling.
  • Wash the peas and keep them to boil with little salt in water.
  • Drain the excess water and keep them aside.
  • Now take a frying pan & pour some oil in it.
  • When oil gets heated, put the cumin seeds.
  • Add ginger garlic and roast it.
  • Add the boiled peas in the frying pan & stir it for 5 min.
  • Mix all the spices in it.
  • Now add gram flour and cook it for 5 min.
  • Peas filling is ready,  keep it aside for 5-10 min to cool down.
  • Make small balls from the kneaded dough.
  • Press the balls to make round puris.
  • Now place some filling in the centre of the puris and shape it into the kachori.
  • Heat oil in a frying pan. Put some cumin seeds to check whether the oil is heated or not.
  • Deep-fry the stuffed kachori and serve them with the chutney.

matar khasta kachori - monsoon recipes - indian food recipes

2. Chinese Kachori

Indian khasta kachori with the Chinese tadka.. sounds great.. Isn’t it? Ya foodies, this khasta kachori recipe is the combination of Chinese noodles and the Indian outer core. All you need is – prepare chow mean and use the chow mean as the kachori filling. You know one secret? You can enjoy two snacks at a time.. Chow mean and Chinese kachori. Jokes apart..!! For Chinese food lovers, this is the great recipe for enjoying the weather. (Read: Italian Sausage Lasagna Recipes with Cheese & Vegetables)

chowmein in kachori

Ingredients

For Kachori

  • All purpose flour (Maida)  –  2 bowl
  • Salt  –  1 spoon
  • Oil  –  2 tbsp

For Filling

  • Boiled noodles  –  1 bowl
  • Minced onions, carrots, capsicum, cabbage, French beans  –  1 1/2 bowl
  • Tomato sauce  –  2 spoon
  • Chilli sauce  – 1 spoon
  • Soya sauce  – 1 spoon
  • Vinegar  –  1/2 spoon
  • Ajinomoto  –  1 pinch
  • Oil to fry
  • Salt as per taste

Method

  • Take a big bowl. Add all-purpose flour, salt and 2 tbsp oil. Mix it well & make a dough. Keep it for 10-15 Min.
  • Take a pan and boil some water in it. Put the noodles in the boiled water for 5-10 Min.
  • When noodles get soft, wash them with cold water & keep it aside.
  • Now heat a frying pan. We’ll make the filling now. Pour some oil in the pan.
  • Add sliced onions, carrots, French beans, cabbage and cook it for 5 Min.
  • Add boiled noodles in it.
  • Mix tomato sauce, soya sauce, chilli sauce, vinegar, Ajinomoto and salt.
  • Stir it well & keep it aside for 10 Min to cool down.
  • Khasta kachori filling is ready now.
  • Now make small balls out of the dough.
  • Make puris. Place some filling on it and roll it into kachori shape.
  • Make all the Chinese khasta kachori & fry them on low – medium flame till golden brown.
  • Enjoy hot crispy kachori with coriander or imli chutney.

chinese kachori recipe

3. Aloo Pyaj Kachori

Steaming hot aloo pyaj filling make these crispy kachoris delicious. These khasta kachoris are flavoured with aniseed, and coriander leaves. You can even add garlic and ginger to enhance its taste. Stuff the kachori with the yummy onion filling and serve hot with coriander or khajur imli chutney. (Read: 5 Easy Healthy Breakfast Recipes That Will Make Your Day)

onion khasta kachori - indian food recipes

Ingredients

For Kachori

  • All purpose flour (Maida)  –  2 bowl
  • Salt  –  1 spoon
  • Oil  –  2 tbsp

For Filling

  • Boiled potato  –  1
  • Chopped onions  –  2
  • Besan (Gram flour)  –  1 tbsp
  • Aniseed (Saunf)  –  1/2 spoon
  • Coriander leaves  –  8-10 leaves
  • Coriander seeds ( sabut dhaniya)  –  1/2 spoon
  • Aamchur/ amchoor  –  1/2 spoon
  • Garam masala  –  1/2 spoon
  • Salt as per taste
  • Red chilli powder as per taste
  • Oil to fry

Method

  • Add maida, salt and oil in a bowl and knead it into a soft dough.
  • Now take a frying pan. Pour some oil and heat it. Add chopped onions and saute it till golden brown.
  • Add gram flour, coriander seeds, aniseed and cook it for 2 min.
  • Mix aamchur, garam masala, salt, red chilli powder.
  • Now mash the boiled potatoes and mix it with the mixture.
  • Cook it for 2 min. Keep it aside to cool for 5 min.
  • Now divide the dough into small balls.
  • Make small chapati shape and put the portion of the mixture in its center.
  • Brings all the sides together and seal it. Remove extra dough.
  • Make all the aloo pyaj khasta kachori and then heat the oil in the frying pan & deep fry it.
  • You can serve these spicy monsoon snacks with different chutney and sauce.

onion kachori - recipes

4. Raj Kachori

Raj kachori – I just love it. No words for the spicy, tangy, sweet flavours. Raj kachori is the blend of all the flavours making you fall in love with it. No stuffing is done in this khasta kachori.

Just fry the puris and fill them with chickpeas, sprouts, mashed potatoes and spice it with all the flavours. Tangy tasty chutneys with blended curd make it outstanding. You can make it more texture and colourful by adding sev and pomegranate. (Read: Samosa recipe… An Indian snack)

raj kachori - indian recipes

Ingredients

For Kachori

  • Maida/ All purpose flour – 1 cup
  • ceroti / fine semolina or rawa – 1/4 cup
  • Corn flour – 1 tsp
  • Oil – 2 tbsp
  • Salt  as needed
  • Oil to fry

For Filling

  • Boiled moong, brown chick peas  –  1 bowl
  • Potatoes boiled and mashed –  1 bowl
  • Curd  –  1/2 bowl
  • Khajur imli chutney  –  2 tbsp
  • Green coriander chutney  –  2 tbsp
  • Salt as per taste
  • Red chilli powder  –  1 spoon
  • Cumin seeds powder  –  1 spoon
  • Sev  –  1/2 bowl
  • Pomegranate  –  1/2 bowl
  • Papdi (optional)  – 3-4

Method

  • Mix corn flour, maida, rawa, oil and salt in a bowl and knead it. Use water to knead it properly into a soft fluffy dough.
  • Keep it for half hour.
  • Then divide into small balls & press them to make puris.
  • Fry the puris till golden brown but make sure don’t break the puris.
  • At the time of serving, take a puri and break it from top so that you can fill it with the other ingredients.
  • Now fill the crispy puri with mashed potato, chickpeas, moong & papdis.
  • Pour beaten curd, khajur imli chutney and green coriander chutney.
  • Sprinkle salt, red chilli powder and cumin seed powder.
  • Top it with coriander leaves and pomegranate.
  • Finally add sev on top of it for crispy and lovely texture.
  • Tangy khasta raj kachori is ready to serve.

raj kachori recipes - indian breakfast

5. Sweet Mawa Kachori

If you are dessert freak, then this will serve your hunger. Sweet mawa kachori is famous in jodhpur. You can name it as shahi kachori as it includes all the dry fruits. Enchanting ilaichi flavour attracts more towards this sweet mawa kachori. Make the mawa filling and stuff the kachori with it. Dip it in flavoured sugar syrup and serve hot. (Read: 5 Healthy Brain Food Breakfast Recipes for Brain Boosting)

mawa kachori recipe

Ingredients

  • Maida (All purpose flour)  –  2 cup
  • Besan (Gram flour)  –  2 spoon
  • Mawa  –  1 cup
  • Sugar  –  2 cup
  • Ilachi powder  –  1 spoon
  • Kesar  –  1 spoon
  • Almonds & Pistachio (Badam and pista)  –  2 tbsp
  • Ghee to fry

Method

For Kachori and filling

  • Take a bowl. Add maida, besan and 2 tbsp ghee. Knead it into a soft dough and keep it aside for 15 min. Use water to knead it.
  • Heat a frying pan and add crumbled mawa. Cook it till it become slightly brown in color.
  • Add crushed sugar, ilaichi, kesar, alonds and Pistachio.
  • Roast it for 1 min and turn off the flame.
  • Divide the dough into small round rolls. Press them to make puris.
  • Place the small portion of filling in the centre of puri and cover it into the shape of kachori.
  • Heat the ghee in a frying pan. Deep fry the kachori on low- medium flame till golden brown.

For sugar syrup

  • Heat a frying pan. Add sugar, water, kesar and ilaichi. Stir well.
  • Allow sugar to melt. Cook it for 5-7 min.
  • Now to check weather its in a thread form or not, stick the sugar syrup between your thumb and finger and see its thread sturcture.
  • Dip the kachori in the sugar syrub while serving and top it with the dry fruits.
  • Sweet mawa kachori is ready to melt in your mouth.

mava kachori recipe

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