special खस्ता कचौड़ी मात्र 20₹/
special खस्ता कचौड़ी 😋👌 मात्र 20₹/- is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Foodies Lab on YouTube.
Prep: 50 min | Cook: 30 min | Total: 1 hr 35 min
Cost: $4.05 total, $1.01 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 tsp Salt
- 2 tbsp Oil (for dough, neutral oil)
- 3/4 cup Water (lukewarm)
- 2 medium Potatoes (boiled, peeled and mashed)
- 1 medium Onion (finely chopped)
- 2 tbsp Fresh Coriander (chopped)
- 1 tsp Green Chilies (finely chopped (optional))
- 1 tsp Chaat Masala
- 1/2 tsp Red Chili Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Cumin Seeds
- 2 liters Vegetable Oil (for deep frying, neutral oil)
Instructions
Prepare the dough
In a mixing bowl combine sifted all‑purpose flour, salt, 2 tbsp oil and mix. Gradually add lukewarm water and knead until a smooth, firm, non‑sticky dough forms. Cover with a damp cloth and let rest for 15 minutes.
Time: PT15M
Make the potato filling
Heat 1 tbsp oil in a pan over medium heat. Add cumin seeds and let them sizzle. Add chopped onion and green chili; sauté until translucent. Stir in mashed potatoes, turmeric, red chili powder, and chaat masala. Cook for 3‑4 minutes, then add chopped coriander, mix well and remove from heat. Let the filling cool.
Time: PT20M
Temperature: Medium heat
Shape and fill the kachoris
Divide the rested dough into 8 equal balls. On a lightly floured surface, roll each ball into a 4‑inch (10 cm) circle, about 2 mm thick. Place 1‑2 tbsp of potato filling in the centre, bring the edges together and pinch to seal, forming a tight ball. Gently flatten the sealed ball and roll again lightly to a 3‑inch disc, being careful not to tear.
Time: PT15M
Heat oil and fry
Pour vegetable oil into the heavy‑bottomed pot to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Carefully slide a few kachoris into the oil; do not overcrowd. Fry 3‑4 minutes, turning gently, until golden brown and crisp. Remove with a slotted spoon and drain on kitchen towels.
Time: PT30M
Temperature: 350°F
Serve
Serve hot kachoris with tamarind chutney or green chutney. They are best enjoyed immediately while crisp.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 4g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat (gluten), Vegetable oil
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Bread Flour
- Instead of Oil: Melted Ghee
- Instead of Potatoes: Sweet Potatoes
- Instead of Fresh Coriander: Cilantro
- Instead of Green Chilies: Red Chili Flakes
- Instead of Chaat Masala: Amchur powder + cumin powder
- Instead of Red Chili Powder: Paprika
- Instead of Cumin Seeds: Cumin powder
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Heavy‑Bottomed Pot or Deep Fryer
- Slotted Spoon
- Kitchen Towel or Paper Towels
Critical Steps — Do Not Skip
- Knead a firm, non‑sticky dough and let it rest.
- Cool the potato filling completely before stuffing.
- Seal the dough edges tightly to avoid oil leakage.
- Maintain oil temperature at 350°F during frying.
Chef Tips from the Video
- Add a pinch of ajwain (carom seeds) to the dough for extra flakiness.
- For extra aroma, sprinkle a little asafoetida (hing) in the filling.
- Use a thermometer to monitor oil temperature precisely.
Troubleshooting
Dough is too soft and sticks to the rolling pin.
Add a tablespoon of flour at a time and knead until the dough becomes firm and non‑sticky.
Filling is too wet and makes the dough soggy.
After cooking, spread the filling on a plate and let it cool; pat gently with a paper towel to remove excess moisture.
Kachoris are not crisp after frying.
Check oil temperature; it should be 350°F. Fry in small batches and avoid overcrowding, which drops the temperature.
Storage
Refrigerator: Store unfried kachoris in an airtight container for up to 2 days; reheat before serving.
Freezer: Freeze unfried, sealed kachoris on a tray, then transfer to a zip‑lock bag for up to 1 month. Fry from frozen, adding 1‑2 minutes to cooking time.
Room temperature: Do not store at room temperature for more than 2 hours; they will lose crispness.
Make-Ahead Tips
- Prepare the dough and let it rest; keep covered in the fridge for up to 4 hours.
- Make the potato filling a day ahead and store in the refrigerator.
- Unfried kachoris can be frozen and fried directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Khasta Kachori in Indian cuisine?
Khasta Kachori is a traditional North Indian street‑food snack that dates back to the Mughal era, where deep‑fried pastries filled with spiced potatoes or peas were popular among travelers. It is celebrated for its crisp, flaky texture and tangy filling, often enjoyed with chutney during festivals and tea time.
What are the traditional regional variations of Khasta Kachori in Indian cuisine?
In Rajasthan, kachoris are often larger and may contain lentil or pea fillings, while in Uttar Pradesh they are smaller with a sweeter potato mix. Gujarat offers a sweeter version with a hint of jaggery, and Delhi street vendors add extra chaat masala for a tangier bite.
How is Khasta Kachori authentically served in North Indian culture?
Authentic Khasta Kachori is served hot, freshly fried, accompanied by tamarind-date chutney, green coriander chutney, and sometimes a sprinkle of sev or chaat masala on top. It is commonly eaten as a snack with tea or as part of a larger meal during festivals.
During which Indian celebrations is Khasta Kachori traditionally prepared?
Khasta Kachori is popular during Diwali, Holi, and regional fairs (melas). It is also a staple at family gatherings and roadside tea stalls, where it is enjoyed as a quick, satisfying snack.
What authentic ingredients are essential for traditional Khasta Kachori versus acceptable substitutes?
Traditional Khasta Kachori uses all‑purpose wheat flour, ghee or neutral oil for the dough, boiled potatoes, onions, fresh coriander, and chaat masala. Acceptable substitutes include whole‑wheat flour for a healthier dough, melted ghee instead of oil, and sweet potatoes or peas as alternative fillings.
What other Indian dishes pair well with Khasta Kachori?
Khasta Kachori pairs beautifully with tangy tamarind chutney, mint‑coriander chutney, and a side of spiced yogurt (raita). It also complements a hot cup of masala chai or a light lentil soup (dal) for a balanced snack.
What are the most common mistakes to avoid when making Khasta Kachori at home?
Common mistakes include over‑kneading the dough, which makes it tough; not sealing the dough edges tightly, leading to oil seepage; and frying at the wrong temperature, resulting in greasy or burnt kachoris. Follow the critical steps for dough firmness, sealing, and oil temperature.
Why does this Khasta Kachori recipe use chaat masala in the filling instead of plain salt?
Chaat masala adds a distinctive tangy, slightly sour flavor that balances the richness of the fried dough and the mild potato filling. It also provides the characteristic street‑food zing that plain salt cannot achieve.
Can I make Khasta Kachori ahead of time and how should I store them?
Yes. You can prepare the dough and filling a day ahead, keep them refrigerated, and shape the kachoris later. Unfried kachoris freeze well; store in a single layer on a tray, then transfer to a zip‑lock bag. Fry directly from frozen, adding a minute or two to the cooking time.
What does the YouTube channel Foodies Lab specialize in?
The YouTube channel Foodies Lab specializes in detailed, step‑by‑step Indian home‑cooking tutorials, focusing on authentic recipes, technique explanations, and tips for achieving restaurant‑quality results in a home kitchen.
How does the YouTube channel Foodies Lab's approach to Indian snack cooking differ from other Indian cooking channels?
Foodies Lab emphasizes scientific explanations of texture, precise temperature control, and visual cues, often using close‑up shots and timers. This method contrasts with many channels that rely on intuition, making Foodies Lab especially helpful for beginners seeking reproducible results.
Last updated: September 3, 2026
