Madhya Pradesh Khasta Kachori Crispy Stuffed Pastry Indore

Method

1. 1

   Make pastry: rub ghee into maida until the mixture resembles coarse breadcrumbs — this shortening is what creates the khasta (flaky) texture.

2. 2

   Add salt. Knead with cold water into a firm, non-sticky dough. Rest 20 minutes.

3. 3

   Make filling: heat 1 tsp oil. Add fennel seeds — sizzle.

4. 4

   Add the coarsely ground chana dal. Add all spices. Cook on medium stirring for 5 minutes until the dal filling is dry and fragrant. Cool.

5. 5

   Divide dough into 12 balls. Flatten each into a small round.

6. 6

   Place 1 tbsp filling in the centre. Bring edges up and seal completely. Reshape into a smooth ball.

7. 7

   Gently flatten slightly — the kachori should be thicker than a samosa but flat enough to fry evenly.

8. 8

   Heat oil to medium temperature. Fry kachoris on medium heat for 5 to 6 minutes per side until crispy and deep golden.

9. 9

   The low-medium heat is essential — it creates the khasta (flaky, layered) texture rather than a tough outer shell.

10. 10

    Drain. Serve with tamarind chutney and green chutney.