khasta flop-o-chori

15 Feb

This month’s Indian Cooking Challenge was making Khasta katchori,as described by Medhaa. As the title says, my katchori turned out to be a flop-o-chori. I decided to use whole wheat flour instead of maida. My fillings were just right but the katchori was not crisp. It tasted more like stuffed poori than katchori. I made one where the oil was not too hot and the others with the oil too hot…

With burns leaving scars on my face during my past deep frying sagas, I am scared of frying anything. I would like to blame it on that..I can never make mistakes,Si.. πŸ™‚

Anyway, here is the recipe
Khasta Kachori – Moong Dal Kachori


Split Moong Dal (yellow) – 1/2 cup
Cumin Seeds – 1 tsp
Hing / Asafoetida – a pinch
Curry Leaves – 2 tsp chopped fine (opt)
Green Chilli – Ginger paste – 1 tsp
Sauf / Fennel seeds powder – 1 tsp
Garam Masala – 1/2 tsp
Red Chilli powder – 1/2 tsp
Mango powder / Amchur – 1 tsp
Oil – 1 tsp
Salt to taste


1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.

The filling has to be really dry. Don’t add water.

For the Dough

Ingredients :

All purpose flour / Maida – 2 cups
Oil/ Ghee – 1/4 cup ,
Salt – 1/2 tsp
Water for kneading


1. Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
2. Slowly add water and make a soft dough. Knead well for about 8 minutes.
3. Cover and keep aside to rest for atleast half hour.


1. Make small balls from the dough(like one would do for parathas),fill it with the moong dal filling, pat it and deep fry it, till it is crispy.
2. For elaborate preparation hints, please visit


Posted by on February 15, 2010 in Recipes


Tags: ,

6 responses to “khasta flop-o-chori

  1. Srivalli

    February 16, 2010 at 3:06 am

    Shoba, if you haven’t mentioned, I won’t have noticed the differance..:)..even with whole wheat flour, if you had cooked on low flame for a while and had added ghee it will come out crispy. I know from making whole wheat samosas..well I hope you are tempted to make these again. Great that you even attempted overcoming your fear, that is a feet!..kudos..hope to have you join me this month too..

  2. Medhaa

    February 16, 2010 at 5:58 am

    Hey Shobha, Atleast you tried I am so sorry it did not work out. But I was like you and took me a while to get to frying properly I would just prefer not making anything that requires frying. But with time it gets better. Try it once again with Srivalli’s tips it should work.

  3. usha

    February 16, 2010 at 7:03 am

    Hi shobha, sorry the kachori didn’t turn out well! I wouldn’t have know, looking at the picture.. πŸ™‚ They look perfect in the picture… good luck next time!

  4. swathi

    February 16, 2010 at 9:48 am


    Sorry kachori’s didn’t come out well. If you get courage next time you can try . I know it is easy to say but difficult

  5. Saumya

    February 16, 2010 at 1:45 pm

    What’s important is the journey. After all Suresh can deal with the taste πŸ˜‰

  6. shoba

    February 16, 2010 at 4:39 pm


    I guess I will have better luck next time. The taste was actually pretty good. It was just the texture. And for the photos, the credit goes to Suresh who made it look good. πŸ™‚

    Ha! The journey.. I am not sure if Suresh feels the same. πŸ™‚


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