Besan Kachori Recipe | easy besan khasta kachori recipe – crispy and flaky kachoris filled with sweet, tangy and spicy besan filling
These kachoris can be served hot or at room temperature with imli chutney or green chutney. You can also serve these kachoris as a chaat – make a dent in the centre and fill it with chopped onions, curd, green chutney, khajur imli chutney and top it up with sev and drizzle lemon juice on top.
These kachoris can be stored for 8-10 days. As a result, they are an excellent choice for picnics and travel.
Table of Contents
How to make besan khasta kachori | step-by-step recipe
For the dough
In a wide bowl, combine maida, salt, ghee and mix well. Prepare soft and smooth dough adding cold water gradually. Dough should not be too hard. Cover and keep aside for 15-20 minutes.
For the masala
Dry roast cloves, cinnamon stick, black peppercorns, saunf and coriander seeds for about a minute on low flame. Let them cool completely.
Once cooled, take them in a mixer jar and blend them once. Now add 1 tablespoon besan and grind them to a fine powder.
NOTE: Take 1 tablespoon besan from the ½ cup besan that is to be used for stuffing. You will be able to grind the masala to a fine powder if you will add a little besan while grinding.
For the stuffing
- Heat oil in a non-stick pan. Add dry red chili, curry leaves and besan. Saute on a low-medium flame for 3-4 minutes.
- Now add turmeric powder, red chilli powder, chaat masala, salt and prepared masala.
- Mix well and saute for another 2-3 minutes. Remove from flame and allow it to cool. Once the mixture gets cooled completely, add powdered sugar and amchur to it. Mix well.
- Now remove dry red chilli and curry leaves from the stuffing. Transfer the prepared stuffing to a mixer jar and blend once. Stuffing is now ready.
Preparing Kachoris
- Knead the dough again using little ghee and divide into 6 equal sized balls.
- Take one dough ball and roll into a small round. Place 1-2 teaspoon prepared stuffing over it.
- Apply little water on the edges. Gather the edges and seal properly. Roll out into kachori of medium thickness. Repeat the same procedure to make remaining kachoris.
- NOTE: Place the kachoris on a plate with the sealed side facing down. While the other kachoris are being fried, cover the remaining kachoris with a moist cloth to prevent them from drying out.
- Heat oil in a thick bottomed pan/kadai. Gently add kachoris in oil and fry on a low to medium flame till they get puffy and golden brown in color.
Pro Tips
- Add little besan while grinding the dry masala. Take 1 tablespoon besan from the ½ cup besan that is to be used for stuffing. You will be able to grind the masala to a fine powder if you will add a little besan while grinding.
- Place the rolled kachoris on a plate with the sealed side facing down. While the other kachoris are being fried, cover the remaining kachoris with a moist cloth to prevent them from drying out.
- Fry 2-3 kachoris at a time. Do not overcrowd the oil.
- Make sure to fry kachoris on low to medium flame. It will take around 10 to 12 minutes to fry one batch.
If you are looking for more tea-time snacks recipes, do try these –
Dal Moth Namkeen
Raw Banana Sev
Crispy Methi Puri
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Poha Chivda
Raw Banana Chivda
Recipe Card
Besan Kachori Recipe | easy besan khasta kachori recipe
crispy and flaky kachoris filled with sweet, tangy and spicy besan filling – these kachoris can be served hot or at room temperature with imli chutney or green chutney
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Ingredients (1 cup = 240 ml)
For the dough
- 1 cup maida/all purpose flour
- 2 tablespoon melted ghee
- pinch of salt
- water for kneading dough
For the masala
- 2 cloves/laung
- ½ inch piece cinnamon stick/dalchini
- 2 whole black peppercorns/kali mirch
- ¼ teaspoon saunf
- ¼ teaspoon coriander seeds/dhaniya
For the stuffing
- ½ cup besan/chickpea flour
- 1.5 tablespoon oil
- 1 broken dry red chilli, deseeded
- 3-4 curry leaves/kadi patta
- pinch of turmeric powder/haldi
- ¼ teaspoon chaat masala
- 1 teaspoon red chilli powder
- 1 tablespoon powdered sugar
- 1 teaspoon amchur/dry mango powder
- salt to taste
Other ingredients
- oil for deep frying
Instructions
For the dough
- In a wide bowl, combine maida, salt, ghee and mix well. Prepare soft and smooth dough adding water gradually. Dough should not be too hard. Cover and keep aside for 15-20 minutes.
For the masala
- Dry roast cloves, cinnamon stick, black peppercorns, saunf and coriander seeds for about a minute on low flame. Let them cool completely.
- Once cooled, take them in a mixer jar and blend them once. Now add 1 tablespoon besan and grind them to a fine powder.
- NOTE: Take 1 tablespoon besan from the ½ cup besan that is to be used for stuffing. You will be able to grind the masala to a fine powder if you will add little besan while grinding.
For the stuffing
- Heat oil in a non-stick pan. Add dry red chili, curry leaves and besan. Saute on a low-medium flame for 3-4 minutes.
- Now add turmeric powder, red chilli powder, chaat masala, salt and prepared masala.
- Mix well and saute for another 2-3 minutes. Remove from flame and allow it to cool.
- Once the mixture gets cooled completely, add powdered sugar and amchur to it. Mix well.
- Now remove dry red chilli and curry leaves from the stuffing.
- Transfer the prepared stuffing to a mixer jar and blend once.
- Stuffing is now ready.
Preparing Kachoris
- Knead the dough again using little ghee and divide into 6 equal sized balls.
- Take one dough ball and roll into a small round. Place 1-2 teaspoon prepared stuffing over it.
- Apply little water on the edges. Gather the edges and seal properly. Roll out into kachori of medium thickness. Repeat the same procedure to make remaining kachoris.
- NOTE: Place the kachoris on a plate with the sealed side facing down. While the other kachoris are being fried, cover the remaining kachoris with a moist cloth to prevent them from drying out.
- Heat oil in a thick bottomed pan/kadai. Gently add kachoris in oil and fry on a low to medium flame till they get puffy and golden brown in color.
- Serve them with green chutney or khajur imli chutney.
Video
Notes
- Add little besan while grinding the dry masala. Take 1 tablespoon besan from the ½ cup besan that is to be used for stuffing. You will be able to grind the masala to a fine powder if you will add a little besan while grinding.
- Place the rolled kachoris on a plate with the sealed side facing down. While the other kachoris are being fried, cover the remaining kachoris with a moist cloth to prevent them from drying out.
- Fry 2-3 kachoris at a time. Do not overcrowd the oil.
- Make sure to fry kachoris on low to medium flame. It will take around 10 to 12 minutes to fry one batch.
Nutrition
Calories: 156kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 13mgSodium: 1mgPotassium: 22mgFiber: 1gSugar: 1gCalcium: 3mgIron: 1mg
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