Khasta kachori chaat

Puffs stuffed with spicy green peas and tangy mango powder


  • 250 grams wheat flour
  • 2 tablespoons vegetable oil
  • 1 pinch nigella seeds
  • 1/2 teaspoon cumin seeds
  • 1 pinch Asafoetida
  • 1/2 teaspoon garam masala powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon Chilli Powder
  • 1 1/2 teaspoons dried mango powder
  • 2 green chillies finely chopped
  • 200 grams green peas
  • Oil for deep frying
  • Salt to taste
  • 2 tablespoons fresh coriander finely chopped


  1. Mix flour, salt, oil and water. Knead into soft dough. Allow it to rest for 20 minutes.
  2. Heat oil. Splutter cumin seeds, nigella seeds and asafoetida. Add and fry chopped chillies and green peas. Saute for 1 minute.
  3. Add spice powders and salt. Stir well. Mashroughly. Add coriander leaves and mix well.
  4. Take a piece of dough and roll into large puri. Stuff with peas mixture and pull edges to close filling. Flatten ball to make flat disc shape.
  5. Deep fry kachoris on medium flame till golden brown.
  6. To serve khasta kachori chaat, make a hole in the centre of the kachori. Add a little bit of yoghurt followed by chopped onions, tamarind chutney, mint chilli chutney, fresh coriander leaves and sev.

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