Go Back
+ servings
Dry Kachori Recipe
Print Pin
5 from 14 votes

Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori

easy Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori
Course Snack
Cuisine Indian
Keyword Dry Kachori Recipe
Prep Time 10 minutes
Cook Time 1 hour
Soaking Time 2 hours
Total Time 3 hours 10 minutes
Servings 50 pieces
Calories 31kcal


for moong dal stuffing:

  • ½ cup moong dal
  • water for soaking
  • 2 tsp oil
  • 1 tsp cumin
  • 1 tsp fennel
  • pinch hing
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp aamchur
  • 1 tsp salt
  • ¼ cup sev

for dough:

  • 2 cup maida
  • ½ tsp salt
  • 3 tbsp hot ghee
  • water for kneading
  • oil for frying


how to make moong dal stuffing for kachori:

  • firstly, in a large bow soak ½ cup moong dal for 2 hours.
  • drain off the water and grind to a coarse paste. keep aside.
  • in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing.
  • saute until the spices turn aromatic.
  • now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, and 1 tsp salt.
  • saute on low flame until the spices turn aromatic.
  • add in ground moong dal paste and mix well. cook until the moisture is gone.
  • further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy.
  • moong dal stuffing is ready. keep aside.

how to prepare the dough for khasta kachori:

  • firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee.
  • crumble and mix well making a moist flour.
  • add water as required and start to knead the dough.
  • knead to a smooth and tight dough.
  • grease the dough with oil, cover, and rest for 10 minutes.
  • after 10 minutes, knead the dough slightly.
  • pinch a small ball-sized dough and roll gently.
  • place a small ball-sized prepared moong dal stuffing.
  • start to pleat and seal tight.
  • press and flatten gently, having a uniform thickness.
  • drop in hot oil, keeping the flame on low.
  • do not touch until the kachori start to float by itself. takes approximately 3 minutes.
  • carefully flip over and fry both sides on low flame.
  • fry until the kachori turns golden brown and crisp.
  • drain off the mini kachori over kitchen paper making sure to remove excess oil.
  • finally, enjoy dry kachori or mini kachori or farsan kachori with imli chutney.


Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 91mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 367IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg