Can I use kefir instead of sour cream?

Yes, but the batter will be thinner, so add 1 tbsp of flour for thickness. The flavor will be slightly tangier.

Why do my khachapuri fall apart?

The batter may be too thin or not enough eggs. Add one more egg or a little flour to achieve a thick sour cream consistency.

Can I bake them in the oven?

Yes, drop spoonfuls onto a parchment-lined baking sheet and bake at 200°C (400°F) for 15-20 minutes until golden.

How many servings does this make?

From this recipe you'll get 4-5 small khachapuri or 2-3 larger ones, depending on how you scoop.

Quick khachapuri in a pan

Name: Quick khachapuri in a pan
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Semi-hard cheese — 200 g; Sour cream — 100 g; Chicken egg — 110 g; Garlic — 3 g; Dill — 10 g

15min

423g

Nutrition per 100g

112

These khachapuri are a lifesaver when you're craving something hearty and homemade but short on time. A tender sour cream batter, melted cheese, and fragrant herbs — all pan-fried in minutes. Fluffy, golden, and incredibly tasty. Just 112 calories — you can indulge guilt-free!

AfternoonsnackFried FoodsHealthyanddeliciousFastfoodCheese

WHAT YOU WILL NEED

From ingredients

5 products

Base

Semi-hard cheese200 g

Herbs & Spices

SIMPLE PROCESS

Step by step recipe

The secret to these khachapuri is the batter consistency: it should be like thick sour cream. Grate cheese coarsely, chop dill and garlic, and mix everything with a mixer until smooth. Fry on a well-heated skillet with oil until golden on both sides. Serve hot with extra sour cream or on their own.

Step 1

Prep Ingredients

Grate cheese coarsely. Finely chop dill, peel and press or grate the garlic.

Step 2

Mix the Batter

In a large bowl, combine cheese, sour cream, eggs, garlic, and dill. Use a mixer or whisk to blend into a smooth, thick paste.

Step 3

Heat the Skillet

Place a skillet over medium heat, add a little vegetable oil, and heat well.

Step 4

Fry the Khachapuri

Drop spoonfuls of batter into the skillet, shaping into small rounds. Fry for 2-3 minutes per side until golden brown.

Step 5

Remove Excess Oil

Transfer cooked khachapuri to paper towels to absorb any extra oil.

Step 6

Serve

Serve hot with sour cream or your favorite dip. Enjoy!

CHEF'S TIP

Choose a Melting Cheese

Use a semi-hard cheese that melts well (e.g., Gouda, Edam, or mozzarella) for a gooey, tender texture.

Sour Cream for Softness

Opt for 15-20% fat sour cream — it adds richness and a slight tang that balances the cheese perfectly.

Don't Overcook

Fry over medium heat for 2-3 minutes per side until golden. Overcooking makes them dry.

Add Extra Spices

Besides dill and garlic, try a pinch of black pepper or dried basil for extra flavor.

SUBSTITUTIONS

Add your taste

Garlic-Free If you don't like garlic, skip it and add more dill or parsley — it stays fresh and aromatic.
With Hard Cheese Replace semi-hard with hard cheese (like Parmesan or Cheddar) — gives a firmer, cheesier bite.
Add Cottage Cheese Stir in 100 g of cottage cheese along with sour cream — makes it creamier and higher in protein.
Low-Carb with Cornstarch For a more solid texture, add 1-2 tbsp of cornstarch (no flour needed, eggs and sour cream bind well).

HOW TO STORE

How to Store Pan-Fried Khachapuri

Cool to room temperature, store in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet for 1-2 minutes per side or microwave for 20-30 seconds. Not recommended for freezing — they become rubbery.

GOOD TO KNOW