Dal kachori

Sulekha.Bose's picture

Dec. 13, 2006


Plain flour 1 1/2 Cup (24 tbs)
Oil 3 Tablespoon
Salt To Taste
Cold water 1 Cup (16 tbs) (To Knead Dough)
Moong dal 1 Cup (16 tbs) , washed and soaked for 1/2 hour (Yellow)
Garam masala 1 Teaspoon
Red chilli powder 1 Teaspoon
Dhania powder 1/2 Teaspoon (Coriander)
Coriander seeds 1/2 Teaspoon , crushed coarsely
Fennel seeds 1/2 Teaspoon , crushed coarsely (Saunf)
Cumin seeds 1/2 Teaspoon
Mustard seeds 1/2 Teaspoon
Coriander leaves 1 Tablespoon , finely chopped
Asafoetida 3 Pinch
Oil 1 Tablespoon
Oil 2 Cup (32 tbs) (To Deep Fry)
Plain flour 1 Tablespoon (For Patching)


Mix flour, salt and oil, knead into soft pliable dough.

Keep aside for 30 minutes.

For filling:

Put plenty of water to boil. Add dal.

Boil dal for 5 minutes, drain.

Cool a little. Heat oil in a heavy pan.

Add all seeds whole and crushed allow to splutter.

Add asafoetida, mix. Add all other ingredients.

Mix well. Do not smash the dal fully.

But enough to make the mixture hold well.

Remove from fire, cool.

Divide into 15 portions.

Shape into balls with greased palms.

Keep aside.

To proceed:

Make a paste with water, of flour for patching.

Keep aside.

Take a pingpong ball sized portion of dough.

Knead into round. Roll into 4" diam. round.

Place one ball of filling at centre.

Pick up round and wrap ball into it like a pouch.

Break off excess dough carefully.

Do not allow cover to tear.

Press the ball with palm, making it flattish and round.

Repeat for 4-5 kachories.

Deep fry in hot oil, on low flame only.

If the kachori get a hole anywhere, apply some paste.

Return to oil and finish frying.

Turn and repeat for other side.

Fry till golden and crisp. Small bubbles must appear over kachori.

Drain and serve hot with green and tamarind chutneys.

Caution: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 5