Dal Kachori Recipe

Dal Kachori – How to make Kachori

Indian food is full of flavours and no secret that it offers so much of variety that if you decide to eat a new dish every day, you won’t get chance to repeat same dish in years to come. Today am sharing this thing called Kachori (कचौरी), which is basically a flour based flat bread with stuffing in it and deep fried. The stuffing can be of numerous things, though its normally potatoes or lentils (dal). Speaking of lentils, normally moong is used, however in my recipe I have used Urad dal.

Dal Kachori Recipe | How to make Kachori at home | Your Food Fantasy
Dal Kachori Recipe | How to make Kachori at home | Your Food Fantasy

This recipe is divided into two parts, making the dough and getting the filling ready. Though making the kachori does not take more than 30-35 mins, these can not be made promptly as time goes in soaking the dal which is used in the filling.

This recipe is actually not even mine, but it’s my mum’s and I am only passing her legacy to wider audience.

Kachori Recipe | How to make Kachori at home | Your Food Fantasy
Kachori Recipe | How to make Kachori at home | Your Food Fantasy

These kachories go best with Aloo / Potato curry or with Kheer, or can be eaten on its own with Tea / coffee. I love having these with my tea.

Another great thing about these kachories is that these can last for 2-3 days with out any preservative and hence suited for picnic or travel.

Kachori Recipe | Your Food Fantasy
Kachori Recipe | Your Food Fantasy

While making Kachori, the trick is to get crisp and flaky surface and soft filling with care to not over cook / burn it. Hence, care should be exercised on its frying, the heat should be low to medium and this also adds time to whole cooking process.

Likewise, the dough ball used to make a given kachori needs to be of just the right size, excessive filling with too thin layer of dough will lead to over cooking of surface and hard kachori, and if layer is made thick, then the inside won’t be cooked properly.

Preparation of dough is important to get the right level of thikness to Kachori, as stated above improper thickness will lead to improper results.

Urad Dal Kachori Recipe | Your Food Fantasy
Urad Dal Kachori Recipe | Your Food Fantasy

Step by step recipe of making Kachori is below.

Print Recipe From YourFoodFantasy
Dal Kachori Recipe BigOven - Save recipe or add to grocery list Yum
Prep Time 30 Mins
Cook Time 20 Mins
Passive Time 5-6 Hours for soaking
Servings
Ingredients
For Dough
For Stuffing
Prep Time 30 Mins
Cook Time 20 Mins
Passive Time 5-6 Hours for soaking
Servings
Ingredients
For Dough
For Stuffing
Instructions
  1. Wash and Soak Urad dal in enough water for at least 5 hours. After that drain the water and coarsely grind the dal in a grinding jar with little water.
  2. Heat a heavy bottom pan over medium heat and add ghee/oil to it. When oil is hot enough, add Asafoetida and cumin seeds. Once they crackle add dal paste to it and sauté continuously.
  3. Roast the dal till it start leaving oil over low medium heat. This process will take approximately 20-25 minutes.
  4. Add all the spices to it and sauté again for 2-3 minutes. Switch off the heat and let it cool completely. Our stuffing for Kachori is ready.
  5. Take a pan and add wheat flour, salt and oil to it. With the help of Luke warm water, make a soft dough of it and keep it aside for 10 minutes.
  6. Divide the dough into equal parts and make rounds of it. With the help of thumb, make space in the centre of balls, and put 1 tablespoon of stuffing into it. Seal it again and roll into a 1.5-2 inch diameter circle. Make all the kachori by repeating this step. (Check the video at the bottom of the page).
  7. Heat oil in a pan / kadhai and deep fry the kachori till they are golden in colour. Take the kachori out and keep on kitchen towel.
  8. Serve these Kachories hot and enjoy with aloo sabji or kheer or on their own.
    Urad Dal Kachori Recipe | YourFoodFantasy.com
Recipe Notes
  • Always fry them on medium heat. Kachories will be crispy and tasty.
  • The dough should be neither too soft nor too tight.
  • Always roast the dal till it start leaving oil otherwise you’ll feel raw taste.
Share this Recipe
 

If you like stuffed kachori, you should try this Pea (matar) stuffed kachori and you will likely love it too.

Urad Dal Kachori | YourFoodFantasy.com
Urad Dal Kachori | YourFoodFantasy.com
Advertisements

2 thoughts on “Dal Kachori – How to make Kachori

Will love to hear your comments, questions and suggestions

This site uses Akismet to reduce spam. Learn how your comment data is processed.