Dal Kachori
Crisp, flaky pastries stuffed with a coarsely ground, spiced moong dal filling, deep-fried until golden — a hearty breakfast kachori found across Rajasthan's markets and homes.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Kadai for deep frying
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 13 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 270 kcal
Instructions
- 1
Rub ghee (clarified butter) into maida (plain flour) with a pinch of salt. Mix with cold water into a stiff dough; rest 20 minutes.
- 2
Drain the soaked moong dal thoroughly. Grind it coarsely with very little water so it stays dry and grainy, not smooth.
- 3
Heat 2 tbsp oil in a pan. Add asafoetida, fennel and coriander seeds, then stir in the ground dal.
- 4
Cook the dal on medium-low heat, stirring often, for 8-10 minutes. Cook until it dries out and turns light golden.
- 5
Add grated ginger, chilli powder, amchur (dry mango powder) and salt. Cook 2 more minutes, then cool completely.
- 6
Divide dough into balls and flatten them. Stuff with cooled dal filling, seal tightly, and press gently into thick discs.
- 7
Heat oil over medium-low heat. Fry the kachoris slowly, turning occasionally, for 12-15 minutes until deep golden and crisp.
- 8
Drain the kachoris well. Serve warm with tamarind or green chutney.
Chef's tips
Cook out all the moisture so the dal stays dry, preventing the kachoris from bursting. Fry slowly on medium-low heat so the dough cooks through.
Ingredient substitutions
- moong dal → urad dal for a richer, denser filling
Storage
Store cooled kachoris airtight for up to 2 days at room temperature.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Grinding the dal with too much water, which creates a wet, mushy filling that is hard to dry out.
- •Frying over high heat, which browns the crust before the inner pastry can cook through.
Serving suggestions
Cooked Dal Kachori?
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