Dal Kachori

By Aayushi Manish  |  25th Feb 2016  |  
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  • Photo of Dal Kachori by Aayushi Manish at BetterButter
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Dal Kachori

Ingredients to make Dal Kachori

  • For stuffing: Bengal Gram/Channa dal 1 cup (soaked and grind)
  • ginger- Chilli paste 1 tsp
  • salt to taste
  • turmeric powder 1/4 tsp
  • red chilli powder 1 tsp
  • cumin powder 2 tsp
  • coriander 4 tsp
  • a pinch of hing
  • Garam masala powder 1/4 tsp
  • Black salt to taste (optional)
  • Dry mango powder (amchoor) 1/2 tsp
  • Green coriander leaves, finely chopped
  • oil 2 tsp
  • oil for Deep frying
  • For the dough: Whole wheat flour 2 cup
  • oil 2 tsp
  • salt to taste
  • water for kneading (as required)

How to make Dal Kachori

  1. Make a dough, mixing the wheat flour, salt to taste, oil and sufficient water. The dough should neither be too soft nor too hard.
  2. Wash and soak the dal for at least 3-4 hours. Grind dal in a mixer-grinder. Take a pan, heat oil and add hing, ginger-chilli paste. Cook till raw aroma goes. Add all the dry spices except salt and garam masala. Cook on a med-low heat to prevent burning. Saute for 2-3 minutes.
  3. Add the ground channa dal and cook on med- low flame. Once it start leaving the sides and becomes like a dough. Turn off the heat add salt, garam masala and green coriander leaves. Mix properly and adjust spices as per your own taste buds.
  4. Heat oil in a deep pan for frying. Divide atta dough, stuff channa dal and close properly. Flatten between palm and using a rolling pin make medium roundels.
  5. Deep fry all the stuffed pooris. Serve with Green Chutney and Tamarind Chutney.

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