Dahi Kachori | How to make Dahi Kachori

By Shikha Gupta  |  14th Apr 2016  |  
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  • Dahi Kachori, How to make Dahi Kachori
Dahi Kachoriby Shikha Gupta
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About Dahi Kachori Recipe

Rajasthani delicacy. Raj kachori, little version of Raj kachori heavily dipped in curd with coriander mint and tangy tamarind chutney.

Dahi Kachori is delicious and authentic dish. Dahi Kachori by Shikha Gupta is a great option when you want something interesting to eat at home. Restaurant style Dahi Kachori is liked by most people . The preparation time of this recipe is 300 minutes and it takes 30 minutes to cook it properly. Dahi Kachori is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dahi Kachori. Dahi Kachori is an amazing dish which is perfectly appropriate for any occasion. Dahi Kachori is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dahi Kachori at your home.

Dahi Kachori

Ingredients to make Dahi Kachori

  • 1 cup yellow moong dal soaked it for 4-5 hours and grind it.
  • red chilli powder 1/2 tsp
  • cumin powder 1 tsp
  • amchur powder 1 tsp
  • Garam masala 1 tsp
  • Chaat masala 1 tsp
  • salt as per taste
  • hing a pinch
  • mint leaves chopped or dry mint leaves crushed 1/2 a bunch
  • Green chilli as per choice
  • ginger 1 inch
  • coriander chopped
  • lemon juice 1
  • ghee 2 tbsp
  • For kachori dough:
  • 1 cup All Pourpose flour
  • 2 tbsp ghee or Oil
  • salt as per taste
  • baking soda 1/8 tsp
  • oil for frying
  • Luke warm water to knead the dough
  • For Garnish:
  • Whipped curd 1 - 1/2 cup
  • tamarind chutney as per taste
  • mint coriander chutney as per taste
  • cumin powder as required
  • chilli Powder as per taste
  • coriander powder 1/2 - 1 tsp
  • salt to taste

How to make Dahi Kachori

  1. For the dough:
  2. Add ghee, baking soda and salt in all purpose flour.
  3. Add lukewarm water and knead the dough, (little stiff) let it rest it for 10 minutes, cover it with muslin cloth.
  4. For stuffing:
  5. First soak moong dal for 4-5 hours, strain it and grind it.
  6. Heat ghee in a pan add hing, cumin seeds and ginger chilli and the ground dal and all the spices. Mix all well, make sure the mixture does not stick to the pan. It takes 15-20 minutes.
  7. When it looks dry, add chopped coriander and lemon juice. Mix well, keep aside and let it cool.
  8. Divide the dough in to 10-12 equal balls.
  9. Make equal size pooris out of it and fill 2-3 tbsp stuffing in it and seal it well. Make sure the mixture does not come out. Give potli shape or kachori shape and fry it on low medium flame till golden brown in colour.
  10. Keep them out on a kitchen towel.
  11. To assemble:
  12. Pour beaten curd over kachori and garnish it with both chutney. Add chaat masala, cumin powder, chilli powder, salt and chopped coriander.

My Tip:

You can keep these Kachories in airtight container for 3-4 days.

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